JP6585583B2 - Emulsified composition - Google Patents

Description

The present invention relates to an emulsion composition (O / W type, W / O type, W / O / W type, etc.) containing an oil-soluble substance or a water-soluble substance in the emulsion particles and having an average emulsion particle diameter of 15 to 100 μm. .
Specifically, the average particle size of the oil-in-water (O / W) emulsion composition in which the average particle size of the oil droplets containing the oil-soluble substance is 15 to 100 μm and the production method thereof, or the water droplets containing the water-soluble material is A water-in-oil (W / O) emulsion composition having a size of 15 to 100 μm, a method for producing the same, a food and drink containing these emulsion compositions, and a food and drink characterized by adding these emulsion compositions The present invention relates to a method for improving taste and a masking method for off-flavor and odor.

Most of the fragrances such as natural fragrances, synthetic fragrances and blended fragrances are oil-soluble, and it is difficult to add fragrances to water-based foods and drinks, especially beverages as they are. The method of dispersing in water in the form of is frequently used.
However, food and drink are blended with various additives with different properties in addition to fragrances, and further subjected to heat sterilization treatment for food hygiene, so it has excellent heat resistance in addition to acid resistance and salt resistance, and Even when stored for a long time, creaming (a phenomenon in which light oil droplets are separated due to the difference in density between oil and water and light oil droplets move to the upper layer), aggregation and coalescence of oil droplet particles (a phenomenon in which aggregated emulsion particles fuse together) In addition, it is required to be an emulsion (emulsion) capable of maintaining a uniform emulsification or solubilized state without separation of fats and oils.

In order to ensure the stability of the emulsion, in particular to prevent creaming, it is effective to make the particle diameter of the oil droplets as small as possible by an emulsification process (homogenization process) using a powerful stirrer.
However, for example, when ramen soup is required for taste, such as ramen soup, if the oil droplets are small, the flavor and fat (feel of fat) of the oil will decrease, resulting in a refreshing taste. Has been pointed out. Also, in other foods and drinks, when emulsified fragrances for foods containing essential oils and fragrance components are added, it is known that the smaller the particle diameter, the better the fragrance at the time of eating and drinking, but relatively neat It has been pointed out that it is unsatisfactory in terms of taste volume.

Various methods have been proposed so far in order to achieve both the stability of emulsions in emulsified foods and drinks and the demands from consumers such as richness and volume in taste.
Patent Document 1 discloses a technique for providing a food excellent in flavor and richness (fat sensation) of oil that keeps oil balls large and stable by using cellulose as an emulsifier and has stability over time and heat stability. Has been.
Patent Document 2 discloses a technique for maintaining or enhancing the umami and richness of fats and oils by setting the average particle diameter of the emulsified fats and oils to a certain range of 2 μm to 15 μm. However, it is difficult to increase the taste volume of foods and drinks that hardly contain fats and oils by these methods.

In addition, although there are many unavoidable flavors and off-flavours (off-flavours) of foods and beverages due to the raw materials and manufacturing process, the prevention and reduction methods are still in the frustrating situation. .
For example, Patent Document 3 provides a technique for masking the fishy odor of fish oil by reducing the particle size of oil droplets. However, this method limits the objects that can be masked, and cannot be applied to a variety of foods and beverages with off-flavors and off-flavors. For this reason, it is extremely difficult to easily reduce (mask) the problems of off-flavors, off-flavors, and off-flavors in food and drink.

  In addition, in oily foods such as margarine, it is possible to provide a technology that reduces greasyness, that is, improves the aftertaste of oily flavor in the mouth, and effectively masks off-flavors that occur during processing and storage. It is requested.

JP 2005-095061 A JP 2012-170449 A Japanese Patent Laid-Open No. 8-205772

The present invention eliminates the problems of the prior art, can increase the volume of taste (fruit juice, richness, milk fat, coffee body feeling, etc.) of food and drink, and the taste (bitter taste) of food and drink. It is an object of the present invention to provide a new technique in the field of food fragrances capable of reducing (masking) off-flavors such as off-flavors (degradation odor of amino acids, fatty acid odor of fats and oils, etc.).
Furthermore, it aims at providing the new technique in the fragrance | flavor field | area for foodstuffs which can reduce (masking) the taste improvement of oil-based foodstuffs, and a nasty smell.

  As a result of intensive studies, the present inventors have found that an emulsion composition containing an oil-soluble substance or a water-soluble substance in the emulsion particles and having an average emulsion particle diameter of 15 to 100 μm (O / W type, W / O type, W / O / W type), especially oil-in-water type (O / W type) emulsions (emulsions) in which oil-soluble substances such as oily fragrances are contained in the oil droplets and the average particle diameter of the oil droplets is 15 to 100 μm However, the present invention has been completed by finding that it has an excellent effect on both the volume enhancement of foods and drinks and the reduction of off-flavors and odors and can solve the above problems.

In conventional emulsified compositions, it is required to make the emulsified particle diameter as fine as possible in order to maintain the emulsion stability for a long period of time, and it has been common knowledge of those skilled in the art to disperse in fine particles having an average particle diameter of 1 μm or less.
However, by setting the average emulsified particle size in the range of 15 to 100 μm, the present inventors surprisingly have a taste (fruit juice feeling, rich feeling, milk fat feeling, coffee body, although the detailed mechanism is unknown at this time. To gain the knowledge that the taste (such as bitterness, taste unique to sweeteners) and off-flavour (degraded odor of amino acids, fatty acid odor of fats and oils) can be reduced (masking). It came.

  Furthermore, the water-in-oil type (W / O type) emulsion containing water-soluble substances such as aqueous fragrances in the water droplets and having an average particle diameter of 15 to 100 μm improves the taste of oil-based foods and drinks and reduces off-flavors. The present invention has been accomplished by finding that both of the above effects are excellent and the above-mentioned problems can be solved.

That is, the present invention is as follows.
(1) An emulsified composition comprising an oil-soluble substance or a water-soluble substance in an emulsified particle and having an average emulsified particle diameter of 15 to 100 μm.
(2) An oil-in-water emulsion composition in which the average particle size of oil droplets containing an oil-soluble substance in (1) above is 15 to 100 μm, the oil-soluble substance is an essential oil or a fragrance component, and the use is food and drink It is characterized by being.
(3) It is a water-in-oil emulsion composition in which the average particle size of water droplets containing a water-soluble substance in (1) is 15 to 100 μm, the water-soluble substance is a fragrance ingredient, and the use is a food or drink. Features.

(4) A taste improver for food or drink comprising the above emulsion composition, a food or drink containing the taste improver, and 0.001 to 50% by mass of the above emulsion composition are added to the food or drink. This is a method for improving the taste of food and drink.
(5) Addition of 0.001 to 50% by mass of the off-flavor odor masking agent for food and drink comprising the above emulsified composition, the food and drink containing the off-flavor odor masking agent, and the above emulsion composition to the food and drink. This is a characteristic method for masking off-flavors of food and drink.

(6) In an aqueous phase component containing water, an emulsifier having an HLB value of 6 to 19 and, if necessary, an emulsion stabilizer are dissolved, and then an oil phase component containing an oil-soluble substance is mixed in the solution, It is a method for producing an oil-in-water emulsion composition having an average particle size of oil droplets of 15 to 100 μm, which is emulsified for 1 to 120 minutes at a rotational speed of 1400 to 18000 rpm using an emulsifier, preferably The water phase part: the oil phase part is mixed at a ratio of 99.9: 0.1 to 50:50.

(7) In an oil phase component containing an oil-soluble substance, an emulsifier having an HLB value of 2 to 8 is dissolved, and then the water-soluble substance is mixed in the solution, and then the rotational speed of 1400-18000 rpm using an emulsifier. And a water-in-oil emulsion composition having an average particle size of water droplets of 15 to 100 μm, preferably 0.1 to 0.1 water phase component: : It mixes in the ratio of 99.9-50: 50, It is characterized by the above-mentioned.

The emulsified composition of the present invention enhances the volume of taste (fruit juice feeling, richness feeling, milk fat feeling, coffee body feeling, etc.) of beverages and foods that can be taken orally, and further the taste of food and drink (bitterness, sweetener) It is possible to easily reduce off-flavors such as peculiar taste and off-flavor (degradation odor of amino acids, fatty acid odor of fats and oils).
In addition, it is possible to easily achieve improvement in taste of oil-based foods (improvement of oil-flavored aftertaste in the mouth) and reduction in off-flavor odor (masking).
Therefore, this technique is particularly suitable for emulsified fragrances.

Hereinafter, the present invention will be described in detail according to embodiments.
The emulsified composition of the present invention has a double emulsion type (dispersion) in addition to a type in which water is dispersed in oil (W / O type) and a type in which oil is dispersed in water (O / W type). It is possible to adopt a form such as a W / O / W type in which an aqueous phase is held in a capsule form in an oil droplet, and a reverse O / W / O type multiphase / complex emulsion).
The emulsified composition of the present invention mainly comprises an oil-soluble substance constituting the oil phase of the emulsion, water and a water-soluble substance constituting the aqueous phase, an emulsifier for stabilizing the emulsion, and an emulsion stabilizer.

(1) Oil-soluble substance The oil-soluble substance used in the present invention is a substance that is insoluble or hardly soluble in the aqueous phase but is soluble or easily soluble in the oil phase, and constitutes the oil phase of the emulsion.
Specifically, for example, (a) flavoring agent, (b) coloring agent, (c) nutrient enhancer, (d) antioxidant, (e) preservative, (f) fungicide, (g) animal and vegetable oils and fats, (H) Oil-soluble substances such as vegetable resins are listed. The details will be described below.

(A) Flavoring agents Examples of flavoring agents include citrus essential oils such as orange, lemon, lime, and grapefruit, plant essential oils such as flower essential oil, peppermint oil, spearmint oil, spice oil, cola nut extract, coffee extract, crocodile Oily extracts such as La Extract, Cocoa Extract, Black Tea Extract, Spice Extract and these oleoresins, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, Isoeugenol, isoamyl isovalerate, ethyl isovalerate, indole and its derivatives, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, ethyl octoate, formic acid Soamiru, geranyl formic acid, citronellyl formic acid,

Cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, acetic acid l-menthyl, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, fatty acids, higher aliphatic alcohols, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, Thioethers, thiols, decanol, ethyl decanoate, terpineol, limonene, pinene, myrcene,

Tapinolene, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols , Furfural and its derivatives, isoamyl propionate, ethyl propionate, benzyl propionate, allyl hexanoate, ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, d-borneol, maltol N-methyl anthranilate, methyl β-naphthyl ketone, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, Synthetic fragrance compounds such as nalol, oil-based blended fragrance compositions, and the like.

(B) Colorant Examples of the colorant include β-carotene, Anato dye, turmeric dye, shrimp dye, krill dye, orange dye, chlorophyllin, chlorophyll, corn dye, sasa dye, imocarotene, Dunaliella carotene, carrot carotene , Palm oil carotene, tomato pigment, publica pigment, Phaffia pigment, Haematococcus alga pigment, Benikouji pigment, marigold pigment and the like.

(C) Nutrition enhancer Examples of the nutrient enhancer include vitamin A, calciferol, vitamin E, and the like.
(D) Antioxidant Examples of the antioxidant include mixed tocopherol, ascorbic acid stearate, ascorbyl palmitate, γ-oryzanol, natural extraction antioxidant, and the like.
Examples of (e) preservative and (f) bactericidal agent include dehydroacetic acid.

(G) Animal and vegetable oils and fats The animal and vegetable oils and fats are not particularly limited, and any of those conventionally known and commercially available can be suitably used. For example, lard, beef tallow, chicken oil, whale oil, tuna oil, sardine oil, mackerel oil, saury oil, bonito oil, herring oil, liver oil, soybean oil, cottonseed oil, safflower oil, rice oil, corn oil, rapeseed oil, Palm oil, perilla oil, sesame oil, cacao butter, peanut oil, palm oil, evening primrose oil, borage oil, avocado oil, amanin oil, almond oil, olive oil,

Orange luffy oil, carrot oil, cucumber oil, cucumber oil, grape seed oil, sesame oil, wheat germ oil, rice bran oil, sasanqua oil, shea fat, turtle oil, clove oil, tea oil, camellia oil, corn oil, persic oil, Pearl oil, palm kernel oil, castor oil, sunflower oil, hazelnut oil, macadamia nut oil, mink oil, meadow foam oil, cottonseed oil, rosehip oil, milk fat, jojoba oil, lavender oil, egg yolk oil, lanolin, rosemary oil, and more Synthetic triglycerides such as medium chain fatty acid triglycerides can also be used. Even if these are used singly or in the case of using 2 to 3 kinds at an appropriate ratio in terms of flavor, they can be suitably used without any problem.

(H) Examples of vegetable resins include olibanum, rosin, copal, dammar, elemi, ester gum and the like.
The oil-soluble substances (a) to (h) can be used alone or in appropriate combination. For example, in the case where the oil-soluble substance is a pigment or vitamin that is not itself an oil-based component, for example, (a) essential oils and (g) animal and vegetable fats and oils are required as oil-based solvents for dissolving such oil-soluble substances. It can be blended accordingly. Among (g), medium-chain fatty acid triglyceride (MCT) is preferable.

In the case of obtaining an oil-in-water (O / W) emulsion composition, the amount of the oil-soluble substance is 0.1 to 50% by mass, preferably 1 to 40% by mass in the emulsion composition. It is appropriate to do.
If the blending amount of the oil-soluble substance is less than 0.1% by mass, it will not be possible to give a sufficient effect to foods and drinks. On the other hand, if it exceeds 50% by mass, there will be a problem in stability as an emulsified composition.

On the other hand, in the case of obtaining a water-in-oil (W / O) emulsion composition, the amount of the water-soluble substance is 0.1 to 50% by mass, preferably 1 to 40% by mass in the emulsion composition. It is suitable to blend in.
If the blending amount of the water-soluble substance is less than 0.1% by mass, it will not be possible to give a sufficient effect to the food or drink. On the other hand, if it exceeds 50% by mass, there will be a problem with the stability as an emulsified composition.

(2) Water As water constituting most of the water phase, it can be appropriately blended according to the type of food or drink such as tap water, distilled water, ion exchange water, mineral water.
Furthermore, in the aqueous phase, for example, sugars such as sucrose, syrup, and isomerized sugar, artificial sweeteners, acidulants such as citric acid, and water-soluble ingredients such as amino acids and vitamin C are appropriately blended according to the type of food and drink. can do.

(3) Water-soluble substance As a water-soluble substance, extracts, such as an extract, can be mix | blended, for example. The extract is not particularly limited, for example, oranges, lemons, grapefruits, apples, bananas, karin, mango, mangosteen, peach, pomegranate and other fruits, green tea, oolong tea, tea, puer tea and other teas, chicory, Marjoram, german chamomile, roman chamomile, tarragon, black ginger, rose red, lemongrass, lemon balm, lavender, lavandin, oregano, summer savory, winter savory, rosemary, thyme, buoyant musk, mint, horsemint, miseremb, clove, Herbs and spices such as beetle, rumbu, Dutch sennici, hermanus, peppermint, spearmint, pepper, ginger, horseradish, horseradish, sun pepper and pepper, cows, pigs, chickens, Animals such as sardines, fish such as skipjack, mackerel, tuna, sardine and flying fish, algae such as kelp, seaweed, and hijiki, beans such as coffee beans, cacao beans, almond beans and soybeans, grains such as barley and brown rice, shiitake mushrooms Fungi such as, charlotte, onion, celery, spinach, cabbage, pepper, Chinese cabbage, parsley, lettuce, carrot, beetroot, watercress, pumpkin, broccoli, radish, kale, moroheiya, seri, cucumber, garlic, chisha, cauliflower, okra, From vegetables such as komatsuna, peas, asparagus, tomatoes, eggplants, green peppers, taasai and pakchoi, bark such as camphor, cassia, nikkei, cinnamon, bayberry, redberry, red birch, rowan, white birch, wild willow, milobaran Can be obtained using an aqueous solvent

(4) Emulsifier, Emulsification Stabilizer The emulsifier used in the present invention is not particularly limited as long as it is an edible emulsifier. Specifically, gum arabic, modified gum arabic, gati gum, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, starch sodium octenyl succinate, organic acid monoglyceride, glycerin fatty acid ester, sucrose fatty acid ester, kiraya extract, sorbitan Fatty acid ester, propylene glycol fatty acid ester, gelatin, sodium caseinate, lecithin, xanthan gum, tragacanth gum, guar gum, alginic acid, enjusaponin, barley husk extract, soybean saponin, sterol, sphingolipid, stearoyl calcium lactate, bile powder, tea seed saponin , Tomato glycolipid, beet saponin, yucca foam extract, etc., preferably polyglycerin fatty acid ester, glycerin fat Esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, starch sodium octenyl succinate, octenyl succinate modified gum arabic, gelatin, one selected from sodium caseinate and lecithin or two or more may be used.

In order to form an oil-in-water emulsion, mainly HLB (Hydrophilic
Lipophilic Balance) Use a hydrophilic emulsifier with a large value (about 6-19),
The amount of the emulsifier is suitably 0.1 to 50% by mass, preferably 1 to 30% by mass in the emulsion composition.
If the amount of the emulsifier is less than 1% by mass, the emulsified composition becomes unstable and particle enlargement or oil-off occurs. On the other hand, when it exceeds 30 mass%, the flavor derived from an emulsifier may be felt strongly, which is not preferable.
Furthermore, an emulsion stabilizer such as glycerin, sugar, sugar alcohol, and the like can be blended as needed, as long as the effects of the present invention are not impaired.

(5) Method for producing oil-in-water emulsion composition An emulsifier (such as gum arabic) having an HLB value of 6 to 19 and, if necessary, an emulsion stabilizer (such as glycerin) are dissolved in an aqueous phase component containing water. .
Next, an oil phase component containing an oil-soluble substance is mixed with the obtained solution (aqueous phase). The mixing ratio of the aqueous phase component: oil phase component is preferably 99.9: 0.1-50: 50, particularly preferably 99: 1-60: 40.

After mixing, using an emulsifier such as a homomixer or a homogenizer, the emulsion is subjected to an emulsification treatment at a rotation speed of 1400-18000 rpm for 1 to 120 minutes, preferably at a rotation speed of 2000 to 12000 rpm for 2 to 90 minutes. An oil-in-water emulsion composition having an average droplet diameter of 15 to 100 μm can be produced.
The particle size range of the emulsified particles can be controlled by changing the mixing ratio of the water phase component and the oil phase component, the number of rotations of the homogenizer, and the treatment time.
In order to bring about an effect excellent in both volume enhancement of food and drink and reduction in off-flavor and odor (masking), the average particle diameter of oil droplets is preferably in the range of 15 to 100 μm.
More preferably, the thickness is 30 to 50 μm. When an emulsified composition having an average particle diameter in this range is used, an effect of enhancing the flavor and greatly increasing the palatability can be obtained.
Here, the average particle diameter is a particle diameter measured by a laser diffraction / scattering particle size analyzer (for example, LS 13 320 manufactured by Beckman Coulter, Inc.).

(6) Method for producing water-in-oil emulsion composition An emulsifier (such as polyglycerin fatty acid ester) having an HLB value of 2 to 8 is dissolved in an oil phase component containing an oil-soluble substance. Next, an aqueous phase component containing a water-soluble substance is mixed into the obtained solution (oil phase). A water-soluble substance may be added to the aqueous phase. The mixing ratio of water phase component: oil phase component is preferably 0.1: 99.9 to 50:50, particularly preferably 1:99 to 40:60.
The emulsification treatment by the homogenizer after mixing the water phase component and the oil phase component can be performed under the same conditions as in the method for producing the oil-in-water emulsion composition.

The emulsified composition of the present invention can be used for food and drink in general, and the food and drink referred to in the present invention refers to foods, drinks, spices, seasonings, pharmaceuticals and the like that can be used for food and drink.
The amount of the emulsified composition of the present invention added to the food or drink is 0.001 to 50% by mass with respect to the food or drink, considering the balance between the taste improving effect of the emulsion composition and the effect on the flavor of the food and drink. The addition amount is suitable, and an addition amount of 0.01 to 1% by mass is particularly preferable.

Furthermore, this invention is the food / beverage products which added the composition which emulsified the oil-soluble substance or the water-soluble substance, and is manufactured by mix | blending the emulsion composition of this invention, when manufacturing various food / beverage products.
Examples of these foods and beverages include sports beverages, carbonated beverages, nutritional beverages, fruit juice beverages, coffee beverages with milk, milk beverages such as processed milk and soy milk, concentrated liquid foods for nutritional supplements, and lacto ice. Ice cream, bread, biscuits, candy, jelly and other bakery products, yogurt, ham and other dairy products, white sauce, miso, sauce, sauce, dressing and other seasonings, margarine, fat spread, shortening, etc. Examples include fat processed foods, powdered beverages, powdered foods such as powdered soups, health foods made into capsules, tablets, powders, granules, tofu, noodles, etc. It can be applied to food and drink.

  EXAMPLES Next, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the following examples.

[1] Production of Emulsified Composition As described below, emulsified compositions 1 to 4 of the present invention were produced.
[Emulsion composition 1]
Grapefruit emulsions with different particle sizes were produced by changing the conditions of the emulsification treatment.
First, in a 100 ml stainless steel beaker, 45 g of water, 29 g of glycerin, and 21 g of gum arabic (HLB value about 10-12) were dissolved.
2 g of grapefruit cold press oil and 3 g of medium chain fatty acid triglyceride were mixed in the solution, and then emulsified with a homogenizer (manufactured by SMT Co., Ltd., model: HIGH-FLEX HOMOGENIZER HF93), and the grapefruit oil was dispersed in water. A grapefruit emulsion in O / W form was obtained. This product is designated as Emulsion Composition 1.
Production of an emulsified composition having a particle size of 0.4 to 10 μm was performed by appropriately setting the emulsification time under the condition of a rotational speed of 12000 rpm.
Moreover, regarding the particle diameter of 15-200 micrometers, it manufactured by setting the emulsification time suitably on the conditions of the rotation speed 2000rpm.

[Emulsified composition 2-4]
Emulsified compositions 2 to 4 were prepared in the same manner as in Emulsified Composition 1, using the various fragrances listed in Table 2 with the compositions shown in Table 1.

The average particle diameter of the obtained emulsified compositions 1 to 4 was confirmed by a particle measurement system using a laser diffraction / scattering method (manufactured by Beckman Coulter, Inc., model: LS13 320).
In the emulsified composition 1, there were 11 types of emulsion particle sizes of 0.4 μm, 10 μm, 15 μm, 20 μm, 40 μm, 60 μm, 80 μm, 100 μm, 120 μm, 150 μm and 200 μm. The 11 types of emulsion compositions were used in Test Examples 1 and 2 below.
Similarly, the average particle diameters of the emulsion compositions 2 to 4 were 0.4 μm, 5.0 μm, 30 μm, 50 μm, and 100 μm. Such emulsified compositions 2 to 4 were used in the following Test Examples 3 to 9, respectively.

[2] Application of emulsion composition Various foods and drinks A to G to which the emulsion compositions 1 to 4 obtained in the production of the above [1] emulsion composition were added were prepared and evaluated.
(A) Grapefruit flavored drink [Test Example 1] (Taste improvement effect)
In this test example, sensory evaluation was implemented about the flavor of the drink which added 0.1% of the emulsion composition 1 manufactured as mentioned above.
A grapefruit-flavored model beverage was prepared by adding 0.1% of grapefruit emulsion to syrup (ion-exchanged water containing 8.0% granulated sugar and 0.08% citric acid).
Sensory evaluation was performed by 20 expert panelists tasting 11 types of model beverages with added grapefruit emulsions with different particle sizes, and each model beverage had a clean (sharp) flavor and taste volume. Two items of (fruit juice feeling) were evaluated in 7 stages. The results are shown in Table 1.

The evaluation criteria are as follows, and Table 3 lists simple average values of 20 panelists.
Each evaluation item of the model beverage to which the grapefruit emulsion having an average particle size of 0.4 μm is added is set to a score of 4.0, and each panelist compares and evaluates the model beverage to which the grapefruit emulsion of each particle size is added as a reference. The method to do was adopted.

Evaluation point 1: Very weak Same 2: Very weak Same 3: A little weak Same 4: Can't say either 5: A little strong Same 6: Pretty strong Same 7: Very strong

From Table 3, the model beverage having a smaller average emulsified particle size of the grapefruit emulsion showed a clearer flavor.
On the other hand, the result that the grapefruit emulsion prepared to have an average emulsified particle size of 10 to 100 μm is effective in increasing the volume of taste such as the fruit juice feeling and aftertaste of the model beverage was obtained. It became clear that even if the particle size is too large, it does not contribute to the increase in taste volume.

[Test Example 2] (Masking effect of off-flavor)
In this test example, a grapefruit-flavored model beverage to which 0.08% of various grapefruit emulsions (average emulsion particle size of 0.4 to 200 μm) was added was prepared, and sensory evaluation was performed on the masking effect of the grapefruit emulsion.
A model beverage (see Table 4) in which 0.08% of various grapefruit emulsions were added to an acid-containing syrup containing amino acids was prepared, and processed at 80 ° C. for 3 hours for sensory evaluation.

In sensory evaluation, 10 skilled panelists sampled 11 kinds of model drinks to which grapefruit emulsions having different particle sizes were added, and the off-flavors of each model drink were evaluated in 7 stages.
As a result, the model beverage to which the grapefruit emulsion whose average emulsified particle size was adjusted to 15 to 100 μm was added has a relatively higher amino acid-derived off-flavor than the model beverage to which the grapefruit emulsion having an emulsified particle size outside the range was added. All panelists rated it as weak. The results are shown in Table 5.

  The evaluation criteria are as follows, and Table 5 shows simple average values of 10 panelists. The panelists used a method in which each panelist absolutely evaluated the strength of the off-flavor of each model beverage with reference to the off-flavor felt in the model beverage to which no grapefruit emulsion was added.

Evaluation point 1: Very weak Same 2: Very weak Same 3: A little weak Same 4: Can't say either 5: A little strong Same 6: Pretty strong Same 7: Very strong

  From Table 5, the result that the grapefruit emulsion which prepared the average emulsification particle diameter to 15-100 micrometers was effective in masking of the off-flavor derived from the amino acid of a model drink was obtained.

(B) Gummy candy [Test Example 3] (Taste improvement effect)
In this test example, sensory evaluation was implemented about the flavor of the gummy candy produced by the method of the following using the composition of Table 6 using the emulsion composition 2 manufactured as mentioned above.
Sugar, starch syrup, D-sorbitol solution and water were mixed, and the gelatin solution was added and mixed with the mixture dissolved by heating. Further, a mixture of 50% aqueous citric acid solution and emulsion composition 2 was poured into a starch mold so as to be about 3 g each, and allowed to stand and solidify. This was used as an evaluation product.

  The sensory evaluation was performed in the same manner as in Test Example 1, and five types of gummy candy to which the emulsion composition 2 having different particle diameters were added were sampled by 20 skilled panelists, and each gummy candy was refreshed. Two items of (sharp) flavor and taste volume (fruit juice feeling) were evaluated in 7 stages. The results are shown in Table 7.

The evaluation criteria are the same as in Test Example 1, and each evaluation item of the gummy candy to which the emulsion composition 2 having an average particle size of 0.4 μm is added is set to a score of 4.0, and each panelist is based on that. A method for comparative evaluation of gummy candy to which the emulsion composition 2 of each particle size was added was adopted. Table 7 shows simple average values of 20 panelists.

From Table 7, the gummy candy having a smaller average emulsified particle size of the emulsified composition 2 showed a refreshing flavor.
On the other hand, the emulsified composition 2 prepared to have an average emulsified particle size of 30 to 50 μm is effective in increasing the taste of gummy candy such as fruit juice feeling and aftertaste, and has a higher palatability.

[Test Example 4] (Masking effect of gelatin-derived off-flavor)
In this test example, the off-flavor derived from gelatin was evaluated using the gummy candy used in Test Example 3.
The evaluation criteria are the same as in Test Example 2, and Table 8 lists simple average values of the evaluation of 10 panelists. A method in which each panelist absolutely evaluates the strength of off-flavor of gummy candy added with emulsified composition 2 of each particle size with reference to the off-flavor derived from gelatin felt in gummy candy without adding emulsified composition 2 It was adopted.

  From Table 8, the result that the emulsified composition 2 prepared to have an average emulsified particle size of 30 to 50 μm was effective in masking off-flavor derived from gelatin in gummy candy was obtained.

(C) Coffee drink with milk (1)
[Test Example 5] (Taste improvement effect)
In this test example, the emulsified composition 3 produced as described above was used, and a sensory evaluation was performed on the flavor of the milk-containing coffee beverage prepared by the method described below with the composition of Table 9. Commercial coffee beans were pulverized, and a coffee extract was obtained using hot water 10 times the amount of pulverized coffee beans. After diluting the obtained coffee extract with water so that the solid content was 1.2, sodium bicarbonate, sugar, milk, emulsifier and emulsified composition 3 were added and mixed with a homogenizer. What filled the container with the liquid mixture and was retort-sterilized was evaluated as coffee with milk.

  The sensory evaluation was performed in the same manner as in Test Example 1, and was conducted by 20 experienced panelists tasting five types of milk-containing coffee beverages to which emulsion compositions 3 having different particle sizes were added. Two items, a clear (sharp) flavor and taste volume (coffee richness), were evaluated on a 7-point scale. The results are shown in Table 10.

  The evaluation criteria are the same as in Test Example 1, and each evaluation item of the milk-containing coffee beverage to which the emulsion composition 3 having an average particle size of 0.4 μm is added is set to 4.0, and each panelist sets it. A method for comparative evaluation of coffee drinks with milk to which the emulsion composition 3 having each particle size was added as a reference was adopted. Table 10 shows simple average values of 20 panelists.

From Table 10, the milk coffee beverage with a smaller average emulsified particle size of the emulsified composition 3 showed a refreshing flavor.
On the other hand, the emulsified composition 3 prepared with an average emulsified particle size of 30 to 50 μm is effective in increasing the volume of flavor of coffee beverages containing milk such as the richness and aroma of coffee, and has a higher palatability. Obtained.

(D) Coffee drink with milk (2)
[Test Example 6] (Taste improvement effect)
In this test example, the emulsified composition 4 produced as described above was used, and the flavor of the milk-containing coffee drink prepared in the same manner as in Test Example 5 with the composition of Table 9 replaced with the emulsified composition 3 was 4. Sensory evaluation was performed. The sensory evaluation was performed in the same manner as in Test Example 5. The results are shown in Table 11.

From Table 11, the milk coffee beverage with a smaller average emulsified particle size of the emulsified composition 4 showed a refreshing flavor.
On the other hand, the emulsified composition 4 prepared to have an average emulsified particle size of 30 to 50 μm has a strong milky feeling and milky feeling, and even when it is used in a coffee beverage containing milk without using a cream, it has a rich taste and milky feeling. As a result, a high level of satisfaction was obtained.

(E) Grapefruit juice drink [Test Example 7] (Taste improvement effect)
In this test example, sensory evaluation was implemented about the flavor of the 10% grapefruit juice drink produced by the prescription of Table 12 using the emulsion composition 2 manufactured as described above.

  The sensory evaluation was performed in the same manner as in Test Example 1, and 20 kinds of grapefruit juice drinks were prepared by tasting five kinds of grapefruit juice drinks to which the emulsion composition 2 having different particle sizes were added, and each grapefruit juice drink was refreshed. The two items of (sharp) flavor and taste volume (fruit juice feeling) were evaluated in 7 stages. The results are shown in Table 13.

From Table 13, the grapefruit juice drink with a smaller average emulsified particle size of the emulsified composition 2 showed a refreshing flavor.
On the other hand, the emulsified composition 2 prepared with an average emulsified particle size of 30 to 50 μm is effective in increasing the taste volume of grapefruit juice beverages such as a fruit juice feeling and a skin feeling, and the larger the emulsion particle diameter, the more the fruit juice feeling and oily. As a result, the skin feeling was enhanced.

(F) Lact ice [Test Example 8] (Taste improvement effect)
In this test example, sensory evaluation was performed about the flavor of the lacto ice prepared by the method as described below with the composition of Table 14 using the emulsified composition 4 produced as described above.
Here, lacto ice is an ice cream having a milk solid content of 3% or more as defined by a ministerial ordinance.
Frozen sugared egg yolk, ion-exchanged water, and skim milk powder were added to the starch syrup and stirred in a hot water bath, and an emulsion stabilizer, sugar and salt were further mixed. Purified coconut oil was added to the resulting mixture and homogenized with CLEARMIX (15000 rpm, 10 minutes). The emulsion composition 4 was added to the homogenized mixture, and the frozen product after mixing was evaluated as lacto ice.

  Sensory evaluation was carried out in the same manner as in Test Example 1, and five types of lacto ice to which emulsion compositions 4 having different particle diameters were added were sampled by 20 skilled panelists. N) Two items of flavor and taste volume (milky feeling) were evaluated in 7 stages. The results are shown in Table 15.

From Table 15, the refreshing flavor was shown, as the average emulsion particle diameter of emulsion composition 4 was smaller.
On the other hand, with lacto ice added with emulsified composition 4 prepared with an average emulsified particle size of 30 to 50 μm, the richness and milky feeling of milk are strongly felt, and even the lactoice with a low milk fat ratio has a rich taste and milky feeling during eating. As a result, a high level of satisfaction was obtained.

(G) White sauce [Test Example 9] (Taste improvement effect)
In this test example, the emulsified composition 4 produced as described above was used, and sensory evaluation was performed on the flavor of white sauce prepared by the method described below with the composition shown in Table 16.
Milk, soft flour and modified starch were added to water and mixed while heating at 85 ° C. for 10 minutes. Next, butter, sugar, salt, MSG and white pepper powder were added and further mixed. After the whole became smooth, the emulsified composition 4 was mixed, and the obtained white sauce was evaluated.

  Sensory evaluation was performed in the same manner as in Test Example 1, and five types of white sauce added with emulsion compositions 4 having different particle diameters were sampled by 20 skilled panelists to make each white sauce light. Two items, flavor and taste volume (milk's richness, umami), were evaluated in 7 stages. The results are shown in Table 17.

From Table 17, the white sauce with a smaller average emulsified particle diameter of the emulsified composition 4 showed a lighter flavor.
On the other hand, in white sauce to which emulsion composition 4 prepared with an average emulsified particle diameter of 30 to 50 μm is added, a thick feeling of milk and a residual feeling and milk fat feeling are felt strongly. The result of feeling high satisfaction from the taste and milk fat feeling was obtained.

Claims (4)

  An oil-in-water (O / W) emulsion composition containing an oil-soluble substance in the emulsion particles, wherein the oil-soluble substance is an essential oil or a fragrance component, and the average particle diameter of the oil droplets is 30 to 100 μm. A taste volume enhancing agent for foods and drinks, comprising a composition.   The taste voluminous enhancer according to claim 1, wherein the food or drink is a beverage, confectionery or ice cream.   A flavor enhancing method for taste of food and drink, comprising adding 0.001 to 50% by mass of the taste and volume enhancing agent according to claim 1 to the food or drink. The method for enhancing taste voluminous feel according to claim 3 , wherein the food or drink is a beverage, confectionery or ice cream.