Oil-in-water emulsion composition and beverage comprising same

Abstract

Provided is an oil-in-water emulsion composition which is stabilized by pea protein and / or broad bean protein and a sucrose fatty acid ester, and which has excellent stability during circulation. An oil-in-water emulsion composition containing water, an oil or fat, pea protein and / or broad bean protein, and a sucrose fatty acid ester is used, the ratio of sucrose fatty acid monoesters contained in the sucrose fatty acid ester being 3-45 mass% with respect to the total sucrose fatty acid ester, and the ratio of sucrose fatty acid monoesters contained in the sucrose fatty acid ester being 3-45 mass% with respect to the total sucrose fatty acid ester. The amount of the sucrose fatty acid ester is 1-30 parts by mass per 1 part by mass of the total of the pea protein and the broad bean protein.

Description

Technical Field

[0001] The present invention relates to an oil-in-water emulsified composition and a beverage comprising the emulsified composition. Background Art

[0002] Milk proteins such as casein have both high emulsification and solubility, and therefore are widely used as raw materials for creamers used in coffee and black tea. In addition, it is known that the dispersion stability of oil droplets in beverages is improved by combining highly hydrophilic sucrose fatty acid esters with milk proteins. In this case, it is known that excellent effects can be achieved by adding sucrose fatty acid esters in an amount less than that of milk proteins (for example, Patent Documents 1 to 3). In addition, foods that combine highly hydrophilic sucrose fatty acid esters with milk proteins have also been studied (Patent Documents 4 and 5). If people who are allergic to milk consume the above-mentioned beverages and foods using milk proteins, it will become a serious problem, and therefore, beverages and foods using plant proteins are sought.

[0003] In place of milk protein, plant-derived proteins such as soy protein and pea protein may be used.

[0004] For example, Patent Documents 6, 7, and 8 propose oil-in-water emulsion compositions containing pea protein and an emulsifier such as sucrose fatty acid ester.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent Publication No. 7-28658

[0008] Patent Document 2: Japanese Patent Application Publication No. 2022-1433

[0009] Patent Document 3: Japanese Patent Application Publication No. 2002-355013

[0010] Patent Document 4: Japanese Patent Application Publication No. 2009-165369

[0011] Patent Document 5: Japanese Patent Application Publication No. 2020-14417

[0012] Patent Document 6: Japanese Patent Application Publication No. 2005-341933

[0013] Patent Document 7: International Publication No. 2021 / 066005

[0014] Patent Document 8: Japanese Patent Application No. 2021-503918 Summary of the invention

[0015] Problem that the invention aims to solve

[0016] However, conventional oil-in-water emulsion compositions containing plant-derived proteins such as soybean protein and pea protein and sucrose fatty acid ester all have the problem of agglomeration and oil-fat separation due to shaking during circulation, resulting in a decrease in quality.

[0017] The present invention has been made in view of the above-mentioned problems of the prior art, and an object of the present invention is to provide an oil-in-water emulsion composition and a beverage using the same, which stabilizes the emulsified state and has better circulation stability even when pea protein and / or broad bean protein and sucrose fatty acid ester are used.

[0018] Solutions for solving problems

[0019] The present inventors have focused on the technology of the existing oil-in-water emulsion composition, which is to mix a large amount of plant-derived proteins such as soybean protein and pea protein, and a small amount of sucrose fatty acid ester with high hydrophilicity. Soy protein contains high molecular weight proteins such as β-conglycinin (molecular weight of about 150,000) and glycinin (molecular weight of about 43,000), and pea protein contains a large amount of convicilin (molecular weight of about 75,000) and vicilin (molecular weight of about 45,000). Compared with milk protein, which contains a large amount of lower molecular weight proteins such as casein (molecular weight of 25,000) and β-lactoglobulin (molecular weight of about 18,300), these proteins are not easily dispersed in water and have weak emulsification power. Therefore, it is believed that the existing oil-in-water emulsion composition is prone to aggregation and oil separation.

[0020] The present inventors have found that the above-mentioned problems can be solved by adding pea protein and / or broad bean protein so that the sucrose fatty acid ester has a specific small amount of sucrose fatty acid ester in the monoester composition and by mixing pea protein and / or broad bean protein with the sucrose fatty acid ester in a specific ratio, thereby obtaining an emulsified composition having a more highly stabilized emulsified state and excellent circulation stability.

[0021] The present invention has been accomplished based on such findings, and the following is the gist of the present invention.

[0022] [1] An oil-in-water emulsion composition comprising: water, fat, pea protein and / or broad bean protein, and sucrose fatty acid ester, wherein the ratio of sucrose fatty acid monoester contained in the sucrose fatty acid ester is 3 to 45% by mass relative to the total sucrose fatty acid ester, and the amount of the sucrose fatty acid ester is 1 to 30 parts by mass relative to 1 part by mass of the total amount of the pea protein and the broad bean protein.

[0023] [2] The oil-in-water emulsion composition according to [1], wherein the content of milk protein is 0.5% by mass or less.

[0024] [3] The oil-in-water emulsion composition according to [1] or [2], which does not contain milk protein.

[0025] [4] The oil-in-water emulsion composition according to any one of [1] to [3], which is used for a beverage.

[0026] [5] The oil-in-water emulsion composition according to [1] or [2], wherein the content of saturated fatty acids in the constituent fatty acids of the oil and fat is 80% by mass or more.

[0027] [6] The oil-in-water emulsion composition according to any one of [1] to [5], wherein the content of the oil and fat is 25 to 50% by mass.

[0028] [7] The oil-in-water emulsion composition according to any one of [1] to [6], further comprising a glycerol fatty acid ester.

[0029] [8] A beverage comprising the oil-in-water emulsion composition according to any one of [1] to [7].

[0030] [9] A beverage comprising 0.2 to 42% by mass of the oil-in-water emulsion composition according to any one of [1] to [7].

[0031]

[10] A beverage comprising: water, oil, pea protein and / or broad bean protein, and sucrose fatty acid esters, wherein the ratio of sucrose fatty acid monoesters contained in the sucrose fatty acid esters is 3 to 45% by mass relative to all sucrose fatty acid esters, and the amount of the sucrose fatty acid esters is 1 to 30 parts by mass relative to 1 part by mass of the total amount of the pea protein and the broad bean protein.

[0032] Effects of the Invention

[0033] According to the present invention, it is possible to provide an oil-in-water emulsion composition having a highly stabilized emulsified state and excellent circulation stability, and a beverage containing the same.

[0034] Furthermore, according to the embodiment [6], an emulsified composition having a higher oil concentration can be obtained, thereby improving the transport efficiency per unit oil and reducing the storage space of the oil-in-water emulsified composition.

[0035] Furthermore, according to the embodiments [8] and [9], a beverage having high stability at higher temperatures can be obtained. DETAILED DESCRIPTION

[0036] Hereinafter, the embodiments of the present invention will be described in detail, but the description of the technical features described below is an example (representative example) of the embodiments of the present invention, and the present invention is not limited to these contents. In addition, when the expression of so-called "to" is used in this specification, it is used as an expression including the numerical value or physical property value before and after it.

[0037] [Oil-in-water emulsion composition]

[0038] An oil-in-water emulsion composition according to one embodiment of the present invention is characterized in that it contains: water, fat, pea protein and / or broad bean protein, and sucrose fatty acid ester, wherein the ratio of sucrose fatty acid monoester contained in the aforementioned sucrose fatty acid ester (hereinafter sometimes simply referred to as "sucrose fatty acid monoester ratio") is 3 to 45% by mass relative to all sucrose fatty acid esters, and the amount of the aforementioned sucrose fatty acid ester is 1 to 30 parts by mass relative to 1 part by mass of the total amount of the aforementioned pea protein and the aforementioned broad bean protein.

[0039] <Oil and fat>

[0040] The higher the oil content of the water-in-oil emulsion composition of the present embodiment, the more it can improve the transport efficiency of the unit oil and reduce the storage space of the water-in-oil emulsion composition. From this viewpoint, the oil content of the water-in-oil emulsion composition is preferably 25% by mass or more, more preferably 31% by mass or more, and further preferably 33% by mass or more. On the other hand, from the viewpoint of fully obtaining the stability improvement effect during circulation brought about by the pea protein and / or broad bean protein and sucrose fatty acid ester used in the present invention, the oil content of the water-in-oil emulsion composition is preferably 50% by mass or less, more preferably 46% by mass or less, further preferably 41% by mass or less, and most preferably 38% by mass or less.

[0041] Therefore, the oil-in-water emulsion composition of the present embodiment may contain lipid-containing components such as fats and oils and milk components described below so that the fat content of the resulting beverage falls within the above-described preferred range.

[0042] The oil content of the oil-in-water emulsion composition can be calculated from the oil ratio of each component contained in the oil-in-water emulsion composition and the content rate of the component.

[0043] As the fat, known fats and oils can be used. For example, it can be animal fats and oils such as fish oil, tallow, lard, milk fat (butter, anhydrous butter), horse oil, snake oil, egg oil, egg yolk oil, tortoise oil, mink oil, etc. When making food for people with milk allergies, it is preferred to use vegetable fats and oils, and soybean oil, corn oil, cottonseed oil, rapeseed oil, sesame oil, perilla seed oil, rice bran oil, sunflower seed oil, peanut oil, olive oil, palm oil, palm kernel oil, rice germ oil, wheat germ oil, brown rice germ oil, coix seed oil, garlic oil, macadamia nut oil, avocado oil, Vegetable oils and fats such as evening primrose oil, safflower oil, camellia oil, coconut oil, castor oil, linseed oil, and cocoa butter: and those obtained by hydrogenation or transesterification thereof, such as MCT (medium-chain fatty acid oil) obtained by oil processing such as purification, deodorization, fractionation, hardening, and transesterification of the liquid or solid forms of these vegetable oils and fats, hardened oils such as hardened coconut oil and hardened palm kernel oil, processed oils, liquid oils obtained by further fractionation of these oils, solid fats, etc.; medium-chain fatty acid triglycerides, etc.

[0044] Among these, corn oil, cottonseed oil, rapeseed oil, perilla seed oil, rice bran oil, sunflower seed oil, olive oil, palm oil, palm kernel oil, rice germ oil, brown rice germ oil, coix seed oil, garlic oil, avocado oil, evening primrose oil, safflower oil, camellia oil, coconut oil, castor oil, linseed oil, cocoa butter, and hydrogenated or transesterified products thereof are preferred from the viewpoint of not containing allergenic substances. Furthermore, palm kernel oil, coconut oil, and hydrogenated or transesterified products thereof are preferred from the viewpoint of flavor or oxidative degradation when prepared as an oil-in-water emulsion composition, and hardened palm kernel oil and hardened coconut oil obtained by hydrogenating palm kernel oil and coconut oil are most preferred.

[0045] The oil-in-water emulsion composition of the present embodiment may contain only one of these fats and oils, or may contain two or more of them.

[0046] In the oil-in-water emulsion composition of the present embodiment, such fat is used in a manner such that the fat content in the oil-in-water emulsion composition and the beverage is within the above-mentioned suitable range, calculated in total with the lipids contained in other lipid-containing components, such as the milk / soy milk components described later.

[0047] Among them, when vegetable oils and fats are used, from the perspective of having a light taste when consumed as a beverage and easily becoming a preferred flavor, it is preferably contained in 50% by mass or more of the oil and fat in the oil-in-water emulsion composition, more preferably 70% by mass or more, and most preferably 90% by mass or more.

[0048] The content of saturated fatty acids in the constituent fatty acids of the oils and fats contained in the oil-in-water emulsion composition is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 95% by mass or more, from the perspective of good flavor and reduction of flavor deterioration during long-term storage. The upper limit is 100% by mass.

[0049] The SFC (solid fat content) at 20°C of the fat in the oil-in-water emulsion composition of the present embodiment is preferably 30% by mass or more, more preferably 40% by mass or more, from the perspective of excellent taste when added to a beverage. On the other hand, it is usually 60% by mass or less, preferably 55% by mass or less.

[0050] The rising melting point of the fat in the oil-in-water emulsion composition of the present embodiment is preferably 0° C. or higher, more preferably 10° C. or higher, and further preferably 15° C. or higher, from the perspective of good flavor and reduction of flavor deterioration during long-term storage. The rising melting point can be measured according to the method of "Japan Oil Chemists' Society Standard Oil Analysis Test Method 2.2.4.2 (1996)".

[0051] <Sucrose fatty acid ester>

[0052] The sucrose fatty acid ester used in the present invention has a ratio of sucrose fatty acid monoester to the total sucrose fatty acid ester of 3 to 45% by mass. Pea protein and broad bean protein have a high molecular weight and low hydrophilicity compared to ordinary milk protein, and therefore, by using a sucrose fatty acid ester having a ratio of sucrose fatty acid monoester in the above range, these proteins can be arranged at the oil-water interface.

[0053] For the ratio of the sucrose fatty acid monoester contained in the sucrose fatty acid ester, from the viewpoint of the circulation stability of the oil-in-water emulsion composition, relative to all sucrose fatty acid esters, preferably 9% by mass or more, more preferably 15% by mass or more, further preferably 20% by mass or more, and particularly preferably 25% by mass or more. On the other hand, preferably 45% by mass or less, more preferably 42% by mass or less. That is, preferably 9 to 45% by mass, more preferably 15 to 45% by mass, further preferably 20 to 42% by mass, and particularly preferably 25 to 42% by mass. The ratio of sucrose fatty acid monoester can be obtained based on the area ratio of the chromatogram when tetrahydrofuran (THF) or the like is used as an eluent and GPC analysis is performed. In addition, when a plurality of sucrose fatty acid esters whose ratios of sucrose fatty acid monoesters are known are used in combination, the ratio of the sucrose fatty acid monoester in the oil-in-water emulsion composition can be calculated from their blending ratios.

[0054] The structural unit derived from the fatty acid in the sucrose fatty acid ester uses a known fatty acid such as palmitic acid, stearic acid, and oleic acid. Specific examples of sucrose fatty acid esters include sucrose palmitate, sucrose stearate, sucrose myristate, and sucrose oleate. Among these, sucrose palmitate and sucrose stearate are preferred from the viewpoint of the flavor and stability of the oil-in-water emulsion composition, and sucrose stearate is most preferred.

[0055] Sucrose fatty acid ester is a known food emulsifier per se, and commercially available sucrose fatty acid ester can be used. For example, "Ryoto syuga ester S-1670", "Ryoto syuga ester S-1570", "Ryoto syugaester P-1670", "Ryoto syuga ester M-1695", "Ryoto syuga ester S-1170", "Ryoto syuga ester S-970", "Ryoto syuga ester S-770", "Ryoto syuga ester S-570", "Ryoto syuga ester S-370", "Ryoto syuga ester S-270", "Ryoto syuga ester L-595" (above, manufactured by Mitsubishi Chemical Corporation, trade names); "DK ester SS", "DK ester F-160", "DK ester F-140", "DK ester F-110" (above, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd., trade names); and the like can be cited. In the oil-in-water emulsion composition of the present embodiment, the sucrose fatty acid ester may be contained alone or in combination of two or more types, as long as the sucrose fatty acid monoester ratio is in the range of 3 to 45% by mass.

[0056] As the sucrose fatty acid ester, a sucrose fatty acid ester having a high selectivity for monoester produced by irradiating microwaves as described in Japanese Patent No. 5945756 can be used.

[0057] The content of sucrose fatty acid esters having a sucrose fatty acid monoester ratio of 3 to 45% by mass in the oil-in-water emulsion composition of the present embodiment is preferably 0.05% by mass or more, further preferably 0.1% by mass or more, more preferably 0.4% by mass or more, further preferably 0.7% by mass or more, and particularly preferably 1% by mass or more. On the other hand, the content of sucrose fatty acid esters having a sucrose fatty acid monoester ratio of 3 to 45% by mass in the oil-in-water emulsion composition of the present embodiment is preferably 5% by mass or less, more preferably 4% by mass or less, and further preferably 3% by mass or less. By making the sucrose fatty acid ester content within the above-mentioned preferred range, an appropriate stability improvement effect during circulation based on the sucrose fatty acid ester can be obtained, and there is a tendency to maintain the appropriate flavor of the oil-in-water emulsion composition.

[0058] <Pea protein, broad bean protein>

[0059] The pea protein and broad bean protein used in the oil-in-water emulsion composition or beverage of the present invention are known food raw materials used as raw materials in various processed foods and beverages using peas or broad beans as raw materials. For example, in the case of pea protein, it is prepared by further extracting, separating, and concentrating the protein from the pea raw material, and generally includes separated pea protein, concentrated pea protein, or various processed pea proteins.

[0060] Among these, pea protein is preferably used from the viewpoint of the circulation stability of the oil-in-water emulsion composition.

[0061] Among them, it is preferred to exclude protein particles produced by a production method comprising the steps of mixing water and protein to prepare a mixed solution, and heating the mixed solution at 60° C. to 200° C. for 1 second to 120 minutes.

[0062] From the viewpoint of the circulation stability of the oil-in-water emulsion composition, pea protein and broad bean protein are preferably contained in an amount of 0.05% by mass or more, more preferably 0.1% by mass or more, and most preferably 0.15% by mass or more. On the other hand, from the viewpoint of appropriately maintaining the viscosity of the oil-in-water emulsion composition, the amount is preferably 3% by mass or less, more preferably 2% by mass or less, further preferably 1% by mass or less, particularly preferably 0.6% by mass or less, and most preferably 0.45% by mass or less.

[0063] The oil-in-water emulsion composition of the present embodiment may contain only one of these proteins, or may contain two or more thereof. When two or more thereof are contained, the above-mentioned content may be the range when the above-mentioned exemplified substances are used alone, or the range of the total amount when a plurality of them are used in combination.

[0064] The content of pea protein and / or broad bean protein in the oil-in-water emulsion composition can be calculated from the protein ratio in the protein-containing component in the oil-in-water emulsion composition and the content rate of the component.

[0065] The amount of sucrose fatty acid ester is 1 to 30 parts by mass relative to 1 part by mass of the total amount of pea protein and broad bean protein in the oil-in-water emulsion composition of the present embodiment. For the oil-in-water emulsion composition of the present embodiment, from the viewpoint of circulation stability, the amount of sucrose fatty acid ester is preferably 1.37 parts by mass or more, more preferably 3 parts by mass or more, and further preferably 3.3 parts by mass or more relative to 1 part by mass of the total amount of pea protein and broad bean protein. On the other hand, it is preferably 20 parts by mass or less, more preferably 15 parts by mass or less, and further preferably 10 parts by mass or less. That is, it is preferably 1.37 to 20 parts by mass, more preferably 3 to 15 parts by mass, and further preferably 3.3 to 10 parts by mass. Plant proteins such as pea protein and broad bean protein are easily aggregated in water, but by making the amount of sucrose fatty acid ester more than the amount of these proteins, it becomes easy to prevent aggregation.

[0066] The oil-in-water emulsion composition of the present embodiment preferably contains substantially no milk protein from the viewpoint of environmental load and allergy. Specifically, the milk protein content is preferably 0.5% by mass or less, more preferably 0.01% by mass or less, and most preferably contains no milk protein.

[0067] The median particle size of the oil phase in the oil-in-water emulsion composition of the present embodiment is preferably 0.2 μm or more, more preferably 0.5 μm or more, and particularly preferably 0.8 μm or more, as measured by a laser diffraction / scattering particle size distribution measuring device (manufactured by HORIBA Corporation). On the other hand, it is preferably 3 μm or less, more preferably 2.5 μm or less, and particularly preferably 1.8 μm or less. That is, it is preferably 0.2 to 3 μm, more preferably 0.5 to 2.5 μm, and particularly preferably 0.8 to 1.8 μm.

[0068] The oil-in-water emulsion composition of this embodiment can be used in the form of creamer for coffee, coffee drinks, refreshing drinks with added coffee, tea drinks, cocoa drinks, corn soup, milk drinks, almond drinks, oat drinks, coconut drinks, rice milk, cashew milk, peanut milk, walnut drinks, soy milk, pistachio milk, barley milk, macadamia milk, fruit juice drinks, etc.

[0069] From the viewpoint of flavor, the oil-in-water emulsion composition of the present embodiment is preferably used for coffee, coffee beverages, refreshing beverages added with coffee, tea beverages, cocoa beverages, almond beverages, oat beverages, and peanut milk, and is particularly preferably used for coffee beverages, tea beverages, almond beverages, and oat beverages, and is further preferably used for coffee beverages.

[0070] <Other compounding agents>

[0071] The oil-in-water emulsion composition of the present embodiment may be appropriately blended with other ingredients such as an emulsifier other than sucrose fatty acid ester, a milk component, a plant material other than pea protein and broad bean protein, a stabilizer, and a pH adjuster. The content of these ingredients relative to the oil-in-water emulsion composition is usually 0 to 5% by mass, preferably 0 to 3% by mass.

[0072] (Emulsifiers other than sucrose fatty acid esters)

[0073] For the water-in-oil emulsion composition of the present embodiment, from the viewpoint of emulsification stability during long-term storage, in addition to sucrose fatty acid esters, a food emulsifier may be further included. The food emulsifier in the present invention is not particularly limited as long as it is an emulsifier that can be used for food. Considering the effect of the present invention, a suitable substance can be selected. As a food emulsifier, for example, glycerol fatty acid esters (monoglycerides, organic acid monoglycerides, polyglycerol fatty acid esters, etc.), polysorbates (polyoxyethylene sorbitan fatty acid esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, stearoyl lactylates (sodium stearoyl lactylate, calcium stearoyl lactylate, etc.), enzyme-decomposed lecithin, lecithin and other fatty acid esters; saponins, etc. These food emulsifiers can be used alone or in combination of two or more.

[0074] From the viewpoint of emulsion stability during long-term storage, glycerol fatty acid esters are preferred, and it is more preferred to use any one or two or more of monoglycerides, organic acid monoglycerides, and polyglycerol fatty acid esters in combination, and it is more preferred to use organic acid monoglycerides.

[0075] When the oil-in-water emulsion composition contains an emulsifier other than sucrose fatty acid ester, the content thereof is preferably 0.01% by mass or more of the oil-in-water emulsion composition, more preferably 0.05% by mass, and further preferably 0.08% by mass or more. On the other hand, it is preferably 2% by mass or less, more preferably 1% by mass or less, and further preferably 0.5% by mass or less. That is, it is preferably 0.01 to 2% by mass, more preferably 0.05 to 1% by mass, and further preferably 0.08 to 0.5% by mass.

[0076] (Milk ingredients)

[0077] Examples of the milk components that can be included in the oil-in-water emulsion composition of the present embodiment include milk, whole milk, skim milk, concentrated milk, skim concentrated milk, condensed milk, skim condensed milk, whole milk powder, skim milk powder, fresh cream, butter, butter oil, butter milk, butter milk powder, casein and caseinate, whey, cheese, whey minerals and the like.

[0078] The oil-in-water emulsion composition of the present embodiment preferably contains 0 to 0.5% by mass of milk component from the viewpoint of reducing the amount of water used in raw material production and reducing the load on the environment. Furthermore, it is more preferable not to contain milk component from the viewpoint of providing a milk substitute.

[0079] (Plant ingredients other than pea protein and broad bean protein)

[0080] The oil-in-water emulsion composition of the present embodiment may contain plant materials other than pea protein and broad bean protein. Examples of plant materials other than pea protein and broad bean protein include soybeans, almonds, oats, brown rice, and processed products thereof.

[0081] The oil-in-water emulsion composition of the present embodiment preferably contains 0 to 0.5% by mass of soybeans, almonds, and processed products thereof from the viewpoint of reducing the amount of water used in the production of raw materials and reducing the load on the environment. Furthermore, from the viewpoint of providing a substitute for soybean products, it is preferred that soybeans, almonds, and processed products thereof are not contained.

[0082] (Stabilizer)

[0083] The oil-in-water emulsion composition of the present embodiment may also contain a stabilizer. Examples of the stabilizer include carrageenan, xanthan gum, guar gum, tara gum, tamarind seed gum, plantain seed gum, pectin, locust bean gum, curdlan, and microcrystalline cellulose.

[0084] (pH adjuster)

[0085] The oil-in-water emulsion composition of the present embodiment may contain a pH adjuster such as an organic acid and a salt thereof, baking soda, or a phosphate.

[0086] When the oil-in-water emulsion composition contains a pH adjuster, its content is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and further preferably 0.01% by mass or more of the oil-in-water emulsion composition. On the other hand, it is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, and further preferably 0.1% by mass or less. That is, it is preferably 0.001 to 0.3% by mass, more preferably 0.005 to 0.2% by mass, and further preferably 0.01 to 0.1% by mass.

[0087] (other)

[0088] As other compounding agents, in addition to the substances listed above, sugars, sugar alcohols, sweeteners, spices, flavoring ingredients, mineral ingredients, nutritional ingredients, antioxidants, preservatives, and alcoholic beverages may be included.

[0089] Examples of the sugar include monosaccharides and oligosaccharides such as granulated sugar, white sugar (granulated sugar), fructose, glucose, maltose, galactose, mannose, fucose, xylose, trehalose, lactose, manno-oligosaccharide, and maltooligosaccharide.

[0090] Examples of the sugar alcohol include sugar alcohols such as erythritol, xylitol, maltitol, sorbitol, mannitol, and inositol.

[0091] Examples of the sweetener include sucralose, aspartame, acesulfame potassium, neotame, and stevia extract.

[0092] Examples of the flavor include lemon oil, orange oil, peppermint oil, coffee flavor, black tea flavor, butter flavor, cream flavor, and milk flavor.

[0093] Examples of the flavoring raw materials include carotenoids such as β-carotene, astaxanthin, lycopene, and paprika pigment, pigments such as chlorophyll, and salt.

[0094] Examples of the mineral raw materials include salts of calcium, iron, magnesium, potassium and the like.

[0095] Examples of the nutritional raw materials include vitamins, coenzyme Q10, amino acids, peptides, DHA, and EPA.

[0096] Examples of the antioxidant include vitamin C, sodium vitamin C, vitamin E, rosemary extract, tea extract, and bayberry extract.

[0097] Examples of the preservative include mustard extract, daily living improvers such as lysozyme, nisin, sorbic acid and salts thereof, and the like.

[0098] Examples of alcoholic beverages include liqueur, vodka, and shochu.

[0099] <Drinks>

[0100] A beverage according to one embodiment of the present invention is characterized in that it contains the above-mentioned oil-in-water emulsion composition, that is, the following oil-in-water emulsion composition: it contains water, fat, pea protein and / or broad bean protein, and sucrose fatty acid ester, wherein the ratio of sucrose fatty acid monoester contained in the above-mentioned sucrose fatty acid ester is 3 to 45% by mass relative to all sucrose fatty acid esters.

[0101] In addition, a beverage according to one embodiment of the present invention may be a beverage comprising water, oil, pea protein and / or broad bean protein, and sucrose fatty acid esters, wherein the ratio of sucrose fatty acid monoesters contained in the aforementioned sucrose fatty acid esters is 3 to 45% by mass relative to all sucrose fatty acid esters, and the amount of the aforementioned sucrose fatty acid esters is 1 to 30 parts by mass relative to 1 part by mass of the total amount of the aforementioned pea protein and the aforementioned broad bean protein.

[0102] For the beverage of this embodiment, from the viewpoint of sufficiently obtaining the emulsion stability effect during long-term storage, the content of the oil-in-water emulsion composition of one embodiment of the present invention is preferably 0.2% by mass or more, more preferably 0.8% by mass or more, and further preferably 1.5% by mass or more. On the other hand, it is preferably 42% by mass or less, more preferably 30% by mass or less, further preferably 15% by mass or less, particularly preferably 10% by mass or less, and most preferably 5% by mass or less.

[0103] For the beverage of this embodiment, from the viewpoint of sufficiently obtaining the emulsion stability effect during long-term storage, the fat content is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and further preferably 0.5% by mass or more. On the other hand, it is preferably 15% by mass or less, more preferably 10% by mass or less, further preferably 5% by mass or less, particularly preferably 3% by mass or less, and most preferably 2% by mass or less.

[0104] The beverage of the present embodiment preferably contains 0.001% by mass or more of pea protein and / or broad bean protein, more preferably 0.002% by mass or more, and further preferably 0.003% by mass or more, from the viewpoint of sufficiently obtaining the emulsion stability effect during long-term storage. On the other hand, from the viewpoint of improving the taste, the pea protein and broad bean protein are preferably 0.3% by mass or less, more preferably 0.1% by mass or less, and further preferably 0.07% by mass or less.

[0105] It should be noted that the content of fat and oil and pea protein and / or broad bean protein in the beverage can be obtained by calculation from the protein ratio in the protein-containing components in the beverage and the content rate of the components.

[0106] In addition, the beverage of this embodiment may contain sucrose fatty acid esters other than those derived from the oil-in-water emulsion composition of one embodiment of the present invention. The sucrose fatty acid esters other than those derived from the above-mentioned oil-in-water emulsion composition can be the same as those described above. Among these, sucrose palmitate and sucrose stearate are preferred from the viewpoint of the flavor and stability of the beverage, and sucrose palmitate is most preferred.

[0107] The content of sucrose fatty acid ester in the beverage of the present embodiment is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, further preferably 0.03% by mass or more, and particularly preferably 0.05% by mass or more. On the other hand, the content of sucrose fatty acid ester in the beverage of the present embodiment is preferably 3% by mass or less, more preferably 1% by mass or less, further preferably 0.5% by mass or less, particularly preferably 0.3% by mass or less, especially further preferably 0.2% by mass or less, and most preferably 0.15% by mass or less. In the case where the beverage of the present embodiment contains sucrose fatty acid ester other than the source of the oil-in-water emulsion composition of one embodiment of the present invention, the above-mentioned sucrose fatty acid ester content is recorded as the total amount of sucrose fatty acid ester contained in the sucrose fatty acid ester and the oil-in-water emulsion composition of one embodiment of the present invention. By making the sucrose fatty acid ester content within the above-mentioned preferred range, the emulsification stability effect during appropriate long-term storage based on the sucrose fatty acid ester can be obtained, and there is a tendency to maintain the appropriate flavor of the beverage.

[0108] The beverage of the present embodiment preferably contains sucrose fatty acid esters with HLB 10 to 17, more preferably sucrose fatty acid esters with HLB 13 to 17, and even more preferably sucrose fatty acid esters with HLB 16, from the viewpoint of product quality at high temperatures.

[0109] It should be noted that the HLB of "Ryoto (registered trademark) Syuga ester" is recorded as an approximate number (as a numerical value with "approximately") in the catalog (refer to the homepage of Mitsubishi Chemical Corporation, http: / / www.mfc.co.jp / product / nyuuka / ryoto_syuga / list.html), but its numerical value can be regarded as the HLB of the food emulsifier (fatty acid esters) in the present invention. When other products are used as food emulsifiers, the HLB can also refer to the catalog value. When the catalog value is unclear, or when the food emulsifier is synthesized and used by itself, the HLB can be determined according to a known method. The calculation methods of HLB include the Atlas method, the Griffin method, the Davis method, the Kawakami method, etc., and there is also a method of determining it by the retention time in high performance liquid chromatography. For example, (i) when the composition of the fatty acid esters as a mixture after synthesis is known, the HLB of each fatty acid ester is calculated by the Griffin method, and the weighted average thereof can be regarded as the HLB of the fatty acid esters. (ii) when the composition of the fatty acid esters is unknown, the HLB of the fatty acid esters can be determined by comparing a sample of fatty acid esters with known HLB with the retention time in high performance liquid chromatography (HPLC).

[0110] As beverages of this embodiment, for example, coffee, coffee drinks, refreshing drinks with added coffee, tea drinks, cocoa drinks, corn soup, milk drinks, almond drinks, oat drinks, coconut drinks, rice milk, cashew milk, pea milk, walnut drinks, soy milk, pistachio milk, barley milk, macadamia milk, fruit juice drinks, etc. can be cited.

[0111] From the perspective of flavor, the beverage of this embodiment is preferably coffee, coffee beverage, refreshing beverage added with coffee, tea beverage, cocoa beverage, almond beverage, oat beverage, pea milk, more preferably coffee beverage, tea beverage, almond beverage, oat beverage, and particularly preferably coffee beverage.

[0112] Coffee or coffee beverages usually contain coffee ingredients. As coffee ingredients, coffee ingredients derived from coffee extract are usually used. As coffee beans for making coffee extract, any coffee beans can be used, for example, Arabica species from Brazil, Colombia, Peru, Kilimanjaro, etc., Robusta species from Indonesia, Uganda, etc., which can be used alone or in combination. The roasting conditions, grinding conditions, extraction conditions, etc. of coffee beans can also be arbitrarily selected.

[0113] There is no particular restriction on the amount of coffee extract to be added, and it is generally used in a manner that is about 0.3 to 1.5% by mass of the beverage of this embodiment, based on the solid content of the coffee extract in the beverage. The solid content of the coffee extract may have the same meaning as the Brix value of the coffee extract.

[0114] Examples of the black tea component in the black tea beverage include a liquid obtained by extracting black tea leaves (black tea leaf extract), a concentrated liquid obtained by concentrating a black tea leaf extract (black tea leaf concentrate), a dried product obtained by drying a black tea leaf extract (black tea leaf dry product), and a dried product obtained by drying a black tea leaf concentrate (black tea leaf concentrated dried product).

[0115] <Method for producing oil-in-water emulsion composition>

[0116] The oil-in-water emulsion composition according to one embodiment of the present invention is produced, for example, as follows.

[0117] First, a mixing step is performed in which a fat-containing component such as vegetable fat, pea protein and / or broad bean protein, sucrose fatty acid ester, and the like, and any compounding agent components are mixed together with water or the like as required to prepare a mixed solution.

[0118] Next, an emulsification step is performed in which the obtained mixed solution is stirred and emulsified. As the emulsification method, a homogenization emulsification method commonly used in food can be used. For example, a method using a homogenizer, a method using a colloid mill, and a method using a homogenizer mixer can be mentioned. The homogenization emulsification treatment is usually carried out at 40 to 80°C.

[0119] The emulsification step may be performed only once, or may be performed two or more times (multiple times).

[0120] The multiple emulsification step refers to the operation of introducing the treated material into an emulsifier multiple times, performing emulsification treatment under predetermined conditions, and then taking out the emulsified material. The emulsifiers used in the multiple emulsification treatments may be the same or different.

[0121] In the production of the oil-in-water emulsion composition according to one embodiment of the present invention, it is preferred to perform the emulsification step twice or more from the viewpoint of emulsion stability.

[0122] In the case of mass production in a factory, the emulsification treatment is preferably a high-pressure emulsification treatment because of its higher production efficiency and greater processing capacity per unit time.

[0123] High-pressure emulsification treatment, for example, is the following treatment: by using a pump to deliver liquid to the gap, flow path, nozzle, etc. of a narrow homogenizing valve, the pressure of the treated object, which is in a high-pressure state, is reduced at one time, and the flow rate is accelerated under the energy of the pressure difference, so that the treated object collides with the valve, ring, or each other at high speed, thereby generating turbulence, cavitation, and shear force, and using their energy, the treated object is subdivided and emulsified.

[0124] Specifically, the high-pressure emulsification is performed under a treatment pressure of preferably 10 MPa or more, more preferably 15 MPa or more, at the time of high-pressure emulsification in a one-stage process, and under a treatment pressure of preferably 10 MPa or more, more preferably 15 MPa or more, at least in one stage of high-pressure emulsification in a two-stage or other multi-stage process. The higher the treatment pressure of the emulsification treatment, the more sufficiently fine particles of the oil and fat can be formed and uniformly emulsified and dispersed, which is preferred.

[0125] In terms of emulsification stability, there is no particular upper limit on the processing pressure, but it is usually 200 MPa or less in terms of the pressure resistance of the emulsifier used and industrial practicality. Ideally, the processing pressure is preferably 100 MPa or less, more preferably 80 MPa or less, further preferably 50 MPa or less, and most preferably 45 MPa or less.

[0126] Examples of commercially available emulsifiers used in the high-pressure emulsification treatment include valve-type emulsifiers such as GAURIN 125T and 132T manufactured by SPX Corporation and HV-5H and HV-5E manufactured by IZUMI FOOD MACHINERY Co., Ltd., nozzle-type emulsifiers such as NanoVater manufactured by Yoshida Machine Co., Ltd. and Star burst 100 manufactured by Suginoo Machine Limited, and chamber-type emulsifiers such as Microfluidizer manufactured by Powrex Corp.

[0127] The processing capacity per unit time in the high-pressure emulsification treatment is usually 0.1 ton / hour or more, preferably 1 ton / hour or more, more preferably 5 tons / hour or more, and most preferably 10 tons / hour or more. By achieving such a processing capacity, the high-pressure emulsification treatment can be carried out without reducing the production efficiency. The upper limit of the processing capacity per unit time in the high-pressure emulsification treatment is not particularly limited, but is usually 500 tons / hour or less.

[0128] The emulsification treatment time for each treatment varies depending on the treatment amount and treatment pressure, and is generally 0.005 hours or more, preferably 0.01 hours or more, and most preferably 0.1 hours or more, and is generally 20 hours or less, preferably 10 hours or less, more preferably 5 hours or less, particularly preferably 2 hours or less, and most preferably 1 hour or less, in order to obtain good emulsification stability without impairing productivity, particularly in the case of mass production in a factory.

[0129] The temperature during the high-pressure emulsification treatment is usually 30°C or more, preferably 40°C or more, more preferably 50°C or more, and usually 100°C or less, preferably 90°C or less, more preferably 80°C or less. When the treatment temperature is above the lower limit, it is preferred in terms of emulsification efficiency. In addition, in terms of the operability of the emulsion, the treatment temperature is preferably below the upper limit. The treatment temperature may be different or the same each time.

[0130] In addition, the pH of the treated material during the emulsification treatment is usually 5.0 or more, preferably more than 5.0, more preferably 5.2 or more, further preferably 5.5 or more, and particularly preferably 6.0 or more, and is usually 9.0 or less, preferably 8.0 or less, from the perspective of fully dispersing the emulsifier used in water and emulsifying the oil efficiently. The pH of the treated material can be adjusted by adding a pH adjuster such as baking soda, phosphate, or other additives to the treated material.

[0131] In the method for producing the oil-in-water emulsion composition, for example, a pre-emulsification step may be performed before the emulsification step of the high-pressure emulsification treatment described above. This step may be performed using a paddle mixer, a homomixer, an ultrasonic homogenizer, a colloid mill, a kneader, an in-line mixer, a static mixer, a scraped-surface heat exchanger (onlator), or the like.

[0132] In addition, the pre-emulsification can be carried out under low pressure or normal pressure. The temperature is usually 30°C or higher, preferably 40°C or higher, more preferably 50°C or higher, and usually 100°C or lower, preferably 90°C or lower, more preferably 80°C or lower. The treatment time is usually 0.005 hours or more, preferably 0.01 hours or more, and on the other hand, it is usually 20 hours or less, preferably 10 hours or less. That is, the treatment time is usually 0.005 to 20 hours, preferably 0.01 to 10 hours.

[0133] After the emulsification process, a sterilization process such as UHT sterilization and retort sterilization is performed. Usually, retort sterilization is performed at 110 to 140°C, for example, 121°C, for 10 to 40 minutes. On the other hand, UHT sterilization used in PET bottle beverages, etc. is an ultra-high temperature sterilization at a higher temperature, for example, a sterilization temperature of 120 to 150°C, and a sterilization value (Fo) at 121°C equivalent to 10 to 50. UHT sterilization can be performed by a known method such as a steam injection method in which water vapor is directly blown into the beverage, a direct heating method such as a steam injection method in which the beverage is sprayed into water vapor and heated, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate sterilizer can be used.

[0134] The obtained emulsified composition can be filled into cans, bottles, plastic bottles, paper bags, plastic containers, etc. These filled materials can be distributed.

[0135] <Drink production method>

[0136] The method for producing a beverage according to one embodiment of the present invention may be a known method. For example, the method includes a step of mixing the emulsified composition obtained above with other beverage materials. The beverage according to one embodiment of the present invention may be obtained from the mixture obtained through the same steps as the emulsification step and sterilization step in the emulsified composition.

[0137] It should be noted that the manufactured beverage is suitable for container-packed beverages, for example, canned beverages, plastic bottle beverages, paper bag beverages, bottled beverages, plastic container beverages, etc.

[0138] Example

[0139] The present invention will be described in more detail below with reference to the Examples, but the present invention is not limited to the following Examples as long as the gist of the invention is not exceeded. It should be noted that "%" refers to the mass basis unless otherwise specified.

[0140] [raw material]

[0141] The raw materials used in the preparation of beverages in the following Examples and Comparative Examples are as follows.

[0142] <Pea protein, broad bean protein>

[0143] Pea protein: Empro (registered trademark) E86HV manufactured by Emsland

[0144] Broad bean protein: Broad bean protein powder made by Bio Actives Japan Corporation

[0145] The molecular weight of the pea protein measured by SDS-PAGE electrophoresis is 500 to 90,000.

[0146] <Casein Na>

[0147] Tatua Japan Co., Ltd. TATUA100

[0148] <Sucrose fatty acid ester>

[0149] S-970: Sucrose stearate "Ryoto syuga ester S-970" manufactured by Mitsubishi Chemical Corporation (HLB: 9, monoester ratio 50%)

[0150] S-770: Sucrose stearate "Ryoto syuga ester S-770" manufactured by Mitsubishi Chemical Corporation (HLB: 7, monoester ratio 40%)

[0151] S-570: Sucrose stearate "Ryoto syuga ester S-570" manufactured by Mitsubishi Chemical Corporation (HLB: 5, monoester ratio 30%)

[0152] S-370: Sucrose stearate "Ryoto syuga ester S-370" manufactured by Mitsubishi Chemical Corporation (HLB: 3, monoester ratio 20%)

[0153] S-170: Sucrose stearate "Ryoto syuga ester S-170" manufactured by Mitsubishi Chemical Corporation (HLB: 1, monoester ratio 1%)

[0154] P-170: Sucrose palmitate "Ryoto syuga ester P-170" manufactured by Mitsubishi Chemical Corporation (HLB: 1, monoester ratio 1%)

[0155] P-1670: Sucrose palmitate "Ryoto syuga ester P-1670" manufactured by Mitsubishi Chemical Corporation (HLB: 16)

[0156] <Organic acid monoglyceride>

[0157] DATEM: Diacetyl tartaric acid monoglyceride "DATEM 517KD" manufactured by Danisco

[0158] <Oil and fat>

[0159] Extremely hardened coconut oil (saturated fatty acid content 99% by mass)

[0160] <Other ingredients>

[0161] Baking soda: Made by FUJIFILM Wako Pure Chemical Corporation

[0162] Milk: Made by MEG MILK SNOW BRAND Co., Ltd.

[0163] Skim milk powder: Made by YOTSUBA

[0164] White sugar: Made by Nissin Sugar Co., Ltd.

[0165] Coffee beans: Colombia EX L=20.5 made by TOKYO ALLIED COFFEE ROASTERS CO.,LTD.

[0166] [Examples 1 to 8, 13 to 15, Comparative Examples 1 to 3, 5, 6]

[0167] The components listed in Table 1 were added and mixed to dissolve in the amounts listed in Table 1, and water was further added to make the total amount 100 mass %. The liquid was heated to 70° C. and homogenized in a high pressure homogenizer at 25 MPa. a After homogenization three times under a pressure of , the mixture was sterilized at 85° C. for 10 minutes to prepare an oil-in-water emulsion composition. The pH of the sterilized oil-in-water emulsion composition was 6.8 to 7.4.

[0168] [Table 1]

[0169] Table 1

[0170]

[0171] The following evaluations were performed on each of the obtained oil-in-water emulsion compositions. The results are shown in Table 2.

[0172] Table 2 shows the sucrose fatty acid monoester ratio of sucrose fatty acid ester and the content ratio (mass ratio) of pea protein or broad bean protein to sucrose fatty acid ester in each of the obtained oil-in-water emulsion compositions.

[0173] [Evaluation method of each oil-in-water emulsion composition]

[0174] <Median particle size>

[0175] After preparing each oil-in-water emulsion composition, the median diameter was measured using a laser diffraction / scattering particle size distribution measuring apparatus (manufactured by HORIBA Corporation).

[0176] <Stability after storage>

[0177] Creaming / Separation: Each oil-in-water emulsion composition was stored at 5°C for 4 weeks, and the occurrence of creaming and separation was visually observed.

[0178] Good: No stratification or separation was observed, and the fluidity was high.

[0179] Bad: Delamination or separation is visible.

[0180] <Distribution stability>

[0181] 10 g of each oil-in-water emulsion composition was placed in a plastic container with a diameter of 3.5 cm and shaken at 10° C. and 2000 rpm using a shaker (MIX-EVR, manufactured by TAITEC). The fluidity of the oil-in-water emulsion composition 5 hours after the start of shaking was evaluated according to the following criteria.

[0182] 1: Solidification, quality becomes a problem.

[0183] 2: High viscosity, which becomes a quality problem.

[0184] 3: It is sticky, but there is basically no problem with the quality.

[0185] 4: It is slightly sticky, but there is no problem with the quality.

[0186] 5: It is in a state of high fluidity and has no quality problems.

[0187] [Table 2]

[0188] Table 2

[0189]

[0190] [Examples 9 to 12, Comparative Example 4]

[0191] To the coffee extract obtained by adding 10 times the amount of hot water to coffee beans for extraction, baking soda dissolved in hot water was added, and after adjusting the pH, the components listed in Table 3 were added in the amounts listed in Table 3, mixed and dissolved, and water was further added so that the total amount was 100 mass%. The liquid was heated to 65°C, homogenized in a high-pressure homogenizer at a pressure of 20 MPa, filled into a can container, sealed, and steamed and sterilized at 121°C for 30 minutes to prepare canned milk coffee. The pH of the beverage after sterilization was 6.6 to 6.8.

[0192] [Table 3]

[0193] Table 3

[0194]

[0195] The following evaluations were performed on each of the obtained beverages, and the results are shown in Table 4.

[0196] [Evaluation method of each beverage]

[0197] <Stability and flavor in beverages>

[0198] Each can of milk coffee was stored at 55°C for 4 weeks and then left to stand at 5°C overnight. The next day, the can was opened and the liquid content was transferred to a cup. The occurrence of oil particles at this time was visually observed and the stability was evaluated according to the following criteria. In addition, the presence or absence of odor (bad smell caused by deterioration, etc.) in the liquid content was evaluated.

[0199] 1: Cream streaks and oil particles are visible.

[0200] 2: Cream streaks and oil particles are slightly visible.

[0201] 3: There are basically no cream streaks or oil particles.

[0202] [Table 4]

[0203] Table 4

[0204] Stability after storage Occurrence of odor Example 9 3 none Example 10 3 none Embodiment 11 2 none Example 12 2 none Comparative Example 4 1 none

[0205] From the results in Table 2, it can be seen that the emulsion composition containing water, oil, pea protein and / or broad bean protein, and sucrose fatty acid ester in a specific ratio with a sucrose fatty acid monoester ratio of 3 to 45% by mass has excellent emulsion stability after long-term storage and high circulation stability, although the median particle size is slightly large.

[0206] In contrast, there is room for improvement in circulation stability in Comparative Examples 1 and 6 containing no pea protein and broad bean protein, Comparative Example 2 in which the sucrose fatty acid monoester ratio of sucrose fatty acid ester exceeds 45% by mass, Comparative Example 3 in which the sucrose fatty acid monoester ratio of sucrose fatty acid ester is less than 3% by mass, and Comparative Example 5 in which the amount of sucrose fatty acid ester is less than 1 part by mass relative to 1 part by mass of the total amount of pea protein and broad bean protein.

[0207] From the results in Table 4, it can be seen that a beverage containing the following emulsion composition in a specific ratio has high stability at high temperature, wherein the emulsion composition contains water, oil, pea protein and / or broad bean protein, and sucrose fatty acid ester with a sucrose fatty acid monoester ratio of 3 to 45% by mass.

[0208] On the other hand, Comparative Example 4 including an emulsified composition containing a sucrose fatty acid ester having a sucrose fatty acid monoester ratio of 0 mass % has room for improvement in stability at high temperatures.

Claims

1. An oil-in-water emulsion composition comprising: water, oil, pea protein and / or broad bean protein, and sucrose fatty acid ester, wherein: The ratio of sucrose fatty acid monoester contained in the sucrose fatty acid ester is 3 to 45% by mass relative to all sucrose fatty acid esters, and the amount of the sucrose fatty acid ester is 1 to 30 parts by mass relative to 1 part by mass of the total amount of the pea protein and the broad bean protein.

2. The oil-in-water emulsion composition according to claim 1, wherein The content of milk protein is 0.5% by mass or less. The oil-in-water emulsion composition according to claim 1 or 2, which does not contain milk protein. 4 . The oil-in-water emulsion composition according to claim 1 , which is used for a beverage.

5. The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein The content of saturated fatty acids in the constituent fatty acids of the fat is 80% by mass or more.

6. The oil-in-water emulsion composition according to any one of claims 1 to 5, wherein The content of the oil is 25 to 50% by mass. 7 . The oil-in-water emulsion composition according to claim 1 , further comprising a glycerol fatty acid ester. 8 . A beverage comprising the oil-in-water emulsion composition according to claim 1 . 9 . A beverage comprising 0.2 to 42% by mass of the oil-in-water emulsion composition according to claim 1 .

10. A beverage comprising: water, fat, pea protein and / or broad bean protein, and sucrose fatty acid ester, wherein: The ratio of sucrose fatty acid monoester contained in the sucrose fatty acid ester is 3 to 45% by mass relative to all sucrose fatty acid esters, and the amount of the sucrose fatty acid ester is 1 to 30 parts by mass relative to 1 part by mass of the total amount of the pea protein and the broad bean protein.

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