Agent for improving flavor persistence of food and beverages

Abstract

The purpose of the present invention is to provide a material for improving the flavor persistence of food and beverages.　The present inventors discovered that an oil-in-water emulsion that comprises a protein material having specific properties and that has an emulsion particle diameter of 100 nm or smaller has an excellent effect in improving flavor persistence of food and beverages.

Description

Agent for improving the durability of food and beverage aromas

[0001] The present invention relates to an agent for improving the persistence of aroma in foods and beverages.

[0002] The persistence of aroma is an important factor in determining the palatability of food and beverages. Various methods have been investigated to prolong the aroma of food and beverages. Examples include a method of improving the persistence of aroma by using emulsified flavorings or oil-based flavorings to delay the timing at which the aroma is perceived (Patent Document 1), a method of adding a material that allows the aroma to be perceived for a longer period, such as an alkanoyl amino acid amide (Patent Document 2), and a method of gradually releasing the aroma from food using microcapsules (Patent Document 3). Other methods include a method of adding a liquid oil-in-water emulsion to food (Patent Document 4), a technology using a flavor enhancer containing a brown sugar aroma fraction (Patent Document 5), and a technology using a polyglycerol-condensed ricinoleic acid ester (Patent Document 6).

[0003] JP 2011-74306 A JP 8-103243 A JP 2008-263825 A JP 2015-188434 A JP 2015-192610 A WO2021 / 256394 A

[0004] The techniques of the cited documents 1 to 6 are insufficient in improving the flavor durability of foods and beverages, and there is room for improvement. An object of the present invention is to provide a material that improves the flavor durability of foods and beverages.

[0005] As a result of extensive research into solving the above problems, the present inventors have discovered that an oil-in-water emulsion using a protein material with specific properties, which has an emulsion particle size of 100 nm or less, is highly effective in improving the persistence of the aroma of foods and beverages, and have thus completed the present invention.

[0006] That is, the present invention provides: (1) an agent for improving the persistence of aroma for foods and beverages, comprising an oil-in-water emulsion that satisfies the requirements of (A) and (B) below; (A) an oil-in-water emulsion comprising an oily material, a water-soluble substance, water, and a protein material having the following properties, and having an emulsion particle size of 100 nm or less; (B) the protein material having a viscosity of 10,000 mPa s or less when measured at 25°C after heating an aqueous solution containing 20% ​​by mass of crude protein at 80°C for 30 minutes, and a 0.22M TCA solubilization rate of 30 to 95%; (2) the agent for improving the persistence of aroma for foods and beverages according to (1), wherein (A) comprises 0.5 to 35% by mass of an oily material; (3) the agent for improving the persistence of aroma for foods and beverages according to (1), wherein (A) comprises 1 to 80% by mass of a water-soluble substance; (4) The aroma persistence improver for foods and beverages according to (2), wherein (A) contains 1 to 80% by mass of a water-soluble substance; (5) The aroma persistence improver for foods and beverages according to (2), wherein (A) contains 30 to 1,200% by mass of a protein ingredient in terms of crude protein relative to the oil ingredient; (6) The aroma persistence improver for foods and beverages according to (4), wherein (A) contains 30 to 1,200% by mass of a protein ingredient in terms of crude protein relative to the oil ingredient; (7) The aroma persistence improver for foods and beverages according to any one of (1) to (6), wherein (A) contains 5 to 70% by mass of water; (8) The agent for improving the persistence of aroma of a food or drink according to (1), wherein (A) contains 0.5 to 35% by mass of an oily ingredient, 1 to 80% by mass of a water-soluble substance, 5 to 70% by mass of water, and 30 to 1,200% by mass of a protein ingredient in terms of crude protein content relative to the oily ingredient; (9) The agent for improving the persistence of aroma of a food or drink according to any one of (1) to (6), wherein the protein ingredient has an NSI of 80 or more; (10) The agent for improving the persistence of aroma of a food or drink according to (7), wherein the protein ingredient has an NSI of 80 or more; (11) The agent for improving the persistence of aroma of a food or drink according to (8), wherein the protein ingredient has an NSI of 80 or more; (12) A method for improving the persistence of aroma of a food or drink, comprising adding an oil-in-water emulsion containing a flavoring material to a food or drink, wherein the oil-in-water emulsion satisfies the following requirements (A) and (B): (A) An oil-in-water emulsion containing an oily material, a water-soluble substance, water, and a protein material having the following properties, and having an emulsified particle size of 100 nm or less; (B) An aqueous solution of the protein material containing 20% ​​crude protein by mass is heated at 80°C for 30 minutes, and then the viscosity measured at 25°C is 10,000 mPa·s or less, and the viscosity is 0.(13) A method for improving the persistence of aroma of a food or drink according to (12), wherein (A) contains 0.5 to 35% by mass of an oily material, 1 to 80% by mass of a water-soluble substance, 5 to 70% by mass of water, and a protein material that accounts for 30 to 1,200% by mass of the oily material in terms of crude protein; (14) A method for improving the persistence of aroma of a food or drink, comprising adding to the food or drink an oil-in-water emulsion that satisfies the requirements of (A) and (B) below: (A) an oil-in-water emulsion containing an oily material, a water-soluble substance, water, and a protein material having the following properties, and having an emulsified particle size of 100 nm or less; (B) a protein material containing 0.5 to 35% by mass of an oily material, 1 to 80% by mass of a water-soluble substance, 5 to 70% by mass of water, and an amount of 30 to 1,200% by mass of the crude protein of the oily material; (15) A method for improving the aroma persistence of a food or beverage according to (14), wherein (A) contains 0.5 to 35% by mass of an oily ingredient, 1 to 80% by mass of a water-soluble substance, 5 to 70% by mass of water, and 30 to 1,200% by mass of a protein ingredient in terms of crude protein content of the oily ingredient, and wherein a 20% by mass aqueous solution of the oily ingredient has a viscosity of 10,000 mPa·s or less when measured at 25°C after heating at 80°C for 30 minutes, and a 0.22M TCA solubilization rate of 30 to 95%.

[0007] According to the present invention, the persistence of the aroma of food and drink can be improved.

[0008] 1 is a graph showing the aroma intensity at intervals of 0.1 corrected time after a diluted solution of an oil-in-water emulsion containing 2-heptanone is placed in the mouth and then swallowed. 2 is a graph showing the emission behavior of 2-heptanone volatilized from an oil-in-water emulsion. 3 is a graph showing the emission behavior of ethyl butyrate volatilized from an oil-in-water emulsion. 4 is a graph showing the emission behavior of butyric acid volatilized from an oil-in-water emulsion.

[0009] (Food and Beverage Aroma Durability Improver) The food and beverage aroma durability improver of the present invention is characterized by containing an oil-in-water emulsion that satisfies the following requirements (A) and (B): (A) An oil-in-water emulsion containing an oily material, a water-soluble substance, water, and a protein material having the following properties, and having an emulsion particle size of 100 nm or less: (B) The protein material of (A) has a viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution containing 20% ​​crude protein by weight at 80°C for 30 minutes, and a 0.22M TCA solubilization rate of 30 to 95%. Furthermore, in (A), the oil-in-water emulsion preferably contains 0.5 to 35% by weight of the oily material, 1 to 80% by weight of the water-soluble substance, 5 to 70% by weight of water, and 30 to 1,200% by weight of the protein material in terms of crude protein relative to the oily material. The content of the oil-in-water emulsion used in the aroma persistence improver for foods and beverages of the present invention in the aroma persistence improver is preferably 50% by mass or more, and more preferably 60% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass, based on the solid content. In the present invention, the "aroma of foods and beverages" includes not only the aroma possessed by each food and beverage, but also the aroma of each food and beverage to which a flavoring material has been added.

[0010] In the present invention, the aroma persistence of a food or beverage refers to the length of time that the aroma can be perceived when the food or beverage is held in the mouth, and improvement in aroma persistence is judged by this length of time. The evaluation method will be described later. The way aromas are perceived differs depending on the aroma component. Therefore, in evaluating improvement in aroma persistence, the length of time is determined depending on each aroma component.

[0011] The emulsion particle size of the oil-in-water emulsion is important, and by making it 100 nm or less, the effect of maintaining the aroma of food and drink can be achieved. The emulsion particle size of the oil-in-water emulsion is preferably 99 nm or less, more preferably 95 nm or less, 93 nm or less, 90 nm or less, 85 nm or less, 80 nm or less, 75 nm or less, 70 nm or less, or 65 nm or less. The lower limit is not particularly limited, but is preferably 0.001 nm or more. More preferably, it can be 0.01 nm or more, 0.1 nm or more, 0.5 nm or more, 1 nm or more, 2 nm or more, 5 nm or more, 8 nm or more, or 10 nm or more.

[0012] The aroma persistence improver of the present invention can improve the aroma persistence of various foods and beverages. Examples of flavor materials that contribute to the aroma of foods and beverages include the following: α-methyl ketones such as acetaldehyde, diacetyl, ethyl methyl ketone, 2-hexanone, 2-pentanone, 2-heptanone, and 2-nonanone; sulfur-containing compounds such as methional, methionol, methanethiol, ethanethiol, dimethyl sulfide, and dimethyl disulfide; ketones such as lactones such as γ-lactone, δ-lactone, δ-dodecalactone, and δ-octalactone; organic acids such as acetic acid, butyric acid, and isovaleric acid; esters such as ethyl butyrate; pyrazines such as 2,3,5,6-tetramethylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, 2,6-dimethylpyrazine, and 2-ethyl-3-methylpyrazine; and terpenes such as limonene. The aroma persistence improver of the present invention can improve the persistence of aromas of various flavor materials such as the flavor materials exemplified above.

[0013] In one embodiment, the aroma persistence of the various flavor materials contained in the aroma persistence improver of the present invention can be improved by blending it with a food or beverage. In another embodiment, the aroma persistence of the food or beverage can be improved by blending the aroma persistence improver of the present invention and the various flavor materials separately with the food or beverage. In another embodiment, the aroma persistence of the food or beverage can also be improved by blending the aroma persistence improver of the present invention with the food or beverage.

[0014] When a flavor material is blended into the oil-in-water emulsion used in the present invention, the concentration of the flavor material in the oil-in-water emulsion is not particularly limited and may be appropriately set depending on the type of flavor material, etc. The lower limit is preferably 0.1 ppb or more. More preferably, the concentration can be 0.5 ppb or more, 1 ppb or more, 5 ppb or more, 0.01 ppm or more, 0.05 ppm or more, 0.1 ppm or more, 0.2 ppm or more, 0.5 ppm or more, 0.7 ppm or more, or 1 ppm or more. The upper limit is preferably 300,000 ppm or less. More preferably, the upper limit can be 200,000 ppm or less, 150,000 ppm or less, 100,000 ppm or less, 80,000 ppm or less, or 50,000 ppm or less. The lower limit and upper limit can be combined in any manner. For example, 0.1 ppb to 300,000 ppm (1 x 10 -10 mass% to 30 mass%), 0.05 to 200000ppm (5×10 -8 mass% to 20 mass%), 0.1 to 100000ppm (1×10 -7 mass% to 10 mass%), 0.2 to 50000ppm (2×10 -7 % to 5% by mass, etc.

[0015] The foods and beverages in which the aroma persistence improver of the present invention can be used are not particularly limited. Examples of foods and beverages include instant noodles, retort pouch foods, instant miso soup, clear soups, and other instant foods, carbonated drinks, fruit juice drinks, vegetable drinks, coffee drinks, sports drinks, tea and black tea drinks, drinks containing cocoa ingredients such as chocolate, and alcoholic drinks, flour products such as bread, pasta, noodles, and cake mixes, candies, chewing gum, chocolate, biscuits, snacks, cookies, Japanese sweets, rice crackers, and dessert sweets, condiments such as sauces, curry bases, sauces, soups, and dressings, oily foods such as mayonnaise, dairy products such as processed milk, milk drinks, yogurt, lactic acid bacteria drinks, cheese, butter, margarine, ice cream, and cream, plant-based dairy alternatives produced mainly from plant ingredients, frozen foods, fish paste products, ham and sausages, jams and marmalades, and pickles. Other examples include foods and beverages containing cocoa ingredients such as cocoa powder, cocoa paste, cocoa mass, cocoa butter, and cocoa extract, as well as foods and beverages containing the above-mentioned dairy products or plant-based dairy alternatives. Preferable examples include instant foods such as instant noodles, retort pouch foods, and instant miso soup, clear soups, carbonated drinks, fruit juice drinks, vegetable drinks, coffee drinks, sports drinks, tea and black tea drinks, and beverages containing cocoa ingredients such as chocolate, and alcoholic beverages. Dairy products include processed milk, milk drinks, yogurts, lactic acid bacteria drinks, cheese, butter, margarine, ice cream, and cream, as well as plant-based dairy alternatives made primarily from plant ingredients, and foods and beverages containing dairy products or plant-based dairy alternatives. The amount of the aroma persistence improver for foods and beverages of the present invention to be added to a food or beverage may be determined depending on the type of food or beverage. For example, the amount of the aroma persistence improver for foods and beverages of the present invention to be blended into foods and beverages is preferably 0.0001% by mass or more at the lower limit, as the amount of the oil-in-water emulsion of the present invention. More preferably, it can be 0.0005% by mass or more, 0.0008% by mass or more, or 0.001% by mass or more. The upper limit is preferably 50% by mass or less. More preferably, it can be 30% by mass or less, 20% by mass or less, 15% by mass or less, 12% by mass or less, 10% by mass or less, or 8% by mass or less.The lower limit amount and the upper limit amount may be combined arbitrarily, and examples thereof include 0.0001 to 50 mass %, 0.0005 to 30 mass %, 0.0008 to 10 mass %, and 0.001 to 8 mass %.

[0016] Among the above foods and beverages, representative aroma components of dairy products include α-methyl ketones such as acetaldehyde, diacetyl, ethyl methyl ketone, 2-hexanone, 2-pentanone, 2-heptanone, and 2-nonanone; sulfur-containing compounds such as methional, dimethyl sulfide, and dimethyl disulfide; lactones such as γ-nonalactone, δ-decalactone, δ-dodecalactone, and δ-octalactone; organic acids such as acetic acid, butyric acid, and isovaleric acid; and esters such as ethyl butyrate. The present invention can improve the aroma persistence of such aroma components. Therefore, it is believed that the aroma persistence of dairy products can be improved by incorporating the aroma persistence improver of the present invention into dairy products.

[0017] (Oil-Based Ingredient) The oil-based ingredient of the present invention includes fats and oils. Examples of fats and oils include soybean oil, rapeseed oil, corn oil, safflower oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, lard, beef tallow, fish oil, and medium-chain fatty acid oils, as well as those modified by transesterification, hydrogenation, or the like, and fatty acids obtained by decomposition of these. Fatty acids also include polyunsaturated fatty acids (e.g., eicosapentaenoic acid, docosahexaenoic acid, arachidonic acid, and γ-linolenic acid and / or ethyl esters). To obtain smaller emulsified particles, an oil-based ingredient having a melting point of 40°C or less is preferred, with fats and oils having the same melting point being even more preferred, and medium-chain fatty acid (MCT) oils being the most preferred.

[0018] Furthermore, the following oil-soluble substances can also be added for the purpose of imparting physiological functions, coloring, etc. Examples of such substances include, but are not limited to, pigments such as carotenoids and carotenoid derivatives (e.g., α-carotene or β-carotene, 8'-apo-β-carotenal, and 8'-apo-β-carotenoic acid ester), flavonoids, turmeric, annatto, anthocyanins, and tar dyes, fat-soluble vitamins such as vitamins A, D, E, and K, coenzyme Q10, and their derivatives (vitamin A esters and vitamin E esters, e.g., vitamin A acetate, vitamin A palmitate, and tocopherol acetate), and antioxidants such as dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), licorice oil extract, sesame oil unsaponifiable matter, γ-oryzanol, rapeseed oil extract, and L-ascorbic acid ester.

[0019] (Protein Material) The protein material used in the present invention must have low viscosity after heating. The viscosity of the protein material used in the present invention is measured by preparing an aqueous solution of the protein material containing 20% ​​crude protein by mass, heating it at 80°C for 30 minutes, and then measuring it at 25°C. The viscosity after heating is 10,000 mPa·s or less, preferably 5,000 mPa·s or less, 1,000 mPa·s or less, or 500 mPa·s or less, and more preferably 200 mPa·s or less, or 100 mPa·s or less. The protein material must also have a certain molecular weight. The molecular weight is defined by the TCA solubilization rate. In the present invention, the TCA solubilization rate is defined as the ratio of the amount of crude protein dissolved in 0.22 M TCA to the total amount of crude protein. The TCA solubilization rate is 30 to 95%, preferably 35 to 90%, more preferably 40 to 85%, or 50 to 80%. If the TCA solubilization rate is too low, the viscosity tends to increase after heating, which is not appropriate, and the transmittance also decreases. On the other hand, if the TCA solubilization rate is too high, the amount of protein contributing to emulsification decreases, necessitating the incorporation of a larger amount of protein material, thereby reducing the flexibility of formulation and being undesirable. The protein material preferably has an NSI (Nitrogen Solubility Index), used as an index of protein solubility, of 80 or more. More preferably, an NSI of 85 or more, 90 or more, 95 or more, or 97 or more can be used. A high NSI of a protein material indicates high dispersibility in water and can contribute to the dispersion stability of the oil-in-water emulsion composition of the present invention. If the NSI is too low, precipitation tends to occur, which is undesirable. Furthermore, the crude protein content of the protein material is preferably 30% by mass or more, more preferably 50% by mass or more, and most preferably 70% by mass or more. A protein material with a higher crude protein content can achieve its function with a smaller amount. Such protein materials are not generally commercially available, but can be obtained by denaturation and molecular weight adjustment processes, as described below. An example of a commercially available product is "MIRA-MAP2.0" manufactured by Fuji Oil. In addition, commercially available soy protein materials, such as "Fujipro R," "Fujipro 748," "Fujipro CL," and "Hinute DC6" (all manufactured by Fuji Oil), do not meet this requirement.

[0020] The origin of the protein material to be prepared as described above is not particularly limited, and proteins of vegetable, animal, or microbial origin can be used. Examples of vegetable proteins include proteins derived from legumes such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas; seeds such as sesame, canola seeds, coconut seeds, and almond seeds; grains such as corn, buckwheat, wheat, and rice; vegetables; fruits; algae; and microalgae. For example, soybean-derived protein materials are prepared by further concentrating and processing soybean raw materials such as defatted soybeans and whole soybeans. These generally include soybean protein isolates, concentrated soybean proteins, powdered soy milk, and various processed versions thereof. Examples of animal proteins include egg proteins including egg albumin, milk proteins such as casein, whey, lactalbumin, and lactalbumin; blood proteins such as plasma, serum albumin, and decolorized hemoglobin; meat proteins; and seafood proteins. Furthermore, proteins derived from microorganisms such as yeast, mold, bacteria, etc. can also be used. Even proteins with poor solubility in water can be prepared into a protein material that can be used in the present invention by the treatment described below.

[0021] (Denaturation and Molecular Weight Adjustment Treatments) The protein material used in the oil-in-water emulsion of the present invention can be obtained by combining a "decomposition / denaturation treatment" that decomposes and / or denatures proteins with a "molecular weight distribution adjustment treatment" that adjusts the molecular weight distribution of proteins. Examples of the "decomposition / denaturation treatment" include enzyme treatment, pH adjustment treatment (e.g., acid treatment, alkali treatment), denaturant treatment, heat treatment, cooling treatment, high-pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, and combinations thereof. Examples of the "molecular weight distribution adjustment treatment" include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof. The order and number of times of the "decomposition / denaturation treatment" and the "molecular weight distribution adjustment treatment" are not particularly limited, and the "decomposition / denaturation treatment" may be performed before the "molecular weight distribution adjustment treatment," or the "molecular weight distribution adjustment treatment" may be performed before the "decomposition / denaturation treatment," or both treatments may be performed simultaneously. Furthermore, for example, it is possible to perform a "decomposition / denaturation treatment" between two or more "molecular weight distribution adjustment treatments," to perform a "molecular weight distribution adjustment treatment" between two or more "decomposition / denaturation treatments," or to perform each treatment multiple times in any order. Note that if the desired molecular weight distribution can be obtained by the "decomposition / denaturation treatment," the "molecular weight distribution adjustment treatment" does not need to be performed. When these treatments are combined and performed multiple times, all treatments from the raw material may be performed continuously or at intervals. For example, a commercially available product that has undergone a certain treatment may be used as the raw material and then subjected to another treatment. Note that, as long as the above-mentioned properties are satisfied, a specific protein material may be prepared by mixing a protein material that has undergone a molecular weight distribution adjustment treatment with a protein material that has not undergone a molecular weight distribution adjustment treatment. In this case, the ratio of the two (treated protein material:untreated protein material) can be adjusted as appropriate within the range that satisfies the above-mentioned properties, and examples of such ratios include a mass ratio of 1:99 to 99:1, 50:50 to 95:5, or 75:25 to 90:10. In one embodiment, the protein material used in the oil-in-water emulsion of this embodiment is a protein material that has been subjected to a "degradation / denaturation and molecular weight distribution adjustment treatment."

[0022] Those skilled in the art can appropriately determine the conditions for the treatment of degrading or denaturing proteins, such as the type and concentration of enzymes, pH, organic solvents, minerals, etc., temperature, pressure, output intensity, current, and time. In the case of enzymes, examples of enzymes that can be used include proteases classified as "metalloproteases," "acid proteases," "thiol proteases," and "serine proteases." The reaction can be carried out at a temperature of 20 to 80°C, preferably 40 to 60°C. In the case of pH adjustment treatment, treatment can be carried out within a pH range with upper and lower limits of any of the following values, for example, pH 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, and 12, for example, within a pH range of 2 to 12. In the case of acid treatment, a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation can be used. Examples of acids to be added include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Acids may also be added using acid-containing foods and beverages such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. For alkali treatment, alkalis such as sodium hydroxide and potassium hydroxide may be added. For denaturant treatment, denaturants such as guanidine hydrochloride, urea, arginine, and PEG may be added. For heating or cooling treatment, examples of heating temperatures include a range of 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C, and 150°C, for example, 60°C to 150°C. Examples of cooling temperatures include a range with any of the following temperatures as upper and lower limits: −10° C., −15° C., −20° C., −25° C., −30° C., −35° C., −40° C., −45° C., −50° C., −55° C., −60° C., −65° C., −70° C., and −75° C., for example, −10° C. to −75° C. Examples of heating or cooling times include a range with any of the following times as upper and lower limits: 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes, for example, 5 seconds to 200 minutes.In the case of high-pressure treatment, examples of pressure conditions include a range of pressures, with upper and lower limits being any of 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1,000 MPa, for example, 100 MPa to 1,000 MPa. In the case of organic solvent treatment, examples of solvents used include alcohols and ketones, such as ethanol and acetone. In the case of mineral addition treatment, examples of minerals used include divalent metal ions such as calcium and magnesium. In the case of supercritical treatment, for example, treatment can be performed using carbon dioxide in a supercritical state at a temperature of about 30°C or higher and a pressure of about 7 MPa or higher. In the case of ultrasonic treatment, for example, treatment can be performed by irradiation with a frequency of 100 kHz to 2 MHz and an output of 100 to 1,000 W. In the case of electrolysis treatment, for example, treatment can be performed by applying a voltage of 100 mV to 1,000 mV to an aqueous protein solution. In a specific embodiment, the treatment that degrades and / or denatures proteins is selected from denaturant treatment, heat treatment, and combinations thereof.

[0023] The conditions for the treatment to adjust the molecular weight distribution of proteins, such as the type of filter medium, gel filtration carrier, centrifugation rotation speed, current, time, etc., can be appropriately determined by those skilled in the art. Examples of filter medium include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, etc. Examples of carriers for gel filtration include dextran, agarose, etc. Examples of centrifugation conditions include 1,000 to 3,000 × g, 5 to 20 minutes, etc.

[0024] (Water-Soluble Substance) The continuous phase of the oil-in-water emulsion of the present invention is an aqueous solution of the protein material described above, and preferably contains a small amount of water. To reduce the amount of water in the aqueous solution, it is necessary to replace the water with a water-soluble substance. The water-soluble substance used in the present invention has a solubility in water of 30% by mass or more, preferably 60% by mass or more, and more preferably 100% by mass or more, and most preferably can be mixed and dissolved with water in any ratio. It also has a boiling point higher than that of water. Preferred substances are organic substances that do not contain inorganic salts or nitrogen, and examples of organic substances include polyhydric alcohols containing sugars. Polyhydric alcohol is a general term for compounds having two or more hydroxyl groups in one molecule, and there is no particular limitation on the type. Examples include glycerin, propylene glycol, sorbitol, maltitol, xylitol, erythritol, lactitol, sorbitan, xylose, arabinose, mannose, trehalose, lactose, sugar, coupling sugar, glucose, enzyme starch syrup, acid saccharified starch syrup, maltose starch syrup, maltose, isomerized sugar, fructose, reduced maltose, reduced starch starch syrup, and honey. These can be used alone or in combination of two or more. Salts include chlorides, nitrates, sulfates, phosphates, and organic acid salts of monovalent or divalent metals such as sodium, potassium, calcium, and magnesium, or ammonium, that satisfy the above-mentioned solubility. Examples include sodium chloride, ammonium sulfate, sodium dihydrogen phosphate, and sodium lactate.

[0025] (Emulsifier) ​​In the present invention, there is no need to actively incorporate any emulsifier other than the protein material described above. In particular, the inclusion of an emulsifier during the emulsification process may be undesirable in terms of quality. Here, the term "emulsifier" includes synthetic and natural emulsifiers. Specific examples include synthetic emulsifiers such as monoacylglycerol, diacylglycerol, polyglycerol fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactylate, calcium stearoyl lactylate, polyoxyethylene derivatives, fatty acid salts, and modified starch, as well as lecithin derivatives obtained by chemically or enzymatically treating naturally occurring lecithins such as enzymatically hydrolyzed lecithin, hydrogenated enzymatically hydrolyzed lecithin, hydroxylecithin, phosphatidylglycerol, phosphatidic acid, and acetylated lecithin, and naturally occurring saponins such as soybean saponin and quillaja saponin. In addition, proteins that do not meet the requirements of the protein material described above, such as milk casein and lactalbumin that have not been treated according to the present invention, are also included in the emulsifiers if they have emulsifying properties.

[0026] (Bulking ratio) The bulking ratio is explained below. The aqueous phase and oil phase are prepared separately, but ultimately, the following bulking ratio is used. While deviations from this bulking ratio make it difficult to prepare the oil-in-water emulsion of the present invention, the preferred bulking ratio allows for the production of an oil-in-water emulsion with smaller particle sizes. The oil phase uses an oily material. The oily material preferably accounts for 0.5 to 35% by mass in the oil-in-water emulsion of the present invention. The lower limit is more preferably 0.8% by mass or more, and even more preferably 1% by mass or more, or 2% by mass or more. The upper limit is more preferably 33% by mass or less, and even more preferably 30% by mass or less, 28% by mass or less, 25% by mass or less, 22% by mass or less, 20% by mass or less, 18% by mass or less, or 15% by mass or less. The lower and upper limits can be combined in any combination. For example, the ranges are 1 to 30% by mass, 2 to 25% by mass, 2 to 20% by mass, and 2 to 15% by mass. The aqueous phase has the following composition. The protein material preferably has a crude protein content of 30 to 1,200% by mass relative to the fat and oil material. The lower limit is more preferably 35% by mass or more, and even more preferably 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. The upper limit is more preferably 1,000% by mass or less, and even more preferably 800% by mass or less, 600% by mass or less, or 400% by mass or less. The lower and upper limits can be arbitrarily combined. For example, the lower limit can be 35 to 1,000% by mass, 40 to 800% by mass, 50 to 600% by mass, or 60 to 400% by mass. It is also preferable that the crude protein content satisfy the following: The crude protein content in the oil-in-water emulsion is preferably 1% by mass or more, and even more preferably 2% by mass or more, 3% by mass or more, 5% by mass or more, 8% by mass or more, or 10% by mass or more. The upper limit of the amount is preferably 20% by mass or less, more preferably 18% by mass or less, 15% by mass or less, or 12% by mass or less. The lower limit and upper limit can be combined arbitrarily. For example, the amount can be 1 to 20% by mass, 2 to 18% by mass, 5 to 15% by mass, or 10 to 12% by mass. The amount of water in the oil-in-water emulsion of the present invention is preferably 5 to 70% by mass.The upper limit is more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, or 20% by mass or less. The lower limit is more preferably 6% by mass or more, and even more preferably 7% by mass or more. The water-soluble substance preferably accounts for 1 to 80% by mass in the oil-in-water emulsion. The lower limit is more preferably 3% by mass or more, and even more preferably 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more. The upper limit is more preferably 70% by mass or less, and even more preferably 65% ​​by mass or less, or 60% by mass or less. The lower limit and upper limit can be arbitrarily combined. For example, the preferred ranges are 10 to 70% by mass, 20 to 65% by mass, 40 to 65% by mass, etc. Furthermore, the total amount of the water-soluble substance and water is preferably at least 2 times the mass of the protein ingredient, more preferably at least 4 times, and most preferably at least 6 times. In addition to the oil-based ingredient, protein ingredient, and water-soluble substance, various other substances can be added as long as they do not affect the present invention.

[0027] (Preparation of Emulsion Stock Solution) The preparation method is described below, but first, the preparation of the aqueous phase will be explained. To prepare the aqueous phase, a protein material and a water-soluble substance are added to water and dissolved by stirring or other means. The temperature of the water used is not particularly limited, but warm water is preferred, with 60-80°C being appropriate. Low temperatures increase viscosity and reduce workability, while high temperatures can cause deterioration of the oil-based ingredients added. The protein material used in this invention is characterized by its low viscosity after heating, and the aqueous phase prepared here also exhibits low viscosity despite its high crude protein concentration. Next, the preparation of the oil phase will be explained. The oil phase is the oil-based ingredient described above, but typically consists of only fats or oils, or fats and oils with the addition of other oily ingredients, such as the oil-soluble substances described above. Heating the oil phase is also preferable depending on the fatty acids that make up the oil phase, and in most cases, it is prepared above its melting point.

[0028] (Emulsifying Apparatus) The two liquids, the aqueous phase and the oil phase, are mixed. Pre-emulsification is preferably performed at this stage. Pre-emulsification involves processing using a homomixer or similar to prepare an oil-in-water emulsion with particle sizes of approximately 10 to 100 μm. The rotation speed varies depending on the equipment; for example, in the case of a PRIMIX Homogenezing Mixer Mark II Model 2.5, processing can be performed at 8,000 rpm for approximately 10 minutes. This is followed by the main emulsification. While not particularly limited, emulsifying equipment with high shear force is preferred, including a homomixer, colloid mill, jet mill, high-pressure homogenizer, ultra-high-pressure homogenizer, and vacuum emulsifier. Specifically, the use of an APV Gaulin Homogenizer (manufactured by APV), a Microfluidizer (manufactured by Microfluidex), an Ultimizer (manufactured by Sugino Machine), or a Nanomizer (manufactured by Nanomizer) is preferred. Using these high-pressure emulsifying apparatuses, emulsification is preferably performed at a pressure of 50 MPa or higher. For example, a microfluidizer is effective, preferably at a pressure of 100 MPa or higher, more preferably 150 MPa or higher, and performing shearing at least twice, preferably at least four times, more preferably at least 10 times. Alternatively, a homogenization machine such as an ultrasonic emulsifier may be used instead of the above-mentioned homogenization machine. Examples include ultrasonic homogenizers US-600, US-1200T, RUS-1200T, and MUS-1200T (all manufactured by Nippon Seiki Seisakusho Co., Ltd.), and ultrasonic processors UIP-2000, UIP-4000, UIP-8000, and UIP-16000 (all manufactured by Hielscher). These high-power ultrasonic irradiation devices are used at frequencies of 25 kHz or lower, preferably 15 to 20 kHz.

[0029] The oil-in-water emulsion of the present invention and its raw materials are evaluated according to the following procedures: <Water content> Determined by the atmospheric pressure heating loss method (105°C, 12 hours).

[0030] <Crude protein content> Measured using the Kjeldahl method. Specifically, the mass of nitrogen measured using the Kjeldahl method relative to the weight of the protein material is expressed as "mass %" as the crude protein content in the dry matter. The nitrogen conversion coefficient is 6.25. Basically, it is calculated by rounding off the value to two decimal places.

[0031] <NSI> 60 ml of water is added to 3 g of sample, and the mixture is stirred with a propeller at 37°C for 1 hour. After centrifuging at 1400 x g for 10 minutes, the supernatant (I) is collected. Next, 100 ml of water is added to the remaining precipitate, and the mixture is stirred with a propeller at 37°C for another hour. After centrifuging, the supernatant (II) is collected. Solutions (I) and (II) are combined, and water is added to the resulting mixture to make 250 ml. This mixture is filtered through a No. 5 filter paper, and the nitrogen content of the filtrate is measured by the Kjeldahl method. The amount of nitrogen in the sample is also measured by the Kjeldahl method. The NSI is calculated by rounding off the value to two decimal places.

[0032] <TCA solubilization rate> An equal volume of 0.44M trichloroacetic acid (TCA) is added to a 2% by mass aqueous solution of a protein material to make a 0.22M TCA solution, and the percentage of soluble nitrogen is measured using the Kjeldahl method. This is generally calculated by rounding off the number to two decimal places.

[0033] Viscosity (Post-Heating Viscosity) The viscosity of the protein material was measured using a Brookfield viscometer (Toki Sangyo Co., Ltd., Type BM). A protein material aqueous solution was prepared so that the crude protein content was 20% by mass. The measurement container was filled with the rotor, sealed, and heated in a water bath at 80°C for 30 minutes. The viscosity was then measured at 25°C at a desired rotation speed. The reading was read and multiplied by a conversion factor corresponding to the rotor number and rotation speed to calculate the viscosity (unit: Pa·s). The measurement value after 1 minute was used. The rotation speed was generally 60 rpm. For high-viscosity samples, the rotor number was changed from 1 to 4, and the rotation speed was reduced to 6 rpm. The upper limit of viscosity for this measurement was 100,000 mPa·s. If the measurement range was exceeded using rotor number 4 and a rotation speed of 6 rpm, the post-heating viscosity was immediately determined to be 100,000 mPa·s or higher.

[0034] <Emulsion particle size> To measure emulsion particle size, the oil-in-water emulsion is diluted with water so that the oily material is 0.03% by mass, and the sample is measured using dynamic light scattering or laser diffraction scattering. - Dynamic light scattering: The Z-average particle size is measured at 25°C using a Malvern Zetasizer Nano-ZS. Particles with nano-order diameters are measured using dynamic light scattering. - Laser diffraction scattering: The median diameter is measured using a SALD-2300 (Shimadzu Corporation, measurement conditions: 1.50-0.20i).

[0035] The present invention will be described below by way of examples, in which parts and percentages are by weight unless otherwise specified.

[0036] <Raw Materials> The raw materials used in the examples and comparative examples are as follows.

[0037] (Protein material) Soy protein material A: MIRA-MAP2.0, manufactured by Fuji Oil Co., Ltd., crude protein content 79.3%, TCA solubilization rate 61.8%, viscosity after heating 28 mPa·s, NSI 98.1 (Oily material) Palm oil (trade name: Palm Ace N, manufactured by Fuji Oil Co., Ltd.), rapeseed oil (trade name: Salad oil for confectionery, manufactured by Fuji Oil Co., Ltd.), or butter extract was used. The butter extract is a material obtained by extracting the oil phase from unsalted butter (trade name: Meiji Butter Unsalted, manufactured by Meiji Co., Ltd.). (Water-soluble substance) Glycerin (food additive, manufactured by Kishida Chemical Co., Ltd., solubility in water: optional, boiling point 290°C).

[0038] (Example 1, Comparative Example 1) Evaluation of change in aroma over time In order to evaluate change in aroma over time during the tasting process of an oil-in-water emulsion, the change in the aroma of 2-heptanone, which has a dairy product aroma, over time was evaluated using the Time Intensity (TI) method described below.

[0039] Oil-in-water emulsions were prepared using the ingredients and formulations shown in Table 1. Soy protein ingredient A, glycerin, and water were dissolved in a homogenizer (HOMOGENIZING MIXER MARK II Model 2.5, PRIMIX) while heating to 65°C to prepare an aqueous phase. Rapeseed oil with 2-heptanone dissolved in it was added to the aqueous phase, pre-emulsified for 2 minutes using the homogenizer, and then emulsified using a high-pressure homogenizer (Microfluidizer Microfluidics) to obtain an oil-in-water emulsion. To produce emulsions with different particle sizes, the high-pressure homogenizer emulsification conditions (emulsification pressure 50-200 MPa, number of passes 1-10) were varied. For flavor evaluation, each oil-in-water emulsion was diluted with ion-exchange water to a concentration of 0.1% oily ingredient and 5 ppm 2-heptanone. This was used as the flavor evaluation sample.

[0040] (Table 1)

[0041] (Evaluation using the Time Intensity (TI) method) 10ml of each flavor evaluation sample was placed in a plastic cup. Five panelists drank the entire volume in one sip and evaluated the aroma for one minute. The aroma intensity before drinking was scored as 0, and the intensity at which the aroma was most strongly perceived after drinking the sample was scored as 100. The sensory evaluation of the samples was performed using the sensory evaluation software FIZZ (manufactured by Alpha Moss). For each panelist's data, time was corrected by setting the time when the aroma first began to be perceived as 0 and the time it took for the aroma intensity to decay to 15% of its maximum intensity as 1. The average intensity of the five panelists was calculated for each time period (every 0.1 correction time) and plotted. The results are shown in Figure 1.

[0042] There was no difference in the fragrance intensity between oil-in-water emulsions A and B from the start of drinking until the time when the fragrance reached its maximum intensity. However, from the correction time of 0.4 onwards, oil-in-water emulsion A, with an emulsion particle size of 100 nm or less, showed a stronger fragrance intensity and superior fragrance persistence.

[0043] (Examples 2-5, Comparative Examples 2-3) Particle Size and Fragrance Durability of Oil-in-Water Emulsions Oil-in-water emulsions were prepared using the ingredients and formulations shown in Table 2. Soy protein ingredient A, glycerin, and water were dissolved in a homogenizer (HOMOGENIZING MIXER MARK II Model 2.5, manufactured by PRIMIX) while heating to 65°C to prepare an aqueous phase. Palm oil containing 2-heptanone as a flavor ingredient was added to the prepared aqueous phase, and the mixture was pre-emulsified in the homogenizer for 2 minutes. The mixture was then emulsified using a high-pressure homogenizer (manufactured by Microfluidizer Microfluidics) to obtain an oil-in-water emulsion. To produce emulsions with different particle sizes, the emulsification conditions of the high-pressure homogenizer (emulsification pressure 50-200 MPa, number of passes 1-10) were varied. Next, for flavor evaluation, each oil-in-water emulsion was diluted with ion-exchanged water to a concentration of 0.1% by mass of oily material and 5 ppm of 2-heptanone to prepare a diluted solution. This was used as a flavor evaluation sample. The emulsion particle size was measured in the same manner as in Example 1.

[0044] (Aroma Evaluation Method) The test was conducted by three panelists. Each panelist placed 10 ml of the flavor evaluation sample in their mouths and swallowed it two seconds after placing it in their mouths. The time when the sample was placed in their mouths was counted as 0 seconds, and the time until the 2-heptanone aroma disappeared was measured using a stopwatch. If the time until the aroma disappeared was 25 seconds or longer, the aroma had an improved effect on long-lastingness and was judged to have passed. The results are shown in Table 2.

[0045] (Table 2)

[0046] As shown in Table 2, when oil-in-water emulsions C to F, which have emulsion particle sizes of 100 nm or less, were used, the fragrance persistence was good.

[0047] (Examples 6-7, Comparative Examples 4-5) In Examples 2-5, 2-heptanone was mixed with palm oil in advance to prepare an oil-in-water emulsion, and the flavor of the diluted oil-in-water emulsion was evaluated. In these examples, an oil-in-water emulsion not containing 2-heptanone was prepared, and the flavor of the emulsion diluted with a separately prepared 2-heptanone solution was evaluated. That is, these examples use a 2-heptanone solution as a model for a food or beverage containing aroma components, and verify the effect of blending an oil-in-water emulsion with this solution. Oil-in-water emulsions were prepared using the ingredients and formulations shown in Table 3. Soy protein ingredient A, glycerin, and water were dissolved in a homogenizer (HOMOGENIZING MIXER MARK II Model 2.5, manufactured by PRIMIX) while heating to 65°C to prepare an aqueous phase. Palm oil was added to the prepared aqueous phase and pre-emulsified using a homomixer for 2 minutes. The mixture was then emulsified using a high-pressure homogenizer (Microfluidizer Microfluidics) to obtain an oil-in-water emulsion. Similar to Example 2, oil-in-water emulsions with different particle sizes were prepared by varying the emulsification conditions. Next, 2-heptanone was dissolved in ion-exchanged water to prepare a 5 ppm 2-heptanone solution. To evaluate flavor, each oil-in-water emulsion was diluted with the 2-heptanone solution to a concentration of 0.1% by mass of oily material, preparing a diluted solution. This was used as a flavor evaluation sample. Evaluation was performed in the same manner as in Example 2, and the results are shown in Table 3.

[0048] (Table 3)

[0049] As shown in Table 3, even when oil-in-water emulsions I and J, each having an emulsified particle size of 100 nm or less, were added to the 2-heptanone solution, the fragrance persistence was good.

[0050] Test Example 1: Confirmation of the Emission Behavior of Aroma Components in Oil-in-Water Emulsions Analysis was conducted to understand the differences in the emission behavior of aroma components from emulsions. 25 ml of flavor evaluation samples from Example 1 and Comparative Example 1 were weighed into glass bottles, and the headspace was purged with nitrogen gas at 100 ml / min while stirring. The purged gas was introduced into a SIFT-MS (manufactured by Syft Technologies). The target compound (2-heptanone) was ionized with reagent ions, and a signal with a mass-to-charge ratio of 144 was detected. Eight measurements were performed over a 3-minute period from the start of stirring, and the average value was calculated. Two-way analysis of variance was performed on the results. The average results are shown in Figure 2 (vertical axis: signal intensity / horizontal axis: time).

[0051] As shown in Figure 2, the amount of 2-heptanone released was smaller for oil-in-water emulsion A. Because oil-in-water emulsion A more easily retains 2-heptanone in solution, it is thought that when the solution is held in the mouth and then swallowed, more aroma components remain in the oral cavity along with the solution, resulting in a longer-lasting aroma sensation.

[0052] (Example 8, Comparative Example 6) Effect on the aroma of cookies containing a butter-like food product made from soybean ingredients Based on the formulation in Table 4, an oil-in-water emulsion was prepared in the same manner as in Example 2, except that 2-heptanone was not added.

[0053] (Table 4)

[0054] (Preparation of Cookies) The ingredients were mixed in a mixer to prepare dough according to the composition shown in Table 5. After storing the dough in a refrigerator for 1 hour, it was rolled out to a thickness of 5 mm and cut into shapes. The cookies were baked in an oven at 170°C for 12 minutes to obtain cookies.

[0055] (Table 5)

[0056] When the cookies of Example 8 were eaten, the buttery aroma lasted longer after eating than the control. On the other hand, the cookies of Comparative Example 6 were no different from the control and showed little effect in improving the duration of the aroma.

[0057] (Example 9, Comparative Example 7) Effect on Cocoa Tea Aroma Oil-in-water emulsions were prepared using the formulations in Table 6 in the same manner as in Example 6. Each oil-in-water emulsion was added to cocoa tea (stone-ground cocoa, manufactured by Issai Co., Ltd.) so that the oily material content was 0.1% by mass, and three panelists evaluated the persistence of the cocoa aroma of the cocoa tea. As a result, all three panelists evaluated the cocoa aroma of the cocoa tea to which the oil-in-water emulsion of Example 9 had been added as being longer-lasting than that of the unadded cocoa tea. On the other hand, the cocoa aroma of the cocoa tea to which the oil-in-water emulsion of Comparative Example 7 had been added was evaluated as not being persistent.

[0058] (Table 6)

[0059] (Example 10, Comparative Example 8) Persistence of Ethyl Butyrate Fragrance An oil-in-water emulsion was prepared in the same manner as in Example 2 based on the formulation in Table 7. Next, a sample for flavor evaluation was prepared in the same manner as in Example 2, except that ethyl butyrate was used instead of 2-heptanone as the component having a dairy fragrance. The fragrance was also evaluated in the same manner as in Example 2. If the time until the fragrance disappeared was 25 seconds or more, the fragrance persistence was improved and the sample was judged to pass. The results are shown in Table 7.

[0060] (Table 7)

[0061] As shown in Table 7, when oil-in-water emulsion Q, which has an emulsion particle size of 100 nm or less, was used, the fragrance persistence was good.

[0062] (Example 11, Comparative Example 9) Persistence of Butyric Acid Aroma An oil-in-water emulsion was prepared in the same manner as in Example 2 based on the formulation in Table 8. Next, a sample for flavor evaluation was prepared in the same manner as in Example 2, except that butyric acid was used instead of 2-heptanone as the component having the dairy aroma. The aroma was also evaluated in the same manner as in Example 2. If the time until the aroma disappeared was 30 seconds or more, the effect of improving aroma persistence was observed and the sample was judged to be acceptable. The results are shown in Table 8.

[0063] (Table 8)

[0064] As shown in Table 8, when oil-in-water emulsion S, which has an emulsion particle size of 100 nm or less, was used, the fragrance persistence was good.

[0065] (Example 12, Comparative Example 10) Persistence of δ-octalactone Fragrance An oil-in-water emulsion was prepared in the same manner as in Example 2 based on the formulation in Table 9. Next, a sample for flavor evaluation was prepared in the same manner as in Example 2, except that δ-octalactone was used instead of 2-heptanone as the component having a dairy fragrance. The fragrance was also evaluated in the same manner as in Example 2. If the time until the fragrance disappeared was 55 seconds or more, the fragrance persistence was improved and the sample was judged to be acceptable. The results are shown in Table 9.

[0066] (Table 9)

[0067] As shown in Table 9, when oil-in-water emulsion U, which has an emulsion particle size of 100 nm or less, was used, the fragrance persistence was good.

[0068] (Test Examples 2 and 3) The release behavior of aroma components was confirmed in the same manner as in Test Example 1, except that ethyl butyrate or butyric acid was used instead of 2-heptanone as the aroma component, and measurements were repeated three times for 3 minutes from the start of stirring. That is, in Test Example 2, the oil-in-water emulsions of Example 10 and Comparative Example 8 were used. The results of Test Example 2 are shown in Figure 3. In addition, in Test Example 3, the oil-in-water emulsions of Example 11 and Comparative Example 9 were used. The results of Test Example 3 are shown in Figure 4.

[0069] As shown in Figure 3, oil-in-water emulsion Q of Example 10 released less ethyl butyrate. Furthermore, as shown in Figure 4, oil-in-water emulsion S of Example 11 released less butyric acid. Because oil-in-water emulsion Q is more likely to retain ethyl butyrate in solution and oil-in-water emulsion S is more likely to retain butyric acid in solution, it is thought that when oil-in-water emulsion Q or oil-in-water emulsion S is held in the mouth and then swallowed, more aroma components remain in the oral cavity along with the solution, resulting in a prolonged aroma sensation.

Claims

1. An agent for improving the persistence of aroma in foods and beverages, comprising an oil-in-water emulsion that satisfies the following requirements (A) and (B): (A) An oil-in-water emulsion containing an oily material, a water-soluble substance, water, and a protein material having the following properties, and having an emulsion particle size of 100 nm or less: (B) The protein material has a viscosity of 10,000 mPa s or less when measured at 25°C after heating an aqueous solution containing 20% ​​crude protein by mass at 80°C for 30 minutes, and a 0.22M TCA solubilization rate of 30 to 95%.

2. An agent for improving the persistence of aroma in foods and beverages as described in claim 1, wherein (A) contains 0.5 to 35 mass % of an oily material.

3. An agent for improving the persistence of aroma in foods and beverages as described in claim 1, wherein (A) contains 1 to 80 mass % of a water-soluble substance.

4. An agent for improving the persistence of aroma in foods and beverages as described in claim 2, wherein (A) contains 1 to 80 mass % of a water-soluble substance.

5. An agent for improving the aroma persistence of foods and beverages as described in claim 2, wherein (A) contains 30 to 1,200 mass% of the protein material in terms of crude protein content relative to the oily material.

6. An agent for improving the persistence of aroma in foods and beverages as described in claim 4, wherein (A) contains 30 to 1,200 mass% of the protein material in terms of crude protein content relative to the oily material.

7. An agent for improving the persistence of aroma in foods and beverages according to any one of claims 1 to 6, wherein (A) contains 5 to 70 mass % water.

8. An agent for improving the aroma persistence of foods and beverages as described in claim 1, comprising (A) 0.5 to 35% by mass of an oily ingredient, 1 to 80% by mass of a water-soluble substance, 5 to 70% by mass of water, and 30 to 1,200% by mass of a protein ingredient in terms of crude protein content relative to the oily ingredient.

9. An agent for improving the aroma persistence of foods and beverages according to any one of claims 1 to 6, wherein the protein ingredient has an NSI of 80 or more.

10. An agent for improving the aroma persistence of foods and beverages according to claim 7, wherein the NSI of the protein material is 80 or more.

11. The agent for improving the aroma persistence of foods and beverages according to claim 8, wherein the NSI of the protein material is 80 or more.

12. A method for improving the persistence of aroma of a food or beverage, comprising adding an oil-in-water emulsion containing a flavoring material to the food or beverage, wherein the oil-in-water emulsion satisfies the following requirements (A) and (B): (A) An oil-in-water emulsion containing an oily material, a water-soluble substance, water, and a protein material having the following properties, and having an emulsion particle size of 100 nm or less: (B) The protein material has a viscosity of 10,000 mPa s or less when measured at 25°C after heating an aqueous solution containing 20% ​​crude protein by weight at 80°C for 30 minutes, and a 0.22M TCA solubilization rate of 30 to 95%.

13. A method for improving the persistence of aroma of a food or beverage as described in claim 12, wherein (A) contains 0.5 to 35 mass% of an oily ingredient, 1 to 80 mass% of a water-soluble substance, 5 to 70 mass% of water, and 30 to 1,200 mass% of a protein ingredient in terms of crude protein content of the oily ingredient.

14. A method for improving the persistence of aroma in a food or beverage, comprising adding to the food or beverage an oil-in-water emulsion that satisfies the following requirements (A) and (B): (A) An oil-in-water emulsion containing an oily material, a water-soluble substance, water, and a protein material having the following properties, and having an emulsion particle size of 100 nm or less: (B) The protein material has a viscosity of 10,000 mPa s or less when measured at 25°C after heating an aqueous solution containing 20% ​​crude protein by mass at 80°C for 30 minutes, and a 0.22M TCA solubilization rate of 30 to 95%.

15. A method for improving the persistence of aroma of a food or beverage as described in claim 14, wherein (A) contains 0.5 to 35 mass% of an oily material, 1 to 80 mass% of a water-soluble substance, 5 to 70 mass% of water, and 30 to 1,200 mass% of a protein material in terms of crude protein content of the oily material.

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