AGENT FOR ADDING AND/OR ENHANCING EMULSIFICATION FEELING OF MEAT SOUP HAVING WHITE TURBIDITY, METHOD FOR ADDING AND/OR ENHANCING EMULSIFICATION FEELING OF MEAT SOUP HAVING WHITE TURBIDITY TO FOODS, AND METHOD FOR MANUFACTURING FOODS HAVING EMULSIFICATION FEELING OF MEAT SOUP HAVING WHITE TURBIDITY

摘要

To provide an agent for adding and/or enhancing emulsification feeling of a meat soup having white turbidity, a method for adding and/or enhancing emulsification feeling of the meat soup having white turbidity to foods, and a method for manufacturing foods having emulsification feeling of the meat soup having turbidity.SOLUTION: There is provided an agent for adding and/or enhancing emulsification feeling of a meat soup having white turbidity, containing at least one or more kind selected from a group consisting of (Z,Z)-4,7-tridecadienal, (E,Z,Z)-2,4,7-tridecatrienal, (Z)-8-pentadecenal, and (E)-6-nonenal as an active ingredient. There is provided a method for adding and/or enhancing emulsification feeling of the meat soup having white turbidity, including a process of adding at least one or more kind selected from the group consisting of the active ingredients to food and drink. There is provided a method for manufacturing foods having emulsification feeling of the meat soup having white turbidity, including the process of adding at least one or more kind selected from the group consisting of the active ingredients to food and drink.SELECTED DRAWING: None