JP6303719B2 - How to add a lasting flavor - Google Patents

Description

  The present invention relates to a method for imparting a persistent flavor, and a food or the like to which a persistent flavor is imparted by the method.

  Conventionally, various flavor compositions have been used to impart a desired flavor to foods. Examples of the fragrance composition that appeals for sustainability and retention are, for example, a powder fragrance (Patent Document 1) that can continuously develop a strong fragrance, and an oily fragrance-containing powder formulation that maintains a long fragrance and flavor (patent) Document 2), a taste-sustained powder flavor (Patent Document 3) and the like have been reported. Patent Document 4 reports a low-oil oil-in-water emulsion excellent in emulsification stability and the like, and Patent Document 5 reports an ice cream with good flavor and mouthfeel.

JP 2012-115205 A JP 2011-74306 A JP 2001-149019 A JP 2010-193811 A JP 2001-231457 A

  However, even if the conventional technology described above is used, there is still room for improvement in terms of improving the sustainability (post elongation) of the flavor.

  Accordingly, an object of the present invention is to provide a method for imparting a sustained flavor to foods.

The inventors include a liquid oil-in-water emulsified composition containing oil droplets containing a flavor material and having an average particle size adjusted within a predetermined range in accordance with the log P value of the flavor material. It has been found that by adding the amount of ingredients to a food so as to be within a predetermined range according to the log P value of the flavor material, the food can be given a sustained flavor, and the present invention has been completed.
That is, the present invention is as follows.

[1] comprising adding a liquid oil-in-water emulsion composition containing a flavor material and containing oil droplets having an average particle size of 1.2 μm or more and 80 μm or less to a food,
The amount of the oil phase component of the emulsion composition is less than 10% (v / v) based on the total amount of the food,
In each case where the log P value of the flavor material is the following (1) to (3), the average particle diameter of the oil droplets and / or the amount of the oil phase component further satisfies the following requirements. Application method (hereinafter also referred to as “method of the present invention”).
(1) When the log P value of the flavor material is less than 1;
When the average particle size of the oil droplets is 15 μm or more and the amount of the oil phase component is 0.05% (v / v) or more with respect to the total amount of food (2) The log P value of the flavor material is 1 or more and less than 3;
When the average particle diameter of oil droplets is 15 μm or more and / or the amount of oil phase components is 0.5% (v / v) or more with respect to the total amount of food (3) When the log P value of the flavor material is 3 or more;
The average particle size of oil droplets is 15 μm or more and / or the amount of oil phase component is 0.05% (v / v) or more with respect to the total amount of food [2] The average particle size of oil droplets is 15 μm or more and 80 μm or less, and The method according to [1] above, wherein the amount of the oil phase component is 0.05% (v / v) or more and less than 10% (v / v) based on the total amount of food.
[3] The method according to [1] or [2] above, wherein the emulsion composition contains an emulsifier having an HLB of 10 or more.
[4] A food provided with a persistent flavor by the method according to any one of [1] to [3] above.
[5] A food comprising a liquid oil-in-water emulsion composition,
The emulsified composition contains a flavor material and contains oil droplets having an average particle size of 1.2 μm or more and 80 μm or less,
The amount of the oil phase component of the emulsion composition is less than 10% (v / v) based on the total amount of the food,
In each case where the log P value of the flavor material is the following (1) to (3), the average particle diameter of the oil droplets and / or the amount of the oil phase component further satisfies the following requirements (hereinafter referred to as “this” Also referred to as “food of the invention”).
(1) When the log P value of the flavor material is less than 1;
When the average particle size of the oil droplets is 15 μm or more and the amount of the oil phase component is 0.05% (v / v) or more with respect to the total amount of food (2) The log P value of the flavor material is 1 or more and less than 3;
When the average particle diameter of oil droplets is 15 μm or more and / or the amount of oil phase components is 0.5% (v / v) or more with respect to the total amount of food (3) When the log P value of the flavor material is 3 or more;
The average particle size of oil droplets is 15 μm or more, and / or the amount of oil phase components is 0.05% (v / v) or more with respect to the total amount of food [6] The above-mentioned [5], having a persistent flavor Food.

According to the present invention, it is possible to provide a method for imparting a persistent flavor to food.
Moreover, according to this invention, the foodstuff which has a lasting flavor can be provided.

The evaluation result of the impartment effect of the persistent flavor at the time of using methional as a flavor raw material in the test example 1 is shown. The evaluation result of the impartation effect of the persistent flavor at the time of using isovaleric acid as a flavor raw material in the test example 1 is shown. The evaluation result of the imparting effect of the persistent flavor at the time of using 1-octen-3-ol as a flavor raw material in the test example 1 is shown. The evaluation result of the impartment effect of the persistent flavor at the time of using octanoic acid as a flavor raw material in the test example 1 is shown. The evaluation result of the impartment effect of the persistent flavor at the time of using a decanoic acid as a flavor raw material in the test example 1 is shown.

1. Method of the Invention The method of the present invention is a liquid oil-in-water emulsified composition containing a flavor material and containing oil droplets having an average particle diameter in a predetermined range (hereinafter also referred to as “emulsified composition of the present invention”). Is added to food.
In the present invention, the “liquid oil-in-water emulsion composition” means an oil-in-water emulsion structure in which oil phase components are dispersed almost uniformly in the water phase as oil droplets, and the 16th revised Japanese pharmacy Refers to a composition that is liquid at room temperature (eg, 25 ° C.). The emulsified composition includes those in which an aqueous phase is further dispersed in oil droplets dispersed substantially uniformly in the aqueous phase.

  The flavor material contained in the oil droplet is not particularly limited, and a flavor material usually used in the field of food fragrance can be appropriately selected and used according to the type of food. The flavor material may be, for example, a synthetic product or an extract as long as it can be used for food. Moreover, a commercial item can also be used and it is preferable because it is simple. Specific examples of the flavor material include sulfur-containing compounds such as methional, methionol, dimethyl sulfide, and thiazole; organic acids such as butyric acid, isovaleric acid, octanoic acid, and decanoic acid; nonanol, 1-octen-3-ol, Alcohols such as menthol; nitrogen-containing compounds such as 2-methylpyrazine, 2,3-dimethylpyrazine; aldehydes such as hexanal, trans, trans-2,4-decadienal; rose oil, lavender oil, bergamot oil, cinnamon Oil, lemon oil, peppermint oil, various flavors (eg, peppermint flavor, orange flavor, sesame flavor, ginger flavor, garlic flavor, etc.), preferably sulfur-containing compounds, organic acids, alcohols, nitrogen-containing compounds Aldehydes, more preferred Ku is methional, isovaleric acid, 1-octen-3-ol, octanoic acid, decanoic acid, 2-methyl pyrazine, 2-ethyl-4-methylthiazole, trans, trans-2,4-decadienal. These flavor materials may be used alone or in combination of two or more.

  An emulsified composition containing oil droplets containing a flavor material is, for example, an oil phase component in which the flavor material is added to the oil phase component in advance before the oil phase component and the aqueous phase component are mixed, and the flavor material is added. And the aqueous phase component can be mixed, and then the resulting mixture can be prepared by emulsification.

  When the flavor material is added to the oil phase component in advance, the concentration of the flavor material in the oil phase component is not particularly limited, and may be appropriately set according to the type of the flavor material, but is usually 0.01 to 500,000 ppm (v / v), preferably 0.05 to 400,000 ppm (v / v), more preferably 0.1 to 300000 ppm (v / v), and particularly preferably 0.2 to 200000 ppm (v / v). is there.

  The concentration of the flavor material in the food provided with a persistent flavor by the method of the present invention is not particularly limited, and may be set as appropriate according to the type of the flavor material, the type of food, etc., but is usually 0.01 ppb. (V / v) to 100 ppm (v / v), preferably 0.05 ppb (v / v) to 50 ppm (v / v), more preferably 0.1 ppb (v / v) to 30 ppm (v / V), particularly preferably 0.2 ppb (v / v) to 20 ppm (v / v). Here, the concentration of the flavor material means the concentration of the flavor material contained in the emulsified composition of the present invention, and even if the flavor material is contained in the food before adding the emulsified composition of the present invention, The amount is not included in the concentration of the flavor material.

In the emulsion composition of the present invention, the average particle size of the oil droplets is at least 1.2 μm or more (preferably 2.0 μm or more, more preferably 3.0 μm or more) 80 μm or less (preferably 70 μm or less, more preferably 60 μm or less). ) Is preferable. If the average particle size of the oil droplets is outside this range, the flavor sustainability (post elongation) tends to decrease, such being undesirable.
In the present invention, the “average particle diameter of oil droplets” refers to a median diameter measured using a laser diffraction particle size distribution analyzer (LA-920, manufactured by Horiba, Ltd., stirring speed: 3).

  In the present invention, the adjustment of the average particle diameter of the oil droplets can be appropriately performed by a method known per se. For example, when an oil phase component and a water phase component to which a flavor material has been added are mixed, and the resulting mixture is emulsified, the emulsification conditions should be set appropriately to the conditions shown in the examples described later. Thus, the average particle diameter of the oil droplets can be adjusted within a desired range. The emulsifier used for the emulsification treatment is not particularly limited, and is an emulsifier usually used in the field of emulsified fragrance (for example, a high-pressure emulsifier, a pumping connector, a microchannel emulsifier, a colloid mill, a homomixer, a stick mixer, a disper mixer, Homogenizer, membrane emulsification, etc.) can be used as appropriate.

  The oil phase component and the aqueous phase component of the emulsified composition of the present invention are not particularly limited as long as the object of the present invention is not impaired, and components usually used in the field of food fragrances may be used. Examples of such oil phase components include edible fats and oils, flavor oils, and the like, and examples of water phase components include water, salt, acidulant, vinegar, soy sauce, miso, seasoning, saccharides, protein, and the like. Examples include hydrolysates, spices, thickeners, but are not limited thereto. These oil phase components and aqueous phase components may be used alone or in combination of two or more.

  Specific examples of edible oils include safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice bran oil, peanut oil, olive oil, palm oil, palm kernel oil, palm oil, canola Vegetable oils and fats such as oil and salad oil; animal fats and oils such as beef tallow, pork tallow, chicken tallow, sheep fat and whale oil; and the like, preferably vegetable oils and fats. Moreover, the transesterified oil which transesterified the said edible oil and fat, the hardened oil which hydrogenated the said edible fat and oil, etc. can be used. These edible fats and oils may be used alone or in combination of two or more.

  Specific examples of flavor oil include ginger, garlic, onion, green onion, leek, celery, sardine, celery, shiso, mitsuba, wasabi, etc. Good), and those with a flavor transferred. These flavor oils may be used alone or in combination of two or more.

  The emulsified composition of the present invention may contain an emulsifier. The emulsifier is not particularly limited as long as the object of the present invention is not impaired, and an emulsifier usually used in the field of food fragrances can be used. Examples of such emulsifiers include starch octenyl succinate sodium, kiraya extract, glycerin fatty acid ester, enzyme-treated lecithin, enzyme-degraded lecithin, plant sterol, plant lecithin (eg, soy lecithin, etc.), sphingolipid, sucrose fatty acid Ester, calcium stearoyl lactate, sodium stearoyl lactate, sorbitan fatty acid ester, soybean saponin, bile powder, propylene glycol fatty acid ester, fractionated lecithin, yuccafoam extract, egg yolk lecithin, polysorbate 20/60/65/80, etc., plant Lecithin (eg, soy lecithin) and sucrose fatty acid ester are preferred. These emulsifiers may be used alone or in combination of two or more.

The emulsifier used in the emulsified composition of the present invention preferably has an HLB of 10 or more. By using an emulsifier having an HLB of 10 or more, the sustainability of the flavor imparted by the method of the present invention is further improved. The HLB is more preferably 11 or more, particularly preferably 13 or more, and most preferably 15 or more. The upper limit of HLB is not particularly limited, but 20 (more preferably 18, particularly preferably 16) is preferable.
Here, “HLB” means a hydrophile-lipophile balance. C. It is determined according to a calculation formula proposed by Griffin (see WC Griffin, J. Soc. Cosmetic Chemist, 1, 311 (1949)).

  When the emulsion composition of the present invention contains an emulsifier, the emulsion is preferably contained in the aqueous phase component in advance before mixing the oil phase component and the aqueous phase component. The concentration of the emulsifier in the aqueous phase component is not particularly limited, and may be appropriately set according to the type of the emulsifier to be used, but is usually 0.1 to 3.0% (v / v), preferably 0. 0.5 to 2.0% (v / v).

  The pH of the emulsified composition of the present invention is not particularly limited, but is usually about 1 to 13, and preferably 3 to 8 from the viewpoint of use in foods.

  The oil phase component contained in the emulsified composition of the present invention is preferably 0.1 to 50% (v / v) with respect to the emulsified composition. From the viewpoint of imparting more flavor sustainability, 1 0.0 to 30% (v / v) is more preferable, and 2.0 to 20% (v / v) is particularly preferable.

  The aqueous phase component contained in the emulsified composition of the present invention is preferably 50 to 99.9% (v / v) with respect to the emulsified composition, and from the viewpoint of imparting more flavor sustainability, 70 -99% (v / v) is more preferable, and 80-98% (v / v) is particularly preferable.

In the emulsion composition of the present invention, the amount of the oil phase component of the emulsion composition is at least less than 10% (v / v) (preferably 5% (v / v) or less, more preferably 3%, based on the total amount of food. % (V / v) or less). If the amount of the oil phase component of the emulsified composition is 10% (v / v) or more based on the total amount of food, the flavor tends to be masked by the oil phase component, which is not preferable. The lower limit of the oil phase component amount of the emulsion composition is not particularly limited, but is preferably 0.001% (v / v) based on the total amount of food.
Here, the “total amount of food” is the amount of food after the emulsion composition is added, and includes the amount of the emulsion composition.

  As described above, the emulsion composition of the present invention preferably has an average particle size of oil droplets of at least 1.2 μm or more and 80 μm or less, and the amount of the oil phase component of the emulsion composition is based on the total amount of food. The average particle diameter and / or the amount of oil phase components of these oil droplets should satisfy further predetermined requirements depending on the log P value of the flavor material, although it is preferable that the oil droplets are at least less than 10% (v / v). Is preferred. When the average particle diameter of the oil droplets and / or the amount of the oil phase component satisfies further predetermined requirements, the method of the present invention can impart a flavor with excellent sustainability to the food.

  Specifically, it is preferable that the average particle diameter of the oil droplets and / or the amount of the oil phase component further satisfy the following requirements when the log P value of the flavor material is (1) to (3) below.

(1) When the log P value of the flavor material is less than 1;
The average particle diameter of the oil droplets is 15 μm or more (more preferably 16 μm or more, particularly preferably 17 μm or more), and the amount of the oil phase component is 0.05% (v / v) or more with respect to the total amount of food ( More preferably, it is 0.07% (v / v) or more, particularly preferably 0.1% (v / v) or more.

(2) When the log P value of the flavor material is 1 or more and less than 3;
The average particle diameter of the oil droplets is 15 μm or more (more preferably 16 μm or more, particularly preferably 17 μm or more), and / or the amount of the oil phase component is 0.5% (v / v) with respect to the total amount of food. ) Or more (more preferably 0.7% (v / v) or more, particularly preferably 1% (v / v) or more).
The average particle diameter of the oil droplets is 15 μm or more (more preferably 16 μm or more, particularly preferably 17 μm or more), and the amount of the oil phase component is 0.5% (v / v) with respect to the total amount of food. ) Or more (more preferably 0.7% (v / v) or more, particularly preferably 1% (v / v) or more).

(3) When the log P value of the flavor material is 3 or more;
The average particle diameter of the oil droplets is 15 μm or more (more preferably 16 μm or more, particularly preferably 17 μm or more), and / or the amount of the oil phase component is 0.05% (v / v) with respect to the total amount of food. ) Or more (more preferably 0.07% (v / v) or more, particularly preferably 0.1% (v / v) or more).
The average particle diameter of the oil droplets is 15 μm or more (more preferably 16 μm or more, particularly preferably 17 μm or more), and the amount of the oil phase component is 0.05% (v / v) with respect to the total amount of food. ) Or more (more preferably 0.07% (v / v) or more, particularly preferably 0.1% (v / v) or more).

  In the present invention, the “log P value” means a logarithmic value of an octanol / water partition coefficient, and is measured by a method defined in JIS standards (JIS Z7260-107, JIS Z7260-117).

  The average particle diameter of the oil droplets is 15 μm or more and 80 μm or less (preferably 17 μm or more and 60 μm or less), and the oil phase component amount is 0.05% (v / v) or more and 10% (v / v) with respect to the total amount of food. The following (preferably 0.1% (v / v) or more and 1% (v / v) or less) is preferable because the food can be provided with a sustainable flavor regardless of the logP value of the flavor material.

The food to which the emulsified composition of the present invention is added is not particularly limited. For example, soups (eg, chicken broth soup, consomme soup, vegetable soup, Chinese soup, etc.), stews, dressings, dashi, seasonings, etc. And preferably soups, more preferably chicken soup and consomme soup.
In the present invention, “food” is a concept that broadly encompasses those that can be taken orally, and includes beverages and the like.

  There is no particular limitation on the timing of adding the emulsified composition of the present invention to food, and for example, it can be added before eating food. Further, it may be added immediately before eating or during eating. Or you may add together with the raw material during cooking or manufacturing food.

  By the method of this invention, the foodstuff with the persistent flavor can be provided. In the present invention, the “persistent” flavor refers to a flavor felt during the fifth exhalation when the food is swallowed, the mouth is closed, and breathing is performed five times.

2. Food of the present invention The food of the present invention includes a predetermined liquid oil-in-water emulsion composition. The foodstuff of this invention can have a lasting flavor by including the said emulsion composition.

  The emulsion composition contained in the food of the present invention is the same as the “emulsion composition of the present invention” used in the above-mentioned method of the present invention, and the requirements to be satisfied and the preferred embodiments are also the same.

  The kind in particular of the foodstuff of this invention is not restrict | limited, As the specific example, the thing similar to the foodstuff illustrated in description of the method of this invention is mentioned, A suitable aspect is also the same.

  The food of the present invention can be produced by adding the emulsion composition of the present invention to a food prepared by a method known per se.

  The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

[Test Example 1] Examination of log P value, oil phase component amount, average particle size (preparation of evaluation sample)
After selecting five flavor materials having different log P values, including each flavor material in the oil droplets, and preparing a liquid oil-in-water emulsion composition in which the average particle size of the oil droplets is 0.15 to 60 μm, These were added to a predetermined taste solution to prepare an evaluation sample in which the amount of the oil phase component of the emulsion composition was 0.01 to 10% (v / v) based on the total amount of the sample.
The five flavor materials used are shown in Table 1 below.

The emulsified composition comprises a flavor material-added oil prepared by adding a flavor material to edible fats and oils (product name: Sarasara Canola Oil, Ajinomoto Co., Inc.) and an emulsifier (trade name: Emazole O-120V, Kao Corporation). An aqueous emulsifier solution containing HLB: 15) manufactured at a predetermined concentration was mixed at a predetermined mixing ratio and then emulsified under predetermined emulsification conditions.
The concentration of the flavor material in the flavor material-added oil, the concentration of the emulsifier in the aqueous emulsifier solution, and the mixing ratio of the flavor material-added oil and the emulsifier solution (the amount of the flavor material-added oil relative to the total amount of the flavor material-added oil and the emulsifier solution) The ratios of the amounts are shown in Tables 2 and 3 below as “flavor material concentration in oil”, “emulsifier concentration” and “oil mixing ratio”, respectively. Table 2 shows each concentration and ratio when methional, isovaleric acid or 1-octen-3-ol is used as a flavor material, and Table 3 shows each case when octanoic acid or decanoic acid is used as a flavor material. Concentrations and ratios are shown. The “oil phase component amount” in each table is the ratio of the oil phase component of the emulsion composition to the total amount of the evaluation sample finally prepared.

  The average particle diameter of oil droplets and emulsification conditions (emulsification device, number of passes, other conditions) are shown in Table 4 below.

  As the average particle diameter of the oil droplets, the median diameter was measured using a laser diffraction particle size distribution measuring device (LA-920, manufactured by Horiba, Ltd., stirring speed: 3).

  The liquid oil-in-water emulsion composition was added to the predetermined taste solution at the ratio shown in Table 5 below. If necessary, an aqueous emulsifier solution was also added.

  The composition of the predetermined taste solution is as shown in Table 6 below.

  The concentration of the flavor material in the evaluation sample produced by the above procedure is 10 ppm (v / v) when the flavor material is methional, isovaleric acid or 1-octen-3-ol, and the flavor material is octane. In the case of acid or decanoic acid, it was 20 ppm (v / v). The concentration of the emulsifier in the evaluation sample was 0.50% (v / v).

(Evaluation of the effect of imparting persistent flavor)
The evaluation of the effect of imparting a sustainable flavor was conducted by two expert evaluation panels swallowing 10 ml of each evaluation sample, then closing their mouths and breathing 5 times to determine the flavor intensity felt during the fifth exhalation. This was done by evaluating.
Specifically, a five-stage evaluation standard with the flavor sustainability of 1 (as shown below) of the control to which the non-emulsified composition was added (the flavor solution added oil and the emulsifier aqueous solution was simply added to the taste solution) Based on this, the sustainability of the flavor was evaluated.
[Evaluation criteria]
5: A very long-lasting flavor was confirmed. 4: A long-lasting flavor was confirmed. 3: A slightly low-savory flavor was confirmed (stronger than the control).
2: Low persistent flavor was confirmed (stronger than control)
1: Non-emulsified control (non-emulsified cont)
×: Masked by oil flavor (-: No evaluation sample)

  The results are shown in FIGS.

  As is apparent from the results shown in FIGS. 1 to 5, the range of the average particle diameter and the amount of the oil phase component of the oil droplets from which a sustainable flavor can be obtained depends on the log P value of the flavor material (for example, flavor) The log P value of the material was (1) less than 1, (2) 1 to less than 3, and (3) 3 or more). The larger the log P value of the flavor material, the wider the range of the average particle diameter and the amount of oil phase component of the oil droplets with which a sustained flavor can be obtained.

[Test Example 2] Examination of HLB of emulsifier (preparation of evaluation sample)
An evaluation sample was prepared by the same procedure as in Test Example 1 except that the emulsifier (trade name: Emazole O-120V, manufactured by Kao Corporation, HLB: 15) was changed to each emulsifier shown in Table 7 below. 1-octen-3-ol was used as a flavor material. The average particle diameter of the oil droplets was adjusted to 17 μm, and the amount of the oil phase component of the emulsion composition was adjusted to 1% (v / v) with respect to the total amount of the evaluation sample.

(Evaluation of the effect of imparting persistent flavor)
By the same method and evaluation criteria as in Test Example 1, the effect of imparting a sustainable flavor was evaluated.

  The results are shown in Table 7.

  As is clear from the results shown in Table 7, it was confirmed that any emulsifier used had a certain effect, but an emulsifier having a high HLB (eg, an emulsifier having an HLB of 11 to 16) was used. The effect when doing was more suitable.

[Test Example 3] Evaluation of effects in chicken broth soup and consomme soup (preparation of evaluation sample)
The mixture of the four flavor materials (chicken stock flavor materials) shown in Table 8 below is used as an edible oil (product name: Sarasara Canola Oil, Ajinomoto Co., Inc.) so that the concentration of each flavor material is as shown in Table 8. 5 ml of flavor material added oil prepared by addition and 45 ml of 1% (v / v) emulsifier aqueous solution (product name of emulsifier: Emazole O-120V, manufactured by Kao Corporation) are mixed and then emulsified under predetermined emulsification conditions. And a liquid oil-in-water emulsion composition (hereinafter referred to as a flavor material-added emulsion composition) containing a flavor material in oil droplets was prepared. The average particle diameter of the oil droplets contained in the flavor material-added emulsion composition was 17 μm.

  The emulsifying conditions (emulsifying device, pore size, number of passes) are shown in Table 9 below.

  Moreover, the liquid oil-in-water type emulsion composition (henceforth a flavor material additive-free emulsion composition) which does not contain a flavor raw material was prepared in the same procedure as the above except not using the flavor raw material.

  Add flavor material-free emulsified composition, flavor material-added oil, and flavor material-added emulsified composition to chicken garage soup (1.5% aqueous solution of Maru chicken garage soup (product name, manufactured by Ajinomoto Co., Inc.)) Each was added in the amounts shown in Table 10 below to prepare evaluation samples A to C. The amount of edible fats and oils contained in the flavor material-free emulsion composition, flavor material-added oil, and flavor material-added emulsion composition was about 0.1% (v / v) relative to the total amount of the evaluation sample (100.1 ml or 101 ml). v).

  Table 11 below shows the flavor material-free emulsion composition, the flavor material-added oil, and the flavor material-added emulsion composition in a consomme soup (2% aqueous solution of “Kunol Chicken Consomme” (product name, manufactured by Knorr)). Were added in the amounts shown in the above to prepare evaluation samples D to F. The amount of edible fats and oils contained in the flavor material-free emulsion composition, flavor material-added oil, and flavor material-added emulsion composition was about 0.1% (v / v) relative to the total amount of the evaluation sample (100.1 ml or 101 ml). v).

  The concentrations (flavor concentrations during eating) of the flavor materials in the evaluation samples B, C, E, and F are as shown in Table 12 below.

(Evaluation of the effect of imparting persistent flavor)
The evaluation of the effect of imparting a sustainable flavor was conducted by two expert evaluation panels swallowing 10 ml of each evaluation sample, then closing their mouths and breathing 5 times to determine the flavor intensity felt during the fifth exhalation. This was done by evaluating.
Specifically, the sustainability (post elongation) of the flavor was evaluated based on a five-level evaluation standard (below) with a flavor strength of 1 (control) (chicken soup or consomme soup not added with an emulsified composition). did.
[Evaluation criteria]
5: A very long-lasting flavor was confirmed. 4: A long-lasting flavor was confirmed. 3: A slightly low-savory flavor was confirmed (stronger than the control).
2: Low persistent flavor was confirmed (stronger than control)
1: Control

  The results are shown in Table 13 (chicken soup) and Table 14 (consomme soup).

As is apparent from the results shown in Tables 13 and 14, the results were almost the same when the chicken soup was used as the food (Table 13) and when the consomme soup was used (Table 14).
In the samples (evaluation samples B and E) to which the fragrance-added oil was added, the flavor of the flavor material was imparted only to the top, and the persistent flavor was not imparted.
In the samples (evaluation samples A and D) to which the flavor material-free added emulsion composition was added, it was confirmed that the flavor of the chicken broth soup or the consomme soup itself was slightly extended.
In the samples (evaluation samples C and F) to which the flavor material-added emulsion composition was added, the flavor of the chicken broth soup or consomme soup and the flavor of the flavor material were combined, giving a strong and sustained flavor as a whole. confirmed.

According to the present invention, it is possible to provide a method for imparting a persistent flavor to food.
Moreover, according to this invention, the foodstuff which has a lasting flavor can be provided.

Claims (6)

Adding a liquid oil-in-water emulsion composition containing oil droplets containing a flavor material and having an average particle size of 1.2 μm or more and 80 μm or less,
The amount of the oil phase component of the emulsion composition is less than 10% (v / v) based on the total amount of the food,
In each case where the log P value of the flavor material is the following (1) to (3), the average particle diameter of the oil droplets and / or the amount of the oil phase component further satisfies the following requirements. Grant method.
(1) When the log P value of the flavor material is less than 1;
When the average particle size of the oil droplets is 15 μm or more and the amount of the oil phase component is 0.05% (v / v) or more with respect to the total amount of food (2) The log P value of the flavor material is 1 or more and less than 3;
When the average particle diameter of oil droplets is 15 μm or more and / or the amount of oil phase components is 0.5% (v / v) or more with respect to the total amount of food (3) When the log P value of the flavor material is 3 or more;
The average particle size of oil droplets is 15 μm or more and / or the amount of oil phase components is 0.05% (v / v) or more with respect to the total amount of food.   The average particle diameter of oil droplets is 15 µm or more and 80 µm or less, and the amount of oil phase components is 0.05% (v / v) or more and less than 10% (v / v) with respect to the total amount of food. Method.   The method according to claim 1 or 2, wherein the emulsified composition contains an emulsifier having an HLB of 10 or more.   The foodstuff to which the lasting flavor was provided by the method of any one of Claims 1-3. A food comprising a liquid oil-in-water emulsion composition,
The emulsified composition contains a flavor material and contains oil droplets having an average particle size of 1.2 μm or more and 80 μm or less,
The amount of the oil phase component of the emulsion composition is less than 10% (v / v) based on the total amount of the food,
Food in which the average particle diameter of the oil droplets and / or the amount of the oil phase component further satisfy the following requirements when the log P value of the flavor material is the following (1) to (3).
(1) When the log P value of the flavor material is less than 1;
When the average particle size of the oil droplets is 15 μm or more and the amount of the oil phase component is 0.05% (v / v) or more with respect to the total amount of food (2) The log P value of the flavor material is 1 or more and less than 3;
When the average particle diameter of oil droplets is 15 μm or more and / or the amount of oil phase components is 0.5% (v / v) or more with respect to the total amount of food (3) When the log P value of the flavor material is 3 or more;
The average particle size of oil droplets is 15 μm or more and / or the amount of oil phase components is 0.05% (v / v) or more with respect to the total amount of food.   6. The food product according to claim 5, having a persistent flavor.

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