Method for producing processed solid food product

Abstract

The purpose of the present invention is to provide a novel means for flavoring a food material. Provided is a method for producing a processed solid food product, the method comprising a step for adding, to a solid food product, water, an oil / fat, a cyclodextrin, and an oil-in-water emulsion containing a flavoring component and a polysaccharide for thickening.

Description

Manufacturing method of processed solid food

[0001] The present invention relates to a method for producing flavored, preferably flavor-enhanced, processed solid foods.

[0002] BACKGROUND ART Nowadays, emulsion compositions comprising fats and oils, water, cyclodextrin, and a water-soluble gelling agent are widely used in various fields such as medicine, cosmetics, and food and beverages.

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

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

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

[0006] Furthermore, various methods have been reported in the past for improving the texture and quality of meat and seafood ingredients, using modifiers such as alkaline substances and starches. Patent Document 4 discloses that by retaining an alkaline substance on the surface of a food product and forming a film on the surface using a film-forming substance, it is possible to obtain processed meat, seafood, etc. that has an extremely excellent texture, yield, and a good flavor with little bitterness, harshness, or unpleasant odor that is typically caused by the use of alkaline substances, and that has excellent shelf life.

[0007] Patent Document 1: WO2022 / 064997 Patent Document 2: Japanese Patent No. 7196346 Patent Document 3: Japanese Patent Laid-Open No. 2023-142681 Patent Document 4083779

[0008] Conventionally, even when flavoring is performed by adding flavor components such as fragrances or flavors to food materials, subsequent treatments such as heat treatment (e.g., retort sterilization) can reduce the intensity and persistence of the imparted flavor, resulting in the food material not being able to taste good. Therefore, there has been a strong demand in this field for a new means of imparting flavor to food materials that allows the flavor imparted to the food material to be tasted good without being reduced. Therefore, an object of the present invention is to provide a new means of imparting flavor to food materials that is less likely to reduce the intensity and / or persistence of the flavor imparted to the food material.

[0009] As a result of intensive research to solve the above problems, the present inventors have found that when an oil-in-water emulsion containing a blend of fats and oils, water, cyclodextrin, a thickening polysaccharide, and a flavor component is added to a food material, the emulsion adheres to the food material, and the flavor component is retained there, thereby imparting a flavor due to the flavor component to the food material.

[0010] Furthermore, the inventors have found that the oil-in-water emulsion has excellent emulsification stability, and can adhere to food materials and retain and retain flavor components thereon even after heat treatment, allowing food materials to have a good flavor even after heat treatment.

[0011] Furthermore, they have found that the flavor-imparting effect of the oil-in-water emulsion can be enhanced by adding an alkaline substance in combination with the oil-in-water emulsion.

[0012] The present invention is based on these novel findings and includes the following inventions: [1] A method for producing a processed solid food, comprising the step of adding to a solid food an oil-in-water emulsion containing water, oils and fats, cyclodextrin, and a polysaccharide thickener and a flavor component. [2] A method for producing a processed solid food according to [1], further comprising adding an alkaline substance. [3] A method for producing a processed solid food according to [1] or [2], further comprising a heat treatment step after the adding step. [4] A method for producing any of [1] to [3], wherein the polysaccharide thickener is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate-crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, tragacanth gum, hydroxypropyl cellulose, methylcellulose, hydroxypropylmethylcellulose, and hydroxyethyl cellulose. [5] The manufacturing method of any of [2] to [4], wherein the alkaline substance is one or more selected from the group consisting of carbonates, bicarbonates, and organic acid salts. [6] The manufacturing method of any of [1] to [5], wherein the adding step further includes adding a film-forming substance. [7] The manufacturing method of [6], wherein the film-forming substance is one or more selected from the group consisting of carrageenan, agar, alginic acid and its salts, locust bean gum, tara gum, tamarind seed polysaccharides, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, and modified starch. [8] The manufacturing method of any of [1] to [7], wherein the solid food is a raw solid food and / or a solid food in which protein is not thermally denatured. [a] The manufacturing method of any of [1] to [8], wherein the cyclodextrin is α-cyclodextrin. [b] The manufacturing method of any of [1] to [8] and [a], wherein the oil or fat is derived from a plant. [c] The method of any one of [1] to [8], [a] and [b], wherein the thickening polysaccharide is CMC or xanthan gum.

[0013] [9] A processed solid food comprising: water, oil, cyclodextrin, an oil-in-water emulsion containing a thickening polysaccharide and a flavor component; and a solid food.

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

[11] The processed solid food of [9] or

[10] , further comprising an alkaline substance.

[12] The processed solid food of

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

[13] The processed solid food of [9] to

[12] , further comprising a film-forming substance.

[14] The processed solid food of

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

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

[14] , wherein the solid food is a raw solid food and / or a solid food in which protein is not heat-denatured. [d] The processed solid food of any of [9] to

[15] , wherein the cyclodextrin is α-cyclodextrin. [e] The processed solid food of any one of [9] to

[15] and [d], wherein the oil or fat is derived from a plant. [f] The processed solid food of any one of [9] to

[15] , [d] and [e], wherein the thickening polysaccharide is CMC or xanthan gum.

[16] A heat-treated processed solid food of any one of the processed solid foods of [9] to

[15] , [d], [e] and [f].

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

[15] , [d], [e] and [f] or the heat-treated processed solid food of

[16] .

[0014]

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

[19] The food additive of

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

[20] The food additive of

[18] or

[19] , further comprising an alkaline substance.

[21] The food additive of

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

[22] The food additive of any of

[18] to

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

[23] The food additive of

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

[24] The food additive of any of

[18] to

[23] , which is used in the production method of any of [1] to [8]. [g] The food additive of any of

[18] to

[24] , wherein the cyclodextrin is α-cyclodextrin. [h] The food additive of any of

[18] to

[24] and [g], wherein the oil or fat is derived from a plant. [i] The food additive according to any one of

[18] to

[24] , [g], and [h], wherein the thickening polysaccharide is CMC or xanthan gum. This specification includes the contents of the specification of Japanese Patent Application No. 2024-088805, filed on May 31, 2024, which is the priority basis of this application. All publications, patents, and patent applications cited in this specification are incorporated herein by reference in their entirety.

[0015] According to the present invention, a new means for flavoring food materials can be provided, which is less likely to reduce the intensity and / or persistence of the flavor imparted to the food materials.

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

[0017] In the present invention, the term "solid food" generally refers to raw solid food and / or solid food in which the protein is not heat-denatured, but is not limited thereto and may also refer to food that has been partially heated. Furthermore, the solid food may be raw solid food and / or solid food in which the protein is not heat-denatured, frozen or partially thawed, or optionally pre-treated. Preferred examples of the "solid food" in the present invention include livestock meats such as beef, pork, chicken, and mutton, as well as seafood such as fish, shrimp, squid, and shellfish. Livestock meats are particularly preferred because of the ease with which the oil-in-water emulsion can adhere and penetrate, and the part of the meat is not particularly limited.

[0018] The size of the solid food is not particularly limited, and can be any size and shape depending on the target processed solid food. For example, a raw, horn-shaped food with a volume of 75 to 320,000 mm 3 (e.g., 5-80 mm x 5-80 mm x 3-50 mm), raw sliced ​​product with a volume of 1,000-1,200,000 mm 3 The dimensions can be about (for example, 10 to 200 mm x 10 to 200 mm x 10 to 30 mm).

[0019] In the present invention, "processed solid foods" include solid foods to which flavor components have been added or seasoned, solid foods to which such flavor components have been subjected to heat treatment (sometimes referred to as "heat-treated processed solid foods" in the present specification), and foods containing such solid foods. The form of the processed solid foods is not particularly limited, and examples include, but are not limited to, processed meat products, fish paste products, oily foods, seasonings, frozen foods, retort foods, canned foods, bottled foods, and instant foods. For example, when the solid food is meat or seafood, "processed solid foods" in the present invention include, but are not limited to, minced meat, cut meat, blocks of meat, fillets, peeled meat, surimi, meatballs, meatballs, patties, or products thereof that have been subjected to heat treatment, or various foods containing such foods (e.g., ham, sausage, simmered foods, grilled foods, fried foods, steamed foods, stews, sauces, soups, etc.) (including both pre-heat-treated and heat-treated products).

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

[0021] In the present invention, the "oils and fats" may be any oils and fats that are commonly used in the production of foods and beverages, and both polar and non-polar oils and fats may be used. Examples of such oils and fats include, but are not limited to, plant-derived oils (e.g., canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil, cacao oil, jojoba oil, palm kernel oil, etc.), animal-derived oils and fats (e.g., beef tallow, lard, lanolin, squalene, squalane, etc.), and their hardened oils and fats, interesterified oils, etc. The oils and fats used in the present invention are preferably liquid at room temperature. In this specification, "room temperature" means 5 to 35° C., preferably 15 to 30° C. Any oil or fat may be used alone or in combination with different oils or fats, and an appropriate one may be selected and used depending on the processed solid food to be produced.

[0022] The oil-in-water emulsion can contain any amount of fat or oil, for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, or 7% by mass or more. The upper limit is not particularly limited, but can be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. The range of the amount of fat or oil in the oil-in-water emulsion can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits. For example, the oil-in-water emulsion can contain fat or oil in an amount appropriately selected from the range of 1% by mass to 50% by mass, 1% by mass to 30% by mass, 1% by mass to 20% by mass, or 1% by mass to 10% by mass, preferably 5% by mass to 10% by mass, or 7% by mass to 10% by mass. If the amount of fat or oil is less than 1% by mass, emulsification may be insufficient, while if the amount of fat or oil is more than 50% by mass, the food may feel very sticky or slimy. In either case, the processed solid food may not have the desired flavor.

[0023] In this specification, the amount of each component contained in the oil-in-water emulsion is expressed in mass % where the total mass of the oil-in-water emulsion (total amount of each component) is taken as 100 mass %.

[0024] In the oil-in-water emulsion, water can be contained in any amount that is capable of emulsifying the oil and fat to form an oil-in-water emulsion together with the cyclodextrin and thickening polysaccharide. For example, the oil-in-water emulsion contains water in an amount of 15% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more. The upper limit is not particularly limited, but can be, for example, 90% by mass or less or 85% by mass or less. The range of the amount of water in the oil-in-water emulsion can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the oil-in-water emulsion can contain water in an amount appropriately selected from the range of 15% by mass to 90% by mass, 45% by mass to 90% by mass, or 70% by mass to 85% by mass.

[0025] The amount of water contained in the oil-in-water emulsion is preferably greater than the amount of oil in terms of volume ratio, and for example, the volume ratio of oil to water (oil:water) can be greater than 1:1, for example, 1:2 or more, 1:3 or more, 1:4 or more, 1:5 or more, 1:6 or more, 1:10 or more, 1:15 or more, or 1:20 or more, and the upper limit of the amount of water is not particularly limited, but can be 1:90 or less, 1:80 or less, 1:70 or less, 1:60 or less, or 1:50 or less. By adjusting the amounts of water and oil contained in the oil-in-water emulsion to be within the above ranges, the formation of the oil-in-water emulsion can be efficiently promoted.

[0026] "Cyclodextrin" refers to a cyclic non-reducing maltooligosaccharide whose constituent unit is glucose, and examples thereof include α-cyclodextrin, which has 6 glucose units, β-cyclodextrin, which has 7 glucose units, and γ-cyclodextrin, which has 8 glucose units. In the present invention, α-, β-, and γ-cyclodextrin, as well as derivatives thereof, and any combination thereof may be used. Examples of cyclodextrin derivatives include, but are not limited to, ethyl cyclodextrin, methyl cyclodextrin, hydroxyethyl cyclodextrin, hydroxypropyl cyclodextrin, methylamino cyclodextrin, amino cyclodextrin, carboxyethyl cyclodextrin, carboxymethyl cyclodextrin, sulfoxyethyl cyclodextrin, sulfoxyl cyclodextrin, acetyl cyclodextrin, branched cyclodextrin, cyclodextrin fatty acid ester, glucosyl cyclodextrin, and maltosyl cyclodextrin. α-Cyclodextrin is preferably used. α-Cyclodextrin has high solubility in water and can be used to prepare oil-in-water emulsions with little graininess. Furthermore, by using α-cyclodextrin, an oil-in-water emulsion having a relatively high inclusion capacity for flavor components can be obtained, thereby imparting a particularly strong and persistent flavor to the processed solid food to be produced.

[0027] In the oil-in-water emulsion, cyclodextrin can be contained in an amount that contributes to the emulsification and emulsion stability of the oil-in-water emulsion together with the thickening polysaccharide, and that can impart a desired flavor to the processed solid food to be produced by adding the oil-in-water emulsion. For example, the oil-in-water emulsion contains cyclodextrin in an amount of 0.5% by mass or more, 1% by mass or more, 2.5% by mass or more, 3% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass or more, with no particular upper limit, for example, 15% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less. The range of the amount of cyclodextrin in the oil-in-water emulsion can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the oil-in-water emulsion can contain cyclodextrin in an amount appropriately selected from the range of 0.5% to 15% by mass, e.g., 1% to 15% by mass, 2.5% to 10% by mass, 2.5% to 9% by mass, 3% to 9% by mass, 4% to 8% by mass, 4.5% to 9% by mass, or 5% to 7% by mass, preferably 2.5% to 9% by mass or 4.5% to 9% by mass. If the amount of cyclodextrin is less than 0.5% by mass, the emulsification and emulsion stability of the oil-in-water emulsion may be insufficient. On the other hand, if the amount is more than 15% by mass, the viscosity of the oil-in-water emulsion may be too high or the emulsion may become too squeaky. In either case, the desired flavor may not be obtained in the processed solid food produced.

[0028] In the present invention, "thickening polysaccharide" generally refers to a polysaccharide that dissolves in water and imparts viscosity (sometimes also referred to as a thickening stabilizer, water-soluble thickener, etc.). Thickening polysaccharides that can be used in the present invention include components that are commonly used in the production of foods and beverages, and are not particularly limited. Any thickening polysaccharide may be used alone, or different thickening polysaccharides may be used in combination, and appropriate ones can be selected and used depending on the processed solid food to be produced. In the present invention, the "thickening polysaccharide" preferably includes carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, and the like, and any of these may be used alone or two or more different types may be used in combination.

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

[0030] The thickening polysaccharide in the oil-in-water emulsion can be contained in an amount that contributes to the emulsification and emulsion stability of the oil-in-water emulsion together with cyclodextrin and that can impart a desired flavor to the processed solid food to be produced by adding the oil-in-water emulsion. For example, the oil-in-water emulsion contains the thickening polysaccharide in an amount of 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, and the upper limit is not particularly limited, but can be, for example, 1% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. The range of the amount of thickening polysaccharide in the oil-in-water emulsion can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively, and for example, the oil-in-water emulsion can contain thickening polysaccharide in an amount appropriately selected from the range of 0.05% to 1% by mass, 0.1% to 1% by mass, 0.2% to 0.8% by mass, or 0.2% to 0.5% by mass. If the amount of thickening polysaccharide is less than 0.05% by mass, the emulsification and emulsion stability of the oil-in-water emulsion may be insufficient, while if it is more than 1% by mass, the viscosity of the oil-in-water emulsion may be too high, and in either case, the processed solid food produced may not have the desired flavor.

[0031] In the oil-in-water emulsion of the present invention, the combined use of the cyclodextrin and the thickening polysaccharide imparts emulsification and emulsion stability to the oil-in-water emulsion. The emulsification and emulsion stability of the oil-in-water emulsion imparted by the combined use of the cyclodextrin and the thickening polysaccharide do not depend on the three-dimensional matrix gel formed by dissolving a general gelling agent in water and cooling it (preferably, does not include a three-dimensional matrix gel), but are thought to be due to the presence of hydrogen bond interactions between the cyclodextrin and the thickening polysaccharide, as will be described in detail in the Examples below.

[0032] Furthermore, since the oil-in-water emulsion of the present invention achieves emulsification and emulsion stability by the combined use of the cyclodextrin and the thickening polysaccharide, it may be substantially free of emulsifiers commonly used in the production of conventional emulsion compositions, and preferably is substantially free of such emulsifiers. In the present invention, "substantially free of emulsifiers" means that the oil-in-water emulsion of the present invention does not contain an emulsifier in a form that exerts an emulsifying effect, and does not intend to contain no emulsifier at all, but more preferably means that it does not contain any emulsifier at all. By being substantially free of emulsifiers, the present invention is preferably able to obtain an advantageous oil-in-water emulsion that is highly safe, for example, with low irritation and allergenicity associated with the use of emulsifiers. Examples of "emulsifiers commonly used in the production of conventional emulsion compositions" include, but are not limited to, proteins, peptides or hydrolysates thereof, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyoxyethylene glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, polyoxyethylene sorbit fatty acid esters, sucrose fatty acid esters, lecithin, enzymatically decomposed lecithin, polyethylene glycol, and polypropylene glycol. Furthermore, the oil-in-water emulsion of the present invention may be substantially free of thujaplicin (isopropyl tropolone), and preferably substantially free of thujaplicin. In the present invention, "substantially free of thujaplicin" means that thujaplicin is not contained in the oil-in-water emulsion of the present invention in a manner that exhibits its preservative effect. This does not mean that thujaplicin is not contained at all, but more preferably, it means that thujaplicin is not contained at all. Thujaplicin includes naturally occurring β-thujaplicin (4-isopropyltropolone).

[0033] The oil-in-water emulsion of the present invention further comprises a flavor component to impart flavor to the solid food product, preferably to enhance the flavor of the solid food product. The flavor component can be appropriately selected depending on the processed solid food to be produced, and examples thereof include salty components such as sodium chloride and potassium chloride; sweet components such as sugars (glucose, fructose, sucrose, maltose, oligosaccharides, isomerized sugar, etc.), sugar alcohols (xylitol, sorbitol, glycerin, erythritol, etc.), natural sweeteners (stevia, glycyrrhizin, thaumatin, etc.), and artificial sweeteners (aspartame, acesulfame potassium, sucralose, etc.); sour components such as citric acid, succinic acid, lactic acid, tartaric acid, acetic acid, fumaric acid, malic acid, gluconic acid, and ascorbic acid; umami components such as glutamic acid, inosinic acid, and guanylic acid; alkaloids (caffeine, quinine, strychnine, theobromine, etc.), terpenes (limonoids, limonin, obacunone, nomilin, cucurbitacin, humulone, lupulone, etc.), glycosides (terpene glycosides, Flavanone glycosides, narizin, neohesperidin, etc.); bitter components such as amino acids (tryptophan, phenylalanine, trypsin, arginine, valine, leucine, isoleucine, proline, etc.) and casein; pungent components such as capsaicin, piperine, sanshool, shogaol, gingerol, diallyl disulfide, p-hydroxybenzyl isothiocyanate, etc.; astringent components such as tannins, catechin, theaflavin, thearubigin, etc. (but are not limited to these) and foodstuffs containing them, as well as seasonings, food flavors (natural food flavors, synthetic food flavors, etc.), flavors, and ground spices (spices) and extracts or extracts thereof. Although not limited to these, food flavors (natural food flavors, synthetic food flavors, etc.) and flavors whose flavor-imparting effect is easily lost by heat treatment are particularly preferred. The flavor components may be used alone or in combination with different flavor components, and an appropriate one can be selected and used depending on the processed solid food to be produced.

[0034] The flavor ingredients may be either water soluble or lipophilic, and water soluble flavor ingredients will be held in the water in the oil-in-water emulsion, while lipophilic flavor ingredients will be held in the oil in the oil-in-water emulsion, or alternatively, the flavor ingredients may be suspended and held in the water and / or oil in the oil-in-water emulsion.

[0035] The flavor component can be included in the oil-in-water emulsion in any amount that allows the desired flavor to be achieved in the processed solid food to be produced, and this amount can be appropriately adjusted depending on the type of flavor component and the type of processed solid food to be produced. For example, the oil-in-water emulsion can contain the flavor component in an amount of 0.02% by mass or more, 0.05% by mass or more, 0.10% by mass or more, or 0.15% by mass or more, and the upper limit is not particularly limited, but can be, for example, 20% by mass or less, 15% by mass or less, 10% by mass or less, or 5% by mass or less. The range of the amount of the flavor component in the oil-in-water emulsion can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the oil-in-water emulsion can contain the flavor component in an amount appropriately selected from the ranges of 0.02% by mass to 20% by mass, 0.05% by mass to 15% by mass, 0.10% by mass to 10% by mass, or 0.15% by mass to 5% by mass. If the amount of flavor component is less than 0.02% by mass, the flavor may not be sufficiently imparted to the processed solid food to be produced, preferably the flavor may not be sufficiently enhanced. On the other hand, if the amount is more than 20% by mass, the flavor derived from the flavor component may be too strong, which may impair the overall flavor of the processed solid food to be produced. In either case, the desired flavor may not be obtained in the processed solid food to be produced.

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

[0037] The oil-in-water emulsion can be produced by mixing water, oil, cyclodextrin, thickening polysaccharide, flavor component, and other components as needed in the amounts described above. The components may be mixed all together, or the components may be added separately or in any combination sequentially (in any order) and mixed. Mixing can be carried out by any means, such as using a blender, mixer, or by hand. The oil-in-water emulsion obtained by mixing may be subjected to heat sterilization.

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

[0039] The obtained dried product can be further subjected to crushing, pulverization, or grinding treatment as needed to form powder, flakes, etc. The oil-in-water emulsion obtained by drying may be mixed and stirred with other components in the amounts described above as needed, and / or may be subjected to heat sterilization treatment.

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

[0041] The amount of oil-in-water emulsion added to a solid food is not particularly limited, as long as it can impart flavor to the solid food, preferably enhance the flavor, and can be appropriately selected depending on factors such as the type and amount of flavor components contained in the oil-in-water emulsion, the form of the oil-in-water emulsion, and the type of processed solid food to be produced. For example, in the case of an oil-in-water emulsion in a form having the above-mentioned water content (not in the above-mentioned semi-solid / semi-liquid or dry form), it can be added in an amount that provides 0.01 to 5% by mass, preferably 0.05 to 1% by mass, of the solid food. Note that, throughout this specification, the amount of each component added to a solid food is expressed as a relative amount (% by mass) where the amount of the solid food is taken as 100% by mass.

[0042] The oil-in-water emulsion is preferably added to the solid food so that it adheres uniformly to the surface of the solid food. The oil-in-water emulsion may be in the form of the above-mentioned water content, or in the form of a semi-solid / semi-liquid (gel, sol, etc.) or dried product prepared by reducing the water content, or a solution thereof may be used. The method for contacting the oil-in-water emulsion with the solid food can be appropriately selected depending on factors such as the form of the oil-in-water emulsion used and the type of solid food. Examples include (but are not limited to) the tumbler method, kneader mixing method, injection method, immersion method, powder adhesion method, spraying method, and coating method, and one or more of these methods can be used in combination.

[0043] An oil-in-water emulsion added to a solid food product adheres to and remains on the solid food product, where it can retain or maintain flavor components therein and inhibit, and preferably prevent, a decrease in the intensity and / or persistence of the flavor provided by the flavor components, thereby contributing to the perception of a better flavor when the processed solid food product is eaten than when the oil-in-water emulsion is not used.

[0044] In addition to the oil-in-water emulsion, an alkaline substance may be added to the solid food, if necessary. By adding an alkaline substance to the solid food together with the oil-in-water emulsion, the flavor-imparting effect of the flavor component can be further enhanced and / or maintained for a longer period of time, which is preferable.

[0045] In the present invention, the "alkaline substance" can be any substance that exhibits alkaline properties when dissolved in water. Examples include substances containing alkalis such as alkali metal and alkaline earth metal hydroxides, and their salts with weak acids, specifically alkali metal salts or alkaline earth metal salts. More specifically, it is preferable to include a substance that buffers the pH to the alkaline side, such as a salt formed from an alkali and an acid with an acid dissociation constant pKa value of 4 or more, preferably 5 or more, and more preferably 6 or more. Even when a solid food is combined with a liquid component having a lower pH, such a substance exhibits a good buffering effect, maintaining the solid food at a more alkaline pH than the liquid component, for example, a pH of 5.5 to 7.5, preferably a pH of 6 to 7.

[0046] More specifically, examples of alkaline substances that can be used in the present invention include hydroxides such as alkali metal hydroxides (sodium hydroxide, potassium hydroxide, etc.), alkaline earth metal hydroxides (calcium hydroxide, etc.), and magnesium hydroxide. Carbonates include alkali metal carbonates, alkaline earth metal carbonates, and magnesium carbonate. Hydrocarbonates include alkali metal hydrogen carbonates (sodium bicarbonate (sodium bicarbonate) and alkaline earth metal hydrogen carbonates. Organic acid salts include alkali metal organic acid salts (sodium acetate, trisodium citrate, disodium succinate, sodium tartrate, sodium hydrogen tartrate, disodium malate, sodium ascorbate, sodium gluconate, etc.), alkaline earth metal organic acid salts (calcium lactate, etc.), and magnesium organic acid salts. Phosphates include alkali metal phosphates, alkaline earth metal phosphates, and magnesium phosphates. Among these, carbonates and hydrogen carbonates, particularly sodium bicarbonate, and organic acid salts, particularly trisodium citrate, are preferred.

[0047] The amount of alkaline substance added to a solid food is not particularly limited, but it is preferable to adjust the surface pH of the solid food to 6.0 to 13.0, preferably 6.5 to 9.0, when applied. If the pH is too low below the above range, the effect of further enhancing and / or prolonging the maintenance of the flavor component associated with the combined use of the alkaline substance may be insufficient. On the other hand, if the pH is too high, the bitterness, harshness, and unpleasant odor characteristic of alkali may be generated, which may impair the flavor. In either case, the desired flavor enhancement effect may not be achieved in the processed solid food produced. For this reason, the alkaline substance can generally be added in an amount of 0.1 to 10% by mass, preferably 0.3 to 5% by mass, based on the dry mass of the solid food.

[0048] The alkaline substance is preferably added to a solid food so that it adheres uniformly to the surface of the solid food. The alkaline substance may be in the form of a dry powder or in a suitable solution. When using a solution containing an alkaline substance, it is preferable to contact the solid food with a relatively high concentration solution; for example, the concentration of the alkaline substance in the solution is preferably 0.1 to 40% by mass. The method for contacting the alkaline substance with the solid food can be appropriately selected depending on factors such as the form of the alkaline substance used and the type of solid food. Examples include, but are not limited to, a tumbler method, a kneader mixing method, an injection method, an immersion method, a powder adhesion method, a spraying method, and a coating method. One or more of these methods can be used in combination. It is preferable to retain the alkaline substance for a certain period of time after contacting the solid food. For example, when using a solution containing an alkaline substance, the solid food may be immersed in the solution containing the alkaline substance at 0 to 30°C for 5 minutes or more, and preferably immersed for 15 minutes or more to achieve a high effect.

[0049] The alkaline substance may be added to the solid food simultaneously with the addition of the oil-in-water emulsion, or separately. When added simultaneously, the alkaline substance and the oil-in-water emulsion may be contained in the same solution, or a mixture of the alkaline substance and the oil-in-water emulsion in dry powder form may be used. When added separately, the order in which the alkaline substance and the oil-in-water emulsion are added is not particularly limited, as long as both components can be brought into contact with the solid food, and the order may be the alkaline substance followed by the oil-in-water emulsion, or vice versa.

[0050] By adding an alkaline substance to a solid food, the alkaline substance can loosen the surface of the solid food (for example, if the solid food is meat or seafood, it can loosen the muscle fibers), increasing the surface area for the oil-in-water emulsion to adhere, and also promoting the oil-in-water emulsion to penetrate not only the surface but also the interior of the solid food, thereby allowing more of the oil-in-water emulsion to adhere to the solid food compared to when no alkaline substance is used, and the intensity and / or persistence of the flavor provided by the flavor component can be enhanced compared to when no alkaline substance is used, contributing to the perception of a good flavor when the processed solid food is eaten.

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

[0052] If necessary, a film-forming substance may be added to the solid food in addition to the oil-in-water emulsion, or in addition to the oil-in-water emulsion and the alkaline substance. By adding a film-forming substance to the solid food together with the oil-in-water emulsion, or together with the oil-in-water emulsion and the alkaline substance, the flavoring effect exerted by the flavor component can be further enhanced and / or maintained for a long period of time, which is preferable.

[0053] In the present invention, the term "film-forming substance" refers to a substance that swells when heated with water and improves water retention. When a solid food to which a film-forming substance has been added is subjected to a heat treatment, the film-forming substance melts, infiltrates the surface of the solid food, or the surface and interior thereof, and becomes viscous, forming a film on the surface of the solid food, thereby increasing water retention and suppressing deterioration of flavor and / or suppressing a decrease in the yield of the processed solid food after heating, which is preferable.

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

[0055] The amount of film-forming substance to be added to a solid food is not particularly limited, but it can generally be added in an amount of 0.2 to 20% by mass, preferably 0.5 to 10% by mass, based on the dry mass of the solid food. If the amount of film-forming substance is too small, the film formation on the surface of the solid food may be insufficient, and the above-mentioned effect may not be fully achieved. On the other hand, if the amount of film-forming substance is too large, stickiness or sliminess may occur, which may impair the overall flavor of the processed solid food being produced.

[0056] The film-forming substance is preferably added to the solid food by contact treatment so that the film-forming substance adheres uniformly to the surface of the solid food. The film-forming substance may be in the form of a dry powder or may be in the form of a suitable solution. When a solution containing the film-forming substance is used, the concentration of the film-forming substance (particularly starch, etc.) in the solution is preferably 30 to 70% by mass.

[0057] The film-forming substance may be added to the solid food simultaneously with the oil-in-water emulsion and / or alkaline substance, or separately. If added simultaneously, the film-forming substance may be included in the same solution as the oil-in-water emulsion and / or alkaline substance, or may be mixed with the oil-in-water emulsion and / or alkaline substance in dry powder form. If added separately, the order in which the film-forming substance is added is not particularly limited, and the film-forming substance may be added before or after the addition of the oil-in-water emulsion and / or alkaline substance.

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

[0059] In the present invention, "heat treatment" refers to the treatment of the processed solid food, prepared by adding an oil-in-water emulsion and, if necessary, an alkaline substance and / or a film-forming substance, with hot water, steam, hot air, deep-frying, stir-frying, or the like, at a temperature that thermally denatures part or all of the proteins in the solid food. The heat treatment conditions are as follows: the solid food is heated at 80°C for at least 15 minutes. Preferably, the heat treatment is carried out at 80 to 135°C for 15 minutes to 20 hours. For example, the heat treatment can also serve as a sterilization treatment by heating chilled foods at 105°C for at least 15 minutes, retort foods at 122°C for at least 20 minutes, or aseptically packed foods at 130°C for at least 10 minutes. The above-mentioned "conditions corresponding to 15 minutes or more at 80°C" means that the heat treatment is carried out under conditions where the temperature is all ambient, the temperature is 80°C or higher, and the time required for heating at 80°C for 15 minutes or more is at least. Specific examples of the conditions include conditions of 80 to less than 100°C for 15 minutes or more, 100 to less than 120°C for 10 minutes or more, and 120°C for 5 minutes or more.

[0060] The oil-in-water emulsion has excellent emulsion stability and does not immediately demulsify and release flavor components even when subjected to heat treatment. Therefore, the oil-in-water emulsion attached to the solid food remains attached to the solid food even after heat treatment, where it can retain or maintain the flavor components, contributing to the perception of a better flavor when eating the processed solid food compared to when the oil-in-water emulsion is not used.

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

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

[0063] The processed solid food of the present invention may further contain the alkaline substance and / or film-forming substance described above, if necessary. By adding the alkaline substance and / or film-forming substance to the solid food together with the oil-in-water emulsion described above, the flavor-imparting effect of the flavor component can be further enhanced and / or maintained for a longer period of time, which is preferable.

[0064] The processed solid food of the present invention can be produced according to the above-mentioned method for producing a processed solid food. The amounts of the oil-in-water emulsion and, if necessary, the alkaline substance and / or film-forming substance can be appropriately selected within a range that allows the desired flavor to be obtained in the processed solid food, preferably within a range that further enhances and / or prolongs the flavor-imparting effect of the flavor component, and are not particularly limited, and can be appropriately adjusted depending on factors such as the type and amount of the flavor component contained in the oil-in-water emulsion, the form of the oil-in-water emulsion, the type and form of the alkaline substance and / or film-forming substance, and the flavor desired in the processed solid food. For example, the processed solid food of the present invention may contain an oil-in-water emulsion (in the form having the above-mentioned water content (not in the above-mentioned semi-solid / semi-liquid or dry form)) in an amount of 0.01 to 5% by mass, preferably 0.05 to 1% by mass, relative to the solid food; the alkaline substance (if blended) may be contained in an amount of 0.1 to 10% by mass, preferably 0.3 to 5% by mass, relative to the solid food, in terms of dry mass; and the film-forming substance (if blended) may be contained in an amount of 0.2 to 20% by mass, preferably 0.5 to 10% by mass, relative to the solid food, in terms of dry mass.

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

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

[0067] The processed solid food of the present invention may further contain, as necessary, ingredients, foods, seasonings, liquid seasonings, sauces, soups, and other ingredients commonly used in the production of foods and beverages, depending on the type and form of the desired processed solid food.

[0068] In the processed solid food of the present invention, the added oil-in-water emulsion adheres to and remains on the solid food, where it retains or maintains the flavor components, thereby suppressing, and preferably preventing, a decrease in the intensity and / or persistence of the flavor provided by the flavor components, and a more favorable flavor can be perceived when eating the processed solid food (i.e., even after being subjected to a heat treatment step) than when the oil-in-water emulsion is not used.

[0069] When the processed solid food of the present invention further contains an alkaline substance and / or a film-forming substance in addition to the oil-in-water emulsion as needed, the intensity and / or duration of the flavor provided by the flavor component can be enhanced compared to when the alkaline substance and / or film-forming substance is not used in combination, and a good flavor can be perceived when eating the processed solid food (i.e., even after being subjected to a heat treatment process).

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

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

[0072] The food additive of the present invention may further contain the alkaline substance and / or film-forming substance described above, if necessary. By adding it to a solid food, the alkaline substance and / or film-forming substance can be added together with the oil-in-water emulsion, which is preferable because the flavor-imparting effect of the flavor component can be further enhanced and / or maintained for a long period of time.

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

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

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

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

[0077] Each component was mixed at once and stirred using a hand blender at 20,000 rpm for 10 minutes. Each resulting oil-in-water emulsion (50 mL) was transferred to a conical tube (Falcon® conical tube, 50 mL) and centrifuged at 3,000 rpm for 1 minute. The thickness (depth) of the aqueous phase, micelles, and oil phase was then visually observed, and the proportion (%) of each phase was measured to evaluate the emulsion stability of each composition. Evaluation was performed with a micelle proportion of 100% as "◎," a micelle proportion of 70% or more but less than 100% as "◯," and a micelle proportion of less than 70% as "X."

[0078] The amount of each component in the tables below is shown in mass % with the total amount of the obtained oil-in-water emulsion being 100 mass %. Food additives (food grade) were used for the fats and oils, α-cyclodextrin, and thickening polysaccharides.

[0079]

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

[0081]

[0082] Experiment 2: Evaluation of the Interaction between α-Cyclodextrin and Polysaccharide Thickener in Oil-in-Water Emulsion To evaluate the interaction between α-cyclodextrin and polysaccharide thickener in aqueous solution, the enthalpy change (ΔH) was determined by isothermal titration calorimetry (ITC) according to a conventional method. That is, using an isothermal titration calorimeter (NANO ITC SV; TA Instruments), 10 μL of an aqueous solution of polysaccharide thickener (0.05 g / 100 mL) was added dropwise to an aqueous solution of α-cyclodextrin (25 g / 100 mL) every 180 seconds over 25 times (75 minutes), and the enthalpy value (μJ) was calculated from the area of ​​the 25th (final) titration peak. As a control, carboxyl vinyl polymer and sodium polyacrylate, which are non-polysaccharide thickeners, were used to determine the enthalpy values ​​(μJ) in the same manner.

[0083] The results are shown in Table 3. A positive enthalpy value, i.e., an endothermic reaction, was observed when the thickening polysaccharides (CMC and xanthan gum), which demonstrated particularly high emulsion stability in Experiment 1, were used. This result suggests the existence of an interaction between the thickening polysaccharide and α-cyclodextrin via hydration water; for example, it is thought that some of the water molecules hydrated in the thickening polysaccharide form hydrogen bonds with α-cyclodextrin. Typically, hydrogen bonds formed between water molecules are shorter in distance and have a higher energy value than hydrogen bonds formed between a thickening polysaccharide and α-cyclodextrin, which cause intermolecular repulsion due to charged sites. Therefore, it is thought that when some of the water molecules hydrated in the thickening polysaccharide form hydrogen bonds with α-cyclodextrin, an endothermic reaction occurs as a result of the subtraction of energy values. The heat transfer (positive enthalpy value) suggests the presence of an interaction between the thickening polysaccharide and α-cyclodextrin, and this interaction is thought to be the factor that produces high emulsion stability in the oil-in-water emulsion in Experiment 1 above.

[0084]

[0085] Experiment 3: Evaluation of oil-in-water emulsion performance for solid foods (1) Preparation of oil-in-water emulsion containing flavor components Oil-in-water emulsions containing flavor components were prepared by adding and mixing each component according to the composition shown in Table 4. Each component was mixed at once and stirred for 10 minutes at 20,000 rpm using a hand blender.

[0086] The amount of each component in the table is shown in mass % with the total amount of the resulting oil-in-water emulsion containing flavor components being 100 mass %.

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

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

[0089] In the flavor evaluation test, well-trained expert panelists (five people) ate each of the heat-treated processed solid foods and evaluated the following 11-point scale for the categories of "bitterness," "aroma (intensity)," and "aroma (persistence)." For "aroma (persistence)," the panelists ate the heat-treated processed solid foods and evaluated the aroma after chewing and holding the food in their mouths for five minutes. 10: So strong that it was difficult to eat 9: So strong that it was difficult to keep the food in their mouths 8: So strong that they could not detect any flavors other than the added flavoring 7: So strong that they could not detect any flavors other than the added flavoring 6: The flavor of the added flavoring was so prominent that it was out of balance with other flavors 5: Very strong 4: Strong 3: Somewhat strong 2: Can be detected 1: Slightly strong 0: Not detected at all

[0090] In the following, the "breakdown" of each component in the tables is shown as a relative amount (% by mass) with the solid food being 100% by mass.

[0091]

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

[0093]

[0094] The above results demonstrate that solid foods can be flavored using an oil-in-water emulsion containing flavor components. The black pepper flavor derived from the flavor components can be felt with every bite, not only after boiling heat treatment but also after retort sterilization heat treatment. Furthermore, it was confirmed that the intensity and persistence of the flavor increased in a dose-dependent manner with the amount of added CF-BP (e.g., Tests 1 to 7). Furthermore, it was confirmed that the combined use of an alkaline substance with CF-BP further increased the intensity and persistence of the flavor imparted by CF-BP (e.g., Tests 8 to 12). On the other hand, it was confirmed that the inclusion of too much alkaline substance tended to result in a stronger perceived bitterness. Furthermore, it was confirmed that the inclusion of an alkaline substance increased water retention, improved yield, and further suppressed unpleasant flavors such as the bitterness and harshness of meat.

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

[0096] The flavor evaluation test for the heat-treated processed solid foods was carried out by a panel of well-trained experts (10 people). They tasted each heat-treated processed solid food and evaluated the following five-point scale for the categories of "bitterness," "aroma (strength)," and "aroma (persistence)." For "aroma (persistence)," the heat-treated processed solid food was eaten, and the aroma was evaluated after 5 minutes had passed while the food was held in the mouth and chewed. 5: Very strong 4: Strong 3: Somewhat strong 2: Can be tasted 1: Slightly strong

[0097] In the tables below, the "amount of each ingredient" is shown as a mass ratio, and the "breakdown" is shown as a relative amount (mass %), with the solid food being 100 mass %.

[0098]

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

[0100]

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

[0102] The good flavor of black pepper was also detected in heat-treated processed solid foods made from shrimp, cod, and octopus. The intensity and persistence of the flavor were weaker than in meat, but this is thought to be due to the perceived fishy odor specific to seafood. It is thought that the flavor can be adjusted by increasing the amount of CF-BP used.

[0103] These results demonstrate that the present invention is widely applicable to a variety of solid foods, without any particular limitations on the solid foods.

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

[0105] (2) Evaluation of Flavor of Heat-Treated Processed Solid Foods According to the compositions in Table 9 below, processed solid foods were prepared by blending raw solid food (beef) with CF-BP or CF-cheese, an alkaline substance (trisodium citrate), water, and a film-forming substance (potato starch) in the same manner as described in (2) of Experiment 3 above. After boiling, the processed solid foods were subjected to a flavor evaluation test.

[0106] The flavor evaluation test of the heat-treated processed solid foods was carried out by well-trained expert panelists (8 people) in the same manner as described in Experiment 4 (1) above.

[0107]

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

[0109]

[0110] Whether cheese flavor or black pepper flavor was used as the flavor component, the pleasant flavor of the flavor was fully felt with every bite. This result indicates that the flavor component to be contained in the oil-in-water emulsion is not particularly limited and any flavor can be used.

[0111] Experiment 6: Evaluation of processed solid foods using different alkaline substances (1) Evaluation of flavor in heat-treated processed solid foods According to the compositions in Table 11 below, processed solid foods were prepared by blending CF-BP, an alkaline substance (trisodium citrate, sodium bicarbonate, or calcium lactate), water, and a film-forming substance (potato starch) with a raw solid food (beef shoulder) in the same manner as described in (2) of Experiment 3 above. After boiling, the processed solid foods were subjected to a flavor evaluation test.

[0112] The flavor evaluation test of the heat-treated processed solid foods was carried out by well-trained expert panelists (11 people) in the same manner as described in Experiment 4 (1) above.

[0113]

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

[0115]

[0116] When trisodium citrate, sodium bicarbonate, or calcium lactate was used as the alkaline substance, the pleasant flavor of the flavoring was fully felt with every bite. In particular, good results were obtained even when a substance with a relatively strong bitter or acrid taste, such as calcium lactate, was used. These results demonstrate that any alkaline substance can be used without any particular limitation.

[0117] Experiment 7: Evaluation of the effect of the presence or absence of a film-forming substance (1) Evaluation of flavor in heat-treated processed solid foods According to the composition in Table 13 below, processed solid foods were prepared by blending raw solid food (beef shoulder) with or without CF-BP, an alkaline substance (trisodium citrate), water, and a film-forming substance (potato starch) in the same manner as described in (2) of Experiment 3 above, and after boiling, the foods were subjected to a flavor evaluation test.

[0118] The flavor evaluation test of the heat-treated processed solid foods was carried out by well-trained expert panelists (11 people) in the same manner as described in Experiment 4 (1) above.

[0119]

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

[0121]

[0122] Regardless of whether or not the film-forming substance was used, the pleasant flavor of the flavoring was fully felt with each bite. It was confirmed that the addition of the film-forming substance increased water retention, suppressed unpleasant flavors such as the bitterness and harshness of the meat, and further improved the persistence of the flavor of the flavoring.

[0123] Experiment 8: Evaluation of the effect of the presence or absence of an oil-in-water emulsion (1) Evaluation of flavor in heat-treated processed solid foods According to the compositions in Table 15 below, processed solid foods were prepared by blending an alkaline substance (trisodium citrate), water, and a film-forming substance (potato starch), as well as CF-BP with or without blending (only black pepper flavoring in the same amount as contained in CF-BP) to a raw solid food (beef shoulder), in the same manner as described in (2) of Experiment 3 above, and after boiling, the foods were subjected to a flavor evaluation test.

[0124] The flavor evaluation test of the heat-treated processed solid foods was carried out by well-trained expert panelists (8 people) in the same manner as described in Experiment 4 (1) above.

[0125]

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

[0127]

[0128] It was confirmed that by including flavor ingredients in an oil-in-water emulsion, the bitterness and harshness of meat and other unpleasant flavors were suppressed compared to when the flavor ingredients were added directly, and that the intensity and persistence of the flavor of the flavoring were both enhanced.

[0129] Experiment 9: Evaluation of the performance of oil-in-water emulsions containing different cyclodextrins (1) Evaluation of flavor in heat-treated processed solid foods CF-BPs (CF-BP-α, CF-BP-β, CF-BP-γ) were prepared in the same manner as described in (1) of Experiment 3 according to the compositions in Table 17 below. CF-BP-α, CF-BP-β, CF-BP-γ, an alkaline substance (trisodium citrate), water, and a film-forming substance (potato starch) were uniformly added to the surface of raw solid food (beef shoulder (25 × 25 × 20 mm)) according to the compositions in Table 18 below, and the mixture was placed in boiling water, boiled for 5 minutes, and then cooled in water at 20°C to prepare heat-treated processed solid foods. The obtained heat-treated processed solid food was divided into two portions, one of which was subjected to a flavor evaluation test, and the other was further heat-treated in a retort at 122°C for 25 minutes and then subjected to a flavor evaluation test.

[0130] The flavor evaluation test for the heat-treated processed solid foods was carried out by a panel of well-trained experts (15 people). They tasted each heat-treated processed solid food and evaluated the "aroma (intensity)" and "aroma (persistence)" categories using the following five-point scale. For "aroma (persistence)," the heat-treated processed solid food was eaten, and the aroma was evaluated after 5 minutes had passed while the food was held in the mouth and chewed. 5: Very strong 4: Strong 3: Slightly strong 2: Can be tasted 1: Slightly can be tasted

[0131] The amount of each component in Table 17 is shown in mass %, with the total amount of the resulting oil-in-water emulsion containing flavor components being 100 mass %, and the "Breakdown" in Table 18 is shown in relative amount (mass %), with the solid food being 100 mass %.

[0132]

[0133]

[0134] (3) Evaluation Results of Flavor The evaluation results of various heat-treated processed solid foods are shown in Table 19. In the table, each evaluation result represents the average value of 15 panelists.

[0135]

[0136] Regardless of which CF-BP was used, the favorable flavor of the black pepper flavoring was felt with every bite in the heat-treated processed solid foods after boiling and further retort sterilization. In particular, when CF-BP-α was used (Test α), the intensity and persistence of the flavor were rated significantly higher (p<0.05) than when CF-BP-β or CF-BP-γ were used (Test β, Test γ), both after boiling and further retort sterilization.

[0137] In particular, when CF-BP-α was used, the overall aroma of the black pepper flavoring was perceived in the heat-treated processed solid food, but when CF-BP-β or CF-BP-γ were used, some of the aromas of the flavoring (such as the fresh aroma) seemed to be weakened. Furthermore, in the processed solid food after heating for retort sterilization, the flavoring oozed out from the solid food (towards the sauce), and the flavor of the flavoring was also perceived in the sauce, but when CF-BP-α was used, it seemed that oozed out towards the sauce side was suppressed.

[0138] From the above results, it was confirmed that by including α-cyclodextrin as the cyclodextrin in CF-BP, it is possible to obtain CF-BP with particularly high flavor-encompassing power compared to when other cyclodextrins are included, thereby reducing loss of flavor of the flavor and resulting in a processed solid food with particularly good intensity and persistence of fragrance.

Claims

1. A method for producing a processed solid food, comprising the step of adding to a solid food an oil-in-water emulsion containing water, fat, cyclodextrin, and a thickening polysaccharide and a flavor component.

2. The method of claim 1, further comprising adding an alkaline substance.

3. The method of claim 1, further comprising a heat treatment step after the adding step.

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

5. The method according to claim 2, wherein the alkaline substance is at least one selected from the group consisting of carbonates, hydrogen carbonates, and organic acid salts.

6. A processed solid food comprising: an oil-in-water emulsion containing water, oil, cyclodextrin, a thickening polysaccharide, and a flavor component; and a solid food.

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

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

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

10. A food additive comprising an oil-in-water emulsion containing water, fat, cyclodextrin, a thickening polysaccharide and a flavoring component.

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

12. The manufacturing method according to claim 1, further comprising adding a film-forming substance in said adding step.

13. The method according to claim 12, wherein the film-forming substance is one or more selected from the group consisting of carrageenan, agar, alginic acid and its salts, locust bean gum, tara gum, tamarind seed polysaccharide, gum arabic, karaya gum, tragacanth gum, pullulan, gellan gum, curdlan, starch, and modified starch.

14. The method according to claim 1, wherein the solid food is a raw solid food and / or a solid food in which the protein is not heat-denatured.

15. The method of claim 1, wherein the cyclodextrin is α-cyclodextrin.

16. The method of claim 1, wherein the oil or fat is derived from a plant.

17. The method of claim 1, wherein the thickening polysaccharide is CMC or xanthan gum. The method of claim 1.

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