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WO2025063175A1 - Composition moussante d'huile ou de graisse émulsifiée de type huile-dans-eau - Google Patents

Composition moussante d'huile ou de graisse émulsifiée de type huile-dans-eau Download PDF

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Publication number
WO2025063175A1
WO2025063175A1 PCT/JP2024/033130 JP2024033130W WO2025063175A1 WO 2025063175 A1 WO2025063175 A1 WO 2025063175A1 JP 2024033130 W JP2024033130 W JP 2024033130W WO 2025063175 A1 WO2025063175 A1 WO 2025063175A1
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WIPO (PCT)
Prior art keywords
mass
oil
water emulsified
foamable
oil composition
Prior art date
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Pending
Application number
PCT/JP2024/033130
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English (en)
Japanese (ja)
Inventor
悠太 野村
健太 大石
圭一 木村
祐太 小林
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Adeka Corp
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Adeka Corp
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Publication of WO2025063175A1 publication Critical patent/WO2025063175A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention relates to a foamable oil-in-water emulsified oil composition containing a vegetable protein material.
  • milk flavor in foamable oil-in-water emulsified oil compositions such as fresh cream and whipped cream is mainly obtained from milk proteins.
  • milk proteins such as sodium caseinate and skim milk powder or dairy ingredients containing milk proteins are used.
  • Casein protein the main component of this milk protein, is characterized by having high emulsifying and solubility, while its aqueous solution has low viscosity.
  • oil-in-water emulsified oil compositions such as whipped cream and concentrated milk-like compositions without using any dairy components such as milk fat or milk protein.
  • soy protein and other vegetable proteins are used instead of dairy proteins such as skim milk powder and WPC, and soy milk, coconut milk, and other vegetable milks are used instead of cow's milk.
  • the first approach was to use vegetable protein materials that had been treated with enzymes or alkali to reduce their molecular weight.
  • the emulsion stability was increased by solubilizing the protein, there was a problem that the foamable oil-in-water emulsified oil composition was imparted with a bitter or astringent taste, which deteriorated the flavor, and in addition, the whipping properties were significantly reduced.
  • Patent Documents 1 and 2 have the problem that, unless a large amount of additives is added, good emulsion stability and whipping properties cannot be obtained, and therefore the flavor specific to vegetable proteins tends to be strong.
  • the method of Patent Document 3 has the problem that the soybean flavor is too strong, and when mixed with other ingredients or when flavoring materials are added, the flavors of those ingredients are inhibited.
  • the method of Patent Document 4 has a problem in that the foamable oil-in-water emulsified oil composition has poor demulsification properties, and preferable whipped properties cannot be obtained.
  • the method of Patent Document 5 has a problem in that the oil-in-water emulsified oil composition does not have whippability, and its applications are limited.
  • the object of the present invention is therefore to provide a foamable oil-in-water emulsified fat composition that has good flavor, good emulsion stability, and good whipping properties without using milk protein.
  • the present invention provides a foamable oil-in-water emulsified oil composition which contains 0.1 to 10% by mass of a vegetable protein material and has an aqueous phase having a pH of 7 to 10.
  • the foamable oil-in-water emulsified oil composition of the present invention has good flavor, good emulsion stability, and good whipping properties without using milk protein.
  • the foamable oil-in-water emulsified oil composition of the present invention will be described in detail below based on preferred embodiments.
  • the term "vegetable protein material” refers to a food material that is mainly composed of vegetable protein and is used as a raw material for various processed foods and beverages. "Mainly composed of vegetable protein” means that the vegetable protein content in the solid content of the vegetable protein material is 65 mass% or more.
  • the solid content of the vegetable protein material is the amount excluding water, and can be measured by a normal pressure heating and drying method.
  • the solid content of sugars and the solid content of vegetable milk mentioned below have the same meaning.
  • Food materials from which the vegetable protein material is derived include, for example, nuts and seeds such as hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts; beans such as soybeans, red beans, mung beans, chickpeas, peas, and peanuts; grains such as rice, barley, wheat, pearl barley, and oats; vegetables; and fruits.
  • nuts and seeds such as hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts
  • beans such as soybeans, red beans, mung beans, chickpeas, peas, and peanuts
  • grains such as rice, barley, wheat, pearl barley, and oats
  • vegetables and fruits.
  • the foamable oil-in-water emulsified oil composition of the present invention one or more of the vegetable protein materials derived from the above food materials can be used.
  • the foamable oil-in-water emulsified oil composition of the present invention preferably contains at least a vegetable protein material derived from peas as the vegetable protein material, and more preferably contains only a vegetable protein material derived from peas.
  • the above-mentioned vegetable protein material preferably does not contain partial protein hydrolysates that have been partially decomposed by methods such as enzymes, acids, alkalis and/or heat, in order to further enhance the effects of the present invention.
  • the shape of the vegetable protein material used in the present invention is typically in the form of a powder or granules.
  • the vegetable protein material used in the present invention can further improve emulsion stability, so the vegetable protein content in the solids is preferably 70% by mass or more, and more preferably 80% by mass or more. If the vegetable protein content is 70% by mass or more, the emulsion stability is further improved, and thickening over time is suppressed. In addition, it is not necessary to add a large amount of vegetable protein material to increase the protein content in the foamable oil-in-water emulsified oil composition, and therefore deterioration of flavor is suppressed. In addition, deterioration of solubility is suppressed, and as a result, precipitation during storage and loss of whipping properties are suppressed. There is no particular upper limit on the protein content of the vegetable protein material, but for example, 97% by mass or less is preferable in terms of ease of availability, and 95% by mass or less is more preferable.
  • the vegetable protein material used in the present invention is preferably in powder form with a volumetric median diameter of 10 to 100 ⁇ m, more preferably 10 to 50 ⁇ m, and even more preferably 20 to 50 ⁇ m, in order to further improve emulsion stability. If the volumetric median diameter of the vegetable protein material is 100 ⁇ m or less, deterioration of solubility is suppressed, thereby suppressing precipitation during storage, loss of whipping properties, and influence on milk flavor. Furthermore, if the volumetric median diameter of the vegetable protein material is 10 ⁇ m or more, the time required for whipping is suppressed from becoming longer.
  • the volumetric median diameter of a vegetable protein material can be measured by using a Shimadzu laser diffraction particle size distribution analyzer (SALD-2300, Shimadzu Corporation) to measure the particle size of a sample prepared by stirring 40 mL of an aqueous dispersion containing 2.5% by mass of vegetable protein material at 15 rpm for 2 hours at 30°C using a rotator (RT-50N, Taitec).
  • SALD-2300 Shimadzu laser diffraction particle size distribution analyzer
  • RT-50N rotator
  • the content of the vegetable protein material in the foamable oil-in-water emulsified oil composition of the present invention is 0.1 to 10% by mass, more preferably 0.3 to 8% by mass, and even more preferably 1.0 to 5.0% by mass. If the content of the vegetable protein material is equal to or greater than the lower limit, it is possible to more effectively prevent the emulsion stability of the emulsified oil composition from decreasing and causing aggregation over time. If the content is equal to or less than the upper limit, it is possible to more effectively prevent the viscosity from becoming too high, resulting in a loss of whipping properties, the foamable oil-in-water emulsified oil composition from becoming too rich, and the flavor from becoming different from that of milk.
  • the protein content of the foamable oil-in-water emulsified oil composition of the present invention is preferably 0.1 to 8% by mass, more preferably 0.3 to 6% by mass, even more preferably 0.7 to 4.0% by mass, and particularly preferably 0.7 to 2.5% by mass. If the protein content is equal to or greater than the lower limit, it is possible to more effectively prevent the emulsification stability of the emulsified oil composition from decreasing and causing aggregation over time. If the protein content is equal to or less than the upper limit, it is possible to more effectively prevent the foamable oil-in-water emulsified oil composition from becoming too rich and having a flavor different from that of milk, in addition to the viscosity becoming too high and impairing the whipping properties.
  • the protein content is calculated by taking into account the protein contained in the above-mentioned vegetable protein material, as well as the protein contained in other protein materials and the other raw materials described below.
  • the protein contained in the foamable oil-in-water emulsified oil composition of the present invention is preferably "plant-based.”
  • Plant-based means that the protein contained in the foamable oil-in-water emulsified oil composition is mainly made of plant-derived protein.
  • Mainnly made of plant-derived protein means that the ratio of plant-derived protein to the total protein is 50 mass% or more.
  • the foamable oil-in-water emulsified oil composition of the present invention contains the above-mentioned plant protein material, and by setting the pH of the aqueous phase within the following range, it has a certain degree of milk flavor even without containing milk protein.
  • the foamable oil-in-water emulsified oil composition of the present invention can be used as a food that can be eaten even by vegetarians and vegans, it is preferable that the foamable oil-in-water emulsified oil composition of the present invention does not contain animal-derived proteins such as milk proteins. "Does not contain animal-derived proteins” means that the presence of a trace amount of animal-derived proteins that are unintentionally contained in the production process of the foamable oil-in-water emulsified oil composition is permitted, and specifically means that the ratio of animal-derived proteins to the total protein ratio is 0.1 mass% or less.
  • an animal-derived protein in addition to a plant-derived protein, an animal-derived protein may be used.
  • an animal-derived protein it is preferable that 10% by mass or less of the protein in the foamable oil-in-water emulsified oil composition is an animal-derived protein, more preferably 5% by mass or less of the protein, and particularly preferably 1% by mass or less of the protein is an animal-derived protein.
  • the foamable oil-in-water emulsified oil composition of the present invention preferably contains a marine-derived potassium salt, since this composition has a natural and mellow taste and provides a good full-bodied milky flavor with a good aftertaste.
  • the above-mentioned marine-derived potassium salts are salts obtained from a solution of solutes mainly composed of potassium chloride, which is obtained by further removing salts such as magnesium from a crude magnesium chloride solution called nigari, which is mainly composed of magnesium obtained by removing sodium from seawater for the production of table salt.
  • the marine-derived potassium salt used in the present invention may have a potassium chloride content of 51% by mass or more in the solid content.
  • the upper limit of the potassium chloride content is preferably 99.7% by mass or less in the solid content.
  • the marine-derived potassium salt preferably has a solid content of 95% by mass or more, and more preferably 97% by mass or more.
  • the solid content is the amount of the marine-derived potassium salt excluding water, and can be measured by a normal pressure heating and drying method or a Karl Fischer method.
  • Examples of marine-derived potassium salts include “Ocean Potash” (manufactured by FC Chemicals), “Refined Potassium Chloride” (manufactured by Diasalt), and “Potassium Base” (manufactured by FC Chemicals).
  • Potassium salts generally used in foods include potassium citrate, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium oxalate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium nitrate, potassium carbonate, potassium sorbate, etc.
  • the use of marine-derived potassium salts is advantageous in that an excellent milk flavor can be obtained compared to the use of these chemical products or mineral-derived potassium sources.
  • the content of the marine-derived potassium salt varies depending on the type and intended use of the foamable oil-in-water emulsified oil composition, but is preferably 0.01 to 5 mass %, more preferably 0.04 to 1.5 mass %, and particularly preferably 0.06 to 0.5 mass % in the foamable oil-in-water emulsified oil composition.
  • the same amount can also be used when adding mineral or chemical potassium salts instead of marine-derived potassium salts.
  • the pH of the aqueous phase is from 7 to 10, preferably from 7.1 to 9.0, more preferably from 7.5 to 8.4, and particularly preferably from 7.7 to 8.0.
  • the pH of the aqueous phase is measured at 5.0° C. The pH can be measured, for example, using a pH meter such as Horiba D-73.
  • the pH of the aqueous phase of the foamable oil-in-water emulsified oil composition can be adjusted to the above-mentioned range by adding an alkaline agent to the aqueous phase.
  • alkaline agent that can be used to adjust the pH include sodium salts such as sodium bicarbonate, sodium carbonate, sodium hydroxide, sodium lactate, sodium nitrate, sodium sulfate, trisodium phosphate, and trisodium citrate; and calcium salts such as calcium hydroxide and tricalcium phosphate. One or more selected from these can be used.
  • the amount of the alkaline agent used can be appropriately determined depending on the type and strength of the alkaline agent and the desired pH value. It is preferably 0.005 to 0.3% by mass in the foamable oil-in-water emulsified oil composition, and more preferably 0.01 to 0.2% by mass.
  • the content of the sodium salt is preferably 0.005 to 0.3% by mass in the foamable oil-in-water emulsified oil composition, and more preferably 0.01 to 0.2% by mass.
  • the content of sodium carbonate is preferably 0.005 to 0.3 mass %, and more preferably 0.01 to 0.2 mass %.
  • the fat content of the foamable oil-in-water emulsified oil composition of the present invention is preferably 10 to 49% by mass, and more preferably 25 to 49% by mass. By making the fat content equal to or greater than the lower limit, the richness of the foamable oil-in-water emulsified oil composition increases. By making the fat content equal to or less than the upper limit, the oil-in-water emulsion becomes more stable.
  • the oil content (fat content) is calculated by adding the oil content contained in the other components described below.
  • oils and fats used in the foamable oil-in-water emulsified oil composition of the present invention are not particularly limited, but examples include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and cacao butter; animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil, and processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these oils and fats can be used alone or in combination of two or more types.
  • the foamable oil-in-water emulsified oil composition of the present invention exhibits a certain degree of milk flavor without containing milk fat by setting the content of the vegetable protein material within the above-mentioned range and the pH of the aqueous phase within the above-mentioned range. Therefore, in addition to the fact that the foamable oil-in-water emulsified oil composition of the present invention can be used as a food that can be eaten by vegetarians and vegans, it is preferable not to use animal-derived oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting the animal oils and fats to one or more treatments selected from hydrogenation, fractionation, and interesterification.
  • animal-derived oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil
  • the foamable oil-in-water emulsified oil composition of the present invention has a certain degree of milk flavor, good emulsion stability, and good whipping properties without using milk protein, by setting the content of the above-mentioned vegetable protein in the above-mentioned range and the pH of the aqueous phase in the above-mentioned range. Therefore, the foamable oil-in-water emulsified oil composition of the present invention preferably has a non-fat milk solids content of less than 3.0% by mass, more preferably 1.0% by mass or less, even more preferably 0.1% by mass or less, and most preferably does not contain non-fat milk solids.
  • non-fat milk solids refer to components obtained by removing lipids from solids derived from milk.
  • the lower limit can be 0.01% by mass or more.
  • the foamable oil-in-water emulsified oil composition of the present invention contains vegetable milk, since this can impart richness to the foamable oil-in-water emulsified oil composition and mask the grassy smell derived from the vegetable protein material.
  • Plant milk is an extract, squeezed juice, ground liquid or crushed liquid of nuts, seeds, grains or beans, and has recently attracted attention as a substitute for cow's milk. Plant milk is usually liquid at 25°C.
  • the solvent is water, and it is obtained by adding water to nuts, seeds, beans or grains, mixing and straining, or by grinding or pulverizing and then performing solid-liquid separation.
  • the ground liquid and crushed liquid can be obtained by grinding or pulverizing nuts, seeds, beans or grains and adding water, and in this case, either grinding or pulverizing or adding water can be performed first.
  • plant milk derived from one or more types selected from the group consisting of almonds, rice, soybeans, oats, chickpeas, and peas it is preferable to use plant milk derived from oats, as this provides a better milk flavor.
  • the oil content in the plant milk is not particularly limited, but is preferably, for example, 0.1 to 10% by mass.
  • the protein content in the plant milk is not particularly limited, but is preferably, for example, 0.1 to 10% by mass.
  • the protein content in the solid content of plant milk is less than 50% by mass, and preferably 40% by mass or less.
  • a concentrated solution of the plant milk or a solution processed by enzyme treatment, microbial fermentation treatment, heat treatment, acid treatment, etc. can be used.
  • a commercially available product can also be used.
  • the content of vegetable milk in the foamable oil-in-water emulsified oil composition of the present invention is 0.3 to 30% by mass, and more preferably 0.5 to 20% by mass.
  • the foamable oil-in-water emulsified oil composition of the present invention preferably has a water content of 35 to 85% by mass, and more preferably 45 to 70% by mass.
  • the water content is calculated by adding the water content contained in the other components described below.
  • the foamable oil-in-water emulsified oil composition of the present invention only requires that the outermost phase be an aqueous phase, and therefore also includes multiple emulsion systems such as water-in-oil-in-water emulsions.
  • the foamable oil-in-water emulsified oil composition of the present invention may contain sugars.
  • sugars include white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced starch syrup, polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bound starch syrup, caramel, maple sugar, oligosaccharides, reduced oligosaccharides, xylose, trehalose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, xylooligosaccharides, arabinose, palatinose oligosaccharides, agaro
  • the foamable oil-in-water emulsified oil composition of the present invention may not contain sugars.
  • the upper limit of the content is preferably 50% by mass or less, more preferably 40% by mass or less, in terms of solid content.
  • the sugar content is preferably about 2.5% by mass, which is the lactose content in fresh cream, that is, about 1 to 5% by mass, in terms of solid content.
  • the lower limit of the sugar content is preferably 3% by mass or more, more preferably 10% by mass or more, in terms of solid content.
  • the foamable oil-in-water emulsified oil composition of the present invention is used as a food that can be eaten even by vegetarians or vegans, it is necessary that the composition does not contain sugars of animal origin, in particular lactose derived from dairy products and its processed sugars.
  • the foamable oil-in-water emulsified oil composition of the present invention may contain an emulsifier.
  • the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithins such as soybean lecithin, enzyme-treated lecithin, and saponins, which can be used alone or in combination of two or more.
  • the foamable oil-in-water emulsified oil composition preferably contains 0.01 to 5% by mass, more preferably 0.1 to 3% by mass, from the viewpoints of emulsion stability and flavor.
  • the foamable oil-in-water emulsified oil composition of the present invention may contain a thickening stabilizer.
  • the thickening stabilizer include xanthan gum, guar gum, gum arabic, pullulan, tamarind seed gum, psyllium seed gum, carrageenan, alginate, furcellaran, locust bean gum, pectin, curdlan, gellan gum, white fungus polysaccharide, starch, modified starch, crystalline cellulose, low-substituted carboxymethylcellulose, carboxymethylcellulose, methylcellulose, gelatin, dextrin, agar, dextran, etc.
  • These thickening stabilizers may be used alone or in combination of two or more.
  • the amount of the thickening stabilizer in the foamable oil-in-water emulsified oil composition is preferably 0.005 to 1 mass %, more preferably 0.01 to 0.4 mass %.
  • the foamable oil-in-water emulsified oil composition of the present invention may contain other ingredients as long as they do not affect the effects of the present invention.
  • other ingredients include food ingredients and food additives such as acidulants such as acetic acid, lactic acid, gluconic acid, etc., sweeteners such as stevia, aspartame, etc., colorants such as salt, ⁇ -carotene, caramel, red koji pigment, etc., antioxidants such as tocopherol, tea extract, etc., eggs and various egg products, flavorings, milk and dairy products, seasonings, food preservatives, shelf life enhancers, fruits, fruit juice, coffee, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood.
  • acidulants such as acetic acid, lactic acid, gluconic acid, etc.
  • sweeteners such as stevia, aspartame, etc.
  • colorants such as salt, ⁇ -carotene, caramel, red koji pigment
  • foamable oil-in-water emulsified oil composition of the present invention is used as a food that can be eaten by vegetarians or vegans, it is necessary that the above-mentioned other ingredients do not contain raw materials of animal origin.
  • the method for producing a foamable oil-in-water emulsified oil composition of the present invention is characterized in that it includes an alkali treatment step during the production of a foamable oil-in-water emulsified oil composition containing a vegetable protein material.
  • the alkali treatment step involves adding an alkali agent to an aqueous phase, mixing, and adjusting the pH of the aqueous phase to the above-mentioned range.
  • the type of alkali agent used in the alkali treatment step is as described above.
  • the pH of the aqueous phase after the alkali treatment is also as described above.
  • an oil phase and an aqueous phase are prepared. Either the oil phase or the aqueous phase may be prepared first, or they may be prepared simultaneously. Specifically, an oil phase is prepared by adding other ingredients to the oil as necessary. In addition, an aqueous phase is prepared by adding a vegetable protein material, an alkaline agent, and further vegetable milk and other ingredients as necessary to water. In preparing the aqueous phase, the amount of vegetable protein material used is adjusted so that the content of the vegetable protein material in the foamable oil-in-water emulsified oil composition is 0.1 to 10 mass%, and the amount of alkaline agent used is adjusted so that the pH of the aqueous phase is 7 to 10.
  • the vegetable protein material it is preferable to add the vegetable protein material to the aqueous phase as described above, but it may also be added to the oil phase.
  • the amount of vegetable protein material used is also adjusted so that the content of the vegetable protein material in the foamable oil-in-water emulsified oil composition is 0.1 to 10 mass%.
  • aqueous phase is mixed with the oil phase to form an oil-in-water emulsion.
  • a preliminary emulsion is first prepared, and then, if necessary, this may be homogenized at a pressure of 0 to 100 MPa using a homogenizing device such as a valve homogenizer, homomixer, or colloid mill.
  • the mixture may be subjected to heat sterilization or pasteurization treatment such as UHT, HTST, low-temperature pasteurization, batch, retort, microwave heating, etc., using a direct heating method such as an injection method or an infusion method, or an indirect heating method such as a plate method, a tubular method, or a scraping method, or may be heated by cooking with heat such as direct flame.
  • a direct heating method such as an injection method or an infusion method
  • an indirect heating method such as a plate method, a tubular method, or a scraping method
  • the mixture may be homogenized again if necessary.
  • the mixture may be subjected to a cooling operation such as rapid cooling or slow cooling.
  • the pH adjustment of the aqueous phase by adding an alkaline agent is preferably carried out during the preparation of the aqueous phase as described above, but may be carried out after the preparation of a preliminary emulsion or during homogenization.
  • the foamable oil-in-water emulsified oil composition of the present invention can be foamed to produce whipped cream.
  • the obtained whipped cream can be mainly used for fillings, sandwiches, toppings, napes, and centers.
  • the foamable oil-in-water emulsified oil composition of the present invention can also be used as a coffee whitener, a cream for kneading into food, or a cooking cream, with or without foaming.
  • the above foods include, for example, bakery products such as bread, sweet bread, pies, Danish pastries, croissants, French bread, semi-hard rolls, choux pastries, donuts, cakes, crackers, cookies, hard biscuits, waffles, and scones; desserts such as Western confectionery, Japanese confectionery, chocolate confectionery, frozen desserts, puddings, and mousses; fillings such as custard cream, jam, and chocolate paste; stews, gratins, doria, and beverages.
  • bakery products such as bread, sweet bread, pies, Danish pastries, croissants, French bread, semi-hard rolls, choux pastries, donuts, cakes, crackers, cookies, hard biscuits, waffles, and scones
  • desserts such as Western confectionery, Japanese confectionery, chocolate confectionery, frozen desserts, puddings, and mousses
  • fillings such as custard cream, jam, and chocolate paste
  • the vegetable protein materials listed in Table 1 below were used.
  • the specifications of each vegetable protein material are listed in Table 1.
  • "non-enzymatically treated” means that no enzymes were used in the manufacturing process.
  • Each vegetable protein material did not contain partial protein hydrolysates that had been partially decomposed by enzymes, acids, alkalis or heat.
  • the particle size of the vegetable protein materials was measured using a Shimadzu laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation).
  • One part by mass of sunflower oil and 0.09 part by mass of salt were added to the oat saccharified product, mixed and emulsified to prepare a preliminary emulsion.
  • the resulting mixture was homogenized at a pressure of 3 MPa, sterilized at 140°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and cooled to 5°C to obtain oat milk A with a protein content of 0.95% by mass.
  • Example 1 Sodium methylate was added as a catalyst to an oil blend obtained by mixing 55 parts by mass of extremely hardened palm oil having an iodine value of 1 and 45 parts by mass of palm kernel oil, and a non-selective transesterification reaction was carried out. The oil was then decolorized (clay 3% by mass, 85°C, under reduced pressure of 0.93 kPa or less) and deodorized (250°C, 60 minutes, steam injection amount of 5% by mass, under reduced pressure of 0.4 kPa or less) to obtain transesterified oil A.
  • decolorized clay 3% by mass, 85°C, under reduced pressure of 0.93 kPa or less
  • deodorized 250°C, 60 minutes, steam injection amount of 5% by mass, under reduced pressure of 0.4 kPa or less
  • sucrose fatty acid ester HLB 11
  • 3 parts by mass of vegetable protein material A 3 parts by mass of oat milk A
  • 0.03 parts by mass of salt 0.07 parts by mass of marine-derived potassium salt (Ocean Potash: manufactured by FC Chemical) (protein content: 0% by mass, solids content: 99.9% by mass, potassium content in solids: 52.2% by mass)
  • 0.03 parts by mass of guar gum 0.03 parts by mass of xanthan gum, 0.03 parts by mass of sodium carbonate and 58.29 parts by mass of water were mixed and dissolved at 65° C. to prepare an aqueous phase.
  • the oil phase and the aqueous phase were mixed to obtain a mixture.
  • the obtained mixture was emulsified to prepare a preliminary emulsion.
  • the preliminary emulsion was homogenized at a pressure of 3 MPa, sterilized at 140°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and cooled to 5°C. After that, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsified oil composition A of Example 1 having a protein content of 2.48% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solid content of 0% by mass.
  • Example 2 A foamable oil-in-water emulsified oil composition B of Example 2 was obtained using the same formulation and production method as Example 1, except that the sodium carbonate in Example 1 was changed to sodium bicarbonate.
  • the foamable oil-in-water emulsified oil composition B had a protein content of 2.48% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass.
  • Example 3 A foamable oil-in-water emulsified oil composition C of Example 3 was obtained using the same formulation and production method as Example 1, except that the amount of sodium carbonate added in Example 1 was changed from 0.03 parts by mass to 0.1 parts by mass, and the water was changed from 58.29 parts by mass to 58.22 parts by mass.
  • the protein content was 2.48% by mass
  • the pH of the aqueous phase was 8.5
  • the non-fat milk solids were 0% by mass.
  • Example 4 A foamable oil-in-water emulsified oil composition D of Example 4 was obtained using the same formulation and production method as Example 1, except that the amount of sodium carbonate added in Example 1 was changed from 0.03 parts by mass to 0.015 parts by mass, and the water was changed from 58.29 parts by mass to 58.305 parts by mass.
  • the protein content was 2.48% by mass
  • the pH of the aqueous phase was 7.5
  • the non-fat milk solids were 0% by mass.
  • Example 5 A foamable oil-in-water emulsified oil composition E of Example 5 was obtained using the same formulation and production method as Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material B.
  • the foamable oil-in-water emulsified oil composition E of Example 5 has a protein content of 2.52% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass.
  • Example 6 A foamable oil-in-water emulsified oil composition F of Example 6 was obtained using the same formulation and production method as Example 1, except that the 3 parts by mass of the vegetable protein material A in Example 1 was changed to a mixture of 1.5 parts by mass of vegetable protein material A and 1.5 parts by mass of vegetable protein material B.
  • the foamable oil-in-water emulsified oil composition F of Example 6 has a protein content of 2.55% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass.
  • Example 7 A foamable oil-in-water emulsified oil composition G of Example 7 was obtained using the same formulation and production method as Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material C.
  • the foamable oil-in-water emulsified oil composition G of Example 7 has a protein content of 2.61% by mass, an aqueous phase pH of 7.75, and a non-fat milk solids content of 0% by mass.
  • Example 8 A foamable oil-in-water emulsified oil composition H of Example 8 was obtained using the same formulation and production method as Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material D.
  • the foamable oil-in-water emulsified oil composition H of Example 8 has a protein content of 2.28% by mass, a pH of the aqueous phase of 7.9, and a non-fat milk solids content of 0% by mass.
  • Example 9 A foamable oil-in-water emulsified oil composition I of Example 9 was obtained using the same formulation and production method as Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material E.
  • the foamable oil-in-water emulsified oil composition I of Example 9 has a protein content of 2.55% by mass, a pH of the aqueous phase of 7.9, and a non-fat milk solids content of 0% by mass.
  • Example 10 A foamable oil-in-water emulsified oil composition J of Example 10 was obtained using the same formulation and production method as Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material F.
  • the foamable oil-in-water emulsified oil composition J of Example 10 has a protein content of 2.43% by mass, a pH of the aqueous phase of 7.9, and a non-fat milk solids content of 0% by mass.
  • Example 11 A foamable oil-in-water emulsified oil composition K of Example 11 was obtained using the same formulation and production method as Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material G.
  • the foamable oil-in-water emulsified oil composition K of Example 11 has a protein content of 2.46% by mass, a pH of the aqueous phase of 7.9, and a non-fat milk solids content of 0% by mass.
  • a foamable oil-in-water emulsified oil composition L of Comparative Example 1 was obtained using the same formulation and production method as in Example 1, except that no sodium carbonate was added and the water was changed from 58.29 parts by mass to 58.32 parts by mass.
  • the foamable oil-in-water emulsified oil composition L had a protein content of 2.45% by mass, a pH of the aqueous phase of 6.8, and a non-fat milk solids content of 0% by mass.
  • Example 12 A foamable oil-in-water emulsified oil composition M of Example 12 was obtained using the same formulation and manufacturing method as in Example 1, except that 3 parts by mass of oat milk was not added and the water was changed from 58.29 parts by mass to 61.29 parts by mass.
  • the protein content was 2.45% by mass
  • the pH of the aqueous phase was 7.85
  • the non-fat milk solids were 0% by mass.
  • Example 13 A foamable oil-in-water emulsified oil composition N of the present invention having a protein content of 2.47% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass was obtained using the same formulation and production method as in Example 1, except that 3 parts by mass of oat milk was changed to 3 parts by mass of almond milk (Almond Breeze sugar-free: Pokka Sapporo Food & Beverage Co., Ltd.) (oil content 1.2% by mass, protein content 0.6% by mass).
  • Example 14 A foamable oil-in-water emulsified oil composition O of the present invention was obtained using the same formulation and production method as in Example 1, except that 0.07 parts by mass of marine-derived potassium salt was changed to 0.07 parts by mass of potassium chloride (mineral-derived) (Sylvin: manufactured by Organo Food Tech) (protein content 0 mass%, potassium content 52.0 mass%).
  • the foamable oil-in-water emulsified oil composition O of the present invention has a protein content of 2.48 mass%, an aqueous phase pH of 7.75, and a non-fat milk solids content of 0 mass%.
  • Example 15 A foamable oil-in-water emulsified oil composition P of the present invention was obtained using the same formulation and production method as in Example 1, except that 0.07 parts by mass of marine-derived potassium salt was not added and the water was changed from 58.29 parts by mass to 58.36 parts by mass.
  • the foamable oil-in-water emulsified oil composition P of the present invention has a protein content of 2.48% by mass, a pH of the aqueous phase of 7.85, and a non-fat milk solids content of 0% by mass.
  • ⁇ Flavor evaluation> The taste of the whipped cream when put in the mouth was subjected to a sensory test by 15 panelists, who rated it on the following 6-point scale, with the most common rating being the result of the taste evaluation.
  • F No milk flavor is detected, and a strong bean smell is detected.
  • the obtained foamable oil-in-water emulsified oil composition was left in a refrigerator at 5° C. for 2 weeks, after which the viscosity was measured under the conditions described below, and the state of separation and sedimentation was visually observed as described below.
  • the composition was rated as A when no separation and sedimentation occurred, B when almost no separation and sedimentation occurred, C when slight separation and sedimentation was observed, D when clear separation and sedimentation was observed, and E when severe separation and sedimentation was observed.
  • ⁇ Method for evaluating whipping properties 8 parts by mass of white sugar was added to 100 parts by mass of the obtained foamable oil-in-water emulsified oil composition and the mixture was placed in a mixer bowl, and the mixture was whipped using a vertical mixer at a speed of 450 revolutions per minute until an optimal foaming state was reached, the whipping time and overrun were measured, and the whipping time and overrun were evaluated according to the following evaluation criteria, with both evaluation results being rated as A, one evaluation result being A and the other evaluation result being B, both evaluation results being C, one evaluation result being C, and both evaluation results being E. Note that a grade of F was given to products that were too viscous to be whipped.
  • ⁇ Evaluation criteria for foaming time Foaming times of 4 to less than 6 minutes were rated as A, those of 3 to less than 4 minutes or 6 to less than 7 minutes were rated as B, and those of less than 3 minutes or 7 minutes or more were rated as C.
  • the foamable oil-in-water emulsified oil compositions of Examples 1 to 15 had a milk flavor that was equal to or better than that of the foamable oil-in-water emulsified oil composition of Comparative Example 1, and also had better emulsion stability and whipping properties than the foamable oil-in-water emulsified oil composition of Comparative Example 1. From the above results, it is clear that according to the present invention, a foamable oil-in-water emulsified oil composition having good flavor, good emulsion stability, and good whipping properties can be obtained without using milk protein.

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Abstract

L'invention concerne une composition moussante d'huile ou de graisse émulsifiée de type huile-dans-eau qui a un bon goût, une bonne stabilité d'émulsion et de bonnes propriétés de fouettage sans utilisation de protéine de lait.　Cette composition moussante d'huile ou de graisse émulsifiée de type huile-dans-eau contient de 0,1 à 10 % en masse d'un matériau protéique d'origine végétale, la valeur de pH d'une phase aqueuse étant de 7 à 10. Le matériau protéique d'origine végétale est de préférence dérivé de pois. La composition moussante d'huile ou de graisse émulsifiée de type huile-dans-eau contient de préférence un sel de potassium issu de l'océan. Dans la composition moussante d'huile ou de graisse émulsifiée de type huile-dans-eau, la teneur en un solide de lait non gras est de préférence inférieure à 3,0 % en masse.
PCT/JP2024/033130 2023-09-22 2024-09-17 Composition moussante d'huile ou de graisse émulsifiée de type huile-dans-eau Pending WO2025063175A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025244016A1 (fr) * 2024-05-24 2025-11-27 テーブルマーク株式会社 Composition émulsifiée expansible, composition crémeuse, produit alimentaire et procédé de production de composition émulsifiée expansible

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020141565A (ja) * 2019-03-04 2020-09-10 月島食品工業株式会社 起泡性水中油型乳化物及びホイップドクリーム
WO2023054274A1 (fr) * 2021-09-29 2023-04-06 株式会社Adeka Émulsion de type huile-dans-eau
WO2024166988A1 (fr) * 2023-02-09 2024-08-15 不二製油グループ本社株式会社 Émulsion huile-dans-eau moussante d'origine végétale

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020141565A (ja) * 2019-03-04 2020-09-10 月島食品工業株式会社 起泡性水中油型乳化物及びホイップドクリーム
WO2023054274A1 (fr) * 2021-09-29 2023-04-06 株式会社Adeka Émulsion de type huile-dans-eau
WO2024166988A1 (fr) * 2023-02-09 2024-08-15 不二製油グループ本社株式会社 Émulsion huile-dans-eau moussante d'origine végétale

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025244016A1 (fr) * 2024-05-24 2025-11-27 テーブルマーク株式会社 Composition émulsifiée expansible, composition crémeuse, produit alimentaire et procédé de production de composition émulsifiée expansible

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