Oil-in-water emulsified composition and food using the same

Abstract

The present invention provides an oil-in-water emulsion composition having stable quality with small viscosity change during manufacturing and storage. The present technology provides an oil-in-water emulsion composition containing a starch decomposition product having a glucose degree of polymerization (DP) of 8 to 19 at a content of 32% or more, a starch decomposition product having a glucose degree of polymerization (DP) of 20 or more at a content of 30% or less, water, and oil and fat, with the starch decomposition product / water = 0.7 to 1.6. The oil-in-water emulsion composition used in the present technology can be suitably used in food.

Description

Technical Field

[0001] This technology relates to oil-in-water emulsion compositions and food products using such oil-in-water emulsion compositions. Background Technology

[0002] For a long time, methods have been known for preparing plasticizers of oil-in-water emulsion compositions by incorporating proteins such as starch and gelatin to gel the aqueous phase, which is the continuous phase. For example, Patent Document 1 discloses a technique for manufacturing food containing an oil-in-water emulsion composition, which suppresses the separation of the oil-in-water emulsion composition by mixing transglutaminase and proteins such as gelatin with the oil-in-water emulsion composition.

[0003] Furthermore, in order to prepare plasticizers for oil-in-water emulsion compositions, methods are used that combine palm oil, coconut oil, palm kernel oil, lard, beef tallow, and butter, along with oils and fats that have undergone fractionation, hydrogenation, transesterification, or other processing, and are solid at room temperature, as well as emulsifiers. For example, as described in Patent Document 2, a technique is disclosed for manufacturing butter using oils and fats with a solid fat content of 60% or more as raw materials and a specific emulsifier.

[0004] Furthermore, starch decomposition products have long been used in the food and beverage industry for purposes such as sweeteners, flavor modifiers, osmotic pressure regulators, humectants, and powdered substrates. Thus, starch decomposition products can be used for various applications by adjusting their basic physical properties such as sweetness, flavor, osmotic pressure, viscosity, and hygroscopicity. For example, Patent Document 3 discloses a crystalline starch decomposition product characterized by a glucose degree of polymerization (DP) of 8-19 of 40% or more, a glucose degree of polymerization (DP) of 20 or more of 55% or less, a crystallization rate of 1% or more based on X-ray diffraction, and solubility varying depending on temperature.

[0005] Existing technical documents

[0006] Patent documents

[0007] Patent Document 1: Japanese Patent Application Publication No. 2020-36548

[0008] Patent Document 2: Japanese Patent Application Publication No. 62-118855

[0009] Patent Document 3: International Publication No. 2019-235142 Summary of the Invention

[0010] The problem that the invention aims to solve

[0011] As mentioned earlier, methods for preparing plasticizers for oil-in-water emulsion compositions by incorporating proteins such as starch and gelatin, as well as fats that are solid at room temperature, are known. However, gelatin presents several challenges: its unique flavor affects the emulsion, and it is a recommended allergen for labeling, thus deterring some consumers. Furthermore, starch suffers from significant viscosity variations due to swelling, making it difficult to replicate the viscosity and spreadability of margarine or fat spreads (water-in-oil emulsion compositions). Even when using fats that are solid at room temperature, the presence of high levels of saturated and trans fatty acids can deter consumers.

[0012] Therefore, the main objective of this technology is to provide an oil-in-water emulsion composition with stable quality and minimal viscosity variation during manufacturing and storage.

[0013] Methods for solving problems

[0014] This technology first provides an oil-in-water emulsion composition containing:

[0015] Starch decomposition products with a glucose degree of polymerization (DP) of 8-19 and a content of 32% or more, and a glucose degree of polymerization (DP) of 20 or more and a content of 30% or less;

[0016] Water; and

[0017] grease,

[0018] The ratio of starch decomposition products to water is 0.7 to 1.6.

[0019] In the water-in-oil emulsion composition involved in this technology, the aforementioned starch decomposition products with an iodine color development value of 0.35 or higher can be used.

[0020] The water-in-oil emulsion composition involved in this technology may contain 25-50% by mass of the aforementioned starch decomposition products.

[0021] In addition, the water-in-oil emulsion composition involved in this technology may contain 20 to 40% by mass of the aforementioned oils.

[0022] The aforementioned oil used in the oil-in-water emulsion compositions involved in this technology may contain less than 5% by weight of extremely hardened oil.

[0023] The water-in-oil emulsion composition involved in this technology may contain cyclic oligosaccharides. In this case, α-cyclodextrin can be used as the aforementioned cyclic oligosaccharide.

[0024] The water-in-oil emulsion composition involved in this technology can be used in food.

[0025] Invention Effects

[0026] According to this technology, even without using gelling agents such as starch and gelatin, oils that are solid at room temperature, or emulsifiers added for the purpose of emulsification and stabilization, it is possible to prepare an oil-in-water emulsion composition with small viscosity changes and stable quality during the manufacturing and storage stages. Detailed Implementation

[0027] The preferred embodiments for implementing this technology will be described below. It should be noted that the embodiments described below represent only one example of a representative implementation of this technology and should not be construed as narrowly interpreting the scope of this technology.

[0028] 1. Water-in-oil emulsion composition

[0029] The water-in-oil emulsion composition involved in this technology is characterized by containing specific starch hydrolysates, water, and oils, with a starch hydrolysate / water ratio of 0.7 to 1.6. Regarding the ratio of starch hydrolysates to water, as long as it is within the range of 0.7 to 1.6, the effect of this technology can be achieved; preferably, the starch hydrolysate / water ratio is 1.0 to 1.6, and more preferably, it is 1.2 to 1.5.

[0030] If the starch content / water ratio is below 0.7, the oil-in-water emulsion becomes too soft and also produces a rough texture, resulting in a poor tongue feel when used in food. Conversely, if the starch content / water ratio exceeds 1.6, the oil-in-water emulsion becomes too hard, resulting in poor plasticizing properties.

[0031] The hardness (TA value) of the oil-in-water emulsion composition involved in this technology is not limited, as long as it does not impair the effect of this technology. In this technology, it is preferably 800g or less, more preferably 30 to 750g, and even more preferably 100 to 500g. By keeping the hardness (TA value) of the oil-in-water emulsion composition below 800g, it is possible to prevent it from becoming too hard and improve its workability when used in food.

[0032] The water-in-oil emulsion composition involved in this technology, in addition to containing specific starch hydrolysates, water, and oils, may also contain cyclic oligosaccharides and other components as needed. The components are described in detail below.

[0033] (1) Starch decomposition products

[0034] The starch decomposition products used in this technology are obtained by decomposing (saccharifying) starch raw materials, such as corn starch, glutinous corn starch, rice starch, wheat starch and other starches (aerial starches), potato starch, cassava starch, sweet potato starch and other starches derived from underground stems or roots (underground starches), or their processed starches. There are no particular limitations on the starch raw materials used; all starch raw materials can be used.

[0035] As a compositional characteristic of the starch hydrolysate used in this technology, the content of glucose degree of polymerization (hereinafter referred to as "DP") 8 to 19 is 32% or more, and the content of DP20 or higher is 30% or less. Because the starch hydrolysate used in this technology contains a large amount of high molecular weight oligosaccharide components and low molecular weight dextrin components (DP8 to 19), it exhibits lower sweetness, lower osmotic pressure, and better hygroscopicity compared to conventional oligosaccharides. Furthermore, due to the low content of DP20 and higher, the characteristic flavor of dextrin (which may impair the flavor of food and beverages) is reduced. Therefore, it can be appropriately used for applications where sweetness is not desired. For example, it can also be used in food additives, food and beverages, and pharmaceuticals where the use of highly sweet oligosaccharides is undesirable. Moreover, even in food and beverages where dextrin is difficult to use due to its strong characteristic flavor, the starch hydrolysate of this technology can be used without impairing the flavor of the food and beverages.

[0036] Regarding the starch decomposition products used in this technology, the content of DP8-19 only needs to be 32% or more, and there is no particular limitation on its content, but it is preferred to be 40% or more, and more preferably 50% or more. The reason is that the higher the content of DP8-19, the lower the viscosity, the lower the sweetness, the lower the osmotic pressure, and the better the hygroscopic resistance.

[0037] Furthermore, regarding the starch hydrolysate used in this technology, the content of DP20 and above only needs to be 30% or less, and its content is not particularly limited, but preferably 28% or less, more preferably 26% or less, and even more preferably 25% or less. The reason for this is that the lower the content of DP20 and above, the more the characteristic flavor of dextrin is weakened.

[0038] Regarding the starch decomposition product used in this technology, its iodine colorimetric value is preferably 0.35 or higher, more preferably 0.40 or higher. By using a starch decomposition product with an iodine colorimetric value of 0.35 or higher, good hardness and plasticity can be imparted to the oil-in-water emulsion composition. That is, by using a starch decomposition product with an iodine colorimetric value of 0.35 or higher, the oil-in-water emulsion composition is firmly solidified, and the target physical properties can be more reliably exerted.

[0039] In this technique, the iodine colorimetric value of starch decomposition products is obtained by the following iodine colorimetric value determination method.

[0040] (Iodine colorimetric value determination method) Add 25 mg of sample (starch decomposition product) based on solid components to a test tube containing 5 ml of water and mix. Add 100 μl of iodine colorimetric solution (0.2% iodine by mass / volume and 2% potassium iodide by mass / volume), stir, and place at 30°C for 20 minutes. Then, use a spectrophotometer with a glass cuvette with a 10 mm optical path length to measure the absorbance at 660 nm. The difference between this absorbance and the absorbance measured without adding the sample is taken as the iodine colorimetric value.

[0041] Iodine-based colorimetric reactions indicate the presence of linear sugar chains with a DP of 16 or higher. Since starch hydrolysates with a high DP of 20 or higher contain a large number of linear sugar chains with a DP of 16 or higher, they exhibit a colorimetric reaction. Starch hydrolysates with a low DP of 20 or higher typically do not exhibit a colorimetric reaction, or if they do, the iodine colorimetric value is very low. However, in the case of the starch hydrolysates used in this technique, although the content of DP of 20 or higher is low, the lower limit of the iodine colorimetric reaction (DP 8–19) is the main component, and linear components are abundant, thus exhibiting an iodine-based colorimetric reaction. That is, in starch hydrolysates with a low DP of 20 or higher, the iodine colorimetric value is an indicator of the degree of linear component content.

[0042] The content of starch decomposition products in the oil-in-water emulsion composition involved in this technology is not particularly limited, as long as it does not impair the effect of this technology. In this technology, it is preferably 25-50% by mass, more preferably 30-45% by mass, and even more preferably 35-40% by mass. By making the content of starch decomposition products in the oil-in-water emulsion composition 25% by mass or more, the oil-in-water emulsion composition can be given smooth plasticity with good extensibility. By making the content of starch decomposition products in the oil-in-water emulsion composition 50% by mass or less, it will not become too hard, and moderate hardness and good plasticity with good extensibility can be given.

[0043] (2) Method for manufacturing starch decomposition products

[0044] The method for obtaining the starch decomposition products used in this technology is not particularly limited, as long as it does not impair the effectiveness of this technology. For example, starch decomposition products can be obtained by appropriately combining starch raw materials and performing conventional operations such as acid and enzyme treatment, various chromatographic processes, membrane separation, and ethanol precipitation.

[0045] As an efficient method for obtaining the starch degradation products used in this technology, there are methods that involve at least debranching enzymes and branching enzymes acting on starch or starch degradation intermediates. Debranching enzymes are a general term for enzymes that catalyze the hydrolysis of α-1,6-glycosidic bonds, which are the branching points of starch. Branching enzymes are a general term for enzymes that function to form α-1,6-glycosidic bonds by acting on linear dextran linked by α-1,4-glycosidic bonds.

[0046] That is, debranching enzymes are enzymes involved in the breakdown of starch amylopectin, while branching enzymes are enzymes used for the synthesis of starch amylopectin. Therefore, the two are not usually used together. However, by combining two enzymes that exhibit completely opposite effects, the starch breakdown products used in this technique can be reliably produced. In this case, as the order of action of the two enzymes, it is preferable that they act simultaneously or that the debranching enzyme acts after the branching enzyme acts.

[0047] The aforementioned debranching enzymes are not particularly limited. For example, pullulanase (pullulan 6-glucan hydrolase) and amylo-1,6-glucosidase / 4-α-glucanotransferase can be cited. As a more suitable example, isoamylase (glycogen 6-glucanohydrolase) can be used.

[0048] Furthermore, there are no particular limitations on the aforementioned branching enzymes. For example, branching enzymes purified from animals, bacteria, etc., or branching enzymes purified from plants such as potatoes, rice seeds, and corn seeds, as well as commercially available enzyme preparations, can be used.

[0049] In the method for producing starch decomposition products used in this technology, a step to remove impurities can also be performed after the aforementioned enzymatic reaction. There are no particular limitations on the method for removing impurities; one known method or a combination of two or more known methods can be used. Examples include filtration, activated carbon decolorization, and ion purification.

[0050] Furthermore, the starch decomposition products used in this technology can also be used in the form of a liquid containing the starch decomposition products after enzymatic reaction, or they can be dehydrated and dried and powdered through vacuum drying, spray drying, freeze drying, etc. Alternatively, some components can be separated and used after chromatography or membrane separation.

[0051] (3) Oils

[0052] Regarding the types of oils used in the oil-in-water emulsion compositions involved in this technology, as long as the effectiveness of this technology is not impaired, one or more oils commonly used in oil-in-water emulsion compositions can be used, or two or more can be freely combined. For example, soybean oil, high-oleic soybean oil, rapeseed oil, high-oleic rapeseed oil, corn oil, sunflower seed oil, high-oleic sunflower seed oil, safflower oil, cottonseed oil, sesame oil, perilla oil, flaxseed oil, peanut oil, olive oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm sap oil, palm kernel oil, palm kernel sap oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal fat, algae oil, etc., can also be used appropriately. Additionally, hydrogenated oils, transesterified oils, and fractionated oils can also be used.

[0053] The oils used in this technology preferably contain less than 5% by mass of highly hardened oil. By containing less than 5% by mass of highly hardened oil in the oil, the emulsion structure becomes more robust, further improving the stability of the oil-in-water emulsion composition.

[0054] Regarding the types of highly hardened oils that can be used in this technology, there are no particular limitations as long as the effect of this technology is not impaired. For example, a hardened oil obtained by hydrogenating one or more of the following: rice oil, rapeseed oil, high-erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, tallow, and lard, with a solid fat content of 50% by mass or more at 20°C can be used.

[0055] The oil content in the water-in-oil emulsion composition involved in this technology is not particularly limited, as long as it does not impair the effect of this technology. In this technology, it is preferably 20-40% by mass, more preferably 20-35% by mass, and even more preferably 22-33% by mass. By making the oil content in the water-in-oil emulsion composition 20% by mass or more, the shape retention of the water-in-oil emulsion composition is improved. By making the oil content in the water-in-oil emulsion composition 40% by mass or less, the greasy feeling of the water-in-oil emulsion composition is reduced.

[0056] (4) Cyclic oligosaccharides

[0057] The oil-in-water emulsion composition involved in this technology may also contain cyclic oligosaccharides. In this technology, cyclic oligosaccharides are not essential components, but by including cyclic oligosaccharides in the oil-in-water emulsion composition, the emulsion structure becomes more robust, further improving the stability of the oil-in-water emulsion composition. As cyclic oligosaccharides, three types of cyclodextrins (α, β, γ) are commercially available; considering their interaction with oils, α-cyclodextrin is preferred.

[0058] There are no particular limitations on the types of cyclic oligosaccharides that can be used in this technology, as long as they do not impair the effectiveness of the technology. In this technology, α-cyclodextrin is preferred.

[0059] (5) Other ingredients

[0060] The oil-in-water emulsion composition of this invention can also freely contain one or more other components commonly used in oil-in-water emulsion compositions, as long as they do not impair the effectiveness of this technology. Other components may include, for example, excipients, pH adjusters, colorants, flavorings, taste enhancers, disintegrants, lubricants, stabilizers, etc. While the oil-in-water emulsion composition of this technology can be prepared even without the use of an emulsifier, an emulsifier commonly used in oil-in-water emulsion compositions can be further added.

[0061] Additionally, ingredients with known or future discovered functions may be appropriately used, depending on the purpose. The aforementioned starch hydrolysates are classified as food; therefore, depending on the selection of ingredients other than these starch hydrolysates, the oil-in-water emulsion composition involved in this invention can also be processed as a food.

[0062] 2. Food

[0063] The aforementioned oil-in-water emulsion composition of this technology can be suitably used in food. There are no particular limitations on the types of food for which the oil-in-water emulsion composition of this technology can be used; examples include shortening, margarine, spreadable fats, emulsified oils, sugar syrups, creams, soups, various dairy products, ice cream and other cold desserts, preserved foods, frozen foods, breads, pastries, rice, noodles, aquatic products, and processed meat products. Furthermore, this technology can also be used in health functional foods (including specific health functional foods, functionally labeled foods, and nutritional functional foods), so-called health foods (including beverages), liquid foods, infant foods, weight-loss foods, and foods for diabetes.

[0064] By using the oil-in-water emulsion composition involved in this technology in the above-mentioned food, it is possible to impart appropriate hardness and elasticity to the food.

[0065] Example

[0066] The present technology will now be described in more detail based on embodiments. It should be noted that the embodiments described below represent one example of a representative embodiment of the present technology and are not intended to be interpreted narrowly as limiting the scope of the present technology.

[0067] <Experimental Example 1>

[0068] In Experiment 1, the effects of various components and their proportions on the physical properties of the oil-in-water emulsion were investigated.

[0069] (1) Test methods

[0070] [Cleft enzyme]

[0071] In this experimental example, as an example of a branching enzyme, the method of Eur. J. Biochem. 59, p615-625 (1975) was followed, using purified potato-derived enzyme (hereinafter referred to as "potato-derived branching enzyme") and Branchzyme (manufactured by Novozymes Co., Ltd., hereinafter referred to as "bacterial branching enzyme").

[0072] It should be noted that the activity of the branching enzyme was measured using the following method.

[0073] As the substrate solution, a solution of 0.1% by mass amylose (Sigma-Aldrich, A0512) dissolved in 0.1 M acetate buffer (pH 5.2) was used. 50 μL of enzyme solution was added to 50 μL of the substrate solution, and the reaction was carried out at 30°C for 30 minutes. Then, 2 mL of iodine-potassium iodide solution (a mixture of 0.39 mM iodine, 6 mM potassium iodide, and 3.8 mM hydrochloric acid) was added to stop the reaction. A blank solution was prepared by adding water instead of the enzyme solution. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. One unit of enzyme activity of the branched enzyme was defined as the enzyme activity that caused a 1% decrease in absorbance at 660 nm per minute under the above conditions.

[0074] [Content of DP8-19 and DP20 and above]

[0075] The contents of DP8–19 and DP20 and above were determined by high performance liquid chromatography (HPLC) under the conditions shown in Table 1 below, based on the detected peak area ratio.

[0076] [Table 1]

[0077] chromatographic column MCI CK02AS (manufactured by Mitsubishi Chemical Corporation) Column temperature 80℃ Elution solution water Flow rate 1.0 mL / min detector Differential refractometer

[0078] [Iodine Colorimetric Value Determination]

[0079] Add 25 mg of the sample (starch decomposition product) based on solid content to a test tube containing 5 ml of water and mix. Add 100 μl of iodine colorimetric solution (0.2% iodine by mass / volume and 2% potassium iodide by mass / volume), stir, and incubate at 30°C for 20 minutes. Then, using a spectrophotometer and a glass cuvette with a 10 mm path length, measure the absorbance at 660 nm. The difference between this absorbance and the absorbance measured without the sample is taken as the iodine colorimetric value.

[0080] (2) Production of starch decomposition products

[0081] [Starch breakdown product 1]

[0082] In a 30% corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% α-amylase (Liquozyme Supra, Novozymes Japan Co., Ltd.) was added relative to the solid content (g), and liquefaction was carried out using a jet cooker (temperature 110°C). The liquefied solution was kept at 95°C, and the DE (degradation) was measured over time. At the DE8 point, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. The pH of the stopped sugar solution was adjusted to 5.8, and then 2000 units of branching enzyme from potato were added relative to the solid content (g), and the reaction was carried out at 35°C for 24 hours. Then, 1.5% debranching enzyme (GODO-FIA, Contract Alcohol Co., Ltd.) was added relative to the solid content (g), and the reaction was carried out at 50°C for 24 hours. The starch decomposition solution was decolorized with activated carbon, purified by ion exchange, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was pulverized using a spray dryer to obtain starch decomposition product 1.

[0083] [Starch breakdown product 2]

[0084] In a 30% corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% α-amylase (Liquozyme Supra, Novozymes Japan Co., Ltd.) was added relative to the solid content (g), and liquefaction was carried out using a jet cooker (temperature 110°C). The liquefied solution was kept at 95°C, and the DE (degradation) was measured over time. At the DE8 point, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. The pH of the stopped sugar solution was adjusted to 5.8, and then 500 units of bacterial branching enzyme relative to the solid content (g) were added, and the reaction was carried out at 65°C for 40 hours. Then, 0.5% debranching enzyme (GODO-FIA, Contract Alcohol Co., Ltd.) relative to the solid content (g) was added, and the reaction was carried out at 50°C for 48 hours. The starch decomposition solution was decolorized with activated carbon, purified by ion exchange, and concentrated to a solid content concentration of 40% by weight. The concentrated liquid was pulverized using a spray dryer to obtain starch decomposition product 2.

[0085] [Starch breakdown product 3]

[0086] In a 30% corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% α-amylase (KLEISTASE T10S, manufactured by Amano Enzyme Co., Ltd.) was added relative to the solid content (g), and liquefaction was carried out using a jet cooker (temperature 110°C). The liquefied solution was kept at 95°C, and the DE (degradation) was measured over time. At the DE9 point, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. The pH of the stopped sugar solution was adjusted to 5.8, and then 800 units of bacterial branching enzyme relative to the solid content (g) were added, and the reaction was carried out at 65°C for 30 hours. Then, 1.0% debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) relative to the solid content (g) was added, and the reaction was carried out at 50°C for 30 hours. The starch decomposition solution was decolorized with activated carbon, purified by ion exchange, and concentrated to a solid content concentration of 50% by mass. The concentrated liquid was pulverized using a spray dryer to obtain starch decomposition product 3.

[0087] [Starch breakdown product 4]

[0088] In a 30% corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% α-amylase (KLEISTASE T10S, manufactured by Amano Enzyme Co., Ltd.) was added relative to the solid content (g), and liquefaction was carried out using a jet cooker (temperature 110°C). The liquefied solution was kept at 95°C, and the DE (degradation) was measured over time. At the DE8 point, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. The pH of the stopped sugar solution was adjusted to 5.8, and then 600 units of bacterial branching enzyme relative to the solid content (g) were added, and the reaction was carried out at 65°C for 15 hours. Then, 0.5% debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) relative to the solid content (g) was added, and the reaction was carried out at 50°C for 40 hours. The starch decomposition solution was decolorized with activated carbon, purified by ion exchange, and concentrated to a solid content concentration of 45% by weight. The concentrated liquid was pulverized using a spray dryer to obtain starch decomposition product 4.

[0089] [Starch breakdown product 5]

[0090] 30% by mass corn starch slurry, adjusted to pH 2 with 10% by mass hydrochloric acid, was decomposed to DE13 at 130°C. After returning to atmospheric pressure, the pH of the sugar solution, which had been neutralized by 10% by mass sodium hydroxide to stop the reaction, was adjusted to 5.8. Then, 400 units of bacterial branching enzyme relative to the unit solid component (g) were added, and the reaction was carried out at 65°C for 48 hours. Then, 1.0% by mass debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) relative to the unit solid component (g) was added, and the reaction was carried out at 50°C for 60 hours. The starch decomposition solution was decolorized with activated carbon, purified by ion exchange, and pulverized using a spray dryer to obtain starch decomposition product 5.

[0091] [Starch breakdown product 6]

[0092] 30% by mass of glutinous corn starch slurry, adjusted to pH 2 with 10% by mass hydrochloric acid, was decomposed to DE6 at 130°C. After returning to normal pressure, the pH of the sugar solution, which had been neutralized by 10% by mass sodium hydroxide to stop the reaction, was adjusted to 5.8. Then, 500 units of bacterial branching enzyme and 0.5% by mass of debranching enzyme (GODO-FIA, manufactured by Contract Alcohol Co., Ltd.) relative to the unit solid component (g) were added, and the reaction was carried out at 50°C for 72 hours. The starch decomposition solution was decolorized with activated carbon, purified by ion exchange, and concentrated to a solid component concentration of 40% by mass. The concentrated solution was then pulverized using a spray dryer to obtain starch decomposition product 6.

[0093] [Starch breakdown product 7]

[0094] In a 30% corn starch slurry adjusted to pH 5.8 with 10% calcium hydroxide, 0.2% α-amylase (Liquozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added relative to the unit solid content (g), and liquefaction was carried out using a spray cooker (temperature 110°C). The liquefied solution was kept at 95°C, and the DE (degradation) was measured over time. At the time point of DE17, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. The starch decomposition solution was decolorized with activated carbon, purified by ion exchange, and concentrated to a solid content concentration of 40% by mass. The concentrated solution was pulverized using a spray dryer to obtain the starch decomposition product of Comparative Example 2.

[0095] [Starch breakdown product 8]

[0096] α-amylase (KLEISTASE T10S, manufactured by Amano Enzyme Co., Ltd.) at 0.05% by weight relative to the unit solid content was added to 15% by weight potato starch slurry. The mixture was kept at 80°C, and the DE (degradation) was measured over time. At the time point when DE6 was reached, the pH was adjusted to 4 with 10% by weight hydrochloric acid, and the reaction was stopped by heating to 90°C. The solution of the starch decomposition product was decolorized with activated carbon and then powdered by spray drying to obtain starch decomposition product 8.

[0097] (3) Measurement

[0098] For the starch decomposition products 1-8 obtained above, the contents of DP8-19 and DP20 and above, as well as the iodine colorimetric values, were determined using the aforementioned method. The results are shown in Table 2 below.

[0099] [Table 2]

[0100]

[0101] (4) Preparation of oil-in-water emulsion compositions

[0102] Oil-in-water emulsion compositions were prepared according to the proportions in Tables 3 and 4 below. Specifically, cyclic oligosaccharides (α-cyclodextrin manufactured by Cyclochem Co., Ltd.) and skim milk powder (manufactured by Meiji Co., Ltd.) were mixed in water and stirred, and the mixture was heated to 60°C to dissolve uniformly. While stirring, starch hydrolysate or corn starch (manufactured by Showa Sangyo Co., Ltd.) was slowly added, and the mixture was stirred for 5 minutes. After the starch hydrolysate was uniformly dissolved, oils (rapeseed oil (manufactured by Showa Sangyo Co., Ltd.) or highly hardened oil (rapeseed highly hardened oil manufactured by Yokogaki Oil & Fat Industry Co., Ltd.)) were slowly added, and the mixture was stirred and emulsified. The mixture was heated to 60°C and stirred and sterilized for 30 minutes to prepare oil-in-water emulsion compositions of samples 1 to 20. While cooling the container with ice water, the prepared oil-in-water emulsion compositions were stirred for 5 minutes, and then filled into storage containers and stored at 5°C for 24 hours.

[0103] It should be noted that, regarding samples 21 and 22, the addition of oil resulted in excessive thickening, preventing the oil from entering from the middle and causing emulsification, thus failing to produce an oil-in-water emulsion composition.

[0104] (5) Evaluation

[0105] Regarding the operational suitability of the oil-in-water emulsion compositions used in the manufacture of samples 1-22, the following criteria were used for evaluation. Furthermore, regarding the hardness (TA value), plasticity, state, and roughness when used in food of the oil-in-water emulsion compositions of samples 1-20, five professional judges consulted and evaluated the following criteria.

[0106] [Operational adaptability]

[0107] 3 minutes is basically not thickening and can produce

[0108] Although 2 points thicken the mixture, it can create...

[0109] 1 point of excessive thickening, unable to produce

[0110] [Hardness (TA value)]

[0111] In the determination of fracture stress (g), a Texture Analyser TATXplus manufactured by Eiko Seiki Co., Ltd. was used. Using a 1 mm ψ fixture, the sample, which had been stored at 5°C for 24 hours, was penetrated 12 mm from the surface at a speed of 0.5 mm / s, and the fracture stress (g) at this point was measured.

[0112] [Plasticity]

[0113] It has a hardness of 5 points and good plasticity with good stretchability.

[0114] 4 points have good extensibility and plasticity

[0115] 3 points have smooth plasticity.

[0116] 2 points soft, or firm but with plasticity

[0117] 1 point: Too soft or too hard, lacking plasticity.

[0118] [state]

[0119] 3 points: The surface and interior are smooth and without any roughness.

[0120] 2. The surface and interior contain a small amount of particles, and have a rough texture.

[0121] 1. The surface and interior contain a large number of particles, making it quite rough.

[0122] [Roughness when eating]

[0123] When eating 3 parts, you can't feel any roughness or astringency at all.

[0124] It tasted slightly rough and astringent when eaten, but within an acceptable range.

[0125] 1. It feels rough and astringent when eaten.

[0126] (6) Results

[0127] The results are shown in Tables 3 and 4 below.

[0128] [Table 3]

[0129]

[0130] [Table 4]

[0131]

[0132] (7) Investigation

[0133] As shown in Table 3, samples 1 to 6, which used starch decomposition products with a glucose degree of polymerization (DP) of 8 to 19 of 32% or more and a glucose degree of polymerization (DP) of 20 or more of 30% or less, and a starch decomposition product / water ratio of 0.7 to 1.6, all showed good results in all evaluations.

[0134] Furthermore, according to the results in Table 3, a moderate hardness can be obtained when the iodine colorimetric value of the starch decomposition product is 0.35 or higher. This indicates that the higher the iodine colorimetric value of the starch decomposition product, the more hardness the oil-in-water emulsion composition can achieve, as shown in the following results: compared with sample 15, which used starch decomposition product 5 with an iodine colorimetric value of 0.35, sample 8, which used starch decomposition product 2 with an iodine colorimetric value of 0.49, had greater hardness.

[0135] On the other hand, as shown in Table 4, for sample 17, which used starch hydrolysate 2 with a glucose degree of polymerization (DP) of 8-19 of 32% or more and a glucose degree of polymerization (DP) of 20 or more of 30% or less, but had a starch hydrolysate / water ratio of less than 0.7, the plasticity evaluation was excessively soft. Furthermore, for samples 18 and 19, with a starch hydrolysate / water ratio exceeding 1.6, the high hardness also resulted in an excessively hard plasticity evaluation.

[0136] For sample 20, which uses starch hydrolysate 7 with a glucose degree of polymerization (DP) of 8-19 of less than 32% and a glucose degree of polymerization (DP) of 20 or higher of more than 30%, although the starch hydrolysate / water ratio is in the range of 0.7-1.6, the plasticity is evaluated as excessively soft. Furthermore, for sample 21, which uses starch hydrolysate 8 with a glucose degree of polymerization (DP) of 8-19 of less than 32% and a glucose degree of polymerization (DP) of 20 or higher of more than 30%, and sample 22, which uses corn starch, as mentioned above, it is impossible to produce an oil-in-water emulsion composition.

[0137] <Experimental Example 2>

[0138] Using the oil-in-water emulsion composition involved in this technology, a cream cheese-like food product was manufactured.

[0139] (1) Manufacturing of cream cheese-like foods

[0140] A cream cheese-like food product was manufactured according to the proportions in Table 5 below. Specifically, water, fermented milk (manufactured by Taiyo Flavoring Co., Ltd.), cyclic oligosaccharides (α-cyclodextrin manufactured by Cyclochem Co., Ltd.), antibacterial agent (manufactured by UENO FOOD TECHNO Co., Ltd.), and seasoning (KOKUMIDORU manufactured by Ajinomoto Co., Ltd.) were mixed and stirred while skimmed milk powder (manufactured by Meiji Co., Ltd.) was added and mixed for 5 minutes to ensure no dough residue remained. Next, starch decomposition product 2 manufactured in Experimental Example 1 was added and mixed while stirring for 5 minutes. Then, rapeseed oil (manufactured by Showa Sangyo Co., Ltd.) was added while stirring and emulsified. Lactic acid and flavoring (Cream Cheese Flavor manufactured by Taiyo Flavoring Co., Ltd.) were added and mixed. The temperature was raised to 60°C and then mixed and sterilized for 30 minutes to manufacture the cream cheese-like food product of Sample 23. While cooling the container with ice water, mix and stir the prepared cream cheese-like food for 5 minutes, then fill it into a storage container and store at 5°C for 24 hours.

[0141] [Table 5]

[0142] (quality%)

[0143] Sample 23 Starch breakdown product 2 36.0 water 21.0 rapeseed oil 27.3 skim milk powder 4.0 Fermented milk 10.0 lactic acid 0.5 Cyclic oligosaccharides 0.5 seasonings 0.1 antibacterial agent 0.3 Cream Cheese Flavor 0.3 total 100.0

[0144] (2) Evaluation and Inspection

[0145] Similar to Experiment 1 above, the results for handling adaptability, plasticity, state, and roughness upon consumption were all good. Furthermore, the texture upon consumption is similar to that of real cream cheese.

[0146] <Experimental Example 3>

[0147] Bread rolls were manufactured using the oil-in-water emulsion composition involved in this technology.

[0148] (1) Making bread rolls

[0149] Bread rolls were made according to the proportions in Table 6 below. Specifically, the ingredients for the starter dough were placed in a bowl and mixed on a mixer (Kanto Mixer Industry Co., Ltd. "KTM-10", hereinafter the same) at low speed for 3 minutes and then at medium speed for 2 minutes to prepare the starter dough. The kneading temperature of the starter dough was 24°C. After fermenting the prepared starter dough for 150 minutes using a dough property improver (FUJISAWA-MARUZEN Co., Ltd. "FX-982DC", hereinafter the same) set at 28°C and 75% relative humidity, the ingredients for the main dough, except for shortening or an oil-in-water emulsion, were added, and the mixture was mixed on low speed for 4 minutes and then at medium speed for 7 minutes. Then, shortening or an oil-in-water emulsion was added, and the mixture was mixed on low speed for 3 minutes and then at medium speed for 6 minutes to prepare the dough. The kneading temperature of the dough was adjusted to 27±0.5°C. Under conditions of 28°C and 75% relative humidity, the initial fermentation time (floor time) was 20 minutes. After dividing the dough into 70g portions and kneading them into balls, the intermediate fermentation time (bench time) was 20 minutes. The dough was rolled using a forming machine (OSHIKIRI Co., Ltd. "MiniMoulder MQ", hereinafter the same) with a gap of 2.0, and then shaped into rolls. After proofing for 60 minutes using a dough property improver set at 38°C and 85% relative humidity, the rolls were baked in an oven (TookoVEN Co., Ltd. "TOOKOVEN", hereinafter the same) at 210°C for 9 minutes to produce bread rolls for control group 1, samples 24 and 25.

[0150] It should be noted that control group 1 used commercially available shortening instead of oil-in-water emulsion composition, sample 24 used the oil-in-water emulsion composition of sample 5 manufactured in Experimental Example 1, and sample 25 used the oil-in-water emulsion composition of sample 8 manufactured in Experimental Example 1.

[0151] [Table 6]

[0152] (parts by weight)

[0153]

[0154]

[0155] ※1: Made by Showa Sangyo Co., Ltd. "NEON"

[0156] ※2: "RED" made by KANEKA Co., Ltd.

[0157] ※3: Manufactured by Oriental Yeast Industry Co., Ltd.

[0158] ※4: Made by KEWPIE Co., Ltd.

[0159] ※5: Nissin Foods Co., Ltd.'s "Nissin Ultra Convenience Shortening"

[0160] ※6: Made by Meiji Co., Ltd.

[0161] (2) Evaluation

[0162] Ten professional judges evaluated the bread rolls for their resilience and moisture retention based on the following criteria, and the average score was used as the evaluation score.

[0163] A score of 5 is excellent compared to the control group.

[0164] A score of 4 is better than the control group.

[0165] Evaluation score of the 3-point control group

[0166] A score of 2 is worse than the control group.

[0167] A score of 1 compared to the control group indicates a range of [missing information].

[0168] (3) Results

[0169] The results are shown in Table 7 below.

[0170] [Table 7]

[0171]

[0172] (4) Investigation

[0173] As shown in Table 7, compared with the bread rolls of control group 1 which used commercially available shortening, the bread rolls of sample 24 which used the oil-in-water emulsion composition of sample 5 and the bread rolls of sample 25 which used the oil-in-water emulsion composition of sample 8 both showed good recovery and moisturizing properties.

[0174] <Experimental Example 4>

[0175] Focaccia was manufactured using the oil-in-water emulsion composition involved in this technology.

[0176] (1) The manufacture of focaccia

[0177] Focaccia was prepared according to the proportions in Table 8 below. Specifically, ingredients other than shortening or an oil-in-water emulsion were added, and the mixture was stirred at low speed for 4 minutes, medium speed for 7 minutes, and high speed for 2 minutes. Then, shortening or an oil-in-water emulsion was added, and the mixture was stirred at low speed for 2 minutes, medium speed for 4 minutes, and high speed for 2 minutes to prepare the dough. The kneading temperature of the dough was adjusted to 26.5 ± 0.5 °C. Using a dough improver set at 28 °C and 75% relative humidity, the first fermentation time was 70 minutes. After dividing the dough into 55g portions and kneading them into balls, the intermediate fermentation time was 20 minutes. Using a shaping machine, the dough was shaped into small buns with a gap of 5.0. Using a dough improver set at 38 °C and 85% relative humidity, the buns were proofed for 60 minutes and then baked in an oven at 230 °C for 11 minutes to produce the focaccia.

[0178] It should be noted that control group 2 used commercially available shortening instead of oil-in-water emulsion composition, sample 26 used the oil-in-water emulsion composition of sample 5 manufactured in Experimental Example 1 above, and sample 27 used the oil-in-water emulsion composition of sample 8 manufactured in Experimental Example 1 above.

[0179] [Table 8]

[0180] (parts by weight)

[0181] control group sample Strong Powder※1 100.0 100.0 Bread yeast ※2 1.5 1.5 White sugar 4.0 4.0 salt 2.0 2.0 Vegetable oil (shortening) ※7 4.0 - Oil-in-water emulsion compositions - 4.0 malt 0.5 0.5 water 73.0 73.0

[0182] *7: "V-Short K" manufactured by KANEKA Co., Ltd.

[0183] (2) Evaluation

[0184] Regarding the restorative and moisturizing properties of the manufactured focaccia, 10 professional judges evaluated it based on the same evaluation criteria as in the aforementioned Experiment 3, and used the average score as the evaluation score.

[0185] (3) Results

[0186] The results are shown in Table 9 below.

[0187] [Table 9]

[0188]

[0189] (4) Investigation

[0190] As shown in Table 9, compared with the control group 2 which used commercially available shortening, the focaccia of sample 26 which used the oil-in-water emulsion composition of sample 5 and the focaccia of sample 27 which used the oil-in-water emulsion composition of sample 8 both showed good results in terms of recovery and moisturizing properties.

[0191] <Experimental Example 5>

[0192] Scones were manufactured using the oil-in-water emulsion composition involved in this technology.

[0193] (1) The making of scones

[0194] Scones were made according to the proportions in Table 10 below. Specifically, all the raw materials were mixed using a mixer to prepare the dough. The dough was kneaded at a temperature of 20±2℃. Scones were then divided into 60g portions, shaped into balls, and baked in an oven at 200℃ for 20 minutes.

[0195] It should be noted that control group 3 used commercially available margarine instead of the oil-in-water emulsion composition, sample 28 used the oil-in-water emulsion composition of sample 5 manufactured in Experimental Example 1 above, and sample 29 used the oil-in-water emulsion composition of sample 8 manufactured in Experimental Example 1 above.

[0196] [Table 10]

[0197] (parts by weight)

[0198] control group sample Hot cake mix ※8 100 100 milk 25 25 Margarine※9 25 - Oil-in-water emulsion compositions - 25

[0199] ※8: Manufactured by Showa Sangyo Co., Ltd.

[0200] ※9: Prosper DS manufactured by Tsukishima Foods Co., Ltd.

[0201] (2) Evaluation

[0202] Regarding the hardness and moisture retention of the manufactured scones, 10 professional judges evaluated them based on the same evaluation criteria as in the aforementioned Experiment 3, and used the average score as the evaluation score.

[0203] (3) Results

[0204] The results are shown in Table 11 below.

[0205] [Table 11]

[0206]

[0207] (4) Investigation

[0208] As shown in Table 11, compared with the control group 3 which used commercially available margarine, the scones of sample 28 which used the oil-in-water emulsion composition of sample 5 and the scones of sample 29 which used the oil-in-water emulsion composition of sample 8 both showed good results in terms of hardness and moisture retention.

[0209] <Experimental Example 6>

[0210] Muffins were manufactured using the oil-in-water emulsion composition involved in this technology.

[0211] (1) The making of muffins

[0212] Muffins were made according to the proportions in Table 12 below. Specifically, using a mixer, ingredient A was mixed at low speed for 2 minutes, then ingredient B was added and mixed at low speed for 1 minute, followed by medium speed for 2 minutes to prepare the dough. The dough kneading temperature was adjusted to 22±2℃. The dough was divided into 120g portions, and the initial fermentation time was 10 minutes. Then, the muffins were baked in an oven at 180℃ for 30 minutes.

[0213] It should be noted that control group 4 used commercially available salad oil instead of the oil-in-water emulsion composition, sample 30 used the oil-in-water emulsion composition of sample 2 manufactured in the aforementioned experimental example 1, and sample 31 used the oil-in-water emulsion composition of sample 3 manufactured in the aforementioned experimental example 1.

[0214] [Table 12]

[0215] (parts by weight)

[0216]

[0217] ※10: Made by Showa Sangyo Co., Ltd.

[0218] (2) Evaluation

[0219] Regarding the elasticity and moisturizing properties of the manufactured muffins, 10 professional judges evaluated them based on the same evaluation criteria as in Experiment 3 above, and used the average score as the evaluation score.

[0220] (3) Results

[0221] The results are shown in Table 13 below.

[0222] [Table 13]

[0223]

[0224] (4) Investigation

[0225] As shown in Table 13, compared with the control group 4 which used commercially available salad oil, the muffins of sample 30 which used the oil-in-water emulsion composition of sample 2 and the muffins of sample 31 which used the oil-in-water emulsion composition of sample 3 both showed good elasticity and moisturizing properties.

Claims

1. An oil-in-water emulsion composition comprising: Starch decomposition products were analyzed using high performance liquid chromatography (HPLC) and determined based on the detected peak area ratio. The content of glucose polymerization degree (DP) 8-19 was 32% or more, and the content of glucose polymerization degree (DP) 20 or more was 30% or less. Water; and Oils: 22% by weight or more The mass ratio of starch decomposition products to water is 0.7–1.

6. The oil-in-water emulsion composition contains 25-50% by weight of the starch decomposition product. in, The HPLC conditions are as follows: Column: MCI CK02AS manufactured by Mitsubishi Chemical Corporation; Column temperature: 80℃; Elution buffer: water; Flow rate: 1.0 mL / min; Detector: Differential refractometer.

2. The oil-in-water emulsion composition as described in claim 1, wherein, The iodine colorimetric value of the starch decomposition product is 0.35 or higher.

3. The oil-in-water emulsion composition according to claim 1 or 2, wherein the oil contains 22-40% by weight of the oil.

4. The oil-in-water emulsion composition as described in claim 1 or 2, wherein, The grease contains less than 5% by mass of highly hardened oil.

5. The oil-in-water emulsion composition as described in claim 1 or 2, wherein it contains cyclic oligosaccharides.

6. The oil-in-water emulsion composition as described in claim 5, wherein, The cyclic oligosaccharide is α-cyclodextrin.

7. A food product that uses the oil-in-water emulsion composition according to any one of claims 1 to 6.

Images