Agent for imparting rich, lingering taste

Abstract

The present invention addresses the problem of providing a material that imparts sufficient meat-like characteristics to a food such as a textured protein material. It has been found that a material containing an oil-in-water emulsion comprising an oily material, a readily water-soluble substance, and water, and having an emulsified particle diameter of 300 nm or less, and containing a flavoring agent has an excellent effect of imparting a rich, lingering taste on food.

Description

Body-Continuity Imparting Agent

[0001] The present invention relates to a body-continuity imparting agent.

[0002] In order to utilize textured protein materials as meat substitutes, studies on reproducing meat-like characteristics have been advanced. For example, specific compounds and seasonings for reproducing livestock meat-like flavor have been disclosed (Patent Documents 1 to 2). In addition, in order to comprehensively reproduce the flavor and texture characteristic of livestock meat, a meat-like food that composite comprises a taste agent containing a specific compound and a water-in-oil emulsion, etc., has been disclosed (Patent Document 3). Further, a minced meat replica containing a specific compound, fat, heme-containing protein and the like has been disclosed (Patent Document 4). There are also techniques that focus on flavor persistence. For example, a technique using a specific compound that improves flavor persistence has been disclosed (Patent Document 5). Further, a method of adding flavor in two steps, the step of hydrating a meat substitute and the step of adding other ingredients, has been disclosed (Patent Document 6).

[0003] Japanese Patent Application Laid-Open No. 2023-166884, WO 2020 / 158562, Japanese Patent Application Laid-Open No. 2021-119791, Japanese National Publication of International Patent Application No. 2017-509349, Japanese Patent Application Laid-Open No. 2024-28656, Japanese National Publication of International Patent Application No. 2024-536572

[0004] Although various techniques have been studied to impart livestock meat-like characteristics to foods such as textured protein materials, foods such as textured protein materials tend to lose their rich flavor during repeated chewing, and conventional techniques have been insufficient for expressing the characteristics of livestock meat. An object of the present invention is to provide a material that imparts sufficient livestock meat-like characteristics to foods such as textured protein materials.

[0005] As a result of intensive studies to solve the above problems, the present inventors have found that a material containing an oil-in-water emulsion comprising an oily material, a readily water-soluble substance, and water, having an emulsified particle diameter of 300 nm or less, and a taste agent has an excellent body-continuity imparting effect on foods, and the rich flavor is maintained even after repeated chewing, and thus completed the present invention.

[0006] In other words, the present invention provides a food texture enhancer comprising: (1) an oil-in-water emulsion having an oily material, an easily water-soluble substance, and water, with an emulsion particle diameter of 300 nm or less, and a flavoring agent; (2) the food texture enhancer according to (1), wherein the oil-in-water emulsion further comprises a protein material; (3) the food texture enhancer according to (1), wherein the oil-in-water emulsion further comprises an emulsifier; (4) the food texture enhancer according to (2), wherein the oil-in-water emulsion further comprises an emulsifier; (5) the food texture enhancer according to (2), wherein the protein material satisfies the following requirement (a): (a) the protein material has the properties of having a viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution with a crude protein content of 20% by mass at 80°C for 30 minutes, and a 0.22 M TCA solubilization rate of 30 to 95%; (6) A food additive according to (4), wherein the protein material satisfies the requirement of (a) below: (a) The protein material has the properties of having a viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution of 20% by mass of crude protein at 80°C for 30 minutes, and a 0.22M TCA solubilization rate of 30 to 95%; (7) The oil-in-water emulsion has an emulsion particle size of 200 nm or less; a food additive according to any one of (1) to (6); (8) A food containing the food additive according to any one of (1) to (7); (9) A method for adding a food additive, comprising adding an oil-in-water emulsion having an oily material, an easily water-soluble substance, and water, with an emulsion particle size of 300 nm or less, and a flavoring agent to the food. (10) A method for imparting a thick feeling to a food according to (9), wherein the oil-in-water emulsion further comprises a protein material; (11) A method for imparting a thick feeling to a food according to (9), wherein the oil-in-water emulsion further comprises an emulsifier; (12) A method for imparting a thick feeling to a food according to (10), wherein the oil-in-water emulsion further comprises an emulsifier; (13) A method for imparting a thick feeling to a food according to (10), wherein the protein material satisfies the requirement of (a) below: (a) The protein material has the properties of having a viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution of 20% by mass of crude protein at 80°C for 30 minutes, and a TCA solubilization rate of 30-95% of 0.22M; (14) A method for imparting a thick feeling to a food according to (12), wherein the protein material satisfies the requirement of (a) below: (a) The protein material has the properties of having a viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution of 20% by mass of crude protein at 80°C for 30 minutes; A 20% by mass aqueous solution was heated at 80°C for 30 minutes, and the viscosity measured at 25°C was 10,000 mPa·s or less.22M has the property of having a TCA solubilization rate of 30-95%. In other words, the present invention provides a food texture enhancer comprising: (1) an oil-in-water emulsion having an oily material, an easily water-soluble substance, and water, with an emulsion particle diameter of 300 nm or less, and a flavoring agent; (2) the food texture enhancer according to (1), wherein the oil-in-water emulsion further comprises a protein material; (3) the food texture enhancer according to (1), wherein the oil-in-water emulsion further comprises an emulsifier; (4) the food texture enhancer according to (2), wherein the oil-in-water emulsion further comprises an emulsifier; (5) the food texture enhancer according to (2) or (4), wherein the protein material satisfies the requirement of (a) below: (a) the protein material has the properties of having a viscosity of 10,000 mPa·s or less when measured at 25°C after heating an aqueous solution with a crude protein content of 20% by mass at 80°C for 30 minutes, and a 0.22 M TCA solubilization rate of 30 to 95%; (6) A food containing a thickening agent described in any one of (1) to (4); (7) A food containing a thickening agent described in (5); (8) A method for imparting a thickening sensation to food, comprising adding an oil-in-water emulsion having an oily material, an easily water-soluble substance, and water, with an emulsion particle size of 300 nm or less, and a flavoring agent to the food.

[0007] The present invention makes it possible to impart an excellent thick, lasting texture to meat-like products and the like.

[0008] ■ Food Thickness-Imparting Agent The thickness-imparting agent of this embodiment is characterized by containing an oil-in-water emulsion having an oily material, an easily water-soluble substance, and water, with an emulsion particle size of 300 nm or less, and a flavoring agent. In this embodiment, thickness refers to the sensation that a rich flavor is felt for a long time even when the food is repeatedly chewed. Here, thickness refers to a sensation that the base of the flavor is solid, and that multiple layers of flavor spread in the mouth. The flavors targeted for the thickness-imparting agent of this embodiment are the flavors that the food originally possesses or the flavors that the flavoring agent possesses, and examples include meat flavor, chicken bone flavor, pork bone flavor, etc. As for the food flavor, meat flavor is preferred. With regard to meat flavor, it is preferable to apply it to meat-like foods using textured protein materials. Meat-like foods using textured protein materials have the problem that the meat-like flavor deteriorates quickly during chewing, that is, they lack a lingering taste. However, by using the taste-sustaining agent of this embodiment, a lingering taste can be imparted to the meat-like food. The method for evaluating the lingering taste will be described later.

[0009] The oil-in-water emulsion used in the thickening agent of this embodiment is preferably 40% by mass or more. More preferably, it can be 45% by mass or more, 50% by mass or more, 55% by mass or more, or 57% by mass or more. Furthermore, the upper limit of the oil-in-water emulsion content in the thickening agent is preferably 95% by mass or less. More preferably, it can be 90% by mass or less, 85% by mass or less, 80% by mass or less, or 75% by mass or less. The upper and lower limits can be any combination of values.

[0010] The particle size of the emulsion in the oil-in-water emulsion of this embodiment is important. The particle size of the emulsion in the oil-in-water emulsion of this embodiment is preferably 280 nm or less. More preferably, it can be 270 nm or less, 260 nm or less, 240 nm or less, 220 nm or less, 200 nm or less, 190 nm or less, or 170 nm or less. The lower limit 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, 10 nm or more, 20 nm or more, 30 nm or more, 40 nm or more, or 50 nm or more. The upper and lower limits can be any combination of values.

[0011] ■ Flavoring Agents As flavoring agents in this embodiment, examples include protein hydrolysates, nucleic acids, amino acids, amino acid salts, extracts, seasonings, or one or more heat-reacted products of these raw materials. Among these, protein hydrolysates, seasonings, extracts, and the aforementioned heat-reacted products are preferred. Protein hydrolysates include enzymatic hydrolysates of proteins obtained by enzymatically decomposing protein raw materials with proteolytic enzymes. There are also acid hydrolysates of proteins obtained by hydrolyzing protein raw materials with acids such as hydrochloric acid and sulfuric acid. Enzymatic hydrolysates of proteins and acid hydrolysates of proteins can be used in combination. Protein hydrolysates can be derived from either animal or plant raw materials, but those derived from plant raw materials are preferred. Examples of nucleic acids include 5'-inosinate disodium, 5'-guanylate disodium, and 5'-adenylate disodium. Examples of nucleic acid sources include seafood, mushrooms, yeast extracts, and fermented seasonings. Examples of amino acids include glutamic acid, aspartic acid, glycine, and alanine. Furthermore, examples of amino acid salts include monosodium glutamate and sodium aspartate. Examples of extracts include nucleic acids and extracts containing amino acids or amino acid salts, and yeast extract. Examples of seasonings include fermented seasonings and umami seasonings. Among the one or more heat reaction products of protein hydrolysates, nucleic acids, amino acids, amino acid salts, extracts, and seasonings, a heat reaction product of protein hydrolysates and extracts, or a heat reaction product of protein hydrolysates and seasonings is preferred. Among the heat reaction products of protein hydrolysates and seasonings, a heat reaction product of protein hydrolysates and fermented seasonings is more preferred. The heating temperature when preparing the heat reaction product is preferably 50°C to less than 100°C. The heating time is preferably 1 minute to 120 minutes. The amount of the flavoring agent in the lingering sensation imparting agent of this embodiment is preferably 1% by mass or more. More preferably, the amount is 3% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. The upper limit is preferably 60% by mass or less. More preferably, it can be 58% by mass or less, 55% by mass or less, 52% by mass or less, 50% by mass or less, 48% by mass or less, or 45% by mass or less.The upper and lower limits can be any combination of values.

[0012] Foods in which the thickening agent of this embodiment is used include textured protein materials, processed meat products, and soy products. For textured protein materials, textured protein materials for meat substitutes are preferred. Processed meat products may also include those containing textured protein materials or vegetable protein. The amount of the thickening agent of this embodiment added to the food should be determined according to the type of food. For example, the amount of the thickening agent of this embodiment added to the food, as the amount of the oil-in-water emulsion of this embodiment, preferably has a lower limit of 0.001% by mass or more. More preferably, it can be 0.005% by mass or more, 0.008% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.08% by mass or more, 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or more. The upper limit is preferably 50% by mass or less. More preferably, the amount 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 and upper limit amounts can be arbitrarily combined, for example, 0.001 to 50% by mass, 0.005 to 30% by mass or less, 0.008 to 10% by mass, 0.01 to 20% by mass, 0.01 to 10% by mass, 0.01 to 8% by mass, 0.05 to 20% by mass, 0.08 to 10% by mass, 0.1 to 20% by mass, 0.1 to 10% by mass, 0.5 to 30% by mass, 0.5 to 20% by mass, 0.5 to 10% by mass, 1 to 30% by mass, 1 to 20% by mass, or 1 to 10% by mass.

[0013] ■Oil-based materials In this embodiment, oil-based materials refer to substances that are insoluble or sparingly soluble in water and readily soluble in neutral lipids. The oil-based materials in this embodiment include oils and fats. Examples of oils and fats 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 triglyceride oil, as well as oils and fats modified by transesterification, hydrogenation, etc., and fatty acids obtained by decomposing 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 finer emulsion particles, oil-based materials having a melting point of 40°C or lower are preferred, oils and fats with the same melting point are more preferred, and medium-chain triglyceride oil (MCT) is most preferred.

[0014] Furthermore, the following oil-soluble substances may be added for reasons such as imparting physiological functions or coloring. Examples include, but are not limited to, carotenoids and carotenoid derivatives (e.g., α-carotene or β-carotene, 8'-apo-β-carotenal, 8'-apo-β-carotenic acid ester), flavonoids, turmeric, annatto, anthocyanins, and pigments such as tar dyes; fat-soluble vitamins such as vitamins A, D, E, K, coenzyme Q10 and their derivatives (vitamin A ester and vitamin E ester, e.g., vitamin A acetate, vitamin A palmitate, and tocopherol acetate); and antioxidants such as dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), licorice oil extract, sesame oil unsaponifiables, γ-oryzanol, rapeseed oil extract, and L-ascorbic acid ester.

[0015] ■ Easily Water-Soluble Substances The easily water-soluble substances used in this embodiment have a solubility of 30% by mass or more, preferably 60% by mass or more, and more preferably 100% by mass or more in water, and most preferably can be mixed and dissolved in water in any proportion. They also have a higher boiling point than water. Preferably, the substance is an inorganic salt or an organic substance that does not contain nitrogen, and examples of organic substances include polyhydric alcohols containing sugars. A polyhydric alcohol is a general term for a compound having two or more hydroxyl groups in one molecule, and is not particularly limited to its type. Examples include glycerin, propylene glycol, sorbitol, maltitol, xylitol, erythritol, lactitol, sorbitan, xylose, arabinose, mannose, trehalose, lactose, sugar, coupling sugar, glucose, enzyme syrup, acid-saccharified syrup, maltose syrup, maltose, isomerized sugar, fructose, reduced maltose, reduced starch syrup, honey, etc. These can be used individually or in combination of two or more. Other examples of salts include chlorides, nitrates, sulfates, phosphates, or organic acid salts of monovalent or divalent metals such as sodium, potassium, calcium, and magnesium, or with ammonium, that satisfy the above solubility requirements. Examples include sodium chloride, ammonium sulfate, sodium dihydrogen phosphate, and sodium lactate.

[0016] ■Protein Material It is preferable to incorporate a protein material into the oil-in-water emulsion of this embodiment. The origin of the protein material used in this embodiment is not particularly limited, but plant-derived, animal-derived, or microbial-derived proteins can be used. Examples of plant-derived proteins include those derived from legumes such as soybeans, peas, mung beans, lupin beans, chickpeas, kidney beans, flat 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. As an example, in the case of soybean-derived protein material, it is prepared by further concentrating the protein from soybean raw materials such as defatted soybeans or whole soybeans, and generally includes isolated soybean protein, concentrated soybean protein, powdered soy milk, or various processed products thereof. In addition, examples of animal-derived proteins include egg proteins containing ovalbumin, milk proteins such as casein, whey, and lactalbumin, blood-derived proteins such as plasma, serum albumin, and decolorized hemoglobin, meat-derived proteins, and seafood-derived proteins. Furthermore, proteins derived from microorganisms such as yeast, mold, and bacteria can also be used.

[0017] Furthermore, the protein material used in this embodiment preferably has low viscosity after heating and a molecular weight of a certain size. The viscosity of the protein material is measured at 25°C after preparing an aqueous solution of the protein material with a crude protein content of 20% by mass, heating at 80°C for 30 minutes. The viscosity after heating is preferably 10,000 mPa·s or less, more preferably 5,000 mPa·s or less, 1,000 mPa·s or less, 500 mPa·s or less, and even more preferably 200 mPa·s or less, or 100 mPa·s or less. Furthermore, the molecular weight of the protein material is defined by the TCA solubilization rate. In this embodiment, the TCA solubilization rate is defined as the ratio of the amount of crude protein dissolved in 0.22 M TCA to the total crude protein content. The TCA solubilization rate is preferably 30 to 95%, more preferably 35 to 90%, even more preferably 40 to 85%, or 50 to 80%. Furthermore, the protein material preferably has an NSI (Nitrogen Solubility Index) of 80 or higher. Here, NSI is an index indicating the solubility of protein. More preferably, a protein material having an NSI of "85 or higher, 90 or higher, 95 or higher, or 97 or higher" is used. A high NSI of the protein material indicates that the protein material has high dispersibility in water. The crude protein content in the protein material can preferably be 30% by mass or more, more preferably 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, or 70% by mass or more. Such a protein material can be obtained by denaturation and molecular weight adjustment treatments described later. An example of a commercially available product is "MIRA-MAP2.0" manufactured by Fuji Oil Co., Ltd.

[0018] ■ Denaturation and Molecular Weight Adjustment Treatment The protein material used in the "oil-in-water emulsion produced in this embodiment," which has low viscosity after heating and a constant molecular weight, is obtained by "applying a combination of a 'denaturation treatment' to denature the protein and a 'molecular weight distribution adjustment treatment' to adjust the molecular weight distribution of the protein." Examples of the above-mentioned "denaturation treatment" include "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 above-mentioned "molecular weight distribution adjustment treatment" include "enzyme treatment, filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof." The "order and number of times" of the "denaturation treatment" and "molecular weight distribution adjustment treatment" are not particularly limited. The "molecular weight distribution adjustment treatment" can be performed after the "denaturation treatment." Alternatively, the "denaturation treatment" can be performed after the "molecular weight distribution adjustment treatment." Furthermore, both treatments may be performed simultaneously. Furthermore, for example, a "modification treatment" can be performed between two or more "molecular weight distribution adjustment treatments." Alternatively, a "molecular weight distribution adjustment treatment" can be performed between two or more "modification treatments." Moreover, it is possible to perform each of the "modification treatment" and the "molecular weight distribution adjustment treatment" multiple times in any order. Note that if the desired molecular weight distribution can be obtained by the "modification treatment," the "molecular weight distribution adjustment treatment" does not need to be performed. When these treatments are combined and performed multiple times, all treatments can be performed consecutively from the raw material. Alternatively, the treatments can be performed multiple times with a time interval in between. For example, a "commercial product that has undergone a certain treatment" as a raw material may be subjected to other treatments. Furthermore, as long as the above characteristics are met, a specific protein material may be prepared by mixing a protein material that has undergone molecular weight distribution adjustment treatment with a protein material that has not undergone 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 characteristics. Examples of the "range of the ratio of the two" include "1:99 to 99:1, 50:50 to 95:5, and 75:25 to 90:10".In one embodiment, the protein material used in the oil-in-water emulsion consists of a protein material that has undergone "denaturation" and "molecular weight distribution adjustment treatment".

[0019] A person skilled in the art can appropriately set the "conditions for protein denaturation treatment," such as "pH, type of organic solvent, mineral, concentration of components, temperature, pressure, power intensity, current, and time." In the case of pH adjustment treatment, the treatment can be carried out within a pH range having "upper and lower limits" of values ​​appropriately selected from, 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, treatment can be carried out within the range of pH 2 to 12. Acid treatment may be carried out by adding acid or by fermentation treatment such as lactic acid fermentation. 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 "foods and beverages containing acid, such as fruit juice including lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar." In the case of alkaline treatment, for example, "sodium hydroxide or potassium hydroxide" may be added as the alkali. In the case of denaturing agent treatment, "guanidine hydrochloride, urea, arginine, or PEG" may be added as the denaturing agent. In the case of "heat treatment or cooling treatment," examples of heating temperatures include "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." Processing can be carried out in a temperature range having "an upper and lower limit" which is "a temperature appropriately selected from these temperatures," for example, 60°C to 150°C. Examples of cooling temperatures include "-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." Processing can be carried out in a temperature range having "an upper and lower limit" which is "a temperature appropriately selected from these temperatures," for example, -10°C to -75°C.Examples of "heating or cooling times" include "any of the following: 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." Processing can be performed within a range of "a time appropriately selected from these times" as the "upper and lower limits," for example, from 5 seconds to 200 minutes. For high-pressure processing, examples of pressure conditions include "any of the following: 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1000 MPa." Processing can be performed within a range of "a pressure appropriately selected from these pressures" as the "upper and lower limits," for example, from 100 MPa to 1000 MPa. In the case of organic solvent treatment, examples of solvents used include "alcohols and ketones, more specifically, ethanol and acetone." In the case of mineral addition treatment, examples of minerals used include divalent metal ions, including "calcium and magnesium." In the case of supercritical treatment, for example, treatment can be performed using "supercritical carbon dioxide" with a temperature of approximately 30°C or higher and a pressure of approximately 7 MPa or higher. In the case of ultrasonic treatment, for example, treatment can be performed by irradiating with a frequency of 100 kHz to 2 MHz and an output of 100 to 1000 W. In the case of electrolysis treatment, for example, treatment can be performed by "applying a voltage of 100 mV to 1000 mV to an aqueous protein solution." In specific embodiments, the treatment for denaturing the protein is selected from "denaturing agent treatment, heat treatment, and combinations thereof."

[0020] A person skilled in the art can appropriately set the conditions for the "process to adjust the molecular weight distribution of proteins," such as the enzyme, the type of filter media, the gel filtration support, the centrifugation speed, the current, and the time. When an enzyme is used, examples of enzymes used include "proteases classified as 'metalloproteases,' 'acid proteases,' 'thiol proteases,' or 'serine proteases'." The reaction can be carried out at a reaction temperature of "20 to 80°C, preferably 40 to 60°C." Examples of filter media include "filter paper, filter cloth, diatomaceous earth, ceramics, glass, and membranes." Examples of gel filtration supports include "dextran and agarose, etc." Examples of centrifugation conditions include 1000 to 3000 × g for 5 to 20 minutes.

[0021] ■Emulsifier It is preferable to incorporate an emulsifier into the oil-in-water emulsion of this embodiment. The term "emulsifier" here includes synthetic emulsifiers and natural emulsifiers. Specifically, examples include synthetic emulsifiers such as monoacylglycerol, diacylglycerol, polyglycerin fatty acid esters, sucrose fatty acid esters, sodium stearoyl lactylate, calcium stearoyl lactylate, polyoxyethylene derivatives, fatty acid salts, and modified starch, as well as derivatives of lecithin obtained by chemical or enzymatic treatment of naturally derived lecithins such as enzymatically hydrolyzed lecithin, hydrogenated enzymatically hydrolyzed lecithin, hydroxylecithin, phosphatidylglycerol, phosphatidic acid, and acetylated lecithin, and naturally derived saponins such as soybean saponin and quillaja saponin. Furthermore, for example, milk casein and lactalbumin that have not undergone the above-mentioned denaturation and molecular weight distribution adjustment treatments are also included as emulsifiers if they have emulsifying properties.

[0022] ■The formulation of the oil-in-water emulsion is described below. The aqueous phase and oil phase are prepared separately, but the final formulation is as follows. If the formulation deviates from this, it is difficult to prepare the oil-in-water emulsion of the present invention, while a preferred formulation allows for the production of an oil-in-water emulsion with smaller particle sizes. An oily material is used for the oil phase. In the oil-in-water emulsion of this embodiment, the oily material is preferably 0.5 to 35% by mass. The lower limit is more preferably 0.8% by mass or more. It can be 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. It can be 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 limit and upper limit can be combined arbitrarily. For example, they can be 1 to 30% by mass, 2 to 25% by mass, 2 to 20% by mass, or 2 to 15% by mass. The aqueous phase has the following composition. Water is preferably present in the oil-in-water emulsion of this embodiment at a concentration of 5 to 70% by mass. The upper limit is more preferably 65% ​​by mass or less. Further preferable amounts can be 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 can be more preferably 6% by mass or more, or 7% by mass or more. The lower and upper limits can be combined arbitrarily. For example, they can be preferably 5 to 65% by mass, 6 to 50% by mass, 7 to 40% by mass, 7 to 30% by mass, or 7 to 20% by mass, etc. The easily water-soluble substance is preferably present in the oil-in-water emulsion of this embodiment at a concentration of 1 to 80% by mass. The lower limit is more preferably 3% by mass or more. Further preferable amounts can be 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. More preferably, the amount can be 68% by mass or less, 65% by mass or less, or 60% by mass or less. The lower limit and upper limit amounts can be combined arbitrarily. For example, preferably, it can be 10-70% by mass, 15-68% by mass, 20-65% by mass, 40-65% by mass, etc. Also, the total amount of the easily water-soluble substance and water is preferably 2 times the mass of the protein material or more.More preferably, it is 4 times the mass or more, and most preferably 6 times the mass or more.

[0023] Furthermore, when a protein material is included, the protein material preferably has a crude protein content of 30 to 1,200% by mass relative to the oil material. The lower limit is more preferably 35% by mass or more. Even more preferably it can be 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. Even more preferably it can be 800% by mass or less, 600% by mass or less, or 400% by mass or less. The lower limit and upper limit can be combined arbitrarily. For example, it can be 35 to 1,000% by mass, 40 to 800% by mass, 50 to 600% by mass, or 60 to 400% by mass. Furthermore, it is also preferable that the crude protein content satisfies the following: The crude protein content is preferably 1% by mass or more as the lower limit in the oil-in-water emulsion. More preferably it can be 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. Furthermore, the upper limit is preferably 20% by mass or less. More preferably, it can be 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, they can be 1 to 20% by mass, 2 to 18% by mass, 3 to 15% by mass, 5 to 15% by mass, or 10 to 12% by mass.

[0024] In addition to oily materials, easily water-soluble substances, water, and preferably protein materials or emulsifiers, various other substances such as thickeners, polysaccharides, organic acids, flavoring agents, fragrances, and colorants can be added as needed.

[0025] ■Preparation of Oil-in-Water Emulsification The preparation method is described below, but first, the preparation of the aqueous phase will be explained. The aqueous phase is prepared by adding an easily water-soluble substance, preferably a protein material or emulsifier, to water and dissolving it by stirring or the like. The temperature of the water used is not particularly limited, but warm water is preferred, and 60 to 80°C is appropriate. If the temperature is too low, the viscosity will increase and the workability will deteriorate, and if the temperature is too high, it may cause the oily material to deteriorate. The protein material used in this embodiment preferably has low viscosity after heating. In the case of this protein material, the aqueous phase prepared here also shows low viscosity despite having a high crude protein concentration. Next, the preparation of the oil phase will be explained. The oil phase is the oily material described above, but usually only oils and fats are used, or oils and fats with oily materials other than oils and fats, such as the oil-soluble substances described above, added. Depending on the fatty acids that make up the oil phase, heating is preferable, and in most cases, the preparation is carried out at a temperature above its melting point.

[0026] ■Emulsification apparatus The two liquids, the aqueous phase and the oil phase, are mixed. It is preferable to perform preliminary emulsification at this stage. Preliminary emulsification involves processing with a homomixer or the like to prepare an oil-in-water emulsion with a particle size of about 10 to 100 μm. The rotation speed varies depending on the equipment, but for example, with the PRIMIX HOMOGENIZING MIXER MARK II Model 2.5, processing at 8000 rpm for about 10 minutes can be exemplified. Subsequently, the main emulsification is performed. There are no particular limitations on the emulsifier, but an emulsifier with high shear force is preferred, and examples include homomixers, colloid mills, jet mills, high-pressure homogenizers, ultra-high-pressure homogenizers, and vacuum emulsifiers. Specifically, it is preferable to use an APV Gorin homogenizer (manufactured by APV), a microfluidizer (manufactured by Microfluidex), an ultimateizer (manufactured by Sugino Machine Co., Ltd.), or a nanomizer (manufactured by Nanomizer Co., Ltd.). It is preferable to perform emulsification at a pressure of 5 MPa or higher using these high-pressure emulsifiers. The lower limit can more preferably be 10 MPa or more, 15 MPa or more, 20 MPa or more, 30 MPa or more, 40 MPa or more, or 50 MPa or more. The upper limit is preferably 300 MPa or less. More preferably it can be 250 MPa or less, or 200 MPa or less. The number of shear treatments can preferably be 1 to 20 times. More preferably it can be 1 to 15 times, 1 to 12 times, or 1 to 10 times. In addition, a homogenization treatment machine such as an ultrasonic emulsifier may be used instead of the above homogenization treatment machine. Examples include the ultrasonic homogenizers US-600, US-1200T, RUS-1200T, and MUS-1200T (all manufactured by Nippon Seiki Seisakusho Co., Ltd.), and the ultrasonic processors UIP-2000, UIP-4000, UIP-8000, and UIP-16000 (all manufactured by Hielscher). These high-power ultrasonic irradiation devices are preferably used at frequencies of 25 kHz or less, more preferably 15 to 20 kHz.

[0027] ■Method for Manufacturing the Thickening Agent The thickening agent of this embodiment is prepared by mixing the above-mentioned oil-in-water emulsion and flavoring agent. Various mixers and stirrers can be used for mixing, and there are no particular restrictions on the equipment. Examples include various mixers such as homomixers, kneaders, colloid mills, propeller stirrers, and blenders. The oil-in-water emulsion and flavoring agent can be mixed at room temperature without heating, and this mixture can be used as is as a thickening agent. The oil-in-water emulsion and flavoring agent can also be mixed while heating, and the heat-treated mixture can also be used as a thickening agent. When heating, the timing of adding the oil-in-water emulsion is not limited; it may be added before the heat treatment, or it may be added after the paste obtained by the heat treatment. Furthermore, the thickening agent obtained by mixing at an unheated state can also be heated. Heating is preferred for the thickening agent of this embodiment. When heating, the heating temperature is preferably 50°C or higher. The heating temperature can more preferably be 55°C or higher, 60°C or higher, 65°C or higher, 70°C or higher, or 75°C or higher. The upper limit is preferably less than 100°C, and more preferably 95°C or lower, 90°C or lower, or 85°C or lower. In more specific embodiments, the ranges are 50 to less than 100°C, 50 to 95°C, 50 to 90°C, 60 to less than 100°C, 60 to 95°C, 60 to 90°C, 65 to less than 100°C, 65 to 95°C, 65 to 90°C, 70 to less than 100°C, 70 to 95°C, 75 to less than 100°C, 75 to 95°C, etc. The heating time is preferably 1 minute or more, and more preferably 2 minutes or more, 4 minutes or more, 5 minutes or more, 8 minutes or more, 10 minutes or more, or 15 minutes or more. Furthermore, the upper limit is preferably 120 minutes or less, and more preferably 100 minutes or less, 90 minutes or less, 80 minutes or less, 70 minutes or less, or 60 minutes or less. In more specific embodiments, this could be 1 to 120 minutes, 5 to 100 minutes, 8 to 90 minutes, 10 to 80 minutes, 10 to 70 minutes, 15 to 80 minutes, 15 to 70 minutes, 10 to 60 minutes, or 15 to 60 minutes, etc.

[0028] ■Method for imparting a feeling of thickness In this embodiment, by adding an oil-in-water emulsion having an oily material, an easily water-soluble substance, and water, and having an emulsion particle size of 300 nm or less, along with a flavoring agent, to food, a feeling of thickness can be imparted to the food, thus it can be used as a method for imparting a feeling of thickness to food.

[0029] The oil-in-water emulsion and its raw materials in this embodiment are evaluated according to the following procedure: ■ Determined by the moisture-atmospheric pressure heating loss method (105°C, 12 hours).

[0030] ■Crude protein content is measured using the Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method relative to the mass of protein material is expressed as "mass %" as the crude protein content in the dry material. The nitrogen conversion factor is 6.25. Basically, the value is obtained by rounding to two decimal places.

[0031] ■NSI Add 60 ml of water to 3 g of sample, stir with a propeller at 37°C for 1 hour, then centrifuge at 1400 × g for 10 minutes and collect the supernatant (I). Next, add another 100 ml of water to the remaining precipitate, stir with a propeller again at 37°C for 1 hour, then centrifuge and collect the supernatant (II). Combine solutions (I) and (II), and add water to the mixture to make 250 ml. Filter this through filter paper (No. 5), and measure the nitrogen content of the filtrate using the Kjeldahl method. At the same time, measure the amount of nitrogen in the sample using the Kjeldahl method, and the NSI is defined as the ratio of the amount of nitrogen recovered as filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample, expressed as mass %. Basically, it is obtained by rounding the value to two decimal places.

[0032] ■TCA Solubilization Rate: To a 2% by mass aqueous solution of the protein material, an equal amount of 0.44M trichloroacetic acid (TCA) is added to make a 0.22M TCA solution, and the percentage of soluble nitrogen is measured by the Kjeldahl method. Basically, the value is obtained by rounding to two decimal places.

[0033] ■Viscosity (Viscosity after heating) The viscosity of protein materials is measured using a Type B viscometer (manufactured by Toki Sangyo Co., Ltd., Type BM). An aqueous solution of protein material is prepared so that the crude protein content is 20% by mass, filled into a measuring container, the rotor is set, and after sealing, it is heated in a water bath at 80°C for 30 minutes. Next, the viscosity is measured at 25°C at an arbitrary rotation speed, the pointer value is read, and the viscosity is calculated by multiplying it by the conversion multiplier corresponding to the rotor No. and rotation speed. (Unit: Pa·s) This is the measurement value after 1 minute. The rotation speed is basically set to 60 rpm. For high viscosity samples, the rotor No. is changed from 1 to 4 and the rotation speed is reduced to 6 rpm. The upper limit of viscosity measurement for this measurement is 100,000 mPa·s. If the measurement range is exceeded with rotor No. 4 and rotation speed of 6 rpm, the viscosity after heating is immediately judged to be 100,000 mPa·s or higher.

[0034] ■Emulsified Particle Size To measure the emulsion particle size, the oil-in-water emulsion is diluted with water to a concentration of 0.03% by mass of the oily material, and the sample is measured using dynamic light scattering or laser diffraction scattering. ・Dynamic Light Scattering Method The Z-average particle size is measured at 25°C using a Malvern zetasizer nano-zs. Particles with nanometer-order diameters are measured using dynamic light scattering. ・Laser Diffraction Scattering Method The median diameter is measured using a SALD-2300 (Shimadzu Corporation, measurement conditions: 1.50-0.20i).

[0035] Examples are described below. Unless otherwise specified, percentages in the examples refer to mass percentages.

[0036] 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 (product name: Palm Ace N, manufactured by Fuji Oil Co., Ltd.) • Easily water-soluble substance: Glycerin (food additive, manufactured by Kishida Chemical Co., Ltd., solubility in water: arbitrary, boiling point 290℃) • Flavoring agent: Yeast extract 1: "High nucleic acid-containing yeast extract Aromild" (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.), Yeast extract 2: "High nucleic acid-type yeast extract Vertex IG20" (manufactured by Fuji Foods Industry Co., Ltd.) • Enzyme hydrolysate of protein: "High Nutrient AMF" (manufactured by Fuji Oil Co., Ltd.) • Acid hydrolysate of protein: "Amiflex AL-G2" (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.)

[0038] Preparation of Oil-in-Water Emulsification The raw materials listed in Table 1 were dissolved using a homomixer (homogenizing mixer mark II model 2.5, PRIMIX) while being heated to 65°C to prepare the aqueous phase. The oily material was added to the prepared aqueous phase and pre-emulsified in the homomixer for 2 minutes. Then, the mixture was emulsified using a high-pressure homogenizer (Microfluidizer, Microfluidix) to obtain an oil-in-water emulsion. The emulsification conditions of the high-pressure homogenizer (emulsification pressure 50-200 MPa, number of passes 1-10) were changed to adjust the emulsion particle size and obtain oil-in-water emulsions A-F. The values ​​of the emulsion particle size are shown in Table 2.

[0039] ・Table 1

[0040] ・Table 2

[0041] Examples 1-14, Comparative Examples 1-4: Preparation of Thickening Agents Thickening agents were prepared using oil-in-water emulsions A-F. According to the formulations in Tables 3-1, 3-2, and 3-3, the oil-in-water emulsions, flavoring agents, and water were mixed to obtain a uniform paste. The prepared pastes were stirred using a stirring and heating device (Reaction Station Mya4, Radleys) at 90°C or room temperature, for 30 minutes, and at 250 rpm, respectively, to obtain unheated and heated thickening agents A-R.

[0042] ・Table 3-1

[0043] ・Table 3-2

[0044] ・Table 3-3

[0045] ・Examples 15 to 28, Comparative Examples 5 to 8: Evaluation of Textured Protein Materials Added with Long-Lasting Thickness-Enhancing Agents According to the formulations shown in Tables 4-1, 4-2, and 4-3, textured protein material (Apex 2000SP, manufactured by Fuji Oil Co., Ltd.), water, and long-lasting thickness-enhancing agents A to R were mixed and left to stand at room temperature for 30 minutes or longer. Oil was spread on a heated frying pan, and the textured protein material was added thereto. After further adding sodium chloride, the textured protein material was baked until browned marks formed on both sides, to prepare a livestock meat-like textured protein material.

[0046] The long-lasting thickness of this livestock meat-like textured protein material was evaluated. Evaluation was performed by a panel skilled in evaluating the flavor and texture of livestock meat-like textured protein materials. The long-lasting thickness is defined as the sensation that a thick flavor is perceived for a long time even with repeated chewing, and thickness is the sensation where the base of the taste is solid, and multiple overlapping flavors spread in the oral cavity. Therefore, evaluation of long-lasting thickness was performed based on whether or not a thick flavor of the livestock meat-like textured protein material was perceived. Specifically, each panel member placed approximately 1 g of each livestock meat-like textured protein material in their mouth and chewed it 25 times. In this process, evaluation was performed on whether a thick flavor was perceived at each stage of every 5 chews. If a thick flavor was perceived, the evaluation was rated "A", and if no thick flavor was perceived, it was rated "B". The number of chews at the stage before the number of chews at which the thick flavor was no longer perceived was recorded for a total of 3 replicates, and the average value of the 3 replicates was defined as the average number of chews for which a thick flavor was perceived. When a thick flavor was perceived at the 25-chew stage, the number of chews was recorded as 25. A larger average number of chews means higher long-lasting thickness, and the result was considered acceptable when the average number of chews was 15 or more. The evaluation results are shown in Tables 5-1 to 5-5.

[0047] ・Table 4-1

[0048] ・Table 4-2

[0049] ・Table 4-3

[0050] ・Table 5-1

[0051] ・Table 5-2

[0052] ・Table 5-3

[0053] ・Table 5-4

[0054] ・Table 5-5

[0055] As shown in Examples 15 to 28 in Tables 5-1 to 5-5, when a thickening agent prepared using an oil-in-water emulsion with an emulsion particle size of 300 nm or less was incorporated into a textured protein material, it exhibited a high and favorable thickening effect. It was found that the thickening effect was high regardless of whether the thickening agent was heated or not. On the other hand, as shown in Comparative Examples 5 to 8, when the emulsion particle size of the oil-in-water emulsion exceeded 300 nm, there was no thickening effect.

Claims

A food texture enhancer comprising an oil-in-water emulsion containing an oily material, an easily water-soluble substance, and water, with an emulsion particle size of 300 nm or less, and a flavoring agent. Furthermore, the thickening agent according to claim 1, wherein the oil-in-water emulsion contains a protein material. Furthermore, the thickening agent according to claim 1, wherein the oil-in-water emulsion contains an emulsifier. Furthermore, the thickening agent according to claim 2, wherein the oil-in-water emulsion contains an emulsifier. The food texture imparting agent according to claim 2, wherein the protein material satisfies the requirement of (a) below. (a) The protein material has the properties of 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 TCA solubilization rate of 30-95% for 0.22M. The food texture imparting agent according to claim 4, wherein the protein material satisfies the requirement of (a) below. (a) The protein material has the properties of 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 TCA solubilization rate of 30-95% for 0.22M. The thickening agent according to claim 1, wherein the emulsion particle size of the oil-in-water emulsion is 200 nm or less. The thickening agent according to claim 2, wherein the emulsion particle size of the oil-in-water emulsion is 200 nm or less. The thickening agent according to claim 3, wherein the emulsion particle size of the oil-in-water emulsion is 200 nm or less. The thickening agent according to claim 4, wherein the emulsion particle size of the oil-in-water emulsion is 200 nm or less. The thickening agent according to claim 5, wherein the emulsion particle size of the oil-in-water emulsion is 200 nm or less. The thickening agent according to claim 6, wherein the emulsion particle size of the oil-in-water emulsion is 200 nm or less. A food product comprising the thickening agent according to any one of claims 1 to 12. A method for imparting a thick, lingering sensation to food, comprising adding an oil-in-water emulsion containing an oily material, an easily water-soluble substance, and water, with an emulsion particle size of 300 nm or less, and a flavoring agent to the food. Furthermore, the method for imparting a thick, lingering sensation to a food according to claim 14, wherein the oil-in-water emulsion contains a protein material. Furthermore, the method for imparting a thick, lingering sensation to a food according to claim 14, wherein the oil-in-water emulsion contains an emulsifier. Furthermore, the method for imparting a thick, lingering sensation to a food according to claim 15, wherein the oil-in-water emulsion contains an emulsifier. A method for imparting a thick, lingering sensation to a food according to claim 15, wherein the protein material satisfies the requirement of (a) below. (a) The protein material has the properties of 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 TCA solubilization rate of 30-95% for 0.22M. A method for imparting a thick, lingering sensation to a food according to claim 17, wherein the protein material satisfies the requirement of (a) below. (a) The protein material has the properties of 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 TCA solubilization rate of 30-95% for 0.22M.

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