PROBLEM TO BE SOLVED: To overcome problems that retort curry for ordinary temperature eating lacks rich taste or volume taste derived from animal oil and fat as an animal oil and fat, because liquid vegetable oil at cold temperature is used, and provide feeling unsatisfactory without good flavor during eating as flavor released from foods is reduced at cold temperature.SOLUTION: A gelatinous flavoring composition containing 4 to 50 mass% of an oil soluble flavoring, 5 to 40 mass% of an emulsifier and 0.1 to 70 mass% of polyalcohol solvent in a flavoring composition for retort food for ordinary temperature eating and further prepared by a D phase emulsification technology is used during a manufacturing process of retort curry for ordinary temperature eating or just before eating.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】常温喫食用レトルトカレーは冷温でも液状である植物油脂を使用するため、動物油脂由来のコク味やボリューム感が不足する。また、冷温下では食品からのフレーバーリリースが低下することから、喫食時に良好な香味を呈さず物足りなさを感じてしまう。【解決手段】常温喫食用レトルト食品用香味料組成物に対して、4~50質量%の油溶性香味料、5~40質量%の乳化剤および0.1~70質量%の多価アルコール溶媒を含有し、さらにD相乳化技術により作成されるゲル状香味料組成物を、常温喫食用レトルトカレーの製造工程または喫食直前に使用する。【選択図】なし
