JP5000463B2 - Oil and fat-containing emulsion composition and production method thereof, and food containing oil and fat-containing emulsion composition - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an oil-containing emulsion composition having transparency and a good flavor, a method for producing the same, and a food containing the oil-containing emulsion composition.

  Emulsified foods such as mayonnaise are popular foods that have a mellow flavor that combines the flavor of the water phase raw material and the flavor of the fat and oil raw material, and a smooth and pleasant texture by emulsification. On the other hand, the emulsified food generally has the property of having a white color that is cloudy because the fat particles dispersed in the aqueous phase scatter light.

  In recent years, with the diversification of tastes, various new menus and processed foods have been developed, and the transparency that can be used to enhance the appearance of menus and processed foods and improve the flavor. There is a need for emulsified foods that have good flavor.

As a method for imparting transparency to an emulsified composition containing fats and oils, for example, a method for matching the refractive indexes of an aqueous phase and an oil phase has been proposed in JP-A-11-18709 (Patent Document 1). Further, a fat-soluble substance-containing liquid agent using a nonionic surfactant and lysolecithin as an emulsifier has been proposed in JP-A-7-17860 (Patent Document 2). However, all of these methods have a problem that the flavor is inferior because there are restrictions on the types and blends of emulsifiers used for imparting transparency.
Japanese Patent Laid-Open No. 11-18709 Japanese Patent Laid-Open No. 7-17860

  The present invention provides a fat-containing emulsion composition having transparency and good flavor, a method for producing the same, and a food containing the fat-containing emulsion composition.

  As a result of intensive studies to achieve the above object, the present inventor obtained a mixture solution containing one or more components selected from egg yolk, egg white and animal protein, and a polyhydric alcohol, and fats and oils at 50 ° C. If emulsification treatment is performed as described above, a fat-and-oil-containing emulsified composition having a transparent feeling and a tasty flavor can be surprisingly obtained, and an oil-in-water emulsified food and drink using the oil-and-fat-containing emulsion composition As a result, the present invention was finally completed.

The oil-and-fat-containing emulsion composition according to one aspect of the present invention comprises:
It contains one or more components selected from egg yolk, egg white and animal protein, and has a total light transmittance of 40% or more obtained by turbidity measurement using an integrating sphere photoelectric photometry method.

  In the oil-and-fat-containing emulsion composition, the content of the component can be 0.1% by mass or more in terms of solid content. Here, "content of the said component" means the total content of the said 2 or more types of component, when the said component consists of 2 or more types of components chosen from egg yolk, egg white, and animal protein.

  The oil-and-fat-containing emulsion composition may further contain a polyhydric alcohol. In this case, the ratio of the content of the component and the content of the polyhydric alcohol may be 1 part by mass or more of the polyhydric alcohol with respect to 100 parts by mass of the component in terms of solid content.

  The fat-and-oil-containing emulsion composition may further contain a fat-soluble component.

  The foodstuff which concerns on 1 aspect of this invention contains the said oil-and-fat containing emulsion composition.

  The oil-in-water type emulsion food / beverage product which concerns on 1 aspect of this invention is mix | blended with the said oil-and-fat containing emulsion composition, and the fats and oils of the said oil-and-fat containing emulsion composition can be disperse | distributing as an oil droplet.

The method for producing an oil-containing emulsion composition according to one aspect of the present invention,
It includes emulsifying a mixed solution containing one or more components selected from egg yolk, egg white, and animal protein and a polyhydric alcohol, and fats and oils at 50 ° C. or higher.

The method for producing an oil-containing emulsion composition according to one aspect of the present invention,
Fat and oil-containing emulsion composition obtained by adjusting the temperature at the time of emulsifying a mixed liquid containing one or more components selected from egg yolk, egg white, and animal protein and a polyhydric alcohol and fats and oils Including adjusting the transparency.

  In the method for producing an oil-containing emulsion composition, an oil-containing emulsion composition having a total light transmittance of 40% or more obtained by turbidity measurement using an integrating sphere photoelectric photometry method is obtained by the emulsion treatment. Can do.

  In the method for producing the oil-and-fat-containing emulsion composition, the mixing ratio of the component and the polyhydric alcohol in the mixed solution is 1 part by mass or more of polyhydric alcohol with respect to the total amount of 100 parts by mass in terms of solid content. Can be.

  The oil-and-fat-containing emulsion composition has a clear feeling and a good flavor. Therefore, it is possible to obtain a menu or processed food with a completely new appearance and flavor that could not be obtained with a general emulsified food having a cloudy white color. This can be expected to create a new market for the food industry. Moreover, since the said oil-and-fat containing emulsion composition contains the said component derived from a foodstuff, its safety | security is high.

  The oil-in-water type emulsified food or drink is excellent in fat and oil dispersibility. More specifically, an oil-in-water type oil-and-fat-containing emulsified food and drink excellent in dispersibility of fats and oils in an aqueous medium can be easily obtained without lightly losing the flavor by simply mixing the oil-and-fat emulsion composition with an aqueous medium. Can get to.

  Hereinafter, the fat and oil-containing emulsion composition according to an embodiment of the present invention, a method for producing the same, and a food product containing the fat and oil-containing emulsion composition will be described.

1. Oil and fat-containing emulsion composition and method for producing the same, and food containing oil and fat-containing emulsion composition 1.1. Oil and fat-containing emulsion composition In the present invention, the oil and fat-containing emulsion composition is a composition that contains at least oil and water and is substantially uniformly mixed to form an emulsified state.

  The fat-and-oil-containing emulsion composition according to this embodiment includes one or more components selected from egg yolk, egg white, and animal protein (hereinafter also referred to as “specific component”).

  The fat-and-oil-containing emulsion composition according to the present embodiment has a good flavor by including a specific component. In the oil-containing emulsion composition according to the present embodiment, the specific component can function as an emulsifying material.

  Moreover, the fat-and-oil containing emulsion composition which concerns on this embodiment can contain a polyhydric alcohol. In this case, the polyhydric alcohol can function as an emulsifying material.

  In addition, in the oil-and-fat containing emulsion composition which concerns on this embodiment, emulsification materials other than specific components and polyhydric alcohol, such as egg yolk, may not be included substantially. Here, “substantially no emulsifying material other than the specific component and polyhydric alcohol” means that the content of the emulsifying material other than the specific component and the polyhydric alcohol is 0.01% by mass or less. Emulsifiers other than specific components and polyhydric alcohols are, for example, substances generally used as food emulsifiers (for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin , Lysolecithin, hydrogenated lecithin).

  The fat-and-oil-containing emulsion composition according to the present embodiment has a good flavor by not substantially containing an emulsifying material other than the specific component and the polyhydric alcohol.

  The egg yolk that can be used as the specific component is not particularly limited. For example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white liquid, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried. Dehydration treatment such as phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, supercritical carbon dioxide treatment, etc. The thing which performed 1 type, or 2 or more types of processes, such as a process, mixing processes, such as salt or saccharides, is mentioned.

  The fat-and-oil-containing emulsion composition according to the present embodiment has particularly good flavor by including egg yolk. In the oil-and-fat-containing emulsion composition according to this embodiment, egg yolk can function well as an emulsifying material.

  The egg white that can be used as the specific component is not particularly limited, and includes, for example, raw egg white obtained by splitting a chicken egg and separating it from egg yolk liquid, and sterilizing, freezing, spray drying, or freezing the raw egg white. Examples thereof include those subjected to one or more treatments such as drying treatment such as drying, enzyme treatment with protease, etc., desugaring treatment with yeast or glucose oxidase, etc., and mixed treatment with salt or saccharide.

  Moreover, you may use the mixture of egg yolk and egg white as a specific component. In this case, the mixture may be a whole egg obtained by splitting a chicken egg, a mixture of egg yolk and egg white in an arbitrary ratio, or a mixture obtained by performing the above-described treatment.

  Animal protein that can be used as a specific component refers to a component obtained by removing components other than protein from the constituent components of animal protein-containing raw materials such as eggs and milk, and that includes 90% by mass or more of protein. For example, defatted eggs and the like are exemplified as egg proteins, and whey protein, casein and a mixture thereof are exemplified as milk proteins, and one or more of these can be used.

  The specific component includes a partially decomposed product of one or more components selected from egg yolk, egg white, and animal protein from the viewpoint of increasing the solubility and ease of use. Specific examples of such a partially decomposed product include a partially decomposed product of a water-soluble protein obtained by partially decomposing a specific component using an enzyme or an acid. As the partial degradation product of the protein, since the emulsifying power is lowered when it is decomposed too much, the average molecular weight is preferably 500 to 50,000, more preferably about 500 to 10,000. .

  The fat-and-oil-containing emulsion composition according to the present embodiment more preferably contains egg yolk or milk protein as a specific component because an oil-and-fat-containing emulsion composition with higher transparency is easily obtained.

  The content of the specific component is preferably 0.1% by mass or more, more preferably 0.1 to 15% by mass, more preferably 0.1% by mass in terms of solid content with respect to the oil / fat-containing emulsion composition according to this embodiment. Is 0.5 to 10% by mass. When the content of the specific component is less than 0.1% by mass, it is not preferable from the viewpoint of flavor, and oil separation tends to occur in the composition. On the other hand, when there is more content of a specific component than 15 mass%, there exists a tendency for the fat-containing emulsion composition which has a transparent feeling to be hard to be obtained.

  A general emulsified food such as mayonnaise containing a specific component as an emulsifying material has a white color that is cloudy because oil particles dispersed in an aqueous phase scatter light. On the other hand, the fat and oil-containing emulsion composition according to this embodiment has a transparency. That is, the oil-containing emulsion composition according to this embodiment has a total light transmittance of 40% or more (usually 40 to 98%), preferably 50%, obtained by turbidity measurement using an integrating sphere photoelectric photometry method. Above, more preferably 60% or more, still more preferably 70% or more, particularly preferably 80% or more.

  In the present invention, the total light transmittance of the sample obtained by turbidity measurement using an integrating sphere photoelectric photometry is a value relative to the total light transmittance of fresh water. That is, the total light transmittance is the transmittance when the sample is irradiated with all the light, and indicates the transmittance (%) of the sample when the transmittance of fresh water as a control is 100%. Therefore, the total light transmittance of the oil-containing emulsion composition according to this embodiment, obtained by turbidity measurement using an integrating sphere photoelectric photometry, indicates the transparency of the oil-containing emulsion composition according to this embodiment. It is an index, and the higher the value of the total light transmittance, the higher the transparency.

  Specifically, as shown in a test example described later, when the total light transmittance of the sample is 40% or more, the sample has transparency and is translucent, and the greater the total light transmittance of the sample, the higher the transparency. . On the other hand, if the total light transmittance of the sample is less than 40%, the color tone is white and cloudy.

  The measurement of the total light transmittance of a sample by turbidity measurement using the integrating sphere photoelectric photometry method is based on the ratio of the intensity of scattered light and the intensity of transmitted light when the particle is irradiated with light, and the total light transmission of the sample. It is performed by obtaining the rate, and can be performed according to JIS K 0101. For example, using a turbidity measuring device (model name “WA 2000N”, manufactured by Nippon Denshoku Industries Co., Ltd.), the total light transmittance of the sample is obtained by turbidity measurement using an integrating sphere photoelectric photometry method. Can do.

  The polyhydric alcohol that can be used in the oil-and-fat-containing emulsion composition according to this embodiment is an alcohol having two or more hydroxyl groups in the molecule, for example, monosaccharides such as glucose, galactose, mannose, fructose, and xylose. , Sucrose, maltose, lactose, trehalose and other disaccharides, oligosaccharides, dextrin, maltotriose, cyclodextrin and other polysaccharides, xylitol, maltitol, inositol, pentaerythritol, sorbitol, threitol, lactitol, mannitol, reduced dextrin In addition to sugar alcohols such as glycerin, polyglycerin such as glycerin can be mentioned. Of these, linear sugar alcohols and polyglycerins such as glycerin are preferable, and sugar alcohols having 3 to 6 carbon atoms or polyglycerin are preferred. Glycerin is more preferable.

  The content of the polyhydric alcohol in the oil-and-fat-containing emulsion composition according to this embodiment is preferably 10 to 70% by mass, and preferably 15 to 60% by mass in terms of solid content. When the content of the polyhydric alcohol in the oil-containing emulsion composition according to this embodiment is less than 10% by mass or more than 70% by mass, it is difficult to obtain an oil-containing emulsion composition having a transparency. Moreover, in the oil-and-fat-containing emulsion composition according to this embodiment, the content ratio of the specific component and the polyhydric alcohol is preferably 1 part by mass or more of polyhydric alcohol with respect to 100 parts by mass of the specific component in terms of solid content. More preferably, it is 10 parts by mass or more.

  The fats and oils used in the fat and oil-containing emulsion composition according to this embodiment are not particularly limited, and are coconut oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, sesame oil, fish oil. , Animal and vegetable oils such as egg yolk oil, or these refined oils (salad oil), or obtained by chemical treatment or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Examples include oils and fats.

  The content of fats and oils in the fat and oil-containing emulsion composition according to this embodiment is preferably 1 to 80% by mass, more preferably 10 to 80% by mass, and still more preferably 30 to 80% by mass. When the content of fats and oils in the fat-containing emulsion composition according to this embodiment is less than 1% by mass, it is not preferable from the viewpoint of flavor and smooth mouthfeel, while when it is more than 80% by mass, the fat-containing emulsification with transparency is transparent. The composition tends to be difficult to obtain.

  Since the oil-and-fat-containing emulsion composition according to the present embodiment includes a specific component derived from food, the safety is high. For example, when a specific component derived from food, fat and sugar, and a sugar alcohol are included, the safety is particularly high.

  Moreover, the fat-and-oil-containing emulsion composition which concerns on this embodiment can contain a various fat-soluble component other than the said fats and oils. When the fat and oil-containing emulsion composition according to the present embodiment contains a fat-soluble component, the fat and oil containing the fat-soluble component is used as an oil-in-water oil droplet in an aqueous medium without losing the flavor just by mixing with the aqueous medium. Can be dispersed well. Therefore, for example, by using the oil-and-fat-containing emulsion composition according to the present embodiment in a liquid oil-in-water emulsion food or drink that is difficult to emulsify the fat-soluble component, the fat-soluble component is well dispersed in the aqueous medium together with the fat and oil. be able to.

  The fat-soluble component is preferably contained in an amount of 1 part by mass or more, more preferably 5 to 50 parts by mass, with respect to 100 parts by mass of the fat-and-oil-containing emulsion composition according to this embodiment.

  Examples of the fat-soluble component include fat-soluble antioxidants such as tocopherols, fat-soluble vitamins such as vitamin A, vitamin D, vitamin E and vitamin K, α-carotene, β-carotene, astaxanthin, lycopene, lutein and the like. Examples include carotenoids, eicosapentaenoic acid, docosahexaenoic acid, arachidonic acid, coenzyme Q10, fat-soluble extracts such as polyphenols, sterols, sterol esters, herbs, fat-soluble fragrances, and fat-soluble colorants.

1.2. Manufacture of fat-and-oil-containing emulsion composition The fat-and-oil-containing emulsion composition which concerns on this embodiment can be manufactured by emulsifying the liquid mixture and fat containing a specific component and a polyhydric alcohol at 50 degreeC or more.

  In the production of the oil and fat-containing emulsion composition according to this embodiment, first, the above-mentioned specific component and polyhydric alcohol are stirred and mixed to produce a mixed solution. The apparatus used for stirring and mixing is not particularly limited, and it is preferable to use a homogenizer such as a homomixer, a colloid mill, and a high-pressure homogenizer in addition to a stirring tank and a mixer until the whole becomes uniform. As will be described later, in the present invention, the mixed solution and the fats and oils are emulsified in a heated state, but only the specific component is obtained before mixing the specific component and the polyhydric alcohol to obtain a mixed solution. If the protein component and the like are heat denatured by heating, an emulsion cannot be obtained. Therefore, it is preferable that the specific component and polyhydric alcohol used for mixing have a product temperature not higher than the heat denaturation temperature of the protein component, preferably not higher than 60 ° C, more preferably not higher than 50 ° C.

  The mixing ratio of the specific component and the polyhydric alcohol in the mixed solution is preferably 1 part by mass or more, and more preferably 10 parts by mass or more with respect to 100 parts by mass of the specific component in terms of solid content. When the mixing ratio of the specific component and the polyhydric alcohol in the mixed solution is less than 1 part by mass of the polyhydric alcohol with respect to the specific component, the protein component or the like is denatured by heating and an emulsion cannot be obtained. There is a case. Moreover, the mixing ratio of the specific component and the polyhydric alcohol in the mixed solution is usually 1 to 1000 parts by mass, preferably 10 to 500 parts by mass with respect to 100 parts by mass of the specific component in terms of solid content.

  In particular, when the specific component is egg yolk, the mixture ratio of the egg yolk and the polyhydric alcohol in the mixed solution is a heated state as will be described later when the mixture ratio of the polyhydric alcohol to the egg yolk is less than 1 part by mass. The egg yolk may be heat denatured when emulsified with oil. Accordingly, the mixing ratio of egg yolk and polyhydric alcohol in the mixed solution depends on the temperature to be heated, but the polyhydric alcohol is preferably 1 part by mass or more, more preferably 100 parts by mass in terms of solid content. It is 10 parts by mass or more.

  In addition, since the water content of the mixed solution is less than 0.1% by mass or 70% by mass or more of the mixed solution, it is difficult to obtain a fat-containing emulsion composition that is emulsified with fats and oils and is transparent. The water content of the mixed solution is preferably 0.1 to 70% by mass, more preferably 1 to 50% by mass. In order to adjust the water content so that the water content of the mixed solution becomes 0.1 to 70% by mass, the water content of the egg yolk or polyhydric alcohol to be used may be prepared or fresh water may be added.

  Next, oil and fat are added to the mixed solution and emulsified, and the fat and oil are melted or dispersed in the mixed solution so as to be in a substantially uniform state. In the production of the oil / fat-containing emulsion composition, the emulsification treatment is preferably performed at 50 ° C. or higher (for example, 50 to 95 ° C.), more preferably 60 ° C. or higher, and further preferably 70 ° C. or higher (for example, 70 to 90 ° C.). By emulsifying in such a heated state, a transparent oil-containing emulsion composition can be obtained. In addition, since the egg yolk is easily heat-denatured when the temperature is too high, the emulsification treatment is preferably performed at 95 ° C. or less, more preferably 90 ° C. or less.

  There is no particular limitation on the method of emulsification treatment in a heated state. For example, using a homogenizer such as a homomixer, a colloid mill, or a high-pressure homogenizer in a conventional manner with a jacketed tank having a heating device. Alternatively, the premixed mixture and fats and oils may be emulsified using these homogenizers.

  After the emulsification treatment in the heated state as described above, the oil-containing emulsion composition according to the present embodiment is obtained by cooling by, for example, flowing through a pipe with a cooling device.

  According to the method for producing an oil-containing emulsion composition according to the present embodiment, the oil-containing emulsion composition obtained by emulsifying the mixture and fat containing the specific component and the polyhydric alcohol at 50 ° C. or higher is boiled. The oil-and-fat-containing emulsion composition having high transparency and good flavor can be obtained.

  Moreover, in the manufacture of the fat-and-oil-containing emulsion composition according to this embodiment, the oil-and-fat-containing emulsion composition obtained by adjusting the temperature at the time of emulsifying the mixture and the fat and oil containing the specific component and the polyhydric alcohol. The transparency of can be adjusted. That is, an oil-containing emulsion composition having a desired transparency can be obtained by emulsifying a mixed solution containing the specific component and the polyhydric alcohol and the oil at a predetermined temperature.

  In addition, the oil-and-fat containing emulsion composition which concerns on this embodiment can select and contain suitably various raw materials other than the above-mentioned raw material in the range which does not impair the effect of this invention. For example, various flavorings such as sodium glutamate, salt, sugar, soy sauce, miso, xanthan gum, tamarind seed gum, gellan gum, gum arabic, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, sticky rice Examples thereof include starches such as starches, thickeners such as wet heat-treated starches and modified starches, ascorbic acid or salts thereof, antioxidants such as vitamin E, pigments, spices and the like.

1.3. Food containing oil-containing emulsion composition The oil-containing emulsion composition according to this embodiment has a transparent feeling, and therefore, when used for various foods, a general emulsified composition with a cloudy white color tone was used. Compared to the case, it is possible to obtain a food product having a preferable appearance while maintaining the appearance (for example, color tone) of the food product. Therefore, the oil-containing emulsion composition according to this embodiment can be used, for example, to improve the appearance of food. And since the flavor is good, the same preferable flavor as the case where a general emulsion composition is used is obtained.

  Although there is no restriction | limiting in particular as foodstuff containing the fat-and-oil containing emulsion composition which concerns on this embodiment, For example, cooked foods, such as salads, such as potato salad and egg salad, cooking sauces, sauces, such as soup. Furthermore, processed fish food, livestock meat processed food, etc. which use an emulsified composition as quality improvement agents, such as richness imparting, are mentioned. Moreover, the oil-and-fat containing emulsion composition which concerns on this embodiment can be used in order to make the color of foodstuffs reflect, for example. In addition, content of the fat-and-oil containing emulsion composition in the said foodstuff is 1 mass% or more normally, and it is preferable that it is 3-98 mass%.

1.4. Oil-in-water emulsified food and drink 1.4.1. Constituent Components and Specific Examples In one embodiment of the present invention, an oil-containing emulsion composition according to this embodiment having excellent dispersibility in an aqueous medium is blended, and the oil and fat of the oil-containing emulsion composition is dispersed as oil droplets. It is an oil-in-water emulsified food and drink.

  The fat-and-oil-containing emulsion composition to be blended in the oil-in-water type emulsion food or drink according to the present embodiment may contain a fat-soluble component. When the fat-and-oil-containing emulsion composition according to this embodiment containing a fat-soluble component is mixed with an aqueous medium, the fat and oil containing the fat-soluble component is easily added to the aqueous medium as oil-in-water oil droplets without losing the flavor. Therefore, it is possible to obtain a food or drink excellent in dispersibility of fats and oils.

  The food contained in the oil-in-water emulsified food and drink according to the present embodiment is not particularly limited. For example, semi-solid dressings such as mayonnaise and salad cream, emulsified liquid dressings such as Southern dressing and French dressing, and Chinese dressings Non-oil dressings such as liquid dressings such as Aojiso dressing, sauces such as carbonara sauce, demiglace sauce, soups such as corn soup, consommé soup, ramen soup, miso soup, custard cream, omelet, steamed egg custard, pudding, etc. , Frozen desserts such as ice cream, soft cream and ice candy, desserts such as jelly, bavaroa and yogurt, side dishes such as boiled foods, and porridge.

  In addition, the beverage contained in the oil-in-water emulsified food and drink according to the present embodiment is not particularly limited. For example, fruit juice beverages such as orange juice or fruit beverages, vegetable juices such as tomato juice, and soft drinks such as cola. , Green tea, oolong tea, barley tea, tea drinks such as tea, milk drinks such as milk, lactic acid bacteria drinks, soy milk drinks, coffee drinks, wine drinks and other alcoholic drinks, nutrition drinks, sports drinks, high nutrition concentrated liquid foods, etc. Etc.

1.4.2. Effects Before describing the effects of the oil-in-water emulsified food and drink according to this embodiment, a general oil-in-water emulsified food and drink will be described.

(I) General oil-in-water emulsified food and drink In producing an oil-in-water emulsified food and drink, a general method for dispersing an oily component in an aqueous medium is to add an emulsifying material to the aqueous medium and the oily component. A method of stirring and mixing to emulsify is common. This method is widely used as a food production method such as mayonnaise using egg yolk as an emulsifying material. However, in order to achieve a stable emulsified state in which oil droplets are dispersed in fine particles, a homomixer is used. Such a large-scale emulsification facility is required.

  Another method is to solubilize or disperse the oil phase in a polyhydric alcohol containing an emulsifier to prepare a so-called polyhydric alcohol-in-oil emulsion composition, which is further mixed with water. Thus, a method for obtaining an oil-in-water emulsion is known. As this method, for example, Japanese Patent Publication No. 63-61050 discloses an ester of a polyglycerin having an average degree of polymerization of 3 or more and a fatty acid having 8 or more carbon atoms and a hydrophilic polyglycerin higher fatty acid ester having an HLB of 9 or more. A polyhydric alcohol-in-oil emulsified composition using lysolecithin as an emulsifier is proposed in JP-A-62-95132. Japanese Patent Application Laid-Open No. 2000-102356 discloses an oil-in-water emulsion composition using eggs containing a D-phase emulsion, that is, a surfactant such as lysolecithin or decaglycerin monostearate and a sugar alcohol or liquid. Chicken eggs containing a D-phase emulsified composition obtained by mixing fats and oils with a D-phase composition that is a mixed solution of sugars have been proposed.

  According to these proposed methods, an oil-in-water emulsion in which oil droplets are dispersed in fine particles can be obtained without using a large-scale emulsification facility, but the type of emulsifier used is limited and the flavor is poor. was there. Further, from the viewpoint of cost and safety, it is desired that the product is made from a food material with as few processing steps as possible.

(Ii) Oil-in-water emulsified food / drink according to the present embodiment On the other hand, according to the oil-in-water emulsified food / beverage according to the present embodiment, the oil-containing emulsion composition according to the present embodiment is blended, Since the fats and oils of the emulsified composition are dispersed as oil droplets in the aqueous medium, it has a good flavor and is excellent in fat and oil dispersibility. That is, when the oil-in-water type emulsion food and drink according to the present embodiment is produced, the oil-containing emulsion composition and the aqueous medium according to the present embodiment are simply mixed without using a large-scale emulsification facility. The components can be easily dispersed in fine particles in an aqueous medium.

  And since the oil-in-water type emulsion food / beverage products which concern on this embodiment are mix | blended with the fat-containing emulsion composition which concerns on this embodiment containing a specific component as an emulsifier, an oil-based component is contained in an aqueous medium, without impairing flavor. Can be dispersed in the form of fine particles.

  Moreover, the oil-in-water type emulsion food / beverage products which concern on this embodiment can be a liquid oil-in-water type emulsion food / beverage product containing a fat-soluble component. Generally, when the oil-in-water type emulsion food or drink is a liquid oil-in-water type emulsion food or drink containing a fat-soluble component, the fat-soluble component is difficult to emulsify. On the other hand, since the oil-in-water type emulsion food / beverage products which concern on this embodiment are excellent in the dispersibility of fats and oils, even if it is a liquid oil-in-water type emulsion food / beverage products, the fat-soluble component which is hard to emulsify is water-based with fats and oils It can be dispersed well in the medium.

  Furthermore, compared to the conventional method using a special emulsifier, a protein with fewer processing steps can be used as it is as an emulsifier, which is preferable from the viewpoint of cost and safety.

  Thus, according to the oil-in-water type emulsion food / beverage products which concern on this embodiment, the dispersion state to the aqueous medium of the new oil-based component with few restrictions from points, such as flavor and equipment, can be achieved.

2. EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.

2.1. Example 1
First, in order to produce the oil-and-fat-containing emulsion composition of this example, the blending raw materials shown in Table 1 were prepared. Next, liquid egg yolk and sorbitol having a product temperature of 30 ° C. were placed in a container, and stirred and mixed (speed: 5000 rpm) with a TK homomixer to mix uniformly. Next, this container was put into a constant temperature water bath at 70 ° C., and further heated with a constant temperature bath until reaching the target 70 ° C. while further stirring and mixing with a TK homomixer. Subsequently, rapeseed oil was added little by little over 20 minutes while stirring and mixing (speed: 5000 rpm) with the TK homomixer, and the mixed liquid whose product temperature reached 70 ° C., and further 5 minutes after adding rapeseed oil. The stirring and mixing were continued and the mixture was emulsified to obtain a uniform state. After the emulsification treatment, the heat-resistant pouch was filled and sealed, then immersed in a cooling water bath at 5 ° C. and cooled to obtain the oil-containing emulsion composition of Example 1.

  The obtained oil / fat-containing emulsion composition had a transparent appearance. Further, the obtained fat-and-oil-containing emulsion composition was put into a 5 mm thick quartz cell and measured using a turbidity measuring device (model name “WA 2000N”, manufactured by Nippon Denshoku Industries Co., Ltd.) with fresh water as a control. The total light transmittance was 62.2%.

2.2. Test example 1
The oil-containing emulsion composition of Test Example 1 was obtained in the same manner as in Example 1 except that the heating temperature at the time of emulsification treatment in Example 1 was changed to the temperature shown in Table 2. And about the obtained oil-and-fat containing emulsion composition, it carried out similarly to Example 1, and measured the total light transmittance. Moreover, the external appearance of each obtained fat-and-oil-containing emulsion composition was evaluated visually. The results are shown in Table 2 below. According to Table 2, the higher the temperature at the time of the emulsification treatment, the higher the transparency, and the emulsification treatment at 50 ° C. or higher gave the total obtained by turbidity measurement using an integrating sphere photoelectric photometry method. It was confirmed that an oil-containing emulsion composition having a light transmittance of 40% or more can be obtained. Moreover, it was confirmed that the fat and oil-containing emulsion composition which has desired transparency can be obtained by adjusting the temperature at the time of emulsification.

2.3. Comparative Example 1
In Example 1, the fat-containing emulsion composition of Comparative Example 1 was used in the same manner as in Example 1 except that 0.5% by mass of lysolecithin was used instead of liquid egg yolk, and the decrease was corrected by increasing the blending amount of sorbitol. I got a thing.

2.4. Test example 2
The fat and oil-containing emulsion composition obtained in Example 1 and Comparative Example 1 was eaten to evaluate the flavor. The results are shown in Table 3 below. According to Table 3, when liquid egg yolk is used (Example 1), the flavor is good, whereas when lysolecithin is used (Comparative Example 1), the flavor is poor.

2.5. Example 2
In Example 1, an oil-containing emulsion composition was obtained in the same manner as in Example 1 except that the components shown in Table 4 below were blended in place of liquid egg yolk as the specific component. Under the present circumstances, the compounding quantity of each component was made to become the same as Example 1 in conversion of solid content, and the increase / decrease by this adjusted the compounding quantity of sorbitol. Moreover, about the obtained oil-and-fat containing emulsion composition, visual appearance evaluation and flavor evaluation were performed. The results are shown in Table 4 below.

  Furthermore, with respect to each of the obtained fat-containing emulsion compositions, the total light transmittance, visual appearance evaluation and flavor were the same as in Example 1 except that the heating temperature during emulsification was 80 ° C. Was evaluated. The results are also shown in Table 4.

  From the results of Table 4, according to Example 2, the mixture and fats and oils containing specific components (egg yolk, egg white, animal protein) and polyhydric alcohol were emulsified at 50 ° C. or higher, so that there was transparency. It can be understood that an oil-containing emulsion composition having a good flavor can be obtained.

  On the other hand, when a mixed solution containing vegetable protein such as soybean protein (Comparative Example 2) and wheat protein (Comparative Example 3) and a polyhydric alcohol is subjected to an emulsification treatment at 50 ° C. or higher, the resulting fat-containing emulsion It can be seen that the transparency of the composition is low.

  In addition, the oil-and-fat-containing emulsion composition of Example 2 contains a specific component and has a translucency because the total light transmittance obtained by turbidity measurement using an integrating sphere photoelectric photometry is 40% or more. It can be understood that it has a good flavor. Moreover, it turns out that egg yolk and animal protein are preferable from the point which has a high transparency among the specific components shown by Table 4, and it turns out that egg yolk and milk protein are preferable from the point which has favorable flavor. In particular, egg yolk was rich and very favorable.

2.6. Example 3
In Example 1, the fat and oil-containing emulsion composition of Example 3 was obtained in the same manner as in Example 1 except that glycerin was used instead of sorbitol. About the fat-and-oil containing emulsion composition of Example 3, the total light transmittance was measured by the method similar to Example 1. FIG.

  As a result, the total light transmittance of the oil-and-fat-containing emulsion composition of Example 3 was 54.1%, which was a transparent appearance.

2.7. Example 4
The mayonnaise-flavored oil-and-fat-containing emulsion composition of Example 4 was obtained in the same manner as in Example 1 except that the raw materials having the formulations shown in Table 5 below were used. That is, first of all, liquid egg yolk, sorbitol, vinegar, sodium glutamate, mustard powder and salt are put in a container and mixed with stirring and mixing (speed: 5000 rpm) with a TK homomixer. The rapeseed oil was added and emulsified with heating to 70 ° C. to obtain a mayonnaise-flavored oil-containing emulsion composition of Example 4. About the fat-and-oil containing emulsion composition of Example 4, the total light transmittance was measured by the method similar to Example 1. FIG.

  As a result, the total light transmittance of the mayonnaise-flavored oil-and-fat emulsion composition of Example 4 was 49.6%, which was a transparent appearance.

2.8. Example 5
According to the formulation shown in Table 6 below, the mayonnaise-flavored oil-containing emulsion composition of Example 4 was mixed with dried dried matter to produce a cooked sauce of Example 5 flavored with taco mayonnaise. In addition, using general mayonnaise (70% by mass of vegetable oil and fat, 15% by mass of liquid egg yolk, 12% by mass of vinegar, seasoning, 3% by mass of spices, prepared by a conventional method, total light transmittance of 3.9%) Similarly, a cooked sauce with a flavor of tako mayonnaise of Comparative Example 4 was produced.

  Next, the appearance of each of the cooking sauces of Example 5 and Comparative Example 4 was evaluated, and the a value that is an index of redness was determined using a colorimetric color difference meter (model name “ZE 2000”, Nippon Denshoku Industries Co., Ltd.). )). The results are shown in Table 7 below.

  According to Table 7, the cooking sauce of the taco mayonnaise flavor of Example 5 using the mayonnaise-flavored oil-fat emulsion composition of Example 4 is compared to the cooking sauce of Comparative Example 4 using a general mayonnaise, It can be seen that the red color tone is strong and the color tone is vivid.

2.9. Example 6
Using the mayonnaise-flavored oil-and-fat-containing emulsion composition of Example 4, the potato salad of Example 6 was produced by a conventional method with the composition shown in Table 8 below. As a control, general mayonnaise (70% by weight of vegetable oil and fat, 15% by weight of liquid egg yolk, 12% by weight of vinegar, seasoning, and 3% by weight of spices prepared in a conventional manner, total light transmittance of 3.9%) Similarly, the potato salad of Comparative Example 5 was produced.

  As a result, the potato salad of Example 6 using the mayonnaise-flavored oil-fat emulsion composition of Example 4 has colors such as carrots and cucumbers as compared to the potato salad of Comparative Example 5 using general mayonnaise. It was a vivid and colorful appearance that made use of the color of the material.

  An oil-containing emulsion composition containing egg yolk oil of Example 7 was obtained in the same manner as Example 1 except that the raw materials having the formulations shown in Table 9 below were used. That is, first, liquid egg yolk and sorbitol are put in a container, and mixed by stirring and mixing (speed: 5000 rpm) with a TK homomixer, and mixed in advance while heating to 70 ° C. in the same manner as in Example 1. The rapeseed oil and egg yolk oil which were added and emulsified, and the fat-containing emulsion composition containing the egg yolk oil of Example 7 was obtained. About the fat-and-oil containing emulsion composition of Example 7, the total light transmittance was measured by the method similar to Example 1. FIG.

  As a result, the total light transmittance of the oil-and-fat-containing emulsion composition containing egg yolk oil of Example 7 was 55.6%, which was a transparent appearance.

2.11. Example 8
An oil-containing emulsion composition containing the fat-soluble component (eicosapentaenoic acid) of Example 8 was obtained in the same manner as in Example 1 except that the raw materials having the formulations shown in Table 10 below were used. That is, first, liquid egg yolk and sorbitol are put in a container, and mixed by stirring and mixing (speed: 5000 rpm) with a TK homomixer, and mixed in advance while heating to 70 ° C. in the same manner as in Example 1. The rapeseed oil and eicosapentaenoic acid were added and emulsified to obtain an oil-containing emulsion composition containing eicosapentaenoic acid of Example 8. About the fat-and-oil containing emulsion composition of Example 8, the total light transmittance was measured by the method similar to Example 1. FIG.

  As a result, the total light transmittance of the oil-containing emulsion composition containing eicosapentaenoic acid of Example 8 was 52.6%, which was a transparent appearance.

2.12. Example 9
Using the oil and fat-containing emulsion composition of Example 1, the oil-in-water type emulsion food / beverage product (Cole Slow-style emulsion dressing) of Example 9 was produced with the formulation shown in Table 11 below. That is, first, fresh water, vinegar, sodium glutamate and sodium chloride were placed in a bowl, stirred with a spoon and mixed uniformly, and then the oil and fat-containing emulsion composition was added and further stirred to obtain the Coleslaw-style emulsification of Example 9. Got dressing.

  The obtained Coleslaw-style emulsified dressing of Example 9 became an emulsion in which oil droplets were dispersed in the form of fine particles and became cloudy.

2.13. Example 10
Using the fat and oil-containing emulsion composition containing egg yolk oil of Example 7, the oil-in-water type emulsion food and drink (Chinese-style soup) of Example 10 was produced with the formulation shown in Table 12 below. That is, first, after putting fresh water, raw chicken broth soup (powdered product) and salt into a pan and uniformly mixing them with the heat up to the product temperature of 80 ° C., the fat and oil-containing emulsion composition is added to this. The mixture was further stirred to obtain a Chinese-style soup of Example 10.

  In the Chinese soup obtained in Example 10, oil droplets were dispersed in the form of fine particles, and no oil separation was observed.

2.14. Example 11
Using the oil-containing emulsion composition containing eicosapentaenoic acid of Example 8, the lactic acid bacteria beverage of Example 11 was produced with the formulation shown in Table 13 below. That is, yoghurt (drink type) was put into a cup, an oil-containing emulsion composition was added thereto, and stirred with a spoon to obtain a lactic acid bacteria beverage of Example 11.

  In the lactic acid bacteria beverage of Example 11, oil droplets were dispersed in the form of fine particles, and no oil separation was observed.

2.15. Test example 3
About the oil-and-fat containing emulsion composition obtained by the emulsification process temperature in Test Example 1 at 30 degreeC and 70 degreeC, respectively, the ease of dispersion | distribution to fresh water was evaluated with the following method.

  That is, 45 g of ion-exchanged water was put into a 100 mL beaker, and 5 g of each sample was added while gently stirring with a stirrer, and the time until the lump of material was dispersed and disappeared was measured. Furthermore, the appearance of the obtained dispersion was visually evaluated. The results are shown in Table 14 below.

  According to Table 14, the oil-containing emulsion composition (oil-containing emulsion obtained at an emulsification treatment temperature of 70 ° C.) of the product of the present invention having a high temperature and high transparency during the emulsion treatment has a temperature during the emulsion treatment. Compared with a comparatively low-oiled oil-containing emulsion composition (an oil-containing emulsion composition obtained at an emulsification treatment temperature of 30 ° C.), oil droplets are dispersed in water in a short time to obtain an emulsion, Further, it was confirmed that oil droplets were uniformly dispersed in the obtained emulsion.

2.16. Comparative Example 6
In Example 7, the fat-containing emulsion composition of Comparative Example 6 was used in the same manner as in Example 7 except that 0.5% by mass of lysolecithin was used instead of liquid egg yolk, and the decrease was corrected by increasing the amount of sorbitol. I got a thing.

2.17. Comparative Example 7
In Example 10, the oil-in-water emulsified food and drink of Comparative Example 7 was used in the same manner as in Example 10 except that the oil-containing emulsion composition of Comparative Example 6 was used instead of the oil-containing emulsion composition of Example 7 ( Chinese soup).

2.18. Test example 4
The Chinese-style soup obtained in Example 10 and Comparative Example 7 was eaten to evaluate the flavor of egg yolk oil. The results are shown in Table 15 below. According to Table 15, when the yolk oil is contained in the fat-and-oil-containing emulsion composition using liquid egg yolk (Example 10), the yolk oil has a strong and good flavor, whereas the fat-containing composition using lysolecithin When egg yolk oil is contained in the emulsified composition (Comparative Example 7), it can be seen that the egg yolk oil has a weak and inferior flavor.

Claims (10)

Oil content is 30 to 80% by mass,
Contains one or more components selected from egg yolk, egg white and animal protein and polyhydric alcohol, and has a total light transmittance of 40% or more obtained by turbidity measurement using an integrating sphere photoelectric photometry And
The fat-and-oil-containing emulsion composition whose content of emulsifiers other than the said component and the said polyhydric alcohol is 0.01 mass% or less. Obtained by emulsifying the mixture and the oil containing the component and the polyhydric alcohol,
The oil-and-fat-containing emulsion composition according to claim 1, wherein the mixed solution has a water content of 0.1 to 50% by mass. The fat-and-oil-containing emulsion composition according to claim 1 or 2 , wherein the content of the component is 0.1 to 15% by mass in terms of solid content. The fat-and-oil-containing emulsion composition according to any one of claims 1 to 3 , wherein the content of the polyhydric alcohol is 10 to 70% by mass. The ratio between the content and the content of the polyhydric alcohol of the component, either to the polyhydric alcohol claims 1 to 1 part by mass or more with respect to the 100 parts by weight of component on a solid basis of 4 1 The fat-and-oil-containing emulsified composition according to Item. The oil-containing emulsion composition according to any one of claims 1 to 5 , further comprising a fat-soluble component. The foodstuff containing the fat-and-oils containing emulsion composition in any one of Claims 1 thru | or 6 . An oil-in-water emulsified food or drink comprising the oil / fat-containing emulsion composition according to any one of claims 1 to 6 , wherein the oil / fat of the oil / fat-containing emulsion composition is dispersed as oil droplets.   The manufacturing method of the oil-and-fat containing emulsion composition of Claim 1 including emulsifying the liquid mixture and the said fats and oils containing the said component and the said polyhydric alcohol at 50 degreeC or more. The fats and oils according to claim 9 , wherein the mixing ratio of the component and the polyhydric alcohol in the mixed solution is 1 part by mass or more with respect to 100 parts by mass of the total amount of the components in terms of solid content. The manufacturing method of a containing emulsion composition.