PROBLEM TO BE SOLVED: To impart to food, a flavor component such as wasabi in the sufficiently remained state even after being cooked.SOLUTION: A gel composition is added fo food, which is formed by impregnating aqueous solution or emulsion containing a flavor component such as wasabi or garlic to polysaccharide powder capable of maintaining a gel shape in the water by absorbing water and swelling, which is polysaccharide powder capable of maintaining the shape without dissolution of the obtained gel even by heating during cooking.COPYRIGHT: (C)2015,JPO&INPIT【課題】本発明の目的は、わさびなどの香気成分を、加熱調理後も十分に残存させる形態で食品に付与することを可能とすること。【解決手段】吸水をして膨潤し水中でゲル状を維持しうる多糖類粉末であり、かつ得られたゲルが調理時の加熱によっても溶けずに形状を保持しうる多糖類粉体に対して、わさび、にんにくなどの香味成分を含む水溶液もしくは乳化液を含浸させてなるゲル状組成物を食品に添加する。【選択図】なし
