Emulsified composition and food and drink

Abstract

[Subject] An emulsified composition is provided that can easily and uniformly disperse oils and fats in foods and drinks by adding them. [Solution] The present invention is an emulsified composition, characterized in that it is an emulsified composition for adding oils and fats to foods and drinks, the emulsified composition contains oils and fats, an ionic surfactant, and a polyol, the content of the oils and fats is 5% by mass or more and 65% by mass or less relative to the total amount of the emulsified composition, the content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less relative to the total amount of the emulsified composition, the ionic surfactant contains at least lecithin and / or lysolecithin, the emulsified composition has a specific gravity of 1.0 or more at 20°C, a viscosity of 60,000 mPa·s or less at 20°C, and the L2 value-L1 value calculated by the following method at 20°C is a positive value. L1 value: the value of the brightness of the emulsified composition. L2 value: the value of the brightness of the emulsified composition obtained by adding 100 times the mass of clean water to the emulsified composition.

Description

Technical Field

[0001] The present invention relates to an emulsified composition. In particular, the present invention relates to an emulsified composition containing oil, an ionic surfactant, and a polyol. The present invention also relates to a food or beverage containing the emulsified composition. Background Art

[0002] Lipids are considered one of the three major nutrients and are crucial for the human body. However, as a cause of obesity, their active intake has long been avoided. However, recent research has shown that carbohydrates are gaining increasing attention as a nutrient contributing to obesity, even more so than lipids. Furthermore, as awareness of functional oils like omega-3s (DHA, EPA, and alpha-linolenic acid) continues to expand, the demand for active oil intake is also growing.

[0003] In addition, in Japan, where the aging population is accelerating, malnutrition has become a major social problem. In order to improve and prevent malnutrition, it is necessary to overcome the state of energy and protein deficiency. There are three types of nutrients that produce energy: carbohydrates, lipids, and proteins. 1g of carbohydrates is equivalent to 4 kcal of energy, 1g of lipids is equivalent to 9 kcal of energy, and 1g of protein is equivalent to 4 kcal of energy. In other words, the most efficient way to take in energy is to take in fats and oils in the diet. Furthermore, for people who have difficulty chewing and swallowing and have difficulty taking in solid objects, or who have difficulty swallowing and adjusting their food, it is difficult to take in fats and oils from meat and fish. Therefore, taking in fats and oils in the diet is one of the extremely important issues.

[0004] However, fats and oils generally do not mix well with water, so they tend to separate when added to beverages, for example, requiring considerable effort to incorporate into daily diets. Consuming large amounts of separated fats and oils can sometimes cause diarrhea, requiring careful attention. In response to this situation, a technique has been developed to emulsify fats and oils and then powderize them to facilitate dissolution in liquids, creating an emulsified state. However, this method requires equipment for powderization, making the manufacturing process complex. Therefore, an O / D type emulsion composition has been proposed, which is a high oil content emulsion composition that forms fine oil droplets after dilution with water. The emulsion composition contains a polyol, 60% by mass or more and less than 90% by mass of an oil-soluble substance (excluding the emulsifier), and an emulsifier (A) in which 51% by mass or more of the constituent fatty acids have 10 or more carbon atoms, an HLB value of greater than 10, and an iodine value of less than 10, the content of an emulsifier (B) having an HLB value of greater than 10 and an iodine value of 10 or more is less than 5% by mass, and the content of an oil-soluble emulsifier (C) having an HLB value of less than 10 is less than 1 / 20 of the total content of the emulsifier (A) and the emulsifier (B) (see Patent Document 1).

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent Application Publication No. 2017-143753 Summary of the Invention

[0008] Problems to be solved by the invention

[0009] But the emulsion composition of patent documentation 1 is recorded in writing has many fat contents, is therefore high viscosity, low specific gravity, and the operability of adding fat to food and drink is relatively poor. Therefore, still expect a kind of technology that can improve the dispersibility of fat with minimum stirring when adding fat to food and drink.Particularly, when carrying out the addition operation of fat as a part of the process of industrialized manufacturing food, generally utilize the equipment with the stirring function of the degree that can stir as a whole to carry out.In this regard, as long as have certain dispersion easiness just enough, on the other hand, in the situation that the consumer is about to eat in family, facility, business office etc., in food and drink, by being able to disperse with corresponding minimum stirring, thus usability significantly improves.

[0010] Therefore, an object of the present invention is to provide an emulsified composition that can easily and uniformly disperse fats and oils in foods and drinks by adding the emulsified composition to the foods and drinks.

[0011] Solutions for solving problems

[0012] The present inventors have conducted intensive research on the above-mentioned problems and have found that the above-mentioned problems can be solved by adjusting the viscosity of the emulsion composition and adjusting the difference in brightness between the emulsion composition and the dilution product of the emulsion composition. Based on this finding, the present inventors have completed the present invention.

[0013] That is, according to one embodiment of the present invention, there is provided an emulsified composition characterized in that it is an emulsified composition for adding fats and oils to food and beverages.

[0014] The emulsified composition contains oil, ionic surfactant and polyol.

[0015] The content of the oil is 5% by mass or more and 65% by mass or less relative to the total amount of the emulsified composition.

[0016] The content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less relative to the total amount of the emulsified composition.

[0017] The aforementioned ionic surfactant contains at least lecithin and / or lysolecithin,

[0018] The emulsified composition has a specific gravity at 20°C of 1.0 or more,

[0019] The viscosity at 20°C is 60,000 mPa·s or less, and

[0020] The L2 value - L1 value calculated by the following method at 20°C is a positive value.

[0021] L1 value: value of the brightness of the emulsified composition

[0022] L2 value: The brightness value of the emulsified composition obtained by adding 100 times the mass of clean water to the emulsified composition

[0023] In the embodiment of the present invention, the content of the ionic surfactant is preferably 0.15 parts by mass or less relative to 1 part by mass of the fat or oil.

[0024] In the embodiment of the present invention, it is preferred that the polyol include a sugar alcohol.

[0025] In the embodiment of the present invention, the average molecular weight of the sugar alcohol is preferably 100 or more and 2000 or less.

[0026] In the embodiment of the present invention, the content of the polyol is preferably 20% by mass or more in terms of solid content relative to the total amount of the emulsified composition.

[0027] In the embodiment of the present invention, the water content is preferably 5% by mass or more relative to the total amount of the emulsified composition.

[0028] In the embodiment of the present invention, the L2 value - L1 value is preferably 10.0 or more.

[0029] In the embodiment of the present invention, the food or beverage is preferably selected from the group consisting of beverages, soups, liquid nutritional foods, and food or beverages for people with dysphagia.

[0030] According to another aspect of the present invention, there is provided an emulsified composition characterized in that it is an emulsified composition for adding oils and fats to a fluid nutritional food or a food or drink for people with difficulty chewing and / or swallowing.

[0031] The viscosity of the emulsion composition at 20°C is 60,000 mPa·s or less, and

[0032] The L2 value - L1 value calculated by the following method at 20°C is a positive value.

[0033] L1 value: value of the brightness of the emulsified composition

[0034] L2 value: Brightness value of the emulsified composition obtained by adding 100 times by mass of clean water to the emulsified composition

[0035] According to another aspect of the present invention, there is provided a food or drink containing the emulsified composition.

[0036] Effects of the Invention

[0037] According to the present invention, it is possible to provide an emulsified composition that can easily and uniformly disperse fats and oils in foods and drinks by adding the composition to the foods and drinks. DETAILED DESCRIPTION

[0038] <Emulsified composition>

[0039] The emulsified composition of the present invention generally contains fats, an ionic surfactant, and a polyol, and is used to facilitate the addition of fats to food and beverages. By adding the emulsified composition of the present invention to food and beverages, the fats can be easily and uniformly dispersed in the food and beverages.

[0040] (Food and Beverage)

[0041] In the present invention, food and drink are not particularly limited and can be existing known food and drink. As food and drink, for example beverage, soup (thick soup, curry, stew etc.), fluid nutritious food, chewing and / or dysphagia person's food and drink (for example mousse food, muddy food etc.), yogurt, seasoning etc. can be enumerated. Food and drink preferably has fluidity person. From for being easy to mix grease as required before about to take in order to supplement nutrition particularly useful angle, be particularly suitable for being added in fluid nutritious food, chewing and / or dysphagia person's food and drink. Even if it is food and drink without fluidity, also can have the time point of fluidity to add or be added in advance in other raw materials of fluidity in manufacturing process.

[0042] (L value)

[0043] The emulsified composition has the following property: when the L value indicating color lightness is measured at 20°C using a colorimeter, the difference between the lightness L2 value obtained by adding 100 times by mass of clean water to the emulsified composition and the lightness L1 value of the emulsified composition (L2 value - L1 value) is a positive value.

[0044] The L value is a numerical value that indicates the brightness of a color, with larger values ​​indicating brighter colors. In the case of an emulsified composition, the finer the emulsion particles, the greater the amount of scattered light, making the composition appear whiter, and therefore the larger the L value. The change in the L value in the present invention is due to the fact that the emulsified composition undergoes a phase change as water is added, forming an emulsified composition in which the oil is finely particled, resulting in turbidity and a decrease in transparency. It should be noted that in the present invention, the L value can be measured using a colorimeter (trade name "Color Meter ZE-2000": manufactured by Nippon Denshoku Industries Co., Ltd.).

[0045] The property of easily forming an emulsified state (O / W emulsification) in which oils and fats are micronized by adding water to them is called "self-emulsification." The emulsion composition of the present invention maintains the state before self-emulsification by adding water to form an O / W emulsion composition. Self-emulsification is a characteristic found in systems that form infinitely associated molecules (such as liquid crystals and bicontinuous microemulsions (BCMEs) in which surfactants are infinitely associated), and the stability of the system is directly proportional to the degree of self-emulsification. The details of the structure of the emulsion composition of the present invention are not yet clear, but since it shows self-emulsification by adding water, it is presumed to be a system that forms an infinitely associated system or a system with a state similar to this system. The emulsion composition of the present invention can be easily emulsified immediately after addition, thereby improving the operability when used in homes, facilities, businesses, etc. In addition, the emulsion composition of the present invention does not need to be emulsified in advance, so it can also prevent oxidative degradation of oils and fats.

[0046] If the self-emulsifying properties of the emulsion composition of the present invention are high, the size of the oil and fat particles in the resulting O / W emulsion composition will also decrease when a large amount of water is added, resulting in a larger L2 value. As described above, the degree of self-emulsification is directly proportional to the stability of the emulsion composition, so the L2 value can represent the stability of the emulsion composition. Therefore, the greater the difference (L2 value - L1 value) between the L2 value of the emulsion composition obtained by adding 100 times the mass of water to the emulsion composition and the L1 value of the emulsion composition (before water addition), the more stably the emulsion composition can maintain its structure and the easier it is to emulsify.

[0047] In the present invention, the L2 value - L1 value of the emulsified composition is a positive value, preferably 10 or more, more preferably 15 or more. A positive L2 value - L1 value of the emulsified composition facilitates emulsification and improves workability.

[0048] (Specific gravity of emulsified composition)

[0049] The specific gravity of the emulsion composition is usually 1.0 or more, preferably 1.03 or more, more preferably 1.05 or more, and even more preferably 1.10 or more. In addition, it is preferably 1.5 or less, more preferably 1.4 or less, and even more preferably 1.3 or less. When the specific gravity of the emulsion composition is less than 1.0, the emulsion composition itself tends to float on the liquid surface when added to food or beverages, making it difficult to disperse efficiently. On the other hand, when the specific gravity of the emulsion composition is 1.0 or more, it tends to settle in the food or beverage when added to the food or beverage, making it easy to disperse the fat.

[0050] In addition, the specific gravity of the emulsion composition can be measured by the following specific gravity measurement method.

[0051] Specific Gravity Measurement Method: Accurately weigh 5.00 g of the emulsion composition into a graduated centrifuge tube and remove bubbles by centrifugation (2000 rpm, 5 minutes). Measure the volume of the emulsion composition using a scale at a sample temperature of 20.0°C. A similar measurement was performed on ion-exchanged water as a control, resulting in a volume of 5.00 mL. Based on these measurement results, the specific gravity of the emulsion composition was calculated using the following formula.

[0052] Specific gravity = 5.00 mL / (volume of each emulsion composition mL)

[0053] (Viscosity of emulsified composition)

[0054] The viscosity of the emulsion composition at 20°C is 60,000 mPa·s or less, preferably 40,000 mPa·s or less, more preferably 30,000 mPa·s or less, even more preferably 15,000 mPa·s or less, even more preferably 10,000 mPa·s or less, and most preferably 6,000 mPa·s or less. Furthermore, it is preferably 100 mPa·s or more, more preferably 500 mPa·s or more, and even more preferably 1,000 mPa·s or more. When the viscosity of the emulsion composition is within the above range, the workability when adding the emulsion composition to food or beverages can be improved.

[0055] The viscosity of the emulsion composition is a value obtained by using a BL type viscometer at a product temperature of 20°C and a rotation speed of 6 rpm, using rotor No. 2 when the viscosity is less than 3000 mPa·s, using rotor No. 3 when the viscosity is 3000 mPa·s or more and less than 5000 mPa·s, and using rotor No. 4 when the viscosity is 5000 mPa·s or more, and calculating the value by taking the reading 3 minutes after the start of the measurement.

[0056] (grease)

[0057] As the grease coordinated in the emulsified composition, it is not particularly limited, and existing known edible oils and fats can be used. Specifically, as edible oils and fats, for example, rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil and other plant oils and fats can be used; fish oil, DHA-containing algae oil, beef tallow, lard, chicken fat or MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterification oil and other implementation chemical treatment or enzyme treatment and the grease etc. obtained. In addition, from a health perspective, it is more preferred to make these natural oils contain phytochemicals (vitamin K, vitamin D, tocopherol, tocotrienol, gamma oryzanol, polyphenols etc.). Among these, it is preferred to use plant oils and fats, more preferably to use rapeseed oil, soybean oil, corn oil or a mixed oil thereof.

[0058] The content of fats and oils is usually 5% by mass or more and 65% by mass or less relative to the total amount of the emulsified composition, preferably 60% by mass or less, more preferably 55% by mass or less, further preferably 50% by mass or less, and in addition, preferably 8% by mass or more, more preferably 10% by mass or more, further preferably 15% by mass or more, further more preferably 20% by mass or more. When the content of fats and oils exceeds 65% by mass, the specific gravity becomes low, and when added to food and drink, the fats and oils float and the dispersibility deteriorates. Therefore, by adjusting the content of fats and oils to 65% by mass or less, thereby adding the emulsified composition in which the specific gravity is adjusted to the desired range to the food and drink, it is possible to easily and evenly disperse fats and oils in the food and drink.

[0059] (Ionic surfactant)

[0060] The ionic surfactants used in emulsion compositions dissociate to form ions when dissolved in water. In particular, the use of zwitterionic surfactants allows the emulsion composition to maintain a stable emulsified state even with a small amount of surfactant, making it easier to adjust viscosity and flavor. On the other hand, the use of nonionic surfactants requires a large amount of surfactant to maintain a stable emulsified state, which is undesirable in terms of physical properties, flavor, and cost. In the present invention, lecithin (phospholipid) can be used as an ionic surfactant to facilitate the emulsification of the emulsion composition. Phospholipids are lipids containing phosphates and phosphonates, and are amphiphilic substances with both hydrophilic and hydrophobic groups. Phospholipids include glycerophospholipids with a glycerol backbone, such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol; and sphingomyelins with a sphingosine backbone, such as sphingomyelin. Among the phospholipids, phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol can be used, and mixtures containing these phospholipids can also be used.

[0061] Examples of lecithin include plant lecithins such as soybean lecithin, rapeseed lecithin, and sunflower seed lecithin; as well as egg yolk lecithin, plant lecithin is preferred because it is plant-derived. Lecithin makes it easier to maintain an emulsified state even when the water content is high. It should be noted that when a mixture containing phospholipids is used, the phospholipid portion of the mixture corresponds to the ionic surfactant of the present invention. For example, when egg yolk lecithin (PL-30, LPL-20S, manufactured by Kewpie Co., Ltd., etc.) is used, the phospholipids contained in the mixture correspond to the ionic surfactant of the present invention, and the egg yolk oil portion corresponds to the oil of the present invention.

[0062] (lysophospholipids)

[0063] In the present invention, lysolecithin (lysophospholipid) obtained by lysing the above-mentioned lecithin (phospholipid) can be used. When lysolecithin is used, the emulsified state of the emulsified composition can be further stabilized, making it easier to adjust the viscosity and flavor. Examples of lysolecithin preferably used include lysophosphatidylcholine, lysophosphatidylethanolamine, and lysophosphatidylinositol.

[0064] The content of the ionic surfactant is generally 0.3% by mass or more and 6.0% by mass or less relative to the total amount of the emulsified composition, more preferably 0.5% by mass or more and 5.5% by mass or less, and further preferably 0.6% by mass or more and 5.0% by mass or less. In addition, the content of the ionic surfactant is preferably 0.15% by mass or less, more preferably 0.10% by mass or less, and further preferably 0.09% by mass or less relative to 1 part by mass of the content of grease. When the content of the ionic surfactant is within the above range, the viscosity of the emulsified composition is kept relatively low, and by adding the emulsified composition to food and beverages, grease can be easily and uniformly dispersed in food and beverages.

[0065] (Polyol)

[0066] The polyols incorporated into the emulsified composition are a general term for alcohols having two or more hydroxyl groups within the molecule. Examples include glycerol, ethylene glycol, propylene glycol, or polymers thereof; alkanediols such as 1,3-butanediol, 1,4-butanediol, and 1,2-propylene glycol; and sugar alcohols such as maltitol, lactitol, sorbitol, xylitol, erythritol, reduced palatinose, and reduced starch syrup. Of these, glycerol and sugar alcohols are preferred, with sugar alcohols being more preferred. Furthermore, the average molecular weight of the sugar alcohol is preferably 100 to 2000, more preferably 150 to 1000. When the average molecular weight of the sugar alcohol is within the above range, it will not affect the flavor of the food or beverage when added to the food or beverage, and will allow the oil to be easily and evenly dispersed in the food or beverage.

[0067] The content of polyol is preferably 20% by mass or more relative to the total amount of emulsion composition in terms of solid content conversion, more preferably 25% by mass or more, further preferably 30% by mass or more, further more preferably 35% by mass or more, in addition, preferably 60% by mass or less, more preferably 55% by mass or less, further preferably 50% by mass or less. When the content of polyol is within the above-mentioned numerical range, by adding emulsion composition to food and drink, grease can be easily uniformly dispersed in food and drink.

[0068] (Moisture)

[0069] The emulsified composition may contain water for emulsification and viscosity adjustment. To adjust the water content, water may be added, or a raw material containing water, such as liquid sugar containing water as a polyol, may be added.

[0070] The water content is preferably 5% by mass or more relative to the total amount of the emulsified composition, more preferably 10% by mass or more, further preferably 13% by mass or more, further more preferably 15% by mass or more, and in addition, preferably 30% by mass or less, more preferably 25% by mass or less, further preferably 22% by mass or less. By adjusting the water content within the above-mentioned numerical range, when the emulsified composition is added to food and beverages, the dispersibility of fats and oils in food and beverages can be made good.

[0071] (Other raw materials)

[0072] In addition to the above-mentioned raw materials, various raw materials commonly used in emulsified compositions may be appropriately selected and blended into the emulsified composition within a range that does not impair the effects of the present invention. Examples of other raw materials include acetic acid, citric acid, amino acids, salt, sweeteners, thickeners, colorants, flavorings, and preservatives.

[0073] (Method for preparing emulsified composition)

[0074] The method for preparing the emulsified composition is not particularly limited and can be carried out by conventionally known methods. For example, an ionic surfactant, a polyol, and, if necessary, other raw materials such as water, salt, and a sweetener can be added to a stirring tank, stirred and mixed in a mixer until homogeneous, and then an edible oil or fat can be gradually added while stirring to prepare the emulsified composition.

[0075] (Manufacturing equipment)

[0076] The emulsified composition of the present invention can be prepared using equipment commonly used in food production. Examples of such equipment include conventional blenders, pan mixers, vertical mixers, homomixers, and homodispersers. Examples of the shape of the stirring blades in the blender include propeller blades, turbine blades, paddle blades, and anchor blades.

[0077] Example

[0078] The present invention is further described in detail with reference to the following examples and comparative examples. However, the present invention is not limited to the contents of the following examples.

[0079] [Examples 1 to 8, Comparative Examples 1 to 4]

[0080] <Preparation of emulsified composition>

[0081] An emulsion composition was prepared based on the mixing ratios listed in Table 1. Specifically, a polyol (sugar alcohol (sugar alcohol with an average molecular weight of 150 to 1000) or glycerin), an ionic surfactant (lysate of egg yolk lecithin), and water, if needed, were added to a glass beaker and stirred and mixed using a propeller stirrer with an anchor until homogenized. An edible oil (such as rapeseed oil) was then gradually added while stirring to prepare the emulsion composition.

[0082] <Evaluation of emulsified composition>

[0083] (Determination of L value)

[0084] Using the emulsified composition prepared above, the L value of each sample before and after dilution with water was measured three times at 20° C. by the following method, and the average value was calculated to calculate the value of L2 value minus L1 value.

[0085] [Measurement device]

[0086] Colorimeter (Color Meter ZE-2000, manufactured by Nippon Denshoku Industries Co., Ltd.)

[0087] [Measurement conditions]

[0088] L1 value: value of the brightness of the emulsified composition

[0089] 1.5 g of the emulsified composition before dilution with water was added to a round dish and subjected to measurement.

[0090] L2 value: Brightness value of the emulsified composition obtained by adding 100 times by mass of clean water to the emulsified composition

[0091] 0.2 g of the emulsified composition before dilution was collected in a beaker, 20.0 g of clean water was added and stirred, and 1.5 g of the obtained water-diluted sample was added to a round dish and subjected to measurement.

[0092] (Specific gravity determination)

[0093] The specific gravity of the emulsified composition prepared above was measured by the specific gravity measurement method described below. The measurement results are shown in Table 1.

[0094] Specific Gravity Measurement Method: Accurately weigh 5.00 g of the emulsion composition into a graduated centrifuge tube and remove bubbles by centrifugation (2000 rpm, 5 minutes). Measure the volume of the emulsion composition from the scale at a sample temperature of 20.0°C. A similar measurement was performed on ion-exchanged water as a control, resulting in a volume of 5.00 mL. Based on these measurement results, the specific gravity of the emulsion composition was calculated using the following formula.

[0095] Specific gravity = 5.00 mL / (volume of each emulsion composition mL)

[0096] In addition, about Comparative Examples 1 and 2 in which separation occurred immediately after the preparation of the emulsion composition and measurement could not be performed, it is shown as not measured ("-") in Table 1.

[0097] (Viscosity measurement)

[0098] For the emulsion composition prepared above, a BL type viscometer was used. Under the conditions of a product temperature of 20°C and a rotation speed of 6 rpm, when the viscosity was less than 3000 mPa·s, rotor No. 2 was used. When the viscosity was 3000 mPa·s or more and less than 5000 mPa·s, rotor No. 3 was used. When the viscosity was 5000 mPa·s or more, rotor No. 4 was used. The viscosity (mPa·s) was calculated from the reading taken 3 minutes after the start of the measurement. For each emulsion composition, the viscosity was measured three times and the average value was adopted. The measurement results are shown in Table 1. It should be noted that for Comparative Examples 1 and 2, where separation occurred immediately after the emulsion composition was produced and the measurement could not be performed, they are indicated as not measured ("-") in Table 1.

[0099] (Ease of adding oil and fat 1)

[0100] <Test of adding to drinking water>

[0101] The ease of adding oil and fat when the emulsion compositions of Examples 1 to 8 and Comparative Examples 1 to 4 prepared above were added to drinking water was evaluated according to the following criteria. The evaluation results are shown in Table 1. In the following evaluation, an evaluation of 2 points or more can be considered a good result. It should be noted that for Comparative Examples 1 and 2, in which separation occurred immediately after the emulsion composition was produced and therefore could not be measured, they are indicated as not measured ("-") in Table 1.

[0102] [Evaluation Criteria for Ease of Addition of Emulsified Composition]

[0103] 5: Emulsifies immediately with just a simple stir with a spoon, leaving no lumps.

[0104] 4: Simply stir with a spatula to emulsify without leaving any lumps.

[0105] 3: Simply stir with a spatula for a few moments to mix and emulsify, leaving only a few lumps.

[0106] 2: Stir vigorously with a spatula for a few moments to mix and emulsify, leaving a few lumps.

[0107] 1: After stirring vigorously with a spatula for a while, the mixture is mixed but not very emulsified, and there are many lumps left.

[0108] (Ease of adding oil and fat 2)

[0109] <Test of adding to liquid nutritional foods>

[0110] The ease of adding oil and fat when the emulsified compositions of Examples 1 to 8 and Comparative Examples 1 to 4 prepared above were added to a Meibalance Mini Cup (produced by Meiji Co., Ltd.) was evaluated based on the same criteria as above. The evaluation results are shown in Table 1.

[0111] [Table 1]

[0112]

[0113] The results in Table 1 show that the emulsion compositions of Examples 1 to 4 emulsified immediately when added to beverages and liquid nutritional foods with simple stirring using a spoon, leaving no lumps. However, the emulsion composition of Example 1, due to its low fat content, was insufficient for the purpose of adding fat to food and beverages.

[0114] When the emulsified composition of Example 5 was added to beverages and fluid nutritional foods, it was emulsified by simply stirring with a spoon without leaving any lumps.

[0115] When the emulsified compositions of Examples 6 and 8 were added to beverages and fluid nutritional foods, they were mixed and emulsified by simply stirring with a spoon for a while, but a small amount of lumps remained.

[0116] When the emulsified composition of Example 7 was added to a beverage or a fluid nutritional food, it was mixed and emulsified by stirring vigorously with a spoon for a while, but a few lumps remained.

[0117] When the emulsified compositions of Comparative Examples 3 and 4 were added to beverages and liquid nutritional foods, they were not emulsified much even after being vigorously stirred with a spoon for a while, and many lumps remained.

[0118] (Ease of adding oil and fat 3)

[0119] <Test of adding to vegetable soup>

[0120] The ease of adding oil and fat when the emulsified compositions of Examples 1 to 4 prepared above were added to a Japanese six-vegetable soup (manufactured by MCC Foods Co., Ltd.) was evaluated based on the same criteria as above.

[0121] As a result, when the emulsified compositions of Examples 1 to 4 were added to the vegetable soup, they were immediately emulsified with only a simple stirring with a spoon, and no lumps remained.

[0122] (Ease of adding oil and fat 4)

[0123] <Test on Addition to Foods for People with Dysphagia>

[0124] The ease of adding oil and fat when the emulsified compositions of Examples 1 to 4 prepared above were added to a food for people with dysphagia (mild menu smooth vegetable carrots: manufactured by Kewpie Co., Ltd.) was evaluated according to the same criteria as above.

[0125] As a result, when the emulsified compositions of Examples 1 to 4 were added to the food for people with dysphagia, they were immediately emulsified by simply stirring with a spoon, and no lumps remained.

Claims

1. An emulsified composition, characterized in that It is an emulsified composition for adding oils and fats to food and beverages. The emulsified composition contains oil, ionic surfactant and polyol, The content of the oil and fat is 5% by mass or more and 60% by mass or less relative to the total amount of the emulsified composition. The content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less relative to the total amount of the emulsified composition, and is 0.09 parts by mass or less relative to 1 part by mass of the oil. The ionic surfactant contains at least lecithin and / or lysolecithin, The emulsion composition has a specific gravity at 20°C of 1.0 or more, The viscosity at 20°C is 30,000 mPa·s or less, and The L2 value - L1 value calculated by the following method at 20°C is a positive value. L1 value: the value of the lightness of the emulsified composition, L2 value: The value of the brightness of the emulsified composition obtained by adding 100 times by mass of clean water to the emulsified composition.

2. The emulsified composition according to claim 1, characterized in that The viscosity at 20° C. is 100 mPa·s or more and 15000 mPa·s or less.

3. The emulsified composition according to claim 1 or 2, characterized in that The content of the oil and fat is 15% by mass or more and 55% by mass or less relative to the total amount of the emulsified composition.

4. The emulsified composition according to claim 1 or 2, characterized in that The content of the ionic surfactant is 1.8% by mass or less based on the total amount of the emulsified composition.

5. The emulsified composition according to claim 1 or 2, characterized in that The polyol comprises a sugar alcohol.

6. The emulsified composition according to claim 5, characterized in that The average molecular weight of the sugar alcohol is 100 or more and 2000 or less.

7. The emulsified composition according to claim 1 or 2, characterized in that The content of the polyol is 20% by mass or more based on the solid content of the total amount of the emulsion composition.

8. The emulsified composition according to claim 7, characterized in that The content of the polyol is 60% by mass or less in terms of solid content relative to the total amount of the emulsion composition.

9. The emulsified composition according to claim 1 or 2, characterized in that The water content is 5% by mass or more relative to the total amount of the emulsified composition.

10. The emulsified composition according to claim 9, characterized in that The water content is 30% by mass or less based on the total amount of the emulsified composition.

11. The emulsified composition according to claim 1 or 2, characterized in that The L2 value - L1 value is 10.0 or more.

12. The emulsified composition according to claim 1 or 2, characterized in that The food and drink is selected from the group consisting of beverages, soups, liquid nutritional foods, and food and drink for people with chewing and / or swallowing difficulties.

13. An emulsified composition, characterized in that This is an emulsified composition for adding oil to a liquid nutritional food or a food or drink for people with difficulty chewing and / or swallowing. The emulsified composition contains oil, ionic surfactant and polyol, The content of the oil and fat is 5% by mass or more and 60% by mass or less relative to the total amount of the emulsified composition. The content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less relative to the total amount of the emulsified composition, and is 0.09 parts by mass or less relative to 1 part by mass of the oil. The ionic surfactant contains at least lecithin and / or lysolecithin, The viscosity of the emulsion composition at 20°C is 30,000 mPa·s or less, and The L2 value - L1 value calculated by the following method at 20°C is a positive value. L1 value: the value of the lightness of the emulsified composition, L2 value: The value of the brightness of the emulsified composition obtained by adding 100 times by mass of clean water to the emulsified composition. 14 . A food or beverage containing the emulsified composition according to claim 1 .

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