Composition for foods

Abstract

The purpose of the present invention is to provide, inter alia, a novel composition for foods that can be favorably used to improve the quality of foods.　The present invention relates to, inter alia, a composition for foods, that contains (A) an oil and / or fat and (B) a gelling agent and a flavorant material, and contains aqueous particles dispersed in the oil and / or fat.

Description

Food Composition

[0001] The present invention relates to a food composition. The present invention also relates to a food product, a method for producing the same, and a method for improving the quality of the food product.

[0002] In recent years, against the backdrop of diversifying consumer lifestyles and values, the characteristics and functions that consumers demand from food have become more diverse and sophisticated, and for example, foods are expected to be excellent in safety, nutritional value, palatability, bioregulatory function (healthiness), convenience, shelf life, economy, etc. Improvement and refinement of these characteristics and functions leads to improved food quality, and various studies have been conducted so far.

[0003] For example, there has been an increasing need for reduced-salt foods in recent years with the aim of preventing lifestyle-related diseases caused by excessive salt intake, and efforts to reduce salt intake are accelerating worldwide. With regard to reduced-salt foods, a method has been proposed for imparting a salty taste to the food, in which salt is incorporated into the aqueous phase and a water-in-oil emulsion composition using one or more emulsifiers selected from glycerin fatty acid esters and sucrose fatty acid esters is added to the food (Patent Document 1).

[0004] Furthermore, in order to provide a vegetable salad in which water separation from vegetables is effectively suppressed, it has been proposed to use a W / O / W type emulsified seasoning that meets certain requirements (Patent Documents 2 and 3).

[0005] Furthermore, in order to provide a water-in-oil emulsified food in which the taste expression of a water-soluble flavoring material (particularly salt) is enhanced, it has been proposed to use diglycerol monomyristate in a water-in-oil emulsified food (Patent Document 4).

[0006] JP 2003-274869 A International Publication No. 2013 / 061653 JP 2013-106612 A JP 2016-059293 A

[0007] The present invention has been made in view of the above circumstances, and aims to solve a problem by providing a novel food composition that can be suitably used to improve the quality of food. In one aspect, the problem to be solved by the present invention is to provide a novel food composition that can be suitably used to impart or enhance the flavor (e.g., saltiness, etc.) of food. Another problem to be solved by the present invention is to provide a novel food product with improved quality and a novel method for producing the same. In one aspect, the problem to be solved by the present invention is to provide a novel food product with imparted or enhanced flavor (e.g., saltiness, etc.) and a novel method for producing the same. Another problem to be solved by the present invention is to provide a novel method for improving food quality. In one aspect, the problem to be solved by the present invention is to provide a novel method for imparting or enhancing the flavor (e.g., saltiness, etc.) of food.

[0008] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have found that the quality of food can be improved by utilizing a composition containing (A) an oil and fat and (B) a gelling agent, and containing aqueous particles dispersed in the oil and fat, and through further research, have completed the present invention. That is, the present invention is as follows.

[0009] [1] A food composition comprising (A) an oil or fat, and (B) aqueous particles containing a gelling agent and a flavoring material and dispersed in the oil or fat. [2] The composition according to [1], wherein the oil or fat contains an emulsifier. [3] The composition according to [2], wherein the amount of emulsifier contained in the oil or fat is 0.01 to 10% by weight of the composition. [4] The composition according to [2] or [3], wherein the amount of emulsifier contained in the oil or fat is 0.05 to 7% by weight of the composition. [5] The composition according to any one of [2] to [4], wherein the amount of emulsifier contained in the oil or fat is 0.05 to 5% by weight of the composition. [6] The composition according to any one of [2] to [5], wherein the amount of emulsifier contained in the oil or fat is 0.1 to 3% by weight of the composition. [7] The composition according to any one of [1] to [6], wherein the amount of gelling agent contained in the aqueous particles is 0.01 to 20% by weight of the composition. [8] The composition according to any one of [1] to [7], wherein the amount of gelling agent contained in the aqueous particles is 0.05 to 10 wt % relative to the weight of the composition. [9] The composition according to any one of [1] to [8], wherein the amount of gelling agent contained in the aqueous particles is 0.1 to 7 wt % relative to the weight of the composition.

[10] The composition according to any one of [1] to [9], wherein the amount of gelling agent contained in the aqueous particles is 0.5 to 5 wt % relative to the weight of the composition.

[11] The composition according to any one of [1] to

[10] , wherein the amount of gelling agent contained in the aqueous particles is 0.8 to 3 wt % relative to the weight of the composition.

[12] The composition according to any one of [1] to

[11] , wherein the amount of gelling agent contained in the aqueous particles is 0.8 to 2 wt % relative to the weight of the composition.

[13] The composition according to any one of [1] to

[12] , wherein the amount of gelling agent contained in the aqueous particles is 0.1 to 50 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[14] The composition according to any one of [1] to

[13] , wherein the amount of gelling agent contained in the aqueous particles is 0.3 to 25 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[15] The composition according to any one of [1] to

[14] , wherein the amount of gelling agent contained in the aqueous particles is 0.5 to 10 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[16] The composition according to any one of [1] to

[15] , wherein the amount of gelling agent contained in the aqueous particles is 0.65 to 5 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[17] The composition according to any one of [1] to

[16] , wherein the amount of gelling agent contained in the aqueous particles is 1 to 4 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[18] The composition according to any one of [1] to

[17] , wherein the amount of gelling agent contained in the aqueous particles is 1.5 to 3 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[19] The composition according to any one of [1] to

[18] , wherein the gelling agent contains at least one selected from the group consisting of (i) agar, (ii) gelatin, (iii) a combination of xanthan gum and galactomannan, and (iv) an alginic acid compound.

[20] The composition according to any one of [1] to

[18] , wherein the gelling agent contains agar.

[21] The composition according to

[19] or

[20] , wherein the amount of agar contained in the aqueous particles is 0.01 to 10% by weight relative to the composition.

[22] The composition according to any one of

[19] to

[21] , wherein the amount of agar contained in the aqueous particles is 0.05 to 7% by weight relative to the composition.

[23] The composition according to any one of

[19] to

[22] , wherein the amount of agar contained in the aqueous particles is 0.1 to 5% by weight relative to the composition.

[24] The composition according to any one of

[19] to

[23] , wherein the amount of agar contained in the aqueous particles is 0.3 to 3% by weight relative to the composition.

[25] The composition according to any one of

[19] to

[24] , wherein the amount of agar contained in the aqueous particles is 0.5 to 2% by weight relative to the composition.

[26] The composition according to any one of

[19] to

[25] , wherein the amount of agar contained in the aqueous particles is 0.8 to 1.5% by weight relative to the composition.

[27] The composition according to any one of

[19] to

[26] , wherein the amount of agar contained in the aqueous particles is 0.1 to 50 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[28] The composition according to any one of

[19] to

[27] , wherein the amount of agar contained in the aqueous particles is 0.3 to 10 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[29] The composition according to any one of

[19] to

[28] , wherein the amount of agar contained in the aqueous particles is 0.5 to 5 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[30] The composition according to any one of

[19] to

[29] , wherein the amount of agar contained in the aqueous particles is 1 to 4 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[31] The composition according to any one of

[19] to

[30] , wherein the amount of agar contained in the aqueous particles is 1.5 to 3 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[32] The composition according to any one of [1] to

[31] , wherein the amount of flavor material contained in the aqueous particles is 0.00003 to 30% by weight of the composition.

[33] The composition according to any one of [1] to

[32] , wherein the amount of flavor material contained in the aqueous particles is 0.01 to 30% by weight of the composition.

[34] The composition according to any one of [1] to

[33] , wherein the amount of the flavor material contained in the aqueous particles is 0.05 to 28 wt % relative to the weight of the composition.

[35] The composition according to any one of [1] to

[34] , wherein the amount of the flavor material contained in the aqueous particles is 0.1 to 25 wt % relative to the weight of the composition.

[36] The composition according to any one of [1] to

[35] , wherein the amount of the flavor material contained in the aqueous particles is 0.5 to 23 wt % relative to the weight of the composition.

[37] The composition according to any one of [1] to

[36] , wherein the amount of the flavor material contained in the aqueous particles is 1 to 20 wt % relative to the weight of the composition.

[38] The composition according to any one of [1] to

[37] , wherein the flavor material contained in the aqueous particles includes table salt.

[39] The composition according to

[38] , wherein the amount of table salt contained in the aqueous particles is 0.01 to 30 wt % relative to the weight of the composition.

[40] The composition according to

[38] or

[39] , wherein the amount of salt contained in the aqueous particles is 0.1 to 25 wt % relative to the weight of the composition.

[41] The composition according to any one of

[38] to

[40] , wherein the amount of salt contained in the aqueous particles is 1 to 20 wt % relative to the weight of the composition.

[42] The composition according to any one of

[38] to

[41] , wherein the amount of salt contained in the aqueous particles is 3 to 15 wt % relative to the weight of the composition.

[43] The composition according to any one of

[38] to

[42] , wherein the amount of salt contained in the aqueous particles is 5 to 12 wt % relative to the weight of the composition.

[44] The composition according to any one of

[38] to

[43] , wherein the amount of salt contained in the aqueous particles is 7 to 12 wt % relative to the weight of the composition.

[45] The composition according to any one of

[38] to

[44] , wherein the food is a reduced-salt food.

[46] The composition according to any one of [1] to

[45] , wherein the flavor material contained in the aqueous particles includes β-caryophyllene oxide.

[47] The composition according to

[46] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.00003 to 5 wt % relative to the weight of the composition.

[48] The composition according to

[46] or

[47] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.00005 to 1 wt % relative to the weight of the composition.

[49] The composition according to any one of

[46] to

[48] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0001 to 0.5 wt % relative to the weight of the composition.

[50] The composition according to any one of

[46] to

[49] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0003 to 0.1 wt % relative to the weight of the composition.

[51] The composition according to any one of

[46] to

[50] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0005 to 0.05 wt % relative to the weight of the composition.

[52] The composition according to any one of [1] to

[51] , wherein the content of oils and fats in the composition is 5 to 95 wt % relative to the weight of the composition.

[53] The composition according to any one of [1] to

[52] , wherein the content of oils and fats in the composition is 15 to 80 wt % relative to the weight of the composition.

[54] The composition according to any one of [1] to

[53] , wherein the content of the oil or fat in the composition is 20 to 60 wt % relative to the weight of the composition.

[55] The composition according to any one of [1] to

[54] , wherein the content of the oil or fat in the composition is 25 to 50 wt % relative to the weight of the composition.

[56] The composition according to any one of [1] to

[55] , wherein the content of the oil or fat in the composition is 30 to 40 wt % relative to the weight of the composition.

[57] The composition according to any one of [1] to

[56] , wherein the total amount of the constituent components of the aqueous particles is 4 to 94 wt % relative to the weight of the composition.

[58] The composition according to any one of [1] to

[57] , wherein the total amount of the constituent components of the aqueous particles is 15 to 90 wt % relative to the weight of the composition.

[59] The composition according to any one of [1] to

[58] , wherein the total amount of the constituent components of the aqueous particles is 30 to 80 wt % relative to the weight of the composition.

[60] The composition according to any one of [1] to

[59] , wherein the total amount of the constituent components of the aqueous particles is 40 to 75 wt % relative to the weight of the composition.

[61] The composition according to any one of [1] to

[60] , wherein the total amount of the constituent components of the aqueous particles is 50 to 70 wt % relative to the weight of the composition.

[62] The composition according to any one of [1] to

[61] , wherein the total amount of the constituent components of the aqueous particles is 55 to 65 wt % relative to the weight of the composition.

[63] The composition according to any one of [1] to

[62] , wherein the oil or fat contains a flavoring material.

[64] The composition according to

[63] , wherein the amount of the flavor material contained in the oil or fat is 0.0001 to 30% by weight, based on the weight of the composition.

[65] The composition according to

[63] or

[64] , wherein the amount of the flavor material contained in the oil or fat is 0.001 to 25% by weight, based on the weight of the composition.

[66] The composition according to any one of

[63] to

[65] , wherein the amount of the flavor material contained in the oil or fat is 0.01 to 20% by weight, based on the weight of the composition.

[67] The composition according to any one of

[63] to

[66] , wherein the flavor material contained in the oil or fat includes β-caryophyllene oxide.

[68] The composition according to

[67] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0003 to 0.5% by weight, based on the weight of the composition.

[69] The composition according to

[67] or

[68] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0005 to 0.3 wt % relative to the weight of the composition.

[70] The composition according to any one of

[67] to

[69] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.001 to 0.1 wt % relative to the weight of the composition.

[71] The composition according to any one of

[67] to

[70] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.003 to 0.05 wt % relative to the weight of the composition.

[72] The composition according to any one of

[67] to

[71] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.005 to 0.03 wt % relative to the weight of the composition.

[73] The composition according to any one of [1] to

[72] , wherein the median diameter of the aqueous particles is 5 to 80 μm.

[74] The composition according to any one of [1] to

[73] , wherein the median diameter of the aqueous particles is 10 to 75 μm.

[75] The composition according to any one of [1] to

[74] , wherein the median diameter of the aqueous particles is 20 to 65 μm.

[76] The composition according to any one of [1] to

[75] , wherein the median diameter of the aqueous particles is 30 to 55 μm.

[77] The composition according to any one of [1] to

[76] , wherein the volume average diameter of the aqueous particles is 45 to 135 μm.

[78] The composition according to any one of [1] to

[77] , wherein the volume average diameter of the aqueous particles is 50 to 130 μm.

[79] The composition according to any one of [1] to

[78] , wherein the volume average diameter of the aqueous particles is 60 to 120 μm.

[80] The composition according to any one of [1] to

[79] , wherein the volume average diameter of the aqueous particles is 70 to 110 μm.

[81] The composition according to any one of [1] to

[80] , wherein the proportion of water in the constituent components of the aqueous particles is 5 to 95 wt %.

[82] The composition according to any one of [1] to

[81] , wherein the proportion of water in the constituent components of the aqueous particles is 10 to 95 wt %.

[83] The composition according to any one of [1] to

[82] , wherein the proportion of water in the constituent components of the aqueous particles is 30 to 95 wt %.

[84] The composition according to any one of [1] to

[83] , wherein the proportion of water in the constituent components of the aqueous particles is 50 to 95 wt %.

[85] The composition according to any one of [1] to

[84] , wherein the proportion of water in the constituent components of the aqueous particles is 60 to 95 wt %.

[86] The composition according to any one of [1] to

[85] , wherein the proportion of water in the constituent components of the aqueous particles is 70 to 95 wt %.

[87] The composition according to any one of [1] to

[86] , which is used for improving the quality of food.

[88] The composition according to

[87] , wherein the improvement of the quality of food is to impart or enhance the flavor of the food.

[89] The composition according to

[87] , wherein the improvement of the quality of food is to impart or enhance the salty taste of the food.

[90] The composition according to

[87] , wherein the improvement of the quality of food is to impart or enhance the oily or fatty taste.

[91] The composition according to

[87] , wherein the improvement of the quality of food is to impart or enhance the animal fat or oil taste.

[92] A food comprising a composition containing (A) an oil or fat, and (B) aqueous particles containing a gelling agent and a flavoring material and dispersed in the oil or fat.

[93] The food according to

[92] , wherein the oil or fat contains an emulsifier.

[94] The food according to

[93] , wherein the amount of emulsifier contained in the oil or fat is 0.01 to 10 wt % of the composition.

[95] The food product according to

[93] or

[94] , wherein the amount of emulsifier contained in the oil or fat is 0.05 to 7% by weight relative to the composition.

[96] The food product according to any one of

[93] to

[95] , wherein the amount of emulsifier contained in the oil or fat is 0.05 to 5% by weight relative to the composition.

[97] The food product according to any one of

[93] to

[96] , wherein the amount of emulsifier contained in the oil or fat is 0.1 to 3% by weight relative to the composition.

[98] The food product according to any one of

[92] to

[97] , wherein the amount of gelling agent contained in the aqueous particles is 0.01 to 20% by weight relative to the composition.

[99] The food product according to any one of

[92] to

[98] , wherein the amount of gelling agent contained in the aqueous particles is 0.05 to 10% by weight relative to the composition.

[100] The food product according to any one of

[92] to

[99] , wherein the amount of gelling agent contained in the aqueous particles is 0.1 to 7 wt% relative to the weight of the composition.

[101] The food product according to any one of

[92] to

[100] , wherein the amount of gelling agent contained in the aqueous particles is 0.5 to 5 wt% relative to the weight of the composition.

[102] The food product according to any one of

[92] to

[101] , wherein the amount of gelling agent contained in the aqueous particles is 0.8 to 3 wt% relative to the weight of the composition.

[103] The food product according to any one of

[92] to

[102] , wherein the amount of gelling agent contained in the aqueous particles is 0.8 to 2 wt% relative to the weight of the composition.

[104] The food product according to any one of

[92] to

[103] , wherein the amount of gelling agent contained in the aqueous particles is 0.1 to 50 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[105] The food product according to any one of

[92] to

[104] , wherein the amount of gelling agent contained in the aqueous particles is 0.3 to 25 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[106] The food product according to any one of

[92] to

[105] , wherein the amount of gelling agent contained in the aqueous particles is 0.5 to 10 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[107] The food product according to any one of

[92] to

[106] , wherein the amount of gelling agent contained in the aqueous particles is 0.65 to 5 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[108] The food product according to any one of

[92] to

[107] , wherein the amount of gelling agent contained in the aqueous particles is 1 to 4 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[109] The food product according to any one of

[92] to

[108] , wherein the amount of gelling agent contained in the aqueous particles is 1.5 to 3 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[110] The food product according to any one of

[92] to

[109] , wherein the gelling agent contains at least one selected from the group consisting of (i) agar, (ii) gelatin, (iii) a combination of xanthan gum and galactomannan, and (iv) an alginic acid compound.

[111] The food product according to any one of

[92] to

[109] , wherein the gelling agent contains agar.

[112] The food product according to

[110] or

[111] , wherein the amount of agar contained in the aqueous particles is 0.01 to 10% by weight relative to the composition.

[113] The food product according to any one of

[110] to

[112] , wherein the amount of agar contained in the aqueous particles is 0.05 to 7% by weight relative to the composition.

[114] The food product according to any one of

[110] to

[113] , wherein the amount of agar contained in the aqueous particles is 0.1 to 5% by weight relative to the composition.

[115] The food product according to any one of

[110] to

[114] , wherein the amount of agar contained in the aqueous particles is 0.3 to 3% by weight relative to the composition.

[116] The food product according to any one of

[110] to

[115] , wherein the amount of agar contained in the aqueous particles is 0.5 to 2 wt % relative to the composition.

[117] The food product according to any one of

[110] to

[116] , wherein the amount of agar contained in the aqueous particles is 0.8 to 1.5 wt % relative to the composition.

[118] The food product according to any one of

[110] to

[117] , wherein the amount of agar contained in the aqueous particles is 0.1 to 50 parts by weight relative to 100 parts by weight of water, which is a constituent component of the aqueous particles.

[119] The food product according to any one of

[110] to

[118] , wherein the amount of agar contained in the aqueous particles is 0.3 to 10 parts by weight relative to 100 parts by weight of water, which is a constituent component of the aqueous particles.

[120] The food product according to any one of

[110] to

[119] , wherein the amount of agar contained in the aqueous particles is 0.5 to 5 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[121] The food product according to any one of

[110] to

[120] , wherein the amount of agar contained in the aqueous particles is 1 to 4 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[122] The food product according to any one of

[110] to

[121] , wherein the amount of agar contained in the aqueous particles is 1.5 to 3 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[123] The food product according to any one of

[92] to

[122] , wherein the amount of flavor material contained in the aqueous particles is 0.00003 to 30% by weight of the composition.

[124] The food product according to any one of

[92] to

[123] , wherein the amount of the flavor material contained in the aqueous particles is 0.01 to 30% by weight relative to the composition.

[125] The food product according to any one of

[92] to

[124] , wherein the amount of the flavor material contained in the aqueous particles is 0.05 to 28% by weight relative to the composition.

[126] The food product according to any one of

[92] to

[125] , wherein the amount of the flavor material contained in the aqueous particles is 0.1 to 25% by weight relative to the composition.

[127] The food product according to any one of

[92] to

[126] , wherein the amount of the flavor material contained in the aqueous particles is 0.5 to 23% by weight relative to the composition.

[128] The food product according to any one of

[92] to

[127] , wherein the amount of the flavor material contained in the aqueous particles is 1 to 20% by weight relative to the weight of the composition.

[129] The food product according to any one of

[92] to

[128] , wherein the flavor material contained in the aqueous particles includes salt.

[130] The food product according to

[129] , wherein the amount of salt contained in the aqueous particles is 0.01 to 30% by weight relative to the weight of the composition.

[131] The food product according to

[129] or

[130] , wherein the amount of salt contained in the aqueous particles is 0.1 to 25% by weight relative to the weight of the composition.

[132] The food product according to any one of

[129] to

[131] , wherein the amount of salt contained in the aqueous particles is 1 to 20% by weight relative to the weight of the composition.

[133] The food product according to any one of

[129] to

[132] , wherein the amount of salt contained in the aqueous particles is 3 to 15% by weight relative to the weight of the composition.

[134] The food product according to any one of

[129] to

[133] , wherein the amount of salt contained in the aqueous particles is 5 to 12 wt % relative to the weight of the composition.

[135] The food product according to any one of

[129] to

[134] , wherein the amount of salt contained in the aqueous particles is 7 to 12 wt % relative to the weight of the composition.

[136] The food product according to any one of

[129] to

[135] , wherein the food product is a reduced-salt food product.

[137] The food product according to any one of

[92] to

[136] , wherein the flavor material contained in the aqueous particles includes β-caryophyllene oxide.

[138] The food product according to

[137] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.00003 to 5 wt % relative to the weight of the composition.

[139] The food product according to

[137] or

[138] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.00005 to 1 wt % relative to the weight of the composition.

[140] The food product according to any one of

[137] to

[139] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0001 to 0.5% by weight relative to the weight of the composition.

[141] The food product according to any one of

[137] to

[140] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0003 to 0.1% by weight relative to the weight of the composition.

[142] The food according to any one of

[137] to

[141] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0005 to 0.05% by weight relative to the weight of the composition.

[143] The food according to any one of

[92] to

[142] , wherein the food is a frozen food.

[144] The food according to any one of

[92] to

[143] , wherein the content of oils and fats in the composition is 5 to 95% by weight relative to the weight of the composition.

[145] The food according to any one of

[92] to

[144] , wherein the content of oils and fats in the composition is 15 to 80% by weight relative to the weight of the composition.

[146] The food according to any one of

[92] to

[145] , wherein the content of oils and fats in the composition is 20 to 60% by weight relative to the weight of the composition.

[147] The food according to any one of

[92] to

[146] , wherein the content of oils and fats in the composition is 25 to 50% by weight relative to the weight of the composition.

[148] The food product according to any one of

[92] to

[147] , wherein the content of oils and fats in the composition is 30 to 40% by weight relative to the composition.

[149] The food product according to any one of

[92] to

[148] , wherein the total amount of the constituent components of the aqueous particles is 4 to 94% by weight relative to the composition.

[150] The food product according to any one of

[92] to

[149] , wherein the total amount of the constituent components of the aqueous particles is 15 to 90% by weight relative to the composition.

[151] The food product according to any one of

[92] to

[150] , wherein the total amount of the constituent components of the aqueous particles is 30 to 80% by weight relative to the composition.

[152] The food product according to any one of

[92] to

[151] , wherein the total amount of the constituent components of the aqueous particles is 40 to 75% by weight relative to the composition.

[153] The food product according to any one of

[92] to

[152] , wherein the total amount of the constituent components of the aqueous particles is 50 to 70% by weight relative to the composition.

[154] The food according to any one of

[92] to

[153] , wherein the total amount of the constituent components of the aqueous particles is 55 to 65% by weight of the composition.

[155] The food according to any one of

[92] to

[154] , wherein the oil or fat contains a flavoring material.

[156] The food according to

[155] , wherein the amount of the flavoring material contained in the oil or fat is 0.0001 to 30% by weight of the composition.

[157] The food product according to

[155] or

[156] , wherein the amount of the flavoring material contained in the oil or fat is 0.001 to 25% by weight relative to the weight of the composition.

[158] The food product according to any one of

[155] to

[157] , wherein the amount of the flavoring material contained in the oil or fat is 0.01 to 20% by weight relative to the weight of the composition.

[159] The food product according to any one of

[155] to

[158] , wherein the flavoring material contained in the oil or fat includes β-caryophyllene oxide.

[160] The food product according to

[159] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0003 to 0.5% by weight relative to the weight of the composition.

[161] The food product according to

[159] or

[160] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0005 to 0.3% by weight relative to the weight of the composition.

[162] The food product according to any one of

[159] to

[161] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.001 to 0.1 wt % relative to the weight of the composition.

[163] The food product according to any one of

[159] to

[162] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.003 to 0.05 wt % relative to the weight of the composition.

[164] The food product according to any one of

[159] to

[163] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.005 to 0.03 wt % relative to the weight of the composition.

[165] The food product according to any one of

[92] to

[164] , wherein the median diameter of the aqueous particles is 5 to 80 μm.

[166] The food product according to any one of

[92] to

[165] , wherein the median diameter of the aqueous particles is 10 to 75 μm.

[167] The food product according to any one of

[92] to

[166] , wherein the median diameter of the aqueous particles is 20 to 65 μm.

[168] The food product according to any one of

[92] to

[167] , wherein the median diameter of the aqueous particles is 30 to 55 μm.

[169] The food product according to any one of

[92] to

[168] , wherein the volume average diameter of the aqueous particles is 45 to 135 μm.

[170] The food product according to any one of

[92] to

[169] , wherein the volume average diameter of the aqueous particles is 50 to 130 μm.

[171] The food product according to any one of

[92] to

[170] , wherein the volume average diameter of the aqueous particles is 60 to 120 μm.

[172] The food product according to any one of

[92] to

[171] , wherein the volume mean diameter of the aqueous particles is 70 to 110 μm.

[173] The food product according to any one of

[92] to

[172] , wherein the proportion of water in the constituent components of the aqueous particles is 5 to 95 wt %.

[174] The food product according to any one of

[92] to

[173] , wherein the proportion of water in the constituent components of the aqueous particles is 10 to 95 wt %.

[175] The food product according to any one of

[92] to

[174] , wherein the proportion of water in the constituent components of the aqueous particles is 30 to 95 wt %.

[176] The food product according to any one of

[92] to

[175] , wherein the proportion of water in the constituent components of the aqueous particles is 50 to 95 wt %.

[177] The food product according to any one of

[92] to

[176] , wherein the proportion of water in the constituent components of the aqueous particles is 60 to 95 wt %.

[178] The food according to any one of

[92] to

[177] , wherein the proportion of water in the constituent components of the aqueous particles is 70 to 95% by weight.

[179] The food according to any one of

[92] to

[178] , wherein the food is a quality-improved food.

[180] A method for producing a food, comprising adding a composition containing (A) an oil or fat, and (B) aqueous particles containing a gelling agent and a flavoring material and dispersed in the oil or fat.

[181] The production method according to

[180] , wherein the oil or fat contains an emulsifier.

[182] The production method according to

[181] , wherein the amount of emulsifier contained in the oil or fat is 0.01 to 10% by weight relative to the composition.

[183] ​​The production method according to

[181] or

[182] , wherein the amount of emulsifier contained in the oil or fat is 0.05 to 7% by weight relative to the composition.

[184] The manufacturing method according to any one of

[181] to

[183] , wherein the amount of emulsifier contained in the oil or fat is 0.05 to 5 wt % relative to the weight of the composition.

[185] The manufacturing method according to any one of

[181] to

[184] , wherein the amount of emulsifier contained in the oil or fat is 0.1 to 3 wt % relative to the weight of the composition.

[186] The manufacturing method according to any one of

[180] to

[185] , wherein the amount of gelling agent contained in the aqueous particles is 0.01 to 20 wt % relative to the weight of the composition.

[187] The manufacturing method according to any one of

[180] to

[186] , wherein the amount of gelling agent contained in the aqueous particles is 0.05 to 10 wt % relative to the weight of the composition.

[188] The manufacturing method according to any one of

[180] to

[187] , wherein the amount of gelling agent contained in the aqueous particles is 0.1 to 7 wt % relative to the weight of the composition.

[189] The manufacturing method according to any one of

[180] to

[188] , wherein the amount of gelling agent contained in the aqueous particles is 0.5 to 5 wt % relative to the weight of the composition.

[190] The manufacturing method according to any one of

[180] to

[189] , wherein the amount of gelling agent contained in the aqueous particles is 0.8 to 3 wt % relative to the weight of the composition.

[191] The manufacturing method according to any one of

[180] to

[190] , wherein the amount of gelling agent contained in the aqueous particles is 0.8 to 2 wt % relative to the weight of the composition.

[192] The manufacturing method according to any one of

[180] to

[191] , wherein the amount of gelling agent contained in the aqueous particles is 0.1 to 50 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[193] The manufacturing method according to any one of

[180] to

[192] , wherein the amount of gelling agent contained in the aqueous particles is 0.3 to 25 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[194] The manufacturing method according to any one of

[180] to

[193] , wherein the amount of gelling agent contained in the aqueous particles is 0.5 to 10 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[195] The manufacturing method according to any one of

[180] to

[194] , wherein the amount of gelling agent contained in the aqueous particles is 0.65 to 5 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[196] The manufacturing method according to any one of

[180] to

[195] , wherein the amount of gelling agent contained in the aqueous particles is 1 to 4 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[197] The manufacturing method according to any one of

[180] to

[196] , wherein the amount of gelling agent contained in the aqueous particles is 1.5 to 3 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[198] The manufacturing method according to any one of

[180] to

[197] , wherein the gelling agent contains at least one selected from the group consisting of (i) agar, (ii) gelatin, (iii) a combination of xanthan gum and galactomannan, and (iv) an alginic acid compound.

[199] The manufacturing method according to any one of

[180] to

[197] , wherein the gelling agent contains agar.

[200] The manufacturing method according to

[198] or

[199] , wherein the amount of agar contained in the aqueous particles is 0.01 to 10 wt % relative to the composition.

[201] The manufacturing method according to any one of

[198] to

[200] , wherein the amount of agar contained in the aqueous particles is 0.05 to 7 wt % relative to the composition.

[202] The manufacturing method according to any one of

[198] to

[201] , wherein the amount of agar contained in the aqueous particles is 0.1 to 5 wt % relative to the composition.

[203] The manufacturing method according to any one of

[198] to

[202] , wherein the amount of agar contained in the aqueous particles is 0.3 to 3 wt % relative to the composition.

[204] The manufacturing method according to any one of

[198] to

[203] , wherein the amount of agar contained in the aqueous particles is 0.5 to 2 wt % relative to the composition.

[205] The manufacturing method according to any one of

[198] to

[204] , wherein the amount of agar contained in the aqueous particles is 0.8 to 1.5 wt % relative to the composition.

[206] The manufacturing method according to any one of

[198] to

[205] , wherein the amount of agar contained in the aqueous particles is 0.1 to 50 parts by weight relative to 100 parts by weight of water, which is a constituent component of the aqueous particles.

[207] The manufacturing method according to any one of

[198] to

[206] , wherein the amount of agar contained in the aqueous particles is 0.3 to 10 parts by weight relative to 100 parts by weight of water, which is a constituent component of the aqueous particles.

[208] The manufacturing method according to any one of

[198] to

[207] , wherein the amount of agar contained in the aqueous particles is 0.5 to 5 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[209] The manufacturing method according to any one of

[198] to

[208] , wherein the amount of agar contained in the aqueous particles is 1 to 4 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[210] The manufacturing method according to any one of

[198] to

[209] , wherein the amount of agar contained in the aqueous particles is 1.5 to 3 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[211] The manufacturing method according to any one of

[180] to

[210] , wherein the amount of flavor material contained in the aqueous particles is 0.00003 to 30% by weight relative to the composition.

[212] The manufacturing method according to any one of

[180] to

[211] , wherein the amount of flavor material contained in the aqueous particles is 0.01 to 30% by weight relative to the composition.

[213] The manufacturing method according to any one of

[180] to

[212] , wherein the amount of flavor material contained in the aqueous particles is 0.05 to 28% by weight relative to the composition.

[214] The manufacturing method according to any one of

[180] to

[213] , wherein the amount of flavor material contained in the aqueous particles is 0.1 to 25% by weight relative to the composition.

[215] The manufacturing method according to any one of

[180] to

[214] , wherein the amount of the flavor material contained in the aqueous particles is 0.5 to 23 wt % relative to the weight of the composition.

[216] The manufacturing method according to any one of

[180] to

[215] , wherein the amount of the flavor material contained in the aqueous particles is 1 to 20 wt % relative to the weight of the composition.

[217] The manufacturing method according to any one of

[180] to

[216] , wherein the flavor material contained in the aqueous particles includes salt.

[218] The manufacturing method according to

[217] , wherein the amount of salt contained in the aqueous particles is 0.01 to 30 wt % relative to the weight of the composition.

[219] The manufacturing method according to

[217] or

[218] , wherein the amount of salt contained in the aqueous particles is 0.1 to 25 wt % relative to the weight of the composition.

[220] The manufacturing method according to any one of

[217] to

[219] , wherein the amount of salt contained in the aqueous particles is 1 to 20 wt % relative to the weight of the composition.

[221] The method for producing the aqueous particles according to any one of

[217] to

[220] , wherein the amount of salt contained in the aqueous particles is 3 to 15 wt % relative to the weight of the composition.

[222] The method for producing the aqueous particles according to any one of

[217] to

[221] , wherein the amount of salt contained in the aqueous particles is 5 to 12 wt % relative to the weight of the composition.

[223] The manufacturing method according to any one of

[217] to

[222] , wherein the amount of salt contained in the aqueous particles is 7 to 12 wt % relative to the weight of the composition.

[224] The manufacturing method according to any one of

[217] to

[223] , wherein the food is a reduced-salt food.

[225] The manufacturing method according to any one of

[180] to

[224] , wherein the flavor material contained in the aqueous particles includes β-caryophyllene oxide.

[226] The manufacturing method according to

[225] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.00003 to 5 wt % relative to the weight of the composition.

[227] The manufacturing method according to

[225] or

[226] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.00005 to 1 wt % relative to the weight of the composition.

[228] The manufacturing method according to any one of

[225] to

[227] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0001 to 0.5 wt % relative to the weight of the composition.

[229] The manufacturing method according to any one of

[225] to

[228] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0003 to 0.1 wt % relative to the weight of the composition.

[230] The manufacturing method according to any one of

[225] to

[229] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0005 to 0.05 wt % relative to the weight of the composition.

[231] The manufacturing method according to any one of

[180] to

[230] , wherein the food is a frozen food.

[232] The manufacturing method according to any one of

[180] to

[231] , wherein the content of oils and fats in the composition is 5 to 95 wt % relative to the weight of the composition.

[233] The manufacturing method according to any one of

[180] to

[232] , wherein the content of oils and fats in the composition is 15 to 80% by weight relative to the composition.

[234] The manufacturing method according to any one of

[180] to

[233] , wherein the content of oils and fats in the composition is 20 to 60% by weight relative to the composition.

[235] The manufacturing method according to any one of

[180] to

[234] , wherein the content of oils and fats in the composition is 25 to 50% by weight relative to the composition.

[236] The manufacturing method according to any one of

[180] to

[235] , wherein the content of oils and fats in the composition is 30 to 40% by weight relative to the composition.

[237] The manufacturing method according to any one of

[180] to

[236] , wherein the total amount of the constituent components of the aqueous particles is 4 to 94% by weight relative to the composition.

[238] The manufacturing method according to any one of

[180] to

[237] , wherein the total amount of the constituent components of the aqueous particles is 15 to 90% by weight relative to the composition.

[239] The manufacturing method according to any one of

[180] to

[238] , wherein the total amount of the constituent components of the aqueous particles is 30 to 80% by weight relative to the composition.

[240] The manufacturing method according to any one of

[180] to

[239] , wherein the total amount of the constituent components of the aqueous particles is 40 to 75% by weight relative to the composition.

[241] The manufacturing method according to any one of

[180] to

[240] , wherein the total amount of the constituent components of the aqueous particles is 50 to 70% by weight relative to the composition.

[242] The manufacturing method according to any one of

[180] to

[241] , wherein the total amount of the constituent components of the aqueous particles is 55 to 65% by weight relative to the composition.

[243] The manufacturing method according to any one of

[180] to

[242] , wherein the oil or fat contains a flavoring material.

[244] The manufacturing method according to

[243] , wherein the amount of the flavoring material contained in the oil or fat is 0.0001 to 30% by weight relative to the composition.

[245] The manufacturing method according to

[243] or

[244] , wherein the amount of the flavoring material contained in the oil or fat is 0.001 to 25% by weight relative to the composition.

[246] The manufacturing method according to any one of

[243] to

[245] , wherein the amount of the flavoring material contained in the oil or fat is 0.01 to 20% by weight relative to the composition.

[247] The manufacturing method according to any one of

[243] to

[246] , wherein the flavoring material contained in the oil or fat includes β-caryophyllene oxide.

[248] The method according to

[247] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0003 to 0.5% by weight relative to the composition.

[249] The method according to

[247] or

[248] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0005 to 0.3% by weight relative to the composition.

[250] The manufacturing method according to any one of

[247] to

[249] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.001 to 0.1 wt % relative to the weight of the composition.

[251] The manufacturing method according to any one of

[247] to

[250] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.003 to 0.05 wt % relative to the weight of the composition.

[252] The manufacturing method according to any one of

[247] to

[251] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.005 to 0.03 wt % relative to the weight of the composition.

[253] The manufacturing method according to any one of

[180] to

[252] , wherein the median diameter of the aqueous particles is 5 to 80 μm.

[254] The manufacturing method according to any one of

[180] to

[253] , wherein the median diameter of the aqueous particles is 10 to 75 μm.

[255] The manufacturing method according to any one of

[180] to

[254] , wherein the median diameter of the aqueous particles is 20 to 65 μm.

[256] The manufacturing method according to any one of

[180] to

[255] , wherein the median diameter of the aqueous particles is 30 to 55 μm.

[257] The manufacturing method according to any one of

[180] to

[256] , wherein the volume average diameter of the aqueous particles is 45 to 135 μm.

[258] The manufacturing method according to any one of

[180] to

[257] , wherein the volume average diameter of the aqueous particles is 50 to 130 μm.

[259] The manufacturing method according to any one of

[180] to

[258] , wherein the volume average diameter of the aqueous particles is 60 to 120 μm.

[260] The manufacturing method according to any one of

[180] to

[259] , wherein the volume average diameter of the aqueous particles is 70 to 110 μm.

[261] The manufacturing method according to any one of

[180] to

[260] , wherein the proportion of water in the constituent components of the aqueous particles is 5 to 95% by weight.

[262] The manufacturing method according to any one of

[180] to

[261] , wherein the proportion of water in the constituent components of the aqueous particles is 10 to 95% by weight.

[263] The manufacturing method according to any one of

[180] to

[262] , wherein the proportion of water in the constituent components of the aqueous particles is 30 to 95% by weight.

[264] The manufacturing method according to any one of

[180] to

[263] , wherein the proportion of water in the constituent components of the aqueous particles is 50 to 95% by weight.

[265] The manufacturing method according to any one of

[180] to

[264] , wherein the proportion of water in the constituent components of the aqueous particles is 60 to 95% by weight.

[266] The manufacturing method according to any one of

[180] to

[265] , wherein the proportion of water in the constituent components of the aqueous particles is 70 to 95% by weight.

[267] The manufacturing method according to any one of

[180] to

[266] , wherein the food is a quality-improved food.

[268] A method for improving food quality, comprising adding to a food a composition containing (A) an oil or fat, and (B) aqueous particles containing a gelling agent and a flavoring material and dispersed in the oil or fat.

[269] The method according to

[268] , wherein the oil or fat contains an emulsifier.

[270] The method according to

[269] , wherein the amount of emulsifier contained in the oil or fat is 0.01 to 10% by weight relative to the composition.

[271] The method according to

[269] or

[270] , wherein the amount of emulsifier contained in the oil or fat is 0.05 to 7 wt % relative to the weight of the composition.

[272] The method according to any one of

[269] to

[271] , wherein the amount of emulsifier contained in the oil or fat is 0.05 to 5 wt % relative to the weight of the composition.

[273] The method according to any one of

[269] to

[272] , wherein the amount of emulsifier contained in the oil or fat is 0.1 to 3 wt % relative to the weight of the composition.

[274] The method according to any one of

[268] to

[273] , wherein the amount of gelling agent contained in the aqueous particles is 0.01 to 20 wt % relative to the weight of the composition.

[275] The method according to any one of

[268] to

[274] , wherein the amount of gelling agent contained in the aqueous particles is 0.05 to 10 wt % relative to the weight of the composition.

[276] The method according to any one of

[268] to

[275] , wherein the amount of gelling agent contained in the aqueous particles is 0.1 to 7 wt % relative to the weight of the composition.

[277] The method according to any one of

[268] to

[276] , wherein the amount of gelling agent contained in the aqueous particles is 0.5 to 5 wt % relative to the weight of the composition.

[278] The method according to any one of

[268] to

[277] , wherein the amount of gelling agent contained in the aqueous particles is 0.8 to 3 wt % relative to the weight of the composition.

[279] The method according to any one of

[268] to

[278] , wherein the amount of gelling agent contained in the aqueous particles is 0.8 to 2 wt % relative to the weight of the composition.

[280] The method according to any one of

[268] to

[279] , wherein the amount of gelling agent contained in the aqueous particles is 0.1 to 50 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[281] The method according to any one of

[268] to

[280] , wherein the amount of gelling agent contained in the aqueous particles is 0.3 to 25 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[282] The method according to any one of

[268] to

[281] , wherein the amount of gelling agent contained in the aqueous particles is 0.5 to 10 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[283] The method according to any one of

[268] to

[282] , wherein the amount of gelling agent contained in the aqueous particles is 0.65 to 5 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[284] The method according to any one of

[268] to

[283] , wherein the amount of gelling agent contained in the aqueous particles is 1 to 4 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[285] The method according to any one of

[268] to

[284] , wherein the amount of gelling agent contained in the aqueous particles is 1.5 to 3 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[286] The method according to any one of

[268] to

[285] , wherein the gelling agent contains at least one selected from the group consisting of (i) agar, (ii) gelatin, (iii) a combination of xanthan gum and galactomannan, and (iv) an alginic acid compound.

[287] The method according to any one of

[268] to

[285] , wherein the gelling agent contains agar.

[288] The method according to

[286] or

[287] , wherein the amount of agar contained in the aqueous particles is 0.01 to 10% by weight relative to the composition.

[289] The method according to any one of

[286] to

[288] , wherein the amount of agar contained in the aqueous particles is 0.05 to 7% by weight relative to the composition.

[290] The method according to any one of

[286] to

[289] , wherein the amount of agar contained in the aqueous particles is 0.1 to 5% by weight relative to the composition.

[291] The method according to any one of

[286] to

[290] , wherein the amount of agar contained in the aqueous particles is 0.3 to 3% by weight relative to the composition.

[292] The method according to any one of

[286] to

[291] , wherein the amount of agar contained in the aqueous particles is 0.5 to 2 wt % relative to the composition.

[293] The method according to any one of

[286] to

[292] , wherein the amount of agar contained in the aqueous particles is 0.8 to 1.5 wt % relative to the composition.

[294] The method according to any one of

[286] to

[293] , wherein the amount of agar contained in the aqueous particles is 0.1 to 50 parts by weight relative to 100 parts by weight of water, which is a constituent component of the aqueous particles.

[295] The method according to any one of

[286] to

[294] , wherein the amount of agar contained in the aqueous particles is 0.3 to 10 parts by weight relative to 100 parts by weight of water, which is a constituent component of the aqueous particles.

[296] The method according to any one of

[286] to

[295] , wherein the amount of agar contained in the aqueous particles is 0.5 to 5 parts by weight relative to 100 parts by weight of water, which is a constituent component of the aqueous particles.

[297] The method according to any one of

[286] to

[296] , wherein the amount of agar contained in the aqueous particles is 1 to 4 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[298] The method according to any one of

[286] to

[297] , wherein the amount of agar contained in the aqueous particles is 1.5 to 3 parts by weight per 100 parts by weight of water, which is a constituent component of the aqueous particles.

[299] The method according to any one of

[268] to

[298] , wherein the amount of flavor material contained in the aqueous particles is 0.00003 to 30% by weight of the composition.

[300] The method according to any one of

[268] to

[299] , wherein the amount of flavor material contained in the aqueous particles is 0.01 to 30% by weight of the composition.

[301] The method according to any one of

[268] to

[300] , wherein the amount of flavor material contained in the aqueous particles is 0.05 to 28% by weight of the composition.

[302] The method according to any one of

[268] to

[301] , wherein the amount of the flavor material contained in the aqueous particles is 0.1 to 25% by weight relative to the composition.

[303] The method according to any one of

[268] to

[302] , wherein the amount of the flavor material contained in the aqueous particles is 0.5 to 23% by weight relative to the composition.

[304] The method according to any one of

[268] to

[303] , wherein the amount of the flavor material contained in the aqueous particles is 1 to 20 wt % relative to the weight of the composition.

[305] The method according to any one of

[268] to

[304] , wherein the flavor material contained in the aqueous particles includes salt.

[306] The method according to

[305] , wherein the amount of salt contained in the aqueous particles is 0.01 to 30 wt % relative to the weight of the composition.

[307] The method according to

[305] or

[306] , wherein the amount of salt contained in the aqueous particles is 0.1 to 25 wt % relative to the weight of the composition.

[308] The method according to any one of

[305] to

[307] , wherein the amount of salt contained in the aqueous particles is 1 to 20 wt % relative to the weight of the composition.

[309] The method according to any one of

[305] to

[308] , wherein the amount of salt contained in the aqueous particles is 3 to 15 wt % relative to the weight of the composition.

[310] The method according to any one of

[305] to

[309] , wherein the amount of salt contained in the aqueous particles is 5 to 12 wt % relative to the weight of the composition.

[311] The method according to any one of

[305] to

[310] , wherein the amount of salt contained in the aqueous particles is 7 to 12 wt % relative to the weight of the composition.

[312] The method according to any one of

[305] to

[311] , wherein the food is a reduced-salt food.

[313] The method according to any one of

[268] to

[312] , wherein the flavor material contained in the aqueous particles includes β-caryophyllene oxide.

[314] The method according to

[313] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.00003 to 5 wt % relative to the weight of the composition.

[315] The method according to

[313] or

[314] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.00005 to 1 wt % relative to the weight of the composition.

[316] The method according to any one of

[313] to

[315] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0001 to 0.5 wt % relative to the weight of the composition.

[317] The method according to any one of

[313] to

[316] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0003 to 0.1 wt % relative to the weight of the composition.

[318] The method according to any one of

[313] to

[317] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0005 to 0.05% by weight relative to the weight of the composition.

[319] The method according to any one of

[268] to

[318] , wherein the food is a frozen food.

[320] The method according to any one of

[268] to

[319] , wherein the content of oils and fats in the composition is 5 to 95% by weight relative to the weight of the composition.

[321] The method according to any one of

[268] to

[320] , wherein the content of oils and fats in the composition is 15 to 80% by weight relative to the weight of the composition.

[322] The method according to any one of

[268] to

[321] , wherein the content of oils and fats in the composition is 20 to 60% by weight relative to the weight of the composition.

[323] The method according to any one of

[268] to

[322] , wherein the content of oils and fats in the composition is 25 to 50% by weight relative to the weight of the composition.

[324] The method according to any one of

[268] to

[323] , wherein the content of oils and fats in the composition is 30 to 40% by weight relative to the composition.

[325] The method according to any one of

[268] to

[324] , wherein the total amount of the constituent components of the aqueous particles is 4 to 94% by weight relative to the composition.

[326] The method according to any one of

[268] to

[325] , wherein the total amount of the constituent components of the aqueous particles is 15 to 90% by weight relative to the composition.

[327] The method according to any one of

[268] to

[326] , wherein the total amount of the constituent components of the aqueous particles is 30 to 80% by weight relative to the composition.

[328] The method according to any one of

[268] to

[327] , wherein the total amount of the constituent components of the aqueous particles is 40 to 75% by weight relative to the composition.

[329] The method according to any one of

[268] to

[328] , wherein the total amount of the constituent components of the aqueous particles is 50 to 70% by weight relative to the composition.

[330] The method according to any one of

[268] to

[329] , wherein the total amount of the constituent components of the aqueous particles is 55 to 65% by weight relative to the composition.

[331] The method according to any one of

[268] to

[330] , wherein the oil or fat contains a flavoring material.

[332] The method according to

[331] , wherein the amount of the flavoring material contained in the oil or fat is 0.0001 to 30% by weight relative to the composition.

[333] The method according to

[331] or

[332] , wherein the amount of the flavor material contained in the oil or fat is 0.001 to 25% by weight relative to the weight of the composition.

[334] The method according to any one of

[331] to

[333] , wherein the amount of the flavor material contained in the oil or fat is 0.01 to 20% by weight relative to the weight of the composition.

[335] The method according to any one of

[331] to

[334] , wherein the flavor material contained in the oil or fat includes β-caryophyllene oxide.

[336] The method according to

[335] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0003 to 0.5% by weight relative to the weight of the composition.

[337] The method according to

[335] or

[336] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.0005 to 0.3% by weight relative to the weight of the composition.

[338] The method according to any one of

[335] to

[337] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.001 to 0.1 wt % relative to the weight of the composition.

[339] The method according to any one of

[335] to

[338] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.003 to 0.05 wt % relative to the weight of the composition.

[340] The method according to any one of

[335] to

[339] , wherein the amount of β-caryophyllene oxide contained in the aqueous particles is 0.005 to 0.03 wt % relative to the weight of the composition.

[341] The method according to any one of

[268] to

[340] , wherein the median diameter of the aqueous particles is 5 to 80 μm.

[342] The method according to any one of

[268] to

[341] , wherein the median diameter of the aqueous particles is 10 to 75 μm.

[343] The method according to any one of

[268] to

[342] , wherein the median diameter of the aqueous particles is 20 to 65 μm.

[344] The method according to any one of

[268] to

[343] , wherein the median diameter of the aqueous particles is 30 to 55 μm.

[345] The method according to any one of

[268] to

[344] , wherein the volume average diameter of the aqueous particles is 45 to 135 μm.

[346] The method according to any one of

[268] to

[345] , wherein the volume average diameter of the aqueous particles is 50 to 130 μm.

[347] The method according to any one of

[268] to

[346] , wherein the volume average diameter of the aqueous particles is 60 to 120 μm.

[348] The method according to any one of

[268] to

[347] , wherein the volume average diameter of the aqueous particles is 70 to 110 μm.

[349] The method according to any one of

[268] to

[348] , wherein the proportion of water in the constituent components of the aqueous particles is 5 to 95 wt %.

[350] The method according to any one of

[268] to

[349] , wherein the proportion of water in the constituent components of the aqueous particles is 10 to 95 wt %.

[351] The method according to any one of

[268] to

[350] , wherein the proportion of water in the constituent components of the aqueous particles is 30 to 95 wt %.

[352] The method according to any one of

[268] to

[351] , wherein the proportion of water in the constituent components of the aqueous particles is 50 to 95 wt %.

[353] The method according to any one of

[268] to

[352] , wherein the proportion of water in the constituent components of the aqueous particles is 60 to 95% by weight.

[354] The method according to any one of

[268] to

[353] , wherein the proportion of water in the constituent components of the aqueous particles is 70 to 95% by weight.

[355] The method according to any one of

[268] to

[354] , wherein the quality improvement of the food is to impart or enhance the flavor of the food.

[356] The method according to any one of

[268] to

[354] , wherein the quality improvement of the food is to impart or enhance the salty taste of the food.

[357] The method according to any one of

[268] to

[354] , wherein the quality improvement of the food is to impart or enhance an oily or fatty taste.

[358] The method according to any one of

[268] to

[354] , wherein the quality improvement of the food is to impart or enhance an animal fat or oily taste.

[0010] The present invention provides a food composition that can be suitably used to improve the quality of food. In one embodiment, the food composition of the present invention can impart a natural flavor (e.g., salty, etc.) to food, or can enhance the flavor of food (e.g., salty, etc.). In another embodiment, the food composition of the present invention can effectively impart an oily or fatty feel to food, or can effectively enhance the oily or fatty feel of food. Furthermore, the food composition of the present invention can impart an animal-oily or fatty feel to food, or can effectively enhance the animal-oily or fatty feel of food. The present invention also provides a food with improved quality and a method for producing the same. In one embodiment, the food of the present invention can have a natural flavor (e.g., salty, etc.) or an enhanced flavor (e.g., salty, etc.). In one embodiment, the method for producing food of the present invention can produce a food with a natural flavor (e.g., salty, etc.) or an enhanced flavor (e.g., salty, etc.). In another embodiment, the food of the present invention can have a suitable oily or fatty feel, or can have an enhanced suitable oily or fatty feel. In another aspect, the method for producing a food product of the present invention can produce a food product having a suitable oily or fatty feel, or a food product having a suitable oily or fatty feel that has been enhanced. Furthermore, the food product of the present invention can have an animal oily or fatty feel, or an enhanced animal oily or fatty feel. The method for producing a food product of the present invention can produce a food product having an animal oily or fatty feel, or a food product having an enhanced animal oily or fatty feel. The present invention also provides a method for improving food quality. In one aspect, the method of the present invention can impart a natural flavor (e.g., salty taste, etc.) to a food product, or can enhance the flavor (e.g., salty taste, etc.) of the food product. In another aspect, the method of the present invention can effectively impart an oily or fatty feel to a food product, or can effectively enhance the oily or fatty feel of the food product. Furthermore, the method of the present invention can impart an animal oily or fatty feel to a food product, or can enhance the animal oily or fatty feel of the food product.

[0011] One of the characteristics of the composition of the present invention is that it contains aqueous particles containing (A) an oil or fat and (B) a gelling agent.

[0012] In the present invention, "oils and fats" refers to substances primarily composed of acylglycerol (triglycerides, diglycerides, monoglycerides, etc.). Generally, those that are fluid at room temperature (20°C) are called "oils" and those that are not fluid are called "fats," but this concept encompasses both. The oils and fats used in the present invention are not particularly limited as long as they are edible (edible oils and fats). Examples include edible vegetable oils such as rapeseed oil (including canola oil), soybean oil, corn oil, sesame oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, linseed oil, olive oil, grapeseed oil, and cottonseed oil; and edible animal oils and fats such as beef tallow, lard, chicken fat, mutton tallow, and whale oil. Interesterified oils obtained by interesterifying the above-mentioned oils and fats, and hardened oils obtained by hydrogenating the above-mentioned oils and fats can also be used. The fats and oils used in the present invention may be refined (e.g., salad oil, etc.). These fats and oils may be used alone or in combination of two or more.

[0013] The content of the oil or fat in the composition of the present invention is preferably 5% by weight or more, more preferably 15% by weight or more, even more preferably 20% by weight or more, even more preferably 25% by weight or more, and particularly preferably 30% by weight or more, relative to the composition of the present invention. The content of the oil or fat in the composition of the present invention is preferably 95% by weight or less, more preferably 80% by weight or less, even more preferably 60% by weight or less, even more preferably 50% by weight or less, and particularly preferably 40% by weight or less, relative to the composition of the present invention.

[0014] The (A) oil contained in the composition of the present invention preferably contains an emulsifier. When the (A) oil contains an emulsifier, the (B) aqueous particles can be stably dispersed in the (A) oil regardless of the amount of the (A) oil.

[0015] The emulsifier used in the present invention is not particularly limited as long as it is edible, but is preferably one that can be used to prepare a water-in-oil emulsion, and examples thereof include sucrose fatty acid esters (e.g., sucrose oleate, etc.), glycerin fatty acid esters (e.g., glycerin saturated fatty acid monoester, polyglycerin fatty acid esters (e.g., polyglycerin condensed ricinoleate, polyglycerin oleate, etc.), organic acid monoglycerides, etc.), propylene glycol fatty acid esters, sorbitan fatty acid esters, etc. Here, the term "water-in-oil emulsion" refers to a composition having a water-in-oil emulsion structure in which an oil phase is the outer phase (continuous phase) and an aqueous phase is the inner phase (dispersed phase) (i.e., an emulsion structure in which water droplets are dispersed in the oil phase).

[0016] When the (A) oil or fat contains an emulsifier, the amount of the emulsifier contained in the (A) oil or fat is, from the viewpoint of effective quality improvement of foods, preferably 0.01% by weight or more, more preferably 0.05% by weight or more, and particularly preferably 0.1% by weight or more, relative to the composition of the present invention. In this case, the amount of the emulsifier contained in the (A) oil or fat is, from the viewpoint of effective quality improvement of foods, preferably 10% by weight or less, more preferably 7% by weight or less, even more preferably 5% by weight or less, and particularly preferably 3% by weight or less, relative to the composition of the present invention.

[0017] The "aqueous particles" contained in the composition of the present invention refer to particles containing at least water as a constituent component. The proportion of water in the constituent components of the aqueous particles is usually 5% by weight or more, preferably 10% by weight or more, and more preferably 30% by weight or more. The aqueous particles preferably contain water as the main component, and in this case, the proportion of water in the constituent components of the aqueous particles is usually 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more. The upper limit of the proportion of water in the constituent components of the aqueous particles is not particularly limited, but is usually 95% by weight or less. As will be described later, the aqueous particles contained in the composition of the present invention may contain flavoring materials and other ingredients (food materials, food additives, etc.) as constituent components. If these ingredients contain water, the amount of water is included in the amount of water that is a constituent component of the aqueous particles. However, even if water is contained in flavoring materials or other ingredients, if it is retained inside these ingredients and cannot migrate or flow out, it cannot mix with other water that makes up the aqueous particles, and therefore the amount of that water is not included in the amount of water that is a component of the aqueous particles.

[0018] (B) Examples of water contained in the aqueous particles include purified water such as distilled water and ion-exchanged water, tap water, and alkaline electrolyzed water, but are not limited to these, and any water suitable for use in food production may be used without restriction.

[0019] The aqueous particles (B) contained in the composition of the present invention preferably contain a gelling agent. By containing a gelling agent in the aqueous particles (B), the composition of the present invention can effectively improve the quality of food.

[0020] In the present invention, the term "gelling agent" refers to a food additive used to gelatinize food or food ingredients. Examples of gelling agents used in the present invention include agar, gelatin, alginic acid compounds, carrageenan, pectin, curdlan, tamarind seed gum, and gellan gum (native gellan gum). Here, the term "alginic acid compound" is a general term for alginic acid, alginates (e.g., sodium alginate, etc.), and alginic acid esters (e.g., propylene glycol alginate, etc.). In other words, the alginic acid compound is at least one compound selected from the group consisting of alginic acid, alginates (e.g., sodium alginate, etc.), and alginic acid esters (e.g., propylene glycol alginate, etc.).

[0021] The gelling agent used in the present invention may be a combination of multiple (two or more) substances. For example, xanthan gum and galactomannan (e.g., guar gum, tara gum, locust bean gum, etc.) are known to have the property of forming a gel when combined with each other, but not by themselves (Science of Food Functionality, Part 1, Chapter 15, Section 2, 2.2(5), edited by the Editorial Committee of Science of Food Functionality, Industrial Technology Service Center, Inc., p. 483, 2008). Therefore, "xanthan gum not combined with galactomannan" is not typically used to gel foods or food ingredients, and therefore is not included in the gelling agent of the present invention, but "combinations of xanthan gum and galactomannan" are included in the gelling agent of the present invention. Furthermore, it is known that galactomannan can also form a gel when combined with carrageenan, and therefore "combinations of carrageenan and galactomannan" and "galactomannan combined with carrageenan" are included in the gelling agent of the present invention.

[0022] In the present invention, when a combination of xanthan gum and galactomannan (e.g., guar gum, tara gum, locust bean gum, etc.) is used as the gelling agent, the weight ratio of xanthan gum to galactomannan (xanthan gum:galactomannan) is not particularly limited as long as a gel can be formed, but is preferably 1:0.1-10, more preferably 1:0.2-5, and particularly preferably 1:0.5-2.

[0023] The gelling agent used in the present invention is preferably any one of the following (i) to (iv): (i) agar, (ii) gelatin, (iii) a combination of xanthan gum and galactomannan (more preferably, a combination of xanthan gum and guar gum, a combination of xanthan gum and locust bean gum, and particularly preferably, a combination of xanthan gum and locust bean gum), and (iv) an alginic acid compound (more preferably, an alginate salt, and particularly preferably, sodium alginate).

[0024] The gelling agent used in the present invention is most preferably agar. (B) When the aqueous particles contain agar, the composition of the present invention can particularly effectively improve the quality of food.

[0025] The method for producing the gelling agent used in the present invention is not particularly limited, and the gelling agent may be produced by a method known per se or a method equivalent thereto. For example, agar can be produced by freezing or drying the mucus (broth) of red algae (e.g., Agarwort, Gracilaria, etc.). Alternatively, commercially available gelling agents may be used in the present invention.

[0026] In the present invention, the above gelling agents may be used singly or in combination of two or more.

[0027] From the viewpoint of effective quality improvement of food, the amount of gelling agent contained in the (B) aqueous particles is preferably 0.01% by weight or more, more preferably 0.05% by weight or more, even more preferably 0.1% by weight or more, still more preferably 0.5% by weight or more, and particularly preferably 0.8% by weight or more, relative to the composition of the present invention. Also, from the viewpoint of effective quality improvement of food, the amount of gelling agent contained in the (B) aqueous particles is preferably 20% by weight or less, more preferably 10% by weight or less, even more preferably 7% by weight or less, still more preferably 5% by weight or less, particularly preferably 3% by weight or less, and most preferably 2% by weight or less, relative to the composition of the present invention.

[0028] From the viewpoint of effective quality improvement of food products, the amount of gelling agent contained in the (B) aqueous particles is preferably 0.1 parts by weight or more, more preferably 0.3 parts by weight or more, even more preferably 0.5 parts by weight or more, even more preferably 0.65 parts by weight or more, particularly preferably 1 part by weight or more, and most preferably 1.5 parts by weight or more, relative to 100 parts by weight of water, which is a constituent of the (B) aqueous particles. Also, from the viewpoint of effective quality improvement of food products, the amount of gelling agent contained in the (B) aqueous particles is preferably 50 parts by weight or less, more preferably 25 parts by weight or less, even more preferably 10 parts by weight or less, even more preferably 5 parts by weight or less, particularly preferably 4 parts by weight or less, and most preferably 3 parts by weight or less, relative to 100 parts by weight of water, which is a constituent of the (B) aqueous particles.

[0029] In one embodiment, when the (B) aqueous particles contain agar, the amount of agar contained in the (B) aqueous particles is, from the viewpoint of effective quality improvement of food, preferably 0.01% by weight or more, more preferably 0.05% by weight or more, even more preferably 0.1% by weight or more, still more preferably 0.3% by weight or more, particularly preferably 0.5% by weight or more, and most preferably 0.8% by weight or more, relative to the composition of the present invention. Also, in this case, the amount of agar contained in the (B) aqueous particles is, from the viewpoint of effective quality improvement of food, preferably 10% by weight or less, more preferably 7% by weight or less, even more preferably 5% by weight or less, still more preferably 3% by weight or less, particularly preferably 2% by weight or less, and most preferably 1.5% by weight or less, relative to the composition of the present invention.

[0030] In one embodiment, when the (B) aqueous particles contain agar, the amount of agar contained in the (B) aqueous particles is, from the viewpoint of effective quality improvement of food products, preferably 0.1 parts by weight or more, more preferably 0.3 parts by weight or more, even more preferably 0.5 parts by weight or more, even more preferably 1 part by weight or more, and particularly preferably 1.5 parts by weight or more, relative to 100 parts by weight of water, which is a constituent component of the (B) aqueous particles. Also, in this case, the amount of agar contained in the (B) aqueous particles is, from the viewpoint of effective quality improvement of food products, preferably 50 parts by weight or less, more preferably 10 parts by weight or less, even more preferably 5 parts by weight or less, even more preferably 4 parts by weight or less, and particularly preferably 3 parts by weight or less, relative to 100 parts by weight of water, which is a constituent component of the (B) aqueous particles.

[0031] The aqueous particles containing the gelling agent (B) are preferably gelled (in a gel state).

[0032] (B) The aqueous particles preferably contain a flavoring material. In foods with varying concentrations of flavoring material throughout the food, i.e., foods prepared so that the concentration of flavoring material in certain portions (e.g., the surface portion) is higher than in other portions (e.g., the center portion), the concentration of the flavoring material throughout the food becomes uniform over time due to moisture migration within the food, and as a result, the flavor derived from the flavoring material (particularly the flavor perceived immediately after chewing the food) may be perceived as weaker than immediately after preparation. Furthermore, if the concentration of the flavoring material is set high in advance in the food formulation design in consideration of such flavor degradation over time, problems such as the failure to impart a natural flavor to the food may arise. On the other hand, aqueous particles (gel-like particles) containing a gelling agent are less susceptible to moisture migration within the food, and the flavoring material contained in such aqueous particles can be prevented from becoming uniform throughout the food. Therefore, adding a flavoring material to a food using the composition of the present invention can effectively prevent the flavor of the food from deteriorating over time.

[0033] In the present invention, the term "flavor material" refers to a food material used to impart or enhance flavor. Here, "flavor" is a concept that encompasses taste (e.g., saltiness, sweetness, sourness, bitterness, umami, spiciness, etc.), aroma (mouth aroma), and sensations (e.g., full-bodied taste, etc.) that are brought about by a combination of taste, aroma, and texture. Specific examples of flavor materials include table salt, salt substitutes (e.g., potassium chloride, etc.), sweeteners (e.g., sugars such as sucrose, high-intensity sweeteners such as aspartame and acesulfame K, etc.), acidulants (e.g., citric acid, tartaric acid, vinegar, etc.), bitter substances (e.g., caffeine, etc.), umami substances (e.g., monosodium glutamate, disodium inosinate, etc.), pungent substances (e.g., capsaicin, etc.), flavorings (e.g., methional, isovaleric acid, 1-octen-3-ol, octadecyl stearate, etc.), and the like. Examples of suitable flavoring agents include lactic acid, decanoic acid, β-caryophyllene oxide, etc.), full-bodied flavor substances (e.g., glutathione, glutamylvalylglycine, etc.), extracts (e.g., beef extract, pork extract, chicken extract, yeast extract, etc.), amino acids (e.g., glycine, alanine, arginine, etc.), protein hydrolysates, reaction flavors, seasonings (e.g., natural seasonings, flavor seasonings, soy sauce, etc.), sauces (e.g., Worcestershire sauce, etc.), dashi stocks, and aromatic vegetables.

[0034] The flavoring material used in the present invention may consist of a single substance or may be a combination of multiple (two or more) substances.

[0035] The method for producing the flavor material used in the present invention is not particularly limited, and the flavor material may be produced by a method known per se or a method equivalent thereto. Alternatively, commercially available flavor materials may be used in the present invention.

[0036] In the present invention, the flavoring material may be used alone or in combination of two or more.

[0037] In one embodiment, the flavor material contained in the aqueous particles (B) may be a flavor material. In the present invention, "flavor material" refers to a food material used to impart or enhance flavor. Specifically, among the specific examples of flavor materials mentioned above, salt, salt substitutes, sweeteners, sour agents, bitter substances, umami substances, and spicy substances may be considered flavor materials. Among these, salt is particularly preferred. In foods containing flavor materials such as salt, the flavor declines over time due to the uniform concentration of the flavor material throughout the food, a phenomenon commonly referred to as "taste loss." Foods formulated with a high concentration of flavor materials (e.g., salt, etc.) to address this flavor loss may lack a natural flavor (e.g., saltiness, etc.) (e.g., different flavor intensity, flavor quality, and time to taste compared to foods with a normal blend). Furthermore, such foods may also suffer from the problem of excessive intake of flavor materials (e.g., salt, etc.). By adding a flavoring material (e.g., salt, etc.) to food using the composition of the present invention, the food can be effectively prevented from losing its flavor (e.g., saltiness, etc.) over time, and the amount of flavoring material (e.g., salt, etc.) used can be reduced.

[0038] When the (B) aqueous particles contain a flavor material, the amount of the flavor material contained in the (B) aqueous particles is not particularly limited and may be adjusted appropriately depending on the type of flavor material, etc., but is usually 0.00003 to 30 wt %, preferably 0.01 to 30 wt %, more preferably 0.05 to 28 wt %, even more preferably 0.1 to 25 wt %, even more preferably 0.5 to 23 wt %, and particularly preferably 1 to 20 wt %, relative to the composition of the present invention.

[0039] In one embodiment, when the (B) aqueous particles contain salt, the amount of salt contained in the (B) aqueous particles is, from the viewpoint of imparting a sufficient salty taste to foods, preferably 0.01% by weight or more, more preferably 0.1% by weight or more, even more preferably 1% by weight or more, even more preferably 3% by weight or more, particularly preferably 5% by weight or more, and most preferably 7% by weight or more, based on the composition of the present invention. In this case, the amount of salt contained in the (B) aqueous particles is, from the viewpoint of imparting a natural salty taste to foods (similar to salt in terms of taste quality, intensity, and perceived time) and preventing excessive salt intake, preferably 30% by weight or less, more preferably 25% by weight or less, even more preferably 20% by weight or less, even more preferably 15% by weight or less, and particularly preferably 12% by weight or less, based on the composition of the present invention.

[0040] In one embodiment, when the (B) aqueous particles contain β-caryophyllene oxide, the amount of β-caryophyllene oxide contained in the (B) aqueous particles is, from the viewpoint of imparting a sufficient oily and fatty feel (particularly an animal fat and oily feel) to foods, preferably 0.00003 wt % or more, more preferably 0.00005 wt % or more, even more preferably 0.0001 wt % or more, still more preferably 0.0003 wt % or more, and particularly preferably 0.0005 wt % or more, based on the composition of the present invention. In this case, the amount of β-caryophyllene oxide contained in the (B) aqueous particles is, from the viewpoint of efficiently imparting an oily and fatty feel (particularly an animal fat and oily feel) to foods, preferably 5 wt % or less, more preferably 1 wt % or less, even more preferably 0.5 wt % or less, even more preferably 0.1 wt % or less, and particularly preferably 0.05 wt % or less, based on the composition of the present invention.

[0041] The (B) aqueous particles are preferably dispersed in the (A) oil or fat contained in the composition of the present invention. In the present invention, the phrase "dispersed" of the aqueous particles in the oil or fat means that the aqueous particles are suspended or floating in the oil or fat (dispersion medium) without agglomerating. The (B) aqueous particles are preferably uniformly dispersed throughout the (A) oil or fat, but the (B) aqueous particles may be unevenly dispersed in a portion of the (A) oil or fat.

[0042] From the viewpoint of effectively improving the quality of foods, the total amount of the components of the aqueous particles (e.g., water, gelling agent, flavoring material, etc.) is preferably 4% by weight or more, more preferably 15% by weight or more, even more preferably 30% by weight or more, even more preferably 40% by weight or more, particularly preferably 50% by weight or more, and most preferably 55% by weight or more, relative to the composition of the present invention. Also, from the viewpoint of effectively improving the quality of foods, the total amount of the components of the aqueous particles is preferably 94% by weight or less, more preferably 90% by weight or less, even more preferably 80% by weight or less, even more preferably 75% by weight or less, particularly preferably 70% by weight or less, and most preferably 65% ​​by weight or less, relative to the composition of the present invention.

[0043] In one embodiment, the median diameter of the aqueous particles is preferably 5 μm or more, more preferably 10 μm or more, even more preferably 20 μm or more, and particularly preferably 30 μm or more, from the viewpoint of effective quality improvement of foods. Also, in one embodiment, the median diameter of the aqueous particles is preferably 80 μm or less, more preferably 75 μm or less, even more preferably 65 μm or less, and particularly preferably 55 μm or less, from the viewpoint of effective quality improvement of foods. In the present invention, the "median diameter" of the aqueous particles refers to the 50% particle diameter (D50) in a volume-based cumulative particle size distribution curve measured by a laser diffraction / scattering method, and more specifically, refers to the particle diameter at the point where the cumulative volume from the fine particle side is 50% when the total volume of the aqueous particle population is 100% in a volume-based cumulative particle size distribution curve measured using a laser diffraction / scattering particle size distribution analyzer (e.g., "Microtrac ASVR HRA model: 9320-X100" manufactured by Nikkiso Co., Ltd.).

[0044] In one embodiment, the volume mean diameter of the aqueous particles is preferably 45 μm or more, more preferably 50 μm or more, even more preferably 60 μm or more, and particularly preferably 70 μm or more, from the viewpoint of effective quality improvement of foods. In another embodiment, the volume mean diameter of the aqueous particles is preferably 135 μm or less, more preferably 130 μm or less, even more preferably 120 μm or less, and particularly preferably 110 μm or less, from the viewpoint of effective quality improvement of foods. In the present invention, the "volume mean diameter" of the aqueous particles is calculated by the following formula from the volume-based particle size distribution measured by laser diffraction / scattering method. Volume mean diameter (MV) = Σ(v ｉ ・d ｉ ) / Σ(v ｉ ) (in the formula, v ｉ indicates the volume per particle, and d ｉ indicates the particle size per particle)

[0045] The composition of the present invention may contain other ingredients (food materials, food additives, etc.) in addition to the above-mentioned ingredients, as long as the object of the present invention is not impaired.

[0046] In one embodiment, the (A) oil / fat contained in the composition of the present invention may contain a flavoring material. When the (A) oil / fat contains a predetermined flavoring material, the composition of the present invention can impart an animal fat / fat feel to a food even without containing animal fat / fat. Such a composition of the present invention can be used as a substitute for animal fat / fat (e.g., beef tallow, lard, chicken oil, etc.). Here, "animal fat / fat feel" refers to the sensory characteristics (taste, aroma, texture, etc.) unique to foods that use animal fat / fat as one of their ingredients. The animal fat / fat feel includes, for example, lard-like feel. "Lard feel" refers to the sensory characteristics (lard-like taste, aroma, texture, etc.) unique to foods that use lard as one of their ingredients.

[0047] When the (A) oil or fat contains a flavoring material, the amount of the flavoring material contained in the (A) oil or fat is not particularly limited and may be adjusted appropriately depending on the type of flavoring material, etc., but is usually 0.0001 to 30% by weight, preferably 0.001 to 25% by weight, and more preferably 0.01 to 20% by weight, based on the weight of the composition of the present invention.

[0048] In one embodiment, when the oil (A) contains β-caryophyllene oxide, the amount of β-caryophyllene oxide contained in the oil (A) is, from the viewpoint of effectively imparting an animal fat or oil feel (e.g., a lard-like feel), preferably 0.0003 wt % or more, more preferably 0.0005 wt % or more, even more preferably 0.001 wt % or more, still more preferably 0.003 wt % or more, and particularly preferably 0.005 wt % or more, relative to the composition of the present invention. In this case, the amount of β-caryophyllene oxide contained in the oil (A) is, from the viewpoint of effectively imparting an animal fat or oil feel (e.g., a lard-like feel), preferably 0.5 wt % or less, more preferably 0.3 wt % or less, even more preferably 0.1 wt % or less, still more preferably 0.05 wt % or less, and particularly preferably 0.03 wt % or less, relative to the composition of the present invention.

[0049] The method for producing the composition of the present invention is not particularly limited, but the composition of the present invention can be produced using a water-in-oil emulsion. In one specific embodiment, the composition of the present invention, in which (A) an oil contains an emulsifier and (B) aqueous particles contain a gelling agent and a flavoring material and are dispersed in (A) the oil, can be produced, for example, by the following steps (1) to (4). (1) An emulsifier is added to the oil and mixed, and if necessary, heated (e.g., at 50 to 95°C) to dissolve (the resulting liquid product is hereinafter referred to as "Liquid A"). (2) A gelling agent and a flavoring material are added to water, mixed, and if necessary, heated (e.g., at 50 to 95°C) (the resulting liquid product is hereinafter referred to as "Liquid B"). (3) While stirring Liquid A, Liquid B is gradually added to prepare a water-in-oil emulsion in which Liquid A serves as the continuous phase and Liquid B serves as the dispersed phase. The preparation of the water-in-oil emulsion can be performed, if necessary, under heating (e.g., at 50 to 95°C). (4) The resulting water-in-oil emulsion is cooled (e.g., to 0 to 20°C) as needed to obtain the composition of the present invention.

[0050] In one embodiment, the composition of the present invention comprises (A) an oil and fat, and (B) aqueous particles containing a gelling agent and a flavoring material dispersed in the oil and fat. The composition of the present invention can be produced, for example, by the following steps (1a) to (3a): (1a) Add a gelling agent and a flavoring material to water, mix, and optionally heat (e.g., to 50 to 95°C) (the resulting liquid is hereinafter referred to as "Liquid B"). (2a) While stirring an oil and fat (hereinafter referred to as "Liquid A") that has been heated (e.g., to 50 to 95°C) as needed, gradually add Liquid B to prepare a water-in-oil emulsion in which Liquid A serves as the continuous phase and Liquid B serves as the dispersed phase. The preparation of the water-in-oil emulsion can be carried out under heating (e.g., at 50 to 95°C) as needed. (3a) Cool (e.g., to 0 to 20°C) the resulting water-in-oil emulsion as needed to obtain the composition of the present invention.

[0051] The composition of the present invention is suitable for use in food products. In the present invention, a "food product" composition refers to a composition used for food products or their raw materials (food raw materials).

[0052] The type of food in which the composition of the present invention can be used is not particularly limited, and examples thereof include livestock foods (including processed livestock foods) such as hamburger steak, meatballs, dumplings, shumai, sausages, and salad chicken; cooked rice (including processed cooked rice products such as fried rice, pilaf, seasoned rice, and vinegared rice), breads, noodles (e.g., Chinese noodles (boiled Chinese noodles, steamed Chinese noodles, etc.), udon, soba, pasta, somen, etc. (including chilled noodles, fried noodles, and non-fried noodles)), salads (e.g., potato salad, macaroni salad, long-life salad, etc.), Examples of such foods include agricultural foods (including processed agricultural foods) such as pickles; seafood foods (including processed seafood foods) such as kamaboko, chikuwa, hanpen, and fish sausage; soups (including dried soups) such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, egg soup, wakame seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, and miso soup; confectioneries such as cookies and cakes; and chilled and frozen foods of these food groups. There are no particular limitations on the method for producing foods in which the composition of the present invention can be used, and the foods can be produced by known methods or methods equivalent thereto.

[0053] In one embodiment, the food in which the composition of the present invention can be used may be a heat-treated food, i.e., in one embodiment, the composition of the present invention can be used for a heat-treated food or an ingredient thereof. Here, "heat-treated food" refers to a food that can be heat-treated at least once between its production and consumption. The heat treatment applied to the heat-treated food may be by any method as long as it does not impair the object of the present invention, and the heat treatment can be performed by, for example, baking, frying (frying in oil, frying), boiling (boiling), steaming (steaming), microwave irradiation (microwave heating), far-infrared irradiation (oven heating), etc.

[0054] When the composition of the present invention is used for heat-treated foods or their raw materials (i.e., when the composition of the present invention is a composition for heat-treated foods), the heat treatment applied to the heat-treated food is preferably carried out after the composition of the present invention has been added to the heat-treated food. In one embodiment, by carrying out a heat treatment on a heat-treated food to which the composition of the present invention, in which aqueous particles containing a gelling agent and a flavoring material, has been added, the aqueous particles (gel-like particles) contained in the composition of the present invention are melted by the heat treatment, and the flavor derived from the flavoring material can be more prominently perceived. In this case, it is particularly preferable that the heat treatment applied to the heat-treated food be carried out immediately before eating the heat-treated food.

[0055] In one embodiment, the food product in which the composition of the present invention can be used may be a frozen food product, i.e., the composition of the present invention can be used in one embodiment for a frozen food product or an ingredient thereof. Frozen foods can be subjected to a heat treatment (e.g., heating in a microwave oven) for thawing before eating, and therefore can be included in heat-treated foods.

[0056] In one embodiment, the food in which the composition of the present invention can be used may be a reduced-salt food, i.e., in one embodiment, the composition of the present invention can be used for a reduced-salt food or an ingredient thereof. When the aqueous particles (B) contained in the composition of the present invention contain salt in one embodiment, the composition of the present invention can impart a natural salty taste while reducing the amount of salt used, as described above, and is therefore particularly useful for imparting a salty taste to a reduced-salt food. Here, "reduced-salt food" refers to a food in which the salt concentration at the time of consumption is lower than the general salt concentration of that food.

[0057] The method for adding the composition of the present invention to a food or its raw materials is not particularly limited, and the composition can be added by a method known per se or a method equivalent thereto depending on the type of food, etc. In one embodiment, the composition of the present invention can be added so as to adhere to the surface of the food or its raw materials. In another embodiment, the composition of the present invention can be added by kneading it into the food or its raw materials.

[0058] The composition of the present invention can improve the quality of food. In one embodiment, the composition of the present invention can impart a flavor (e.g., salty, soy sauce, sauce, etc.) to food. In another embodiment, the composition of the present invention can enhance the flavor of food (e.g., salty, soy sauce, sauce, etc.). In the present invention, the quality of food can be evaluated by a method known per se or a method equivalent thereto. For example, the flavor of food (e.g., salty, soy sauce, sauce, etc.) can be evaluated by sensory evaluation by a trained expert panel.

[0059] In one embodiment, the composition of the present invention can effectively impart an oily feel to food. In another embodiment, the composition of the present invention can effectively enhance the oily feel of food. In the present invention, "oily feel" refers to a pleasant sensation (e.g., taste, aroma, texture, etc.) felt when a food containing oil or fat is placed in the mouth, and includes, for example, a mouth-coating feel, a rich feel, etc. The "mouth-coating feel" refers to the sensation of the mouth being coated with a thin film of oil or fat, which is felt prominently when a food containing oil or fat is placed in the mouth. The presence or degree of an oily feel (e.g., a mouth-coating feel, etc.) can be evaluated by sensory evaluation by a trained expert panel. The composition of the present invention can impart an animal oily feel (e.g., a lard-like feel, etc.) to food. In another embodiment, the composition of the present invention can enhance the animal oily feel of food. The presence or degree of an animal oily feel (e.g., a lard-like feel, etc.) can be evaluated by sensory evaluation by a trained expert panel.

[0060] The present invention also provides a food product (sometimes referred to herein as "the food product of the present invention") containing the composition of the present invention.

[0061] The type of food of the present invention is not particularly limited, and specific examples include the same foods as those for which the composition of the present invention can be used as described above.

[0062] The method for producing the food of the present invention is not particularly limited except that it includes the addition of the composition of the present invention, and may include ordinary food production steps as appropriate depending on the type of food, etc.

[0063] In the method for producing a food product of the present invention, the method for adding the composition of the present invention is not particularly limited, and the composition can be added by a method known per se or a method equivalent thereto depending on the type of food product, etc., but in one embodiment, the composition of the present invention can be added so that it adheres to the surface of the food product or its raw materials.

[0064] In one embodiment, when the food of the present invention is a heat-treated food, the method for producing the food of the present invention may include subjecting the food to a heat treatment (e.g., baking, frying, boiling, steaming, microwave irradiation, far-infrared irradiation, etc.). In this case, the heat treatment is preferably carried out after adding the composition of the present invention to the food, and particularly preferably carried out immediately before eating the food.

[0065] The food of the present invention may be of improved quality, and in one embodiment, the food of the present invention may be a food having a natural flavor (e.g., salty, soy sauce, sauce, etc.) or a food having an enhanced flavor (e.g., salty, etc.).

[0066] In one embodiment, the food product of the present invention may be a food product having an oily or fatty texture, or a food product having an enhanced oily or fatty texture. The food product of the present invention may also be a food product having an animal oily or fatty texture (e.g., lard-like texture) or a food product having an enhanced animal oily or fatty texture.

[0067] The present invention also provides a method for improving the quality of food (sometimes referred to herein as the "method of the present invention"), which comprises adding the composition of the present invention to food.

[0068] The method of the present invention can be carried out in the same manner as the above-mentioned method of producing the food of the present invention, and the preferred embodiments are also the same.

[0069] The method of the present invention can improve the quality of food. In one embodiment, the method of the present invention can impart a natural flavor (e.g., salty, soy sauce, sauce, etc.) to food, or can enhance the flavor of food (e.g., salty, soy sauce, sauce, etc.). Therefore, in one embodiment, the method of the present invention can be a method for imparting or enhancing the flavor of food.

[0070] In one embodiment, the method of the present invention can effectively impart an oily or fatty feel to food, or can effectively enhance the oily or fatty feel of food. Therefore, in one embodiment, the method of the present invention can be a method for imparting or enhancing an oily or fatty feel to food. The method of the present invention can impart an animal oily or fatty feel (e.g., lard-like feel) to food, or can enhance the animal oily or fatty feel of food. Therefore, the method of the present invention can be a method for imparting or enhancing an animal oily or fatty feel to food.

[0071] The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples. Unless otherwise specified, all raw materials used in the following examples are commercially available for food use. Furthermore, in this specification, "%" and "parts" mean "% by weight" and "parts by weight" unless otherwise specified.

[0072] Test Example 1 Example 1 A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Example 1"). (1) A sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) in the amount (unit: parts by weight) shown in Table 1 below was added to rapeseed oil, mixed, and heated to 90°C to dissolve (the resulting liquid is hereinafter referred to as "Liquid A"). (2) Salt and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Inc.) in the amount (unit: parts by weight) shown in Table 1 below were added to water, mixed, and heated to 70°C (the resulting liquid is hereinafter referred to as "Liquid B"). (3) While stirring Solution A at 90°C, Solution B was gradually added to prepare a water-in-oil emulsion in which Solution A served as the continuous phase and Solution B served as the dispersed phase. The stirring speed was started at 500 rpm and gradually increased to 5,000 rpm. The stirring time (starting from the point at which Solution B was first added to Solution A) was 8 minutes in total. (4) The obtained water-in-oil emulsion was cooled to 0-5°C to obtain the composition of Example 1.

[0073] (Example 2) A composition in which aqueous particles containing a gelling agent were dispersed in an oil or fat was prepared in the same manner as in Example 1, except that in step (2), gelatin ("GBL-250" manufactured by Nitta Gelatin Co., Ltd.) was mixed with water in the amount (unit: parts by weight) shown in Table 1 below instead of agar (hereinafter also referred to as "composition of Example 2").

[0074] (Example 3) A composition in which aqueous particles containing a gelling agent are dispersed in oil was prepared in the same manner as in Example 1, except that in step (2), sodium alginate ("Snow Algin H" manufactured by Fuji Chemical Industry Co., Ltd.) was mixed with water in the amount (unit: parts by weight) shown in Table 1 below instead of agar (hereinafter also referred to as "composition of Example 3").

[0075] Comparative Example 1 A composition containing no gelling agent but aqueous particles containing a thickener dispersed in an oil was prepared in the same manner as in Example 1, except that in step (2), guar gum ("Bistop D-2029" manufactured by San-Ei Gen F.F.I. Co., Ltd.) was mixed with water in the amount (unit: parts by weight) shown in Table 1 below instead of agar (hereinafter also referred to as "composition of Comparative Example 1").

[0076] Comparative Example 2 A composition containing no gelling agent but aqueous particles containing a thickener dispersed in an oil was prepared in the same manner as in Example 1, except that in step (2), xanthan gum ("Bistop D-3000" manufactured by San-Ei Gen F.F.I. Co., Ltd.) was mixed with water in the amount (unit: parts by weight) shown in Table 1 below instead of agar (hereinafter also referred to as "composition of Comparative Example 2").

[0077] (Example 4) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared in the same manner as in Example 1, except that in step (2), xanthan gum ("Bistop D-3000" manufactured by San-Ei Gen F.F.I. Co., Ltd.) and locust bean gum were mixed with water in the amounts (unit: parts by weight) shown in Table 1 below instead of agar (hereinafter also referred to as "composition of Example 4").

[0078]

[0079] [Preparation of test samples for sensory evaluation] Each composition (32.6 g) of Examples 1 to 4 and Comparative Examples 1 and 2 was added to cooked rice (200 g, "Sato Gohan" manufactured by Sato Foods Co., Ltd.) heated in a microwave oven (600 W, 2 minutes), and mixed well to coat the surface of the cooked rice (hereinafter, cooked rice mixed with "the composition of Example 1" or the like will also be referred to as "the cooked rice of Example 1" or the like). Next, the cooked rice of Examples 1 to 4 and Comparative Examples 1 and 2 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller to freeze, and then stored in a freezer (-20°C) for 1 to 2 days.

[0080] [Preparation of reference samples for sensory evaluation] - Salt equivalent product 10% saline solution (32.56 g) was added to cooked rice (200 g, "Sato Rice" manufactured by Sato Foods Co., Ltd.) heated in a microwave oven (600 W, 2 minutes) and mixed well. Next, the cooked rice mixed with 10% saline solution was placed in a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller, and frozen, and then stored in a freezer (-20°C) for 1 to 2 days.

[0081] [Sensory evaluation] Test samples (cooked rice of Examples 1 to 4 and Comparative Examples 1 and 2) and the reference sample (product with equivalent salt content) that had been stored in a frozen state were thawed by heating in a microwave oven (600 W, 2 minutes), and then each cooked rice was eaten by a specialist panel consisting of four trained panelists, who evaluated the saltiness intensity of the test sample (the intensity of saltiness felt immediately after putting the test sample in the mouth and chewing) in accordance with the following criteria. The salt concentration of each cooked rice at the time of eating was 1.4 wt%. [Evaluation criteria] ◎: Very salty compared to the reference sample (product with equivalent salt content) ◯: Slightly saltier compared to the reference sample (product with equivalent salt content) △: Same saltiness as the reference sample (product with equivalent salt content) ×: Less salty than the reference sample (product with equivalent salt content)

[0082] The results are shown in Table 2 below. Among the evaluation results shown in Table 2, "△ to ◯" means that the result is intermediate between △ and ◯, and "◎ to ◯" means that the result is intermediate between ◎ and ◯.

[0083]

[0084] As shown in Table 2, the cooked rice mixed with the compositions of Examples 1 to 4, in which aqueous particles containing a gelling agent (agar, gelatin, sodium alginate, or a combination of xanthan gum and locust bean gum) were dispersed in fat or oil, all had a significantly stronger salty taste than the reference sample. On the other hand, the cooked rice mixed with the compositions of Comparative Examples 1 and 2, in which aqueous particles containing a thickener (guar gum alone or xanthan gum alone) were dispersed in fat or oil but did not contain a gelling agent, had almost the same salty taste intensity as the reference sample.

[0085] Test Example 2 (Example 5) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Example 5"). (1) A sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) in the amount (unit: parts by weight) shown in Table 3 below was added to rapeseed oil, mixed, and heated to 90°C to dissolve (the resulting liquid is hereinafter referred to as "Liquid A"). (2) Salt and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) in the amount (unit: parts by weight) shown in Table 3 below were added to water, mixed, and heated to 70°C (the resulting liquid is hereinafter referred to as "Liquid B"). (3) While stirring Solution A at 90°C, Solution B was gradually added to prepare a water-in-oil emulsion in which Solution A served as the continuous phase and Solution B served as the dispersed phase. The stirring speed was started at 500 rpm and gradually increased to 5,000 rpm. The stirring time (starting from the point at which Solution B was first added to Solution A) was 8 minutes in total. (4) The obtained water-in-oil emulsion was cooled to 0-5°C to obtain the composition of Example 5.

[0086] (Comparative Example 3) A composition in which aqueous particles containing no gelling agent were dispersed in oil was prepared in the same manner as in Example 5, except that in step (2), agar was not used and the amount of water was changed to 50 parts by weight as shown in Table 3 below (hereinafter also referred to as the "composition of Comparative Example 3").

[0087] Example 6 A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared in the same manner as in Example 5, except that in step (1), a glycerin saturated fatty acid monoester (Emulgy MS manufactured by Riken Vitamin Co., Ltd.), a polyglycerin condensed ricinoleate ester (SY Glystar CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd.), and a polyglycerin oleate ester (Ryoto Polyglycerol O-50D manufactured by Mitsubishi Chemical Corporation) were mixed with rapeseed oil in the amounts (unit: parts by weight) shown in Table 3 below, instead of the sucrose fatty acid ester, and in step (2), the amount of water was changed to 50.75 parts by weight as shown in Table 3 below (hereinafter also referred to as the “composition of Example 6”).

[0088] Comparative Example 4 A composition in which aqueous particles containing no gelling agent were dispersed in an oil or fat was prepared in the same manner as in Example 5, except that in step (1), glycerin saturated fatty acid monoester (Emulgy MS manufactured by Riken Vitamin Co., Ltd.), polyglycerin condensed ricinoleate ester (SY Glystar CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd.), and polyglycerin oleate ester (Ryoto Polyglycerol O-50D manufactured by Mitsubishi Chemical Corporation) were mixed with rapeseed oil in the amounts (unit: parts by weight) shown in Table 3 below, instead of the sucrose fatty acid ester, and in step (2), agar was not used and the amount of water was changed to 51.65 parts by weight as shown in Table 3 below (hereinafter also referred to as the "composition of Comparative Example 4").

[0089]

[0090] [Preparation of test samples for sensory evaluation] Each composition (32.6 g) of Examples 5 and 6 and Comparative Examples 3 and 4 was added to cooked rice (200 g, "Sato Gohan" manufactured by Sato Foods Co., Ltd.) heated in a microwave oven (600 W, 2 minutes), and mixed well to coat the surface of the cooked rice (hereinafter, cooked rice mixed with "the composition of Example 5" etc. will be referred to as "the cooked rice of Example 5" etc.). Next, the cooked rice of Examples 5 and 6 and Comparative Examples 3 and 4 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller to freeze, and then stored in a freezer (-20°C) for 1 to 2 days.

[0091] [Preparation of Reference Samples for Sensory Evaluation] - Salt Equivalent Product: 10% salt solution (32.56 g) was added to cooked rice (200 g, "Sato Rice" manufactured by Sato Foods Co., Ltd.) heated in a microwave oven (600 W, 2 minutes) and mixed thoroughly. The cooked rice mixed with 10% salt solution was then packed into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller, and frozen. The rice was then stored in a freezer (-20°C) for 1-2 days. - Increased Salt Product: Reference samples were prepared in the same manner as the salt equivalent product, except that the amount of 10% salt solution added was changed to 34.57 g, 36.84 g, 42.42 g, or 50.00 g as shown in Table 4 below (hereinafter, each reference sample will be referred to as the "1.47% product," "1.56% product," "1.75% product," or "2% product" as shown in Table 4 below).

[0092]

[0093] [Preparation of Reference Samples for Sensory Evaluation] - Unfrozen Storage Product (Product Not Deteriorated): 10% saline solution (32.56 g) was added to cooked rice (200 g, "Sato no Gohan" manufactured by Sato Foods Co., Ltd.) heated in a microwave oven (600 W, 2 minutes) and mixed thoroughly. This was then immediately used for the sensory evaluation (Evaluation II) described below. - Unemulsified Product: To cooked rice (200 g, "Sato no Gohan" manufactured by Sato Foods Co., Ltd.) heated in a microwave oven (600 W, 2 minutes), Solution A (i.e., a mixture of 38 parts by weight of rapeseed oil and 2 parts by weight of sucrose fatty acid ester) prepared in Procedure (1) of Example 5 and Solution B (i.e., a mixture of 49.1 parts by weight of water, 10 parts by weight of salt, and 0.9 parts by weight of agar) prepared in Procedure (2) of Example 5 were added as is (without emulsifying Solution A and Solution B), and the mixture was mixed thoroughly. The amount of liquid A added (amount added to 200 g of cooked rice) was 13.02 g, and the amount of liquid B added (amount added to 200 g of cooked rice) was 19.53 g. Next, the cooked rice mixed with liquid A and liquid B was filled into a tray lined with kitchen paper, rapidly cooled to −40°C using a blast chiller to freeze, and then stored in a freezer (−20°C).

[0094] [Sensory Evaluation] Evaluation I: Test samples (cooked rice in Examples 5 and 6 and Comparative Examples 3 and 4) and reference samples (salt equivalent products, 1.47%, 1.56%, 1.75%, and 2%) stored in a frozen state were thawed by heating in a microwave oven (600 W, 2 minutes). Each cooked rice was then eaten by a specialist panel consisting of four trained panelists, and the saltiness intensity of the test sample (the saltiness intensity felt immediately after putting the test sample in the mouth and chewing) was evaluated by consensus in comparison with the reference sample. In detail, the evaluation of each test sample was carried out by selecting the reference sample whose saltiness intensity was felt to be equivalent to that of the test sample (salt concentration of cooked rice at the time of eating: 1.4 wt%). The results are shown in Table 5 below. Among the evaluation results shown in Table 5, "equivalent to 1.47% to 1.56% products" means that the saltiness is midway between the 1.47% and 1.56% products.

[0095]

[0096] As shown in Table 5, cooked rice mixed with the composition of Example 5, in which aqueous particles containing a gelling agent are dispersed in oil, had a stronger salty taste than cooked rice mixed with the composition of Comparative Example 3, in which aqueous particles not containing a gelling agent are dispersed in oil. Furthermore, cooked rice mixed with the composition of Example 6, in which aqueous particles containing a gelling agent are dispersed in oil, had a stronger salty taste than cooked rice mixed with the composition of Comparative Example 4, in which aqueous particles not containing a gelling agent are dispersed in oil. Of these, cooked rice mixed with the composition of Example 5 had a natural salty taste. On the other hand, cooked rice mixed with the compositions of Comparative Examples 3 and 4 both had a sticky texture and lacked a sense of unity.

[0097] Evaluation II: The reference samples (salt equivalent, 1.47%, 1.56%, 1.75%, and 2%) stored in a frozen state were thawed by heating in a microwave oven (600W, 2 minutes), and then each cooked rice was eaten by a trained expert panel consisting of four panelists. Next, the expert panel ate the reference samples (stored unfrozen) and evaluated the saltiness intensity of the reference samples (the intensity of saltiness felt immediately after placing the reference sample in the mouth and chewing) by consensus, comparing it with the reference samples. Specifically, the evaluation of the reference samples was carried out by selecting the reference samples whose saltiness intensity was felt to be equivalent to that of the reference samples (salt concentration of cooked rice at the time of eating: 1.4% by weight).

[0098] The evaluation result for the reference sample (stored unfrozen) was "equivalent to a 2% product," and the reference sample had a clearly strong salty taste. The saltiness of the reference sample (stored unfrozen) was stronger than that of the standard sample (salt equivalent product) with the same salt concentration at the time of eating cooked rice, suggesting that the standard sample, which was stored frozen, had a diminished salty taste (taste dullness).

[0099] Evaluation III: The reference sample (unemulsified product) and standard samples (salt equivalent product, 1.47%, 1.56%, 1.75%, and 2%) stored in a frozen state were thawed by heating in a microwave oven (600W, 2 minutes), and then each cooked rice was eaten by four expert panelists, who then evaluated the saltiness intensity of the reference sample (unemulsified product) (the saltiness intensity felt immediately after placing the test sample in the mouth and chewing) in comparison with the standard sample by consensus. In detail, the evaluation of the reference sample was carried out by selecting the standard sample whose saltiness intensity was felt to be equivalent to that of the reference sample (salt concentration of cooked rice at the time of eating: 1.4% by weight).

[0100] The evaluation result of the reference sample (unemulsified product) was "equivalent to a salt equivalent product (salt concentration of cooked rice at the time of consumption: 1.4% by weight)." In addition, the reference sample had a strange flavor that was presumably derived from the emulsifier. Since the saltiness intensity was not improved in the reference sample (unemulsified product), it was confirmed that the saltiness intensity would not be improved even if the components of solutions A and B used in preparing the composition of Example 5 were added as they were.

[0101] Test Example 3 (Preparation Example 3-1) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared according to the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 3-1"). (1) Sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) in the amount (unit: g) shown in Table 7 below was added to canola oil (manufactured by J-Oil Mills Co., Ltd.), mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). (2) Table salt ("Nakuru M" manufactured by Naikai Salt Co., Ltd.) and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) in the amount (unit: g) shown in Table 7 below were added to water heated to 100°C, and mixed to dissolve (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Solution A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Solution B was gradually added as shown in Table 6 below to prepare a water-in-oil emulsion in which Solution A was the continuous phase and Solution B was the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5,000 rpm as shown in Table 6 below.

[0102]

[0103] (4) The obtained water-in-oil emulsion was cooled on ice while being mixed with a spatula to obtain the composition of Preparation Example 3-1.

[0104] (Preparation Example 3-2) A composition in which aqueous particles are dispersed in an oil or fat was prepared in the same manner as in Preparation Example 3-1, except that in step (2), instead of table salt and agar, table salt and locust bean gum (manufactured by Sansho Co., Ltd.) were added to water heated to 100°C in the amounts (unit: g) shown in Table 7 below (hereinafter also referred to as the "composition of Preparation Example 3-2").

[0105] (Preparation Example 3-3) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared in the same procedure as in Preparation Example 3-1, except that in step (2), instead of table salt and agar, table salt and κ-carrageenan (manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added to water heated to 100°C in the amounts (unit: g) shown in Table 7 below (hereinafter also referred to as the "composition of Preparation Example 3-3").

[0106] (Preparation Example 3-4) A composition in which aqueous particles containing a gelling agent are dispersed in oil was prepared in the same manner as in Preparation Example 3-1, except that in step (2), instead of table salt and agar, table salt and sodium alginate (manufactured by Fuji Chemical Industry Co., Ltd.) were added to water heated to 100°C in the amounts (unit: g) shown in Table 7 below (hereinafter also referred to as the "composition of Preparation Example 3-4").

[0107] (Preparation Example 3-5) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared in the same manner as in Preparation Example 3-1, except that in step (2), instead of table salt and agar, table salt and ι-carrageenan (manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added to water heated to 100°C in the amounts (unit: g) shown in Table 7 below (hereinafter also referred to as the "composition of Preparation Example 3-5").

[0108] (Preparation Example 3-6) A composition in which aqueous particles are dispersed in oil and fat was prepared in the same manner as in Preparation Example 3-1, except that in step (2), instead of table salt and agar, only table salt was added to water heated to 100°C in the amount (unit: g) shown in Table 7 below (hereinafter also referred to as the "composition of Preparation Example 3-6").

[0109]

[0110] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. Each composition of Preparation Examples 3-1 to 3-6 was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with "the composition of Preparation Example 3-1" or the like will also be referred to as "cooked rice of Preparation Example 3-1" or the like). Here, the amount of each composition of Preparation Examples 3-1 to 3-6 added to cooked rice (cooked rice) was 16.3 g per 100 g of cooked rice. Next, the cooked rice of Preparation Examples 3-1 to 3-6 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C for 30 minutes using a blast chiller to freeze, and then transferred to a pouch and stored in a freezer (-15°C) for 1 to 2 weeks.

[0111] [Preparation of Reference Samples for Sensory Evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes and then cooked using an induction rice cooker in the normal cooking mode. Salt water was added to the resulting cooked rice (cooked rice) and mixed well to prepare cooked rice with a salt concentration of 0.80 to 1.4 wt% at the time of consumption. The salt concentrations of the salt solutions added to the cooked rice (cooked rice) were as shown in Table 8 below, and the amount of each salt solution added to the cooked rice (cooked rice) was 16.3 g per 100 g of cooked rice. Preparation of the reference samples was completed 5 minutes before the sensory evaluation (described below).

[0112]

[0113] [Sensory Evaluation] The test samples (cooked rice of Preparation Examples 3-1 to 3-6) stored in a frozen state were thawed by heating in a microwave oven (600 W, 2 minutes per approximately 100 g of cooked rice), and then eaten by a specialist panel consisting of two trained panelists. The saltiness intensity of each test sample (the saltiness intensity felt immediately after placing the test sample in the mouth and chewing) was rated in 0.5-point increments according to the scale below, and the average score of the two panelists was calculated. The specialist panel was trained in advance so that the panelists would have a common understanding of how much the saltiness intensity should fluctuate to cause a 0.5-point change in the rating. The salt concentration of each test sample at the time of consumption was 1.4 wt%. [Evaluation scale] 7 points: Saltiness equivalent to that of Reference Sample 7 (salt concentration at time of consumption: 1.40% by weight) 6 points: Saltiness equivalent to that of Reference Sample 6 (salt concentration at time of consumption: 1.30% by weight) 5 points: Saltiness equivalent to that of Reference Sample 5 (salt concentration at time of consumption: 1.20% by weight) 4 points: Saltiness equivalent to that of Reference Sample 4 (salt concentration at time of consumption: 1.10% by weight) 3 points: Saltiness equivalent to that of Reference Sample 3 (salt concentration at time of consumption: 1.00% by weight) 2 points: Saltiness equivalent to that of Reference Sample 2 (salt concentration at time of consumption: 0.90% by weight) 1 point: Saltiness equivalent to that of Reference Sample 1 (salt concentration at time of consumption: 0.80% by weight)

[0114] The results are shown in Table 9 below.

[0115]

[0116] As shown in Table 9, cooked rice mixed with the composition of Preparation Example 3-1, 3-3, 3-4, or 3-5, in which aqueous particles containing a gelling agent (agar, κ-carrageenan, sodium alginate, or ι-carrageenan) are dispersed in fat or oil, all had a strong salty taste, and the decline in saltiness over time was suppressed. In particular, the decline in saltiness over time was effectively suppressed in cooked rice mixed with the composition of Preparation Example 3-1, in which aqueous particles containing agar are dispersed in fat or oil, and cooked rice mixed with the composition of Preparation Example 3-4, in which aqueous particles containing sodium alginate are dispersed in fat or oil.

[0117] Test Example 4 (Preparation Examples 4-1 to 4-6) Compositions in which aqueous particles containing a gelling agent are dispersed in an oil or fat were prepared according to the following procedures (1) to (4) (hereinafter, these are also referred to as "Composition of Preparation Example 4-1" to "Composition of Preparation Example 4-6", respectively). (1) Sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to canola oil (manufactured by J-Oil Mills Co., Ltd.) in the amounts (unit: g) shown in Table 10 below, mixed, and heated at 90°C for 5 minutes (the obtained liquid product is hereinafter referred to as "Liquid A"). (2) To water heated to 100°C, salt ("Nakuru M Special Grade Salt" manufactured by Naikai Salt Co., Ltd.) and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added in the amounts (unit: g) shown in Table 10 below, mixed, and dissolved (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Liquid A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Liquid B was gradually added as shown in Table 6 to prepare water-in-oil emulsions in which Liquid A was the continuous phase and Liquid B was the dispersed phase. The stirring speed was started at 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsions were ice-cooled while being mixed with a spatula, and the compositions of Preparation Examples 4-1 to 4-6 were obtained, respectively.

[0118]

[0119] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. Each composition of Preparation Examples 4-1 to 4-6 was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with "the composition of Preparation Example 4-1" or the like will also be referred to as "cooked rice of Preparation Example 4-1" or the like). Here, the amount of each composition of Preparation Examples 4-1 to 4-6 added to cooked rice (cooked rice) was 16.3 g per 100 g of cooked rice. Next, the cooked rice of each of Preparation Examples 4-1 to 4-6 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C for 30 minutes using a blast chiller to freeze, and then transferred to a pouch and stored in a freezer (-15°C) for 1 to 2 weeks.

[0120] [Sensory evaluation] Test samples (cooked rice of Preparation Examples 4-1 to 4-6) stored in a frozen state were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of cooked rice), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of each test sample (the intensity of saltiness felt from the time the test sample was placed in the mouth until the end of eating) was evaluated by consensus according to the following scale, with the cooked rice of Preparation Example 4-3 as the standard. The salt concentration of each test sample at the time of eating was 1.4% by weight. [Evaluation scale] ◎: Stronger saltiness than the cooked rice of Preparation Example 4-3 ○: Same saltiness as the cooked rice of Preparation Example 4-3 △: Slightly weaker saltiness than the cooked rice of Preparation Example 4-3 ×: Clearly weaker saltiness than the cooked rice of Preparation Example 4-3

[0121] The results are shown in Table 11 below. Among the evaluation results shown in Table 11, "△ to ◯" means that the result is intermediate between △ and ◯, and "◯ to ◎" means that the result is intermediate between ◯ and ◎.

[0122]

[0123] As shown in Table 11, the saltiness of the cooked rice mixed with the composition of Preparation Example 4-2 (the amount of agar contained in the aqueous particles was 0.6% by weight based on the composition), the composition of Preparation Example 4-4 (the amount of agar contained in the aqueous particles was 1.2% by weight based on the composition), or the composition of Preparation Example 4-5 (the amount of agar contained in the aqueous particles was 1.8% by weight based on the composition) was either equal to or stronger than that of the cooked rice mixed with the composition of Preparation Example 4-3.

[0124] Test Example 5 (Preparation Examples 5-1 to 5-5) Compositions in which aqueous particles containing a gelling agent are dispersed in an oil or fat were prepared according to the following procedures (1) to (4) (hereinafter, these compositions are also referred to as "Composition of Preparation Example 5-1" to "Composition of Preparation Example 5-5," respectively). (1) A sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to canola oil (manufactured by J-Oil Mills Co., Ltd.) in the amount (unit: g) shown in Table 12 below, mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). In Preparation Example 5-5, the sucrose fatty acid ester was not used, and the heated canola oil was used as Liquid A as is. (2) To water heated to 100°C, salt ("Nakuru M Special Grade Salt" manufactured by Naikai Salt Co., Ltd.) and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added in the amounts (unit: g) shown in Table 12 below, mixed, and dissolved (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Liquid A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Liquid B was gradually added as shown in Table 6 to prepare water-in-oil emulsions with Liquid A as the continuous phase and Liquid B as the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsions were ice-cooled while being mixed with a spatula, and the compositions of Preparation Examples 5-1 to 5-5 were obtained, respectively.

[0125]

[0126] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. Each composition of Preparation Examples 5-1 to 5-5 was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with "the composition of Preparation Example 5-1" or the like will also be referred to as "cooked rice of Preparation Example 5-1" or the like). The amount of each composition of Preparation Examples 5-1 to 5-5 added to the cooked rice (cooked rice) was 16.28 to 17.23 g per 100 g of cooked rice, as shown in Table 13 below. Next, the cooked rice of each of Preparation Examples 5-1 to 5-5 was packed into a tray lined with kitchen paper, rapidly cooled to -40°C for 30 minutes using a blast chiller to freeze, and then transferred to a pouch and stored in a freezer (-15°C) for 1 to 2 weeks.

[0127]

[0128] [Preparation of reference sample for sensory evaluation] 10.0 parts by weight of salt ("Special Grade Salt Nakuru M" manufactured by Naikai Salt Industry Co., Ltd.), 50.0 parts by weight of water, and 40.0 parts by weight of canola oil (manufactured by J-Oil Mills Co., Ltd.) were mixed to prepare an unemulsified mixture (hereinafter also referred to as "NC mixture"). Next, 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in normal cooking mode. The NC mixture was added to the resulting cooked rice (cooked rice) and mixed well. Here, the amount of NC mixture added to cooked rice (cooked rice) was 16.28 g per 100 g of cooked rice. The cooked rice mixed with the NC mixture was then packed into a tray lined with kitchen paper and rapidly cooled to −40°C for 30 minutes using a blast chiller to freeze it, then transferred into a pouch and stored in a freezer (−15°C) for 1 to 2 weeks.

[0129] [Sensory evaluation] The test samples (cooked rice of Preparation Examples 5-1 to 5-5) and the reference sample, which had been stored in a frozen state, were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of cooked rice), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of each test sample (the intensity of saltiness felt from the moment the test sample was placed in the mouth until the end of eating) was evaluated by consensus according to the following scale, with the reference sample as the standard. The salt concentration of each test sample at the time of eating was 1.4% by weight. [Evaluation scale] ◎: The saltiness is clearly stronger than that of the reference sample. ○: The saltiness is stronger than that of the reference sample. △: The saltiness is equivalent to that of the reference sample. ×: The saltiness is weaker than that of the reference sample.

[0130] The results are shown in Table 14 below. Among the evaluation results shown in Table 14, "△ to ◯" means that the result is between △ and ◯.

[0131]

[0132] As shown in Table 14, cooked rice mixed with the composition of Preparation Example 5-1 (the amount of emulsifier contained in the oil and fat was 0.1% by weight based on the composition), the composition of Preparation Example 5-2 (the amount of emulsifier contained in the oil and fat was 2% by weight based on the composition), the composition of Preparation Example 5-3 (the amount of emulsifier contained in the oil and fat was 4.8% by weight based on the composition), the composition of Preparation Example 5-4 (the amount of emulsifier contained in the oil and fat was 9.1% by weight based on the composition), or the composition of 5-5 (no emulsifier used) all had a stronger salty taste than the reference sample.

[0133] Test Example 6 (Preparation Example 6-1) A composition in which aqueous particles containing a gelling agent were dispersed in an oil was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 6-1"). (1) 2.0 g of sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to 38.0 g of canola oil (manufactured by J-Oil Mills Co., Ltd.), mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). (2) 10.0 g of table salt ("Nakuru M" manufactured by Naikai Salt Co., Ltd.) and 0.9 g of agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added to 49.1 g of water heated to 100°C, and mixed to dissolve (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Solution A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Solution B was gradually added as shown in Table 6 to prepare a water-in-oil emulsion in which Solution A was the continuous phase and Solution B was the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsion was cooled on ice while being mixed with a spatula, to obtain the composition of Preparation Example 6-1.

[0134] (Preparation Example 6-2) A composition in which aqueous particles containing a gelling agent were dispersed in an oil was prepared in the same manner as in Preparation Example 6-1, except that in step (1), a polyglycerol fatty acid ester (Sunsoft Q-1710S manufactured by Taiyo Kagaku Co., Ltd.) was added to canola oil instead of the sucrose fatty acid ester (hereinafter also referred to as the "composition of Preparation Example 6-2").

[0135] (Preparation Example 6-3) A composition in which aqueous particles containing a gelling agent are dispersed in an oil was prepared in the same manner as in Preparation Example 6-1, except that in step (1), a polyglycerol fatty acid ester (polyglycerol condensed ricinoleic acid ester, "Poem PR-100" manufactured by Riken Vitamin Co., Ltd.) was added to canola oil instead of the sucrose fatty acid ester (hereinafter also referred to as "composition of Preparation Example 6-3").

[0136] (Preparation Example 6-4) A composition in which aqueous particles containing a gelling agent were dispersed in an oil was prepared in the same manner as in Preparation Example 6-1, except that in step (1), an organic acid monoglyceride ("Poem K-30" manufactured by Riken Vitamin Co., Ltd.) was added to canola oil instead of the sucrose fatty acid ester (hereinafter also referred to as "composition of Preparation Example 6-4").

[0137] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. Each composition of Preparation Examples 6-1 to 6-4 was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with "the composition of Preparation Example 6-1" or the like will also be referred to as "cooked rice of Preparation Example 6-1" or the like). Here, the amount of each composition of Preparation Examples 6-1 to 6-4 added to cooked rice (cooked rice) was 16.3 g per 100 g of cooked rice. Next, the cooked rice of Preparation Examples 6-1 to 6-4 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller to freeze, and then stored in a freezer (-20°C).

[0138] [Preparation of reference samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. 1.63 g of salt (Naikai Salt Industry Co., Ltd.'s "Special Grade Salt Nakuru M"), 6.52 g of canola oil (J-Oil Mills Co., Ltd.), and 8.15 g of water were added to 100 g of the resulting cooked rice (cooked rice) and mixed well. The cooked rice, mixed with salt, canola oil, and water, was then filled into a tray lined with kitchen paper, rapidly cooled to -40 ° C using a blast chiller, frozen, and then stored in a freezer (-20 ° C).

[0139] [Sensory evaluation] The test samples (cooked rice of Preparation Examples 6-1 to 6-4) and the reference sample, which had been stored in a frozen state, were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of cooked rice), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of each test sample (the intensity of saltiness felt from the moment the test sample was placed in the mouth until the end of eating) was evaluated by consensus according to the following scale, with the cooked rice of Preparation Example 6-1 as the standard. The salt concentration of each test sample at the time of eating was 1.4% by weight. [Evaluation scale] ◎: Stronger saltiness than the cooked rice of Preparation Example 6-1 ○: Same saltiness as the cooked rice of Preparation Example 6-1 △: Slightly weaker saltiness than the cooked rice of Preparation Example 6-1 ×: Clearly weaker saltiness than the cooked rice of Preparation Example 6-1 (equivalent to the reference sample)

[0140] The results are shown in Table 15 below.

[0141]

[0142] As shown in Table 15, the salty taste intensity of cooked rice mixed with the composition of Preparation Example 6-4 (using an organic acid monoglyceride as an emulsifier) ​​was equivalent to that of cooked rice mixed with the composition of Preparation Example 6-1 (using a sucrose fatty acid ester as an emulsifier). Furthermore, it was confirmed that a composition having a structure in which aqueous particles are dispersed in fat or oil has a certain effect in preventing the decline in salty taste over time.

[0143] Test Example 7 (Preparation Examples 7-1 to 7-4) Compositions in which aqueous particles containing a gelling agent are dispersed in an oil or fat were prepared according to the following procedures (1) to (4) (hereinafter, these are also referred to as "Composition of Preparation Example 7-1" to "Composition of Preparation Example 7-4", respectively). (1) Sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to canola oil (manufactured by J-Oil Mills Co., Ltd.) in the amounts (unit: g) shown in Table 16 below, mixed, and heated at 90°C for 5 minutes (the obtained liquid product is hereinafter referred to as "Liquid A"). (2) To water heated to 100°C, salt ("Nakuru M Special Grade Salt" manufactured by Naikai Salt Co., Ltd.) and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added in the amounts (unit: g) shown in Table 16 below, mixed and dissolved (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, Liquid B was gradually added while stirring Liquid A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), to prepare a water-in-oil emulsion in which Liquid A was the continuous phase and Liquid B was the dispersed phase. (4) The obtained water-in-oil emulsion was cooled on ice while being mixed with a spatula, and the compositions of Preparation Examples 7-1 to 7-4 were obtained, respectively.

[0144]

[0145] In step (3) of Preparation Example 7-1, solution B was added to solution A as shown in Table 6, and the stirring speed was gradually increased as shown in Table 6. In step (3) of Preparation Example 7-2, solution B was added to solution A as shown in Table 17 below, and the stirring speed was gradually increased as shown in Table 17 below. In step (3) of Preparation Example 7-3, solution B was added to solution A as shown in Table 18 below, and the stirring speed was gradually increased as shown in Table 18 below. In step (3) of Preparation Example 7-4, solution B was added to solution A as shown in Table 19 below, and the stirring speed was gradually increased as shown in Table 19 below.

[0146]

[0147]

[0148]

[0149] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. Each composition of Preparation Examples 7-1 to 7-4 was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with "the composition of Preparation Example 7-1" or the like will also be referred to as "cooked rice of Preparation Example 7-1" or the like). The amount of each composition of Preparation Examples 7-1 to 7-4 added to cooked rice (cooked rice) was 13.64 to 26.58 g per 100 g of cooked rice, as shown in Table 20 below. Next, the cooked rice of each of Preparation Examples 7-1 to 7-4 was packed into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller, frozen, and then stored in a freezer (-20°C).

[0150]

[0151] [Preparation of Reference Sample for Sensory Evaluation] 10.0 parts by weight of salt ("Nakuru M Special Grade Salt" manufactured by Naikai Salt Co., Ltd.), 50.0 parts by weight of water, and 40.0 parts by weight of canola oil (manufactured by J-Oil Mills Co., Ltd.) were mixed to prepare an unemulsified mixture (hereinafter also referred to as "NC mixture"). Next, 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. The NC mixture was added to the resulting cooked rice (cooked rice) and mixed well. Here, the amount of NC mixture added to the cooked rice (cooked rice) was 16.28 g per 100 g of cooked rice. The cooked rice mixed with the NC mixture was then filled into a tray lined with kitchen paper, rapidly cooled to -40 ° C using a blast chiller, frozen, and then stored in a freezer (-20 ° C).

[0152] [Sensory evaluation] The test samples (cooked rice of Preparation Examples 7-1 to 7-4) and the reference sample, which had been stored in a frozen state, were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of cooked rice), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of each test sample (the intensity of saltiness felt from the time the test sample was placed in the mouth until the end of eating) was evaluated by consensus according to the following scale, with the cooked rice of Preparation Example 7-1 as the standard. The salt concentration of each test sample at the time of eating was 1.4% by weight. [Evaluation scale] ◎: Stronger saltiness than the cooked rice of Preparation Example 7-1 ○: Same saltiness as the cooked rice of Preparation Example 7-1 △: Slightly weaker saltiness than the cooked rice of Preparation Example 7-1 ×: Clearly weaker saltiness than the cooked rice of Preparation Example 7-1 (equivalent to the reference sample)

[0153] The results are shown in Table 21 below.

[0154]

[0155] As shown in Table 21, cooked rice mixed with the composition of Preparation Example 7-1 (total amount of components of aqueous particles is 60% by weight based on the composition) had a slightly stronger saltiness than cooked rice mixed with the composition of Preparation Example 7-2 (total amount of components of aqueous particles is 40% by weight based on the composition), the composition of Preparation Example 7-3 (total amount of components of aqueous particles is 50% by weight based on the composition), or the composition of Preparation Example 7-4 (total amount of components of aqueous particles is 70% by weight based on the composition). All of the compositions of Preparation Examples 7-1 to 7-4 were confirmed to have a certain effect in preventing the decline in saltiness over time.

[0156] Test Example 8 (Preparation Example 8-1) A composition in which aqueous particles containing a gelling agent were dispersed in an oil was prepared according to the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 8-1"). (1) 2.0 g of sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to 38.0 g of canola oil (manufactured by J-Oil Mills Co., Ltd.), mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). (2) 10.0 g of table salt ("Nakuru M" manufactured by Naikai Salt Co., Ltd.) and 0.9 g of agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added to 49.1 g of water heated to 100°C, and mixed to dissolve (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Solution A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Solution B was gradually added as shown in Table 22 below to prepare a water-in-oil emulsion in which Solution A was the continuous phase and Solution B was the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5,000 rpm as shown in Table 22 below.

[0157]

[0158] (4) The obtained water-in-oil emulsion was cooled on ice while being mixed with a spatula to obtain a composition of Preparation Example 8-1.

[0159] (Preparation Example 8-2) A composition in which aqueous particles were dispersed in an oil was prepared in the same manner as in Preparation Example 8-1, except that in step (3), Solution B was gradually added to Solution A as shown in Table 23 below and the stirring speed was gradually increased as shown in Table 23 below (hereinafter also referred to as the "composition of Preparation Example 8-2").

[0160]

[0161] (Preparation Example 8-3) A composition in which aqueous particles were dispersed in an oil was prepared in the same manner as in Preparation Example 8-1, except that in step (3), Solution B was gradually added to Solution A as shown in Table 6 and the stirring speed was gradually increased as shown in Table 6 (hereinafter also referred to as the "composition of Preparation Example 8-3").

[0162] (Preparation Example 8-4) A composition in which aqueous particles were dispersed in an oil was prepared in the same manner as in Preparation Example 8-1, except that in step (3), Solution B was gradually added to Solution A as shown in Table 24 below and the stirring speed was gradually increased as shown in Table 24 below (hereinafter also referred to as the "composition of Preparation Example 8-4").

[0163]

[0164] (Preparation Example 8-5) A composition in which aqueous particles are dispersed in an oil or fat was prepared in the same manner as in Preparation Example 8-1, except that in step (3), Solution B was gradually added to Solution A as shown in Table 25 below and the stirring speed was gradually increased as shown in Table 25 below (hereinafter also referred to as the "composition of Preparation Example 8-5").

[0165]

[0166] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. Each composition of Preparation Examples 8-1 to 8-5 was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with "the composition of Preparation Example 8-1" or the like will also be referred to as "cooked rice of Preparation Example 8-1" or the like). Here, the amount of each composition of Preparation Examples 8-1 to 8-5 added to cooked rice (cooked rice) was 16.3 g per 100 g of cooked rice. Next, the cooked rice of each of Preparation Examples 8-1 to 8-5 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller to freeze, and then stored in a freezer (-20°C).

[0167] [Sensory evaluation] Test samples (cooked rice of Preparation Examples 8-1 to 8-5) stored in a frozen state were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of cooked rice), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of each test sample (the intensity of saltiness felt from the time the test sample was placed in the mouth until the end of eating) was evaluated by consensus according to the following scale, with the cooked rice of Preparation Example 8-3 as the standard. The salt concentration of each test sample at the time of eating was 1.4% by weight. [Evaluation scale] ◎: Stronger saltiness than the cooked rice of Preparation Example 8-3 ○: Same saltiness as the cooked rice of Preparation Example 8-3 △: Slightly weaker saltiness than the cooked rice of Preparation Example 8-3 ×: Clearly weaker saltiness than the cooked rice of Preparation Example 8-3

[0168] The results are shown in Table 26 below. Among the evaluation results shown in Table 26, "△ to ◯" means that the result is between △ and ◯.

[0169]

[0170] [Measurement of Median Diameter of Aqueous Particles] For each of the compositions of Preparation Examples 8-1 to 8-5, the median diameter (50% particle diameter in a volume-based cumulative particle size distribution curve) and volume-average diameter of the aqueous particles were measured by a laser diffraction / scattering method. Specifically, the median diameter of the aqueous particles was determined by determining the particle diameter (50% particle diameter) at the point where the cumulative volume from the fine particle side was 50% when the total volume of the aqueous particle population was 100% in a volume-based cumulative particle size distribution curve measured (relative refractive index: 120A000I) using a laser diffraction / scattering particle size distribution analyzer (Microtrac ASVR HRA model: 9320-X100, manufactured by Nikkiso Co., Ltd.). The volume-average diameter was calculated using the following formula based on the volume-based particle size distribution measured using the laser diffraction / scattering particle size distribution analyzer. Volume-average diameter (MV) = Σ(v ｉ ・d ｉ ) / Σ(v ｉ ) (in the formula, v ｉ indicates the volume per particle, and d ｉ indicates the particle size per particle) The results are shown in Table 27 below.

[0171]

[0172] As shown in Table 27, the saltiness intensity of cooked rice mixed with the composition of Preparation Example 8-1 (median diameter of aqueous particles: 42.47 μm, volume average diameter: 92.13 μm), the composition of Preparation Example 8-2 (median diameter of aqueous particles: 50.36 μm, volume average diameter: 104.1 μm), the composition of Preparation Example 8-4 (median diameter of aqueous particles: 32.71 μm, volume average diameter: 73.91 μm) or the composition of Preparation Example 8-5 (median diameter of aqueous particles: 34.78 μm, volume average diameter: 72.96 μm) was equivalent to that of cooked rice mixed with the composition of Preparation Example 8-3 (median diameter of aqueous particles: 37.67 μm, volume average diameter: 85.51 μm).

[0173] Test Example 9 (Preparation Examples 9-1 and 9-2) Compositions in which aqueous particles containing a gelling agent are dispersed in an oil or fat were prepared according to the following procedures (1) to (4) (hereinafter, these are also referred to as "Composition of Preparation Example 9-1" and "Composition of Preparation Example 9-2", respectively). (1) Sucrose fatty acid ester (sucrose oleate, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to canola oil (manufactured by J-Oil Mills Co., Ltd.) in the amount (unit: g) shown in Table 28 below, mixed, and heated at 90°C for 5 minutes (the obtained liquid product is hereinafter referred to as "Liquid A"). (2) To water heated to 100°C, salt ("Nakuru M Special Grade Salt" manufactured by Naikai Salt Co., Ltd.) and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added in the amounts (unit: g) shown in Table 28 below, mixed, and dissolved (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Liquid A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Liquid B was gradually added as shown in Table 6 to prepare water-in-oil emulsions with Liquid A as the continuous phase and Liquid B as the dispersed phase. The stirring speed was started at 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsions were ice-cooled while being mixed with a spatula, to obtain the compositions of Preparation Examples 9-1 and 9-2, respectively.

[0174]

[0175] [Preparation of Test Samples for Sensory Evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. The resulting cooked rice (cooked rice) was added with the compositions of Preparation Examples 9-1 and 9-2 and mixed well (hereinafter, cooked rice mixed with the "composition of Preparation Example 9-1" or the like will also be referred to as "cooked rice of Preparation Example 9-1" or the like). Here, the amount of the composition of Preparation Example 9-1 added to the cooked rice (cooked rice) was 38.9 g per 100 g of cooked rice, and the amount of the composition of Preparation Example 9-2 added to the cooked rice (cooked rice) was 16.3 g per 100 g of cooked rice. Next, the cooked rice of Preparation Examples 9-1 and 9-2 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller to freeze, and then stored in a freezer (-20°C).

[0176] [Sensory evaluation] Test samples (cooked rice of Preparation Examples 9-1 and 9-2) stored in a frozen state were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of cooked rice), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of each test sample (the intensity of saltiness felt from the time the test sample was placed in the mouth until the end of eating) was evaluated by consensus according to the following scale, with the cooked rice of Preparation Example 9-2 as the standard. The salt concentration of each test sample at the time of eating was 1.4% by weight. [Evaluation scale] ◎: Clearly saltier than the cooked rice of Preparation Example 9-2 (25% increase) ◯: Stronger saltiness than the cooked rice of Preparation Example 9-2 (about 10% increase) △: Same saltiness as the cooked rice of Preparation Example 9-2 ×: Weaker saltiness than the cooked rice of Preparation Example 9-2 (10% decrease)

[0177] The results are shown in Table 29 below. "X to △" shown in Table 29 means that the result is between X and △.

[0178]

[0179] The cooked rice mixed with each of the compositions of Preparation Examples 9-1 and 9-2 had an enhanced salty taste. However, as shown in Table 29, the cooked rice mixed with the composition of Preparation Example 9-2 (the amount of salt contained in the aqueous particles was 10% by weight based on the composition) had a stronger salty taste than the cooked rice mixed with the composition of Preparation Example 9-1 (the amount of salt contained in the aqueous particles was 5% by weight based on the composition).

[0180] Test Example 10 (Preparation Example 10-1) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 10-1"). (1) Sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to canola oil (manufactured by J-Oil Mills Co., Ltd.) in the amount (unit: g) shown in Table 30 below, mixed, and heated at 90°C for 5 minutes (the obtained liquid product is hereinafter referred to as "Liquid A"). (2) To water heated to 100°C, salt ("Nakuru M Special Grade Salt" manufactured by Naikai Salt Co., Ltd.) and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) were added in the amounts (unit: g) shown in Table 30 below, mixed, and dissolved (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Liquid A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Liquid B was gradually added as shown in Table 6 to prepare a water-in-oil emulsion in which Liquid A was the continuous phase and Liquid B was the dispersed phase. The stirring speed was started at 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The resulting water-in-oil emulsion was ice-cooled while being mixed with a spatula, to obtain the composition of Preparation Example 10-1.

[0181] (Preparation Example 10-2) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared in the same manner as in Preparation Example 10-1, except that in step (2), instead of table salt and agar, potassium chloride ("Super Potassium" manufactured by Ako Kasei Co., Ltd.) and agar were added to water heated to 100°C in the amounts (unit: g) shown in Table 30 below (hereinafter also referred to as "composition of Preparation Example 10-2").

[0182] (Preparation Example 10-3) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared in the same manner as in Preparation Example 10-1, except that in step (2), instead of table salt and agar, table salt, potassium chloride ("Super Potassium" manufactured by Ako Kasei Co., Ltd.) and agar were added to water heated to 100°C in the amounts (unit: g) shown in Table 30 below (hereinafter also referred to as "composition of Preparation Example 10-3").

[0183]

[0184] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. Each composition of Preparation Examples 10-1 to 10-3 was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with "the composition of Preparation Example 10-1" or the like will also be referred to as "cooked rice of Preparation Example 10-1" or the like). Here, the amount of each composition of Preparation Examples 10-1 to 10-3 added to cooked rice (cooked rice) was 16.3 g per 100 g of cooked rice. Next, the cooked rice of Preparation Examples 10-1 to 10-3 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller to freeze, and then stored in a freezer (-20°C).

[0185] [Preparation of Reference Samples for Sensory Evaluation] The ingredients used in preparing each composition of Preparation Examples 10-1 to 10-3 were mixed in the amounts shown in Table 30 to prepare an unemulsified mixture (hereinafter also referred to as "NC-1 mixture" to "NC-3 mixture"). Next, 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in normal cooking mode. The NC-1 mixture, NC-2 mixture, or NC-3 mixture was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with "NC-1 mixture" or the like will be referred to as "cooked rice with NC-1" or the like). Here, the amount of NC-1 mixture to NC-3 mixture added to cooked rice (cooked rice) was 16.3 g per 100 g of cooked rice. Thereafter, the cooked rice of NC-1 to NC-3 was packed into a tray lined with kitchen paper, and was rapidly cooled to −40° C. using a blast chiller to freeze it, and then stored in a freezer (−20° C.).

[0186] [Sensory evaluation] The test sample (cooked rice of Preparation Example 10-1) and the reference sample (cooked rice of NC-1), which had been stored in a frozen state, were thawed by heating in a microwave oven (600 W, 2 minutes per approximately 100 g of cooked rice), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of the test sample (the intensity of the saltiness felt from the time the test sample was placed in the mouth until the end of eating) was evaluated by consensus according to the following scale, with NC-1 cooked rice as the standard. [Evaluation scale] ◎: The saltiness is clearly stronger than that of NC-1 cooked rice (25% increase) ○: The saltiness is stronger than that of NC-1 cooked rice (about 10% increase) △: The saltiness is the same as that of NC-1 cooked rice ×: The saltiness is weaker than that of NC-1 cooked rice (10% decrease)

[0187] The test sample (cooked rice of Preparation Example 10-2) and the reference sample (cooked rice of NC-2), which had been stored in a frozen state, were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of cooked rice), and then a specialist panel consisting of three trained panelists ate the test samples and evaluated the intensity of the astringency and bitterness (astringency and bitterness derived from potassium chloride) of the test samples by consensus according to the following scale, with NC-2 cooked rice as the standard. [Evaluation scale] ◎: Astringency and bitterness are clearly stronger than that of NC-2 cooked rice (25% increase) ○: Astringency and bitterness are stronger than that of NC-2 cooked rice (about 10% increase) △: Astringency and bitterness equivalent to that of NC-2 cooked rice ×: Astringency and bitterness are weaker than that of NC-2 cooked rice (10% decrease)

[0188] The test sample (cooked rice of Preparation Example 10-3) and the reference sample (cooked rice of NC-3), which had been stored in a frozen state, were thawed by heating in a microwave oven (600 W, 2 minutes per approximately 100 g of cooked rice), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of the test sample (the intensity of the saltiness felt from the time the test sample was placed in the mouth until the end of eating) and the intensity of the astringency and bitterness (the astringency and bitterness derived from potassium chloride) were evaluated by consensus according to the following scale, with cooked rice of NC-3 as the standard. [Evaluation scale] ◎: Saltiness, astringency, and bitterness are clearly stronger than that of cooked rice NC-3 (25% increase) ◯: Saltiness, astringency, and bitterness are stronger than that of cooked rice NC-3 (about 10% increase) △: Saltiness, astringency, and bitterness are equivalent to that of cooked rice NC-3 ×: Saltiness, astringency, and bitterness are weaker than that of cooked rice NC-3 (10% decrease)

[0189] The results are shown in Table 31 below. Among the evaluation results shown in Table 31, "good to excellent" means that the result is between good and excellent.

[0190]

[0191] As shown in Table 31, the cooked rice mixed with the composition of Preparation Example 10-1 showed an inhibited decrease in saltiness over time. The cooked rice mixed with the composition of Preparation Example 10-2 showed an inhibited decrease in harshness and bitterness (harshness and bitterness derived from potassium chloride) over time. The cooked rice mixed with the composition of Preparation Example 10-3 showed an inhibited decrease in saltiness, harshness, and bitterness over time.

[0192] Test Example 11 (Preparation Example 11) A composition in which aqueous particles containing a gelling agent were dispersed in an oil was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 11"). (1) 2 g of sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to 38 g of canola oil (manufactured by J-Oil Mills Co., Ltd.), mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). (2) 0.9 g of agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) was mixed with 59.1 g of soy sauce ("Always Fresh Freshly Squeezed Nama Shoyu" manufactured by Kikkoman Corporation, salt content: 16.0 g per 100 g of product) and dissolved (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Solution A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Solution B was gradually added as shown in Table 6 to prepare a water-in-oil emulsion in which Solution A was the continuous phase and Solution B was the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsion was cooled on ice while being mixed with a spatula, and the composition of Preparation Example 11 was obtained.

[0193] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. The composition of Preparation Example 11 was added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, the cooked rice mixed with the composition of Preparation Example 11 will also be referred to as "cooked rice of Preparation Example 11"). Here, the amount of the composition of Preparation Example 11 added to the cooked rice (cooked rice) was 17.4 g per 100 g of cooked rice. Next, the cooked rice of Preparation Example 11 was filled into a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller to freeze, and then stored in a freezer (-20°C).

[0194] Frozen fried rice ("Honkaku Irinabe Fried Rice" manufactured by Nichirei Foods Corporation) was heated in a microwave oven according to the cooking instructions on the product package. The composition of Preparation Example 11 was added to the resulting fried rice and mixed thoroughly (hereinafter, the fried rice mixed with the composition of Preparation Example 11 will also be referred to as "fried rice of Preparation Example 11"). The amount of the composition of Preparation Example 11 added to the fried rice was 10.0 g per 200 g of fried rice. Next, the fried rice of Preparation Example 11 was placed on a tray lined with kitchen paper, rapidly cooled to -40°C using a blast chiller, and frozen, and then stored in a freezer (-20°C).

[0195] [Preparation of Reference Samples for Sensory Evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. Salad oil and soy sauce were added to the resulting cooked rice (cooked rice) and mixed well (hereinafter, cooked rice mixed with salad oil and soy sauce will also be referred to as "NC cooked rice"). The amounts of salad oil and soy sauce added to the cooked rice (cooked rice) were 7.1 g per 100 g of cooked rice and 10.3 g per 100 g of cooked rice. The NC cooked rice was then filled into a tray lined with kitchen paper, rapidly cooled to -40 ° C using a blast chiller, frozen, and then stored in a freezer (-20 ° C). In addition, cooked rice mixed with salad oil and soy sauce in the same manner as for the NC cooked rice was prepared immediately before the sensory evaluation (described below) (hereinafter also referred to as "PC cooked rice").

[0196] Frozen fried rice (Nichirei Foods' "Honkaku Irinaisei Fried Rice") was heated in a microwave oven according to the cooking instructions on the product package. Salad oil and soy sauce were added to the resulting fried rice and mixed thoroughly (hereinafter, the rice mixed with salad oil and soy sauce will also be referred to as "NC fried rice"). The amounts of salad oil and soy sauce added to the fried rice were 4.1 g per 200 g of fried rice and 5.9 g per 200 g of fried rice. The NC fried rice was then loaded onto a tray lined with kitchen paper, rapidly frozen at -40°C using a blast chiller, and stored in a freezer (-20°C). Additionally, fried rice mixed with salad oil and soy sauce using the same procedure as the NC fried rice was prepared immediately before the sensory evaluation (described below) (hereinafter, also referred to as "PC fried rice").

[0197] [Sensory evaluation] The test sample (rice from Preparation Example 11) and the reference sample (rice from NC), which had been stored in a frozen state, were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of rice), and then a specialist panel consisting of three trained panelists ate the test samples, and the intensities of the salty and soy sauce flavors of the test samples were evaluated by consensus according to the following scale, with NC rice as the standard. In addition, the specialist panel ate the PC rice, and the intensities of the salty and soy sauce flavors were evaluated by consensus according to the following scale. [Evaluation scale] ◎: The salty or soy sauce flavor is clearly stronger than that of NC rice. ○: The salty or soy sauce flavor is stronger than that of NC rice. △: The salty or soy sauce flavor is equivalent to that of NC rice. ×: The salty or soy sauce flavor is weaker than that of NC rice.

[0198] The results are shown in Table 32 below. Among the evaluation results shown in Table 32, "Good to Excellent" means that the result is intermediate between Good and Excellent, and "Good to Good" means that the result is intermediate between Good and Good.

[0199]

[0200] The test sample (fried rice of Preparation Example 11) and the reference sample (NC fried rice), which had been stored in a frozen state, were thawed by heating in a microwave oven (600W, 2 minutes per approximately 100g of fried rice), and then a specialist panel consisting of three trained panelists ate the test samples and evaluated the intensities of the salty and soy sauce flavors of the test samples by consensus according to the following scale, with NC fried rice as the standard. In addition, the specialist panel ate the PC fried rice, which had not shown any deterioration in flavor over time, and evaluated the intensities of the salty and soy sauce flavors by consensus according to the following scale. [Evaluation scale] ◎: The salty or soy sauce flavor is clearly stronger than that of NC fried rice. ○: The salty or soy sauce flavor is stronger than that of NC fried rice. △: The salty or soy sauce flavor is equivalent to that of NC fried rice. ×: The salty or soy sauce flavor is weaker than that of NC fried rice.

[0201] The results are shown in Table 33 below. Among the evaluation results shown in Table 33, "good to excellent" means that the result is between good and excellent.

[0202]

[0203] As shown in Table 32, the cooked rice mixed with the composition of Preparation Example 11 suppressed the decline in saltiness and soy sauce flavor over time. Also, as shown in Table 33, the fried rice mixed with the composition of Preparation Example 11 also suppressed the decline in saltiness and soy sauce flavor over time.

[0204] Test Example 12 (Preparation Example 12-1) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 12-1"). (1) Sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) in the amount (unit: g) shown in Table 34 below was added to salad oil, mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). (2) Table salt ("Nakuru M" manufactured by Naikai Salt Co., Ltd.) and agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) in the amounts (unit: g) shown in Table 34 below were added to water heated to 100°C, and mixed to dissolve (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Solution A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Solution B was gradually added as shown in Table 6 to prepare a water-in-oil emulsion in which Solution A was the continuous phase and Solution B was the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsion was cooled on ice while being mixed with a spatula, to obtain the composition of Preparation Example 12-1.

[0205] (Preparation Example 12-2) A composition in which aqueous particles are dispersed in an oil or fat was prepared in the same manner as in Preparation Example 12-1, except that in step (2), instead of adding salt and agar to water heated to 100°C, water and Worcestershire sauce ("BULL-DOG Worcestershire Sauce" manufactured by Bull-Dog Sauce Co., Ltd., salt content: 9.10 g per 100 g of product) were mixed in the amounts (unit: g) shown in Table 34 below, and the agar was added and dissolved while being heated in hot water at 80°C (hereinafter, also referred to as "composition of Preparation Example 12-2").

[0206]

[0207] [Preparation of test sample for sensory evaluation] 170 g of steamed Chinese noodles (manufactured by Toyo Suisan Co., Ltd., salt content: 0.35 g of salt per 100 g of product) were heated in a microwave oven (600 W, 3 minutes) and lightly loosened, and then 14 g of the composition of Preparation Example 12-1 was added and mixed well (hereinafter, the steamed Chinese noodles mixed with the composition of Preparation Example 12-1 will also be referred to as "steamed Chinese noodles of Preparation Example 12-1"). Next, the steamed Chinese noodles of Preparation Example 12-1 were spread on a tray lined with kitchen paper and rapidly cooled to -40°C for 30 minutes using a blast chiller to freeze them, and then transferred to a pouch and stored in a freezer (-15°C) for 1 to 2 weeks.

[0208] 170 g of steamed Chinese noodles (manufactured by Toyo Suisan Co., Ltd., salt content: 0.35 g of salt per 100 g of product) were heated in a microwave oven (600 W, 3 minutes) and lightly loosened, and then 78 g of the composition of Preparation Example 12-2 was added and mixed well (hereinafter, the steamed Chinese noodles mixed with the composition of Preparation Example 12-2 will also be referred to as "steamed Chinese noodles of Preparation Example 12-2"). Next, the steamed Chinese noodles of Preparation Example 12-2 were spread on a tray lined with kitchen paper and rapidly cooled to -40°C for 30 minutes using a blast chiller to freeze them, and then transferred to a pouch and stored in a freezer (-15°C) for 1 to 2 weeks.

[0209] [Preparation of Reference Sample for Sensory Evaluation] 170 g of steamed Chinese noodles (manufactured by Toyo Suisan Co., Ltd., salt content: 0.35 g salt per 100 g product) were heated in a microwave oven (600 W, 3 minutes) and lightly loosened, followed by the addition of 7 g of water, 1.4 g of salt, and 5.6 g of salad oil and mixing well (hereinafter also referred to as "NC-1 steamed Chinese noodles"). Next, the NC-1 steamed Chinese noodles were spread on a tray lined with kitchen paper and rapidly cooled to -40°C for 30 minutes using a blast chiller to freeze them, then transferred to a pouch and stored in a freezer (-15°C) for 1 to 2 weeks. Steamed Chinese noodles were also prepared a few minutes before the sensory evaluation (described below) by mixing water, salt, and salad oil using the same procedure as for the NC-1 steamed Chinese noodles (hereinafter also referred to as "PC-1 steamed Chinese noodles").

[0210] 170 g of steamed Chinese noodles (manufactured by Toyo Suisan Co., Ltd., salt content: 0.35 g salt per 100 g product) were heated in a microwave oven (600 W, 3 minutes) and lightly loosened, followed by the addition of 23 g of water, 31.0 g of salad oil, and 23 g of Worcestershire sauce and mixing well (hereinafter also referred to as "NC-2 steamed Chinese noodles"). The NC-2 steamed Chinese noodles were then spread on a tray lined with kitchen paper and rapidly frozen at -40°C for 30 minutes using a blast chiller, after which they were transferred to a pouch and stored in a freezer (-15°C) for 1 to 2 weeks. Steamed Chinese noodles were also prepared a few minutes before the sensory evaluation (described below) by mixing water, salad oil, and Worcestershire sauce using the same procedure as for the NC-2 steamed Chinese noodles (hereinafter also referred to as "PC-2 steamed Chinese noodles").

[0211] [Sensory Evaluation] The test sample (steamed Chinese noodles of Preparation Example 12-1) and the reference sample (steamed Chinese noodles of NC-1), which had been stored in a frozen state, were thawed by heating in a microwave oven (600 W, 2 minutes), and then eaten by a specialist panel consisting of three trained panelists. The saltiness intensity of the test sample was evaluated by consensus according to the following scale, with the steamed Chinese noodles of NC-1 as the standard. In addition, the steamed Chinese noodles of PC-1, which had not experienced any decline in flavor over time, were also eaten by the specialist panel, and the saltiness intensity was evaluated by consensus according to the following scale. The salt concentration of the test sample and the reference sample at the time of eating was both 1.09 wt%. [Evaluation Scale] ◎: A significantly stronger saltiness than the steamed Chinese noodles of NC-1 ○: A stronger saltiness than the steamed Chinese noodles of NC-1 △: Saltiness equivalent to that of the steamed Chinese noodles of NC-1 ×: A weaker saltiness than the steamed Chinese noodles of NC-1

[0212] The results are shown in Table 35 below. Among the evaluation results shown in Table 35, "◎ to ◯" means that the result is between ◎ and ◯.

[0213]

[0214] The test sample (steamed Chinese noodles of Preparation Example 12-2) and the reference sample (steamed Chinese noodles of NC-2), which had been stored in a frozen state, were thawed by heating in a microwave oven (600 W, 2 minutes), and then eaten by a specialist panel consisting of three trained panelists, who collaboratively evaluated the intensities of the saltiness and sauce flavor of the test sample according to the following scale, with NC-2 steamed Chinese noodles as the standard. In addition, the specialist panel also tasted the steamed Chinese noodles of PC-2, which had not shown any decline in flavor over time, and collaboratively evaluated the intensities of the saltiness and sauce flavor according to the following scale. The salt concentration of both the test sample and the reference sample at the time of consumption was 1.09% by weight. [Evaluation scale] ◎: The saltiness or sauce flavor is clearly stronger than that of NC-2 steamed Chinese noodles. ○: The saltiness or sauce flavor is stronger than that of NC-2 steamed Chinese noodles. △: The saltiness or sauce flavor is equivalent to that of NC-2 steamed Chinese noodles. ×: The saltiness or sauce flavor is weaker than that of NC-2 steamed Chinese noodles.

[0215] The results are shown in Table 36 below. Among the evaluation results shown in Table 36, "◎ to ◯" means that the result is between ◎ and ◯.

[0216]

[0217] As shown in Table 35, the steamed Chinese noodles mixed with the composition of Preparation Example 12-1 showed suppressed deterioration in saltiness over time. Also, as shown in Table 36, the steamed Chinese noodles mixed with the composition of Preparation Example 12-2 showed suppressed deterioration in sauce flavor over time.

[0218] Test Example 13 (Preparation Example 13) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 13"). (1) 2 g of sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) was added to 38 g of rice bran oil (manufactured by J-Oil Mills Co., Ltd.), mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). (2) 0.9 g of agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Inc.) was mixed with 59.1 g of sushi vinegar and dissolved (the resulting liquid is hereinafter referred to as "Liquid B"). The sushi vinegar used in Test Example 13 was prepared by mixing 180 g of grain vinegar (manufactured by Mizkan Co., Ltd.), 45 g of refined sugar (manufactured by DM Mitsui Sugar Co., Ltd.), and 18 g of salt ("Nakuru M" special grade salt, manufactured by Naikai Salt Co., Ltd.). (3) At 90 ° C., while stirring Solution A using a mixer ("Labo-Lution" manufactured by Primix Corporation), Solution B was gradually added as shown in Table 6 to prepare a water-in-oil emulsion with Solution A as the continuous phase and Solution B as the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsion was mixed with a spatula and cooled on ice to obtain the composition of Preparation Example 13.

[0219] [Preparation of test samples for sensory evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. 21.2 g of the composition of Preparation Example 13 was added to 250 g of the resulting cooked rice (cooked rice) and mixed well (hereinafter, the cooked rice mixed with the composition of Preparation Example 13 will also be referred to as "vinegared rice of Preparation Example 13"). Next, the vinegared rice of Preparation Example 13 was formed into sushi rice balls (20 g per ball), rapidly cooled to -40 ° C using a blast chiller, frozen, and then stored in a freezer (-20 ° C).

[0220] [Preparation of Reference Samples for Sensory Evaluation] 450 parts by weight of rice (wash-free rice) was soaked in 675 parts by weight of water for 30 minutes, and then cooked using an induction rice cooker in the normal cooking mode. 250 g of the resulting cooked rice (cooked rice) was added with 12.7 g of sushi vinegar and 8.5 g of rice oil and mixed well (hereinafter, the cooked rice mixed with sushi vinegar and rice oil will also be referred to as "Cont. vinegared rice"). Next, the Cont. vinegared rice was formed into sushi rice balls (weight of one ball: 20 g), rapidly frozen at -40 ° C using a blast chiller, and then stored in a freezer (-20 ° C).

[0221] [Sensory evaluation] The test sample (vinegared rice of Preparation Example 13) and the reference sample (vinegared rice of Control) stored in a frozen state were thawed by heating in a microwave oven (600 W, 20 seconds per rice ball), and then a specialist panel consisting of three trained panelists ate the test samples and evaluated the intensity of the vinegared sushi flavor (taste and aroma of vinegar) of the test samples by consensus according to the following scale, with the vinegared rice of Control as the standard. [Evaluation scale] ◎: The vinegared sushi flavor is clearly stronger than that of the vinegared rice of Control ○: The vinegared sushi flavor is stronger than that of the vinegared rice of Control △: The vinegared sushi flavor is equivalent to that of the vinegared rice of Control ×: The vinegared sushi flavor is weaker than that of the vinegared rice of Control

[0222] The results are shown in Table 37 below. "Good to Excellent" in Table 37 means that the result is between Good and Excellent.

[0223]

[0224] As shown in Table 37, the cooked rice mixed with the composition of Preparation Example 13 inhibited the decrease in the sushi vinegar flavor over time.

[0225] Test Example 14 (Preparation Example 14-1) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 14-1"). (1) Sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) in the amount (unit: g) shown in Table 38 below was added to canola oil (manufactured by J-Oil Mills Co., Ltd.), mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). (2) Agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) in the amount (unit: g) shown in Table 38 below was added to water heated to 100°C, and mixed to dissolve (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Solution A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Solution B was gradually added as shown in Table 6 to prepare a water-in-oil emulsion in which Solution A was the continuous phase and Solution B was the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsion was cooled on ice while being mixed with a spatula, to obtain the composition of Preparation Example 14-1.

[0226] (Preparation Example 14-2) A composition in which aqueous particles containing a gelling agent were dispersed in an oil was prepared in the same manner as in Preparation Example 14-1, except that lard was used instead of canola oil in step (1) (hereinafter also referred to as the "composition of Preparation Example 14-2").

[0227] (Preparation Example 14-3) A composition in which aqueous particles containing a gelling agent were dispersed in an oil was prepared in the same manner as in Preparation Example 14-1, except that in step (1), instead of adding a sucrose fatty acid ester to canola oil, a sucrose fatty acid ester and β-caryophyllene oxide (10,000 ppm by weight product) were added to canola oil in the amounts (unit: g) shown in Table 38 below (hereinafter also referred to as the "composition of Preparation Example 14-3").

[0228]

[0229] [Preparation of Reference Samples for Sensory Evaluation] (1) Pork thigh meat (de-fat) and salt were mixed in the proportions (unit: weight %) shown in Table 39 below and stirred in a food mixer (manufactured by Hobart). Subsequently, weak flour, breadcrumbs, dextrin (Sandec #30, manufactured by Sanwa Starch Co., Ltd.), and city water were added in the proportions (unit: weight %) shown in Table 39 below and stirred in a food mixer for 5 minutes. (2) Pork fat was added to the mixture obtained in (1) in the proportions (unit: weight %) shown in Table 39 below and mixed well with a spatula. (3) The mixture obtained in (2) was formed into balls by hand (weight of one ball: 30±2 g). (4) The meatballs obtained in (3) were cooled by leaving them in a freezer (−20°C) for 180 minutes. (5) The meatballs cooled in (4) above were cooked in a microwave oven (600 W, 30 seconds / piece) to obtain cooked meatballs (hereinafter also referred to as "PC meatballs").

[0230]

[0231] Cooked meatballs were obtained in the same manner as for the PC meatballs, except that in step (2), the composition of Preparation Example 14-1 was used instead of pork fat (hereinafter also referred to as "meatballs of Preparation Example 14-1").

[0232] [Preparation of test samples for sensory evaluation] Cooked meatballs were obtained in the same manner as for the PC meatballs, except that in step (2), the composition of Preparation Example 14-2 was used instead of lard (hereinafter also referred to as "meatballs of Preparation Example 14-2").

[0233] Cooked meatballs were obtained in the same manner as for the PC meatballs, except that in step (2), the composition of Preparation Example 14-3 was used instead of pork fat (hereinafter also referred to as "meatballs of Preparation Example 14-3").

[0234] [Preparation of reference samples for sensory evaluation] The ingredients used in preparing the composition of Preparation Example 14-2 were mixed in the amounts shown in Table 38 to prepare an unemulsified mixture, and cooked meatballs were obtained in the same manner as for PC meatballs, except that this mixture was used in place of lard in step (2) (hereinafter also referred to as "NC-1 meatballs").

[0235] The ingredients used in preparing the composition of Preparation Example 14-3 were mixed in the amounts shown in Table 38 to prepare an unemulsified mixture, and cooked meatballs were obtained in the same manner as for PC meatballs, except that this mixture was used in place of pork fat in step (2) (hereinafter also referred to as "NC-2 meatballs").

[0236] [Sensory evaluation] The test samples (meatballs of Preparation Examples 14-2 and 14-3) and the reference samples (meatballs of NC-1 and NC-2) were eaten by a specialist panel consisting of three trained panelists, and the lard-like feel (lard-like taste, aroma, and texture) of these samples was evaluated by the expert panel by consensus, rating them in increments of 0.1 points according to a rating scale in which the PC meatballs were given a score of "5 points" and the meatballs of Preparation Example 14-1 were given a score of "1 point." The results are shown in Table 40 below.

[0237]

[0238] As shown in Table 40, the cooked meatballs using the composition of Preparation Example 14-2 had an excellent lard texture. The cooked meatballs using the composition of Preparation Example 14-3 also had an excellent lard texture.

[0239] Test Example 15 (Preparation Example 15-1) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared by the following procedures (1) to (4) (hereinafter also referred to as "Composition of Preparation Example 15-1"). (1) A sucrose fatty acid ester (sucrose oleate ester, "Ryoto Sugar Ester O-170" manufactured by Mitsubishi Chemical Corporation) in the amount (unit: g) shown in Table 41 below was added to grape seed oil, mixed, and heated at 90°C for 5 minutes (the resulting liquid is hereinafter referred to as "Liquid A"). (2) Agar ("Gel Up J-1630" manufactured by San-Ei Gen F.F.I. Co., Ltd.) in the amount (unit: g) shown in Table 41 below was added to water heated to 100°C, and mixed to dissolve (the resulting liquid is hereinafter referred to as "Liquid B"). (3) At 90°C, while stirring Solution A using a stirrer ("Labo-Lution" manufactured by Primix Corporation), Solution B was gradually added as shown in Table 6 to prepare a water-in-oil emulsion in which Solution A was the continuous phase and Solution B was the dispersed phase. The stirring speed was started from 500 rpm and gradually increased to 5,000 rpm as shown in Table 6. (4) The obtained water-in-oil emulsion was cooled on ice while being mixed with a spatula, to obtain the composition of Preparation Example 15-1.

[0240] (Preparation Example 15-2) A composition in which aqueous particles containing a gelling agent are dispersed in an oil or fat was prepared in the same manner as in Preparation Example 15-1, except that in step (2), fragrance A (a fragrance containing 4.2% by weight of β-caryophyllene oxide) and agar were added to water heated to 100°C in the amounts (unit: g) shown in Table 41 below instead of agar (hereinafter also referred to as the "composition of Preparation Example 15-2").

[0241] (Preparation Example 15-3) A composition in which aqueous particles containing a gelling agent are dispersed in oil or fat was prepared in the same manner as in Preparation Example 15-1, except that in step (2), seasoning A (a seasoning containing 0.24% by weight of flavoring A) and agar were added to water heated to 100°C in the amounts (unit: g) shown in Table 41 below instead of agar (hereinafter also referred to as the "composition of Preparation Example 15-3").

[0242]

[0243] [Preparation of reference sample for sensory evaluation] The ingredients shown in Table 42 below (soy sauce, protein hydrolysate, salt, sugar, pork extract, chicken extract, dried sardine stock, sodium glutamate, nucleic acid, garlic paste, white pepper, and hot water) were mixed in the proportions (unit: weight %) shown in Table 42 below to prepare a soy sauce ramen soup (hereinafter also referred to as "Control 1 soup").

[0244]

[0245] [Preparation of test samples for sensory evaluation] The composition of Preparation Example 15-1 was mixed with the soup of Control Group 1 in the proportions (unit: % by weight) shown in Table 43 below (hereinafter also referred to as "soup of Test Group 1"). The proportions shown in Table 43 below are all calculated assuming the amount of soup of Control Group 1 to be 100% by weight.

[0246] The composition of Preparation Example 15-2 was mixed with the soup of Control Group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of Test Group 2").

[0247] The composition of Preparation Example 15-3 was mixed with the soup of Control Group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of Test Group 3").

[0248] [Preparation of Reference Samples for Sensory Evaluation] Lard and water were mixed with the soup of Control Group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of Comparative Group 1").

[0249] Grapeseed oil and water were mixed into the soup of control group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of control group 2").

[0250] Grapeseed oil, sucrose fatty acid ester, agar and water were mixed into the soup of control group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of comparison group 3").

[0251] Flavoring A and water were mixed into the soup of Control Group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of Comparative Group 4").

[0252] Grapeseed oil, sucrose fatty acid ester, flavoring A, agar, and water were mixed into the soup of control group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of comparison group 5").

[0253] Seasoning A and water were mixed into the soup of control group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of comparison group 6").

[0254] Grapeseed oil, sucrose fatty acid ester, seasoning A, agar, and water were mixed into the soup of control group 1 in the proportions (unit: weight %) shown in Table 43 below (hereinafter also referred to as "soup of comparison group 7").

[0255]

[0256] [Sensory Evaluation] The test samples (soups of test groups 1 to 3) and reference samples (soups of comparison groups 1 to 7) were tasted by a specialist panel consisting of six trained panelists, and the expert panel evaluated the mouth-coating sensation (the sensation of the mouth being coated with a thin film of oil, which is felt prominently when a food containing oil or fat is placed in the mouth) and lard-like flavor (taste and aroma) of these samples by consensus rating them in increments of 0.1 points according to a rating scale in which the soup of control group 1 was given a score of "0" and the test sample and reference sample that had the best mouth-coating sensation and lard-like flavor was given a score of "5". The results are shown in Table 44 below.

[0257]

[0258] As shown in Table 44, the soup using the composition of Preparation Example 15-1 (soup of Test Plot 1) and the soup using the composition of Preparation Example 15-2 (soup of Test Plot 2) were excellent in mouth-coating feel. In addition, the soup using the composition of Preparation Example 15-3 (soup of Test Plot 3) was the most excellent in mouth-coating feel and lard-like flavor.

[0259] The above test results suggest that by adding a composition containing (A) oil and fat, and (B) a gelling agent and a flavoring material, and containing aqueous particles dispersed in the oil and fat, to food, it is possible to prevent the food from losing its flavor over time (taste loss), impart an oily and fat-like feel, and impart an animal fat-like feel, and that the quality of food can be improved by using the composition.

[0260] The present invention provides a food composition that can be suitably used to improve the quality of food. In one embodiment, the food composition of the present invention can impart a natural flavor (e.g., salty, etc.) to food, or can enhance the flavor of food (e.g., salty, etc.). In another embodiment, the food composition of the present invention can effectively impart an oily or fatty feel to food, or can effectively enhance the oily or fatty feel of food. Furthermore, the food composition of the present invention can impart an animal-oily or fatty feel to food, or can effectively enhance the animal-oily or fatty feel of food. The present invention also provides a food with improved quality and a method for producing the same. In one embodiment, the food of the present invention can have a natural flavor (e.g., salty, etc.) or an enhanced flavor (e.g., salty, etc.). In one embodiment, the method for producing food of the present invention can produce a food with a natural flavor (e.g., salty, etc.) or an enhanced flavor (e.g., salty, etc.). In another embodiment, the food of the present invention can have a suitable oily or fatty feel, or can have an enhanced suitable oily or fatty feel. In another aspect, the method for producing a food product of the present invention can produce a food product having a suitable oily or fatty feel, or a food product having a suitable oily or fatty feel that has been enhanced. Furthermore, the food product of the present invention can have an animal oily or fatty feel, or an enhanced animal oily or fatty feel. The method for producing a food product of the present invention can produce a food product having an animal oily or fatty feel, or a food product having an enhanced animal oily or fatty feel. The present invention also provides a method for improving food quality. In one aspect, the method of the present invention can impart a natural flavor (e.g., salty taste, etc.) to a food product, or can enhance the flavor (e.g., salty taste, etc.) of the food product. In another aspect, the method of the present invention can effectively impart an oily or fatty feel to a food product, or can effectively enhance the oily or fatty feel of the food product. Furthermore, the method of the present invention can impart an animal oily or fatty feel to a food product, or can enhance the animal oily or fatty feel of the food product.

[0261] This application is based on patent application No. 2022-155032 filed in Japan (filing date: September 28, 2022), the contents of which are incorporated in their entirety herein.

Claims

1. (A) fats and oils, and (B) Aqueous particles containing a gelling agent and a flavoring material and dispersed in the oil or fat A food composition comprising:

2. The composition of claim 1 , wherein the oil or fat contains an emulsifier.

3. 3. The composition according to claim 1, wherein the amount of gelling agent contained in the aqueous particles is 0.01 to 20% by weight based on the weight of the composition.

4. 3. The composition of claim 1, wherein the gelling agent comprises at least one selected from the group consisting of (i) agar, (ii) gelatin, (iii) a combination of xanthan gum and galactomannan, and (iv) an alginic acid compound.

5. 3. The composition according to claim 1, wherein the amount of the flavor material contained in the aqueous particles is 0.01 to 30% by weight based on the weight of the composition.

6. The composition according to claim 1 or 2, wherein the flavor material contained in the aqueous particles includes salt.

7. The composition of claim 6, wherein the food is a reduced-salt food.

8. The composition according to claim 1 or 2, wherein the oil or fat contains a flavoring material.

9. 3. The composition according to claim 1, which is used to improve the quality of food.

10. 10. The composition according to claim 9, wherein the improvement of food quality is the imparting or enhancement of flavor to food.

11. (A) fats and oils, and (B) Aqueous particles containing a gelling agent and a flavoring material and dispersed in the oil or fat A food product containing a composition comprising:

12. The food product according to claim 11 , wherein the oil or fat contains an emulsifier.

13. 13. The food product according to claim 11, wherein the amount of gelling agent contained in the aqueous particles is 0.01 to 20% by weight based on the weight of the composition.

14. 13. The food product according to claim 11 or 12, wherein the gelling agent contains at least one selected from the group consisting of (i) agar, (ii) gelatin, (iii) a combination of xanthan gum and galactomannan, and (iv) an alginic acid compound.

15. 13. The food product according to claim 11, wherein the amount of the flavor material contained in the aqueous particles is 0.01 to 30% by weight based on the weight of the composition.

16. The food product according to claim 11 or 12, wherein the flavoring material contained in the aqueous particles includes salt.

17. 17. The food product of claim 16, which is a reduced-salt food product.

18. 13. The food product according to claim 11 or 12, which is a frozen food product.

19. The food product according to claim 11 or 12, wherein the oil or fat contains a flavoring material.

20. (A) fats and oils, and (B) Aqueous particles containing a gelling agent and a flavoring material and dispersed in the oil or fat 1. A method for producing a food product, comprising adding a composition comprising:

21. The method according to claim 20, wherein the oil or fat contains an emulsifier.

22. (A) fats and oils, and (B) Aqueous particles containing a gelling agent and a flavoring material and dispersed in the oil or fat 10. A method for improving the quality of a food product, comprising adding to the food product a composition comprising:

23. 23. The method of claim 22, wherein the oil or fat contains an emulsifier.

24. 24. The method according to claim 22 or 23, wherein the improvement of food quality is the imparting or enhancement of flavor to food.

25. the gelling agent comprises agar, and The composition according to claim 1 , wherein the flavor material contained in the aqueous particles includes salt.

26. the gelling agent comprises agar, and The food product according to claim 11 , wherein the flavoring material contained in the aqueous particles includes salt.

27. the gelling agent comprises agar, and The method according to claim 20, wherein the flavor material contained in the aqueous particles includes salt.

28. the gelling agent comprises agar, and The method according to claim 22, wherein the flavoring material contained in the aqueous particles comprises salt.

29. 26. The composition of claim 25, wherein the food product is a reduced-salt food product.

30. 27. The food product of claim 26, which is a reduced-salt food product.

31. The method of claim 27, wherein the food is a reduced-salt food.

32. 30. The method of claim 28, wherein the food product is a reduced-salt food product.

33. The content of oils and fats in the composition is 37% by weight or more based on the weight of the composition; and 2. The composition according to claim 1, wherein the proportion of water in the constituent components of said aqueous particles exceeds 30% by weight.

34. The content of oils and fats in the composition is 37% by weight or more based on the weight of the composition; and 12. The food product according to claim 11, wherein the proportion of water in the constituent components of the aqueous particles exceeds 30% by weight.

35. The content of oils and fats in the composition is 37% by weight or more based on the weight of the composition; and The method according to claim 20, wherein the proportion of water in the constituent components of the aqueous particles exceeds 30% by weight.

36. The content of oils and fats in the composition is 37% by weight or more based on the weight of the composition; and 23. The method according to claim 22, wherein the proportion of water in the constituent components of the aqueous particles exceeds 30% by weight.