Protein-containing oil and fat emulsified composition for emulsified food production

Abstract

To provide an intermediate raw material capable of being versatilely used for production of various emulsified foods mixed with a protein raw material.SOLUTION: A protein-containing oil and fat emulsified composition for emulsified food production is such that: a composition of the emulsified composition at the time when the total amount of protein, oil and fat and carbohydrate is 100 mass% comprises 1-70 mass% of the protein, 30-99 mass% of the oil and fat and 0-40 mass% of the carbohydrate; and 50 mass% or more of the protein is derived from a denatured protein raw material having all of features of the following a)-b): a) as a measurement result of molecular weight distribution, an area ratio of 2,000 Da or more and less than 20,000 Da is 45-90%; and b) cloudiness is not caused when 250 mM hydrochloric acid guanidine is added to an aqueous solution of the denatured protein raw material at a rough protein concentration of 0.1%, and cloudiness is caused when 2M ammonium sulfate is added.SELECTED DRAWING: None

Description

Technical Field

[0001] Related Application This application claims the benefit of priority of Application No. 2021-056899, filed with the Japan Patent Office on March 30, 2021. The priority-based application is hereby incorporated by reference in its entirety as part of this specification.

[0002] The present invention relates to a protein-containing oil-in-water emulsion composition for producing emulsified foods.

Background Art

[0003] Currently, oil-in-water emulsions or water-in-oil emulsions containing lipids and proteins, and various emulsified foods containing such emulsions are being produced.

[0004] In emulsions and emulsified foods, sodium caseinate and the like are used as proteins having emulsifying power. Further, when more emulsifying power is required, synthetic emulsifiers such as glycerin fatty acid esters are used. However, there is a consumer desire to avoid foods using such synthetic emulsifiers. In addition, sodium caseinate, which is widely used as a protein having emulsifying power, is milk protein, that is, animal protein. Currently, due to food supply insecurity associated with population growth, attempts are being made to reduce the amount of animal protein and to substitute foods using plant protein for foods using animal protein.

[0005] However, when the amount of milk protein is reduced, the effect may not be sufficiently obtained. In addition, for plant proteins, generally plant proteins such as soy protein and pea protein are inferior to milk protein in terms of high viscosity when made into a solution, solubility, mineral tolerance, heat resistance such as retort heating, and problems such as thickening and generation of aggregates are likely to occur, and the blending amount is restricted. Therefore, at present, its use as a substitute for milk protein has not progressed.

[0006] For this reason, several technologies for improving the plant-based protein material itself have been provided. For example, Patent Document 1 provides a technology for adding reducing sugar to isolated soy protein, heating it to promote the Maillard reaction, and then performing enzymatic decomposition. Patent Document 2 provides a technology for heating protein at 140°C for about 30 seconds, then performing enzymatic decomposition, and then incorporating oils and fats. Furthermore, Patent Document 3 discloses an emulsified composition in which a specific plant-based protein material, oils and fats, and optionally carbohydrates are mixed in a specific ratio. These aim to improve viscosity and emulsifying power while maintaining protein solubility by improving the plant-based protein material.

[0007] Furthermore, due to recent health consciousness, there is a demand for reducing the trans fatty acid and saturated fatty acid content in emulsions. As an emulsified composition with reduced trans fatty acid and saturated fatty acid content, Patent Document 4 discloses a foaming oil-in-water emulsion of fats and oils containing specific amounts of oils and fats, casein protein, lauric oils and fats, palm oil melting point portion, palm olein, and highly hydrogenated rapeseed oil, with the total potassium and sodium content being within a specific range. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] International Publication No. 2009 / 84529 [Patent Document 2] International Publication No. 2017 / 141934 [Patent Document 3] International Publication No. 2019 / 189810 [Patent Document 4] International Publication No. 2019 / 189727 [Overview of the project] [Problems that the invention aims to solve]

[0009] Manufacturers of emulsified foods such as high-calorie liquid foods and whiteners use animal proteins such as sodium caseinate, gelatin, and egg white, along with various emulsifiers and / or thickening polysaccharides to stabilize the emulsified state. However, due to concerns about the supply of animal proteins, and in response to consumer demand for reduced additives, manufacturers are attempting to incorporate plant-based protein materials. However, replacing all of the above ingredients with plant-based materials is difficult, and replacement is limited to a portion. Furthermore, even with only a partial replacement, it becomes necessary to adjust other ingredients (oils and fats, carbohydrates, emulsifiers, minerals, buffer salts, etc.) that are blended with the plant-based protein, or to adjust manufacturing conditions such as the mixing and heating processes. Ingredients and manufacturing conditions vary depending on the manufacturer and their product line, and determining the formulation while considering various factors that affect the quality of emulsified foods is a difficult task for each product. Moreover, even if a high-quality emulsified food is obtained, it remains a proprietary technology of each manufacturer and its specific product, making it difficult to generalize the technology for manufacturing any emulsified food.

[0010] Therefore, the present inventors aimed to provide an intermediate material that can be used universally in the production of various emulsified foods containing protein materials. More specifically, the objective was to provide an intermediate material that has good physical properties such as emulsification stability through a simple formulation, without requiring excessive trial and error in combining casein or various emulsifiers and thickening polysaccharides, and that enables the production of emulsified foods containing protein materials. [Means for solving the problem]

[0011] The inventors have discovered a novel protein-containing fat-based emulsified composition by combining fats, proteins, and carbohydrates within a specific compositional range, and selecting a specific denatured protein material as the protein. They have found that this composition is useful as a versatile intermediate material for the production of various emulsified foods containing protein materials, thus completing the present invention.

[0012] In other words, the present invention: (1) An emulsified composition in which the total amount of protein, fat and oil and carbohydrates is taken as 100% by mass, and the composition is 1-70% by mass of protein, 30-99% by mass of fat and oil and 0-40% by mass of carbohydrates, At least 50% by mass of the protein is derived from a denatured protein material having all of the following characteristics a) to b), A protein-containing oil and fat emulsified composition for the manufacture of emulsified foods, characterized by the following: a) In the molecular weight distribution measurement results, the area ratio of 2,000 Da or more and less than 20,000 Da was 45-90%, and b) When 250 mM guanidine hydrochloride is added to an aqueous solution of denatured protein material with a crude protein concentration of 0.1%, it does not become cloudy, but when 2 M ammonium sulfate is added, it becomes cloudy; (2) A protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (1), wherein the composition, when the total amount of protein, oil and fat and carbohydrates is taken as 100% by mass, is 1-20% by mass of protein and 80-99% by mass of oil and fat; (3) The protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (1), characterized in that the denatured protein material has an area ratio of less than 2,000 Da of 45% or less; (4) The protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (1), characterized in that the denatured protein material has an area ratio of 10,000 Da or more that is less than 50%; (5) The protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (2), characterized in that the denatured protein material has an area ratio of less than 2,000 Da of 45% or less and an area ratio of 10,000 Da or more of less than 50%; (6) A protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (1), characterized by not containing milk protein; (7) A protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (1), characterized by not containing animal protein; (8) A protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (5), characterized by not containing animal protein; (9) A protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (1), characterized in that the denatured protein material has an OD660nm of 0.5 or less when an aqueous solution is prepared so that the protein content is 10% by mass and the pH is 7; (10) A protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (5), characterized in that the denatured protein material has an OD660nm of 0.5 or less when an aqueous solution is prepared so that the protein content is 10% by mass and the pH is 7; (11) A protein-containing oil and fat emulsified composition for the manufacture of emulsified foods according to (8), characterized in that the denatured protein material has an OD660nm of 0.5 or less when an aqueous solution is prepared so that the protein content is 10% by mass and the pH is 7; (12) An emulsified food comprising the protein-containing oil and fat emulsification composition for the manufacture of emulsified foods of (1)(1); (13) An emulsified food comprising the protein-containing oil and fat emulsification composition for the manufacture of emulsified foods of (11); (14) The emulsified food according to (12), characterized by containing 0.1 to 99% by mass of a protein-containing oil and fat emulsifying composition for the manufacture of emulsified foods relative to the emulsified food; (15) The emulsified food according to (13), characterized in that it contains 0.1 to 99% by mass of a protein-containing oil and fat emulsification composition for the manufacture of emulsified foods, relative to the emulsified food. Regarding. [Effects of the Invention]

[0013] By using the protein-containing oil and fat emulsification composition of the present invention, various emulsified food manufacturers can easily produce a variety of emulsified foods containing protein materials while maintaining high emulsification stability, without having to go through various trial and error processes involving the combined use of casein salts, emulsifiers, or thickening polysaccharides.

[0014] In a more specific embodiment, depending on the composition of the emulsified food to be manufactured, it is possible to easily produce an emulsified food with a desired component composition simply by blending the protein-containing oil-based emulsified composition of the present invention and making simple adjustments to the blend with auxiliary ingredients such as flavorings and sweeteners, without having to blend proteins, oils, or carbohydrates as separate raw materials.

Mode for Carrying Out the Invention

[0015] The protein-containing oil-in-water emulsion composition for producing an emulsified food, which is one aspect of the present invention, is an emulsion composition in which the composition when the total amount of protein, oil and carbohydrate is 100% by mass is 1 to 70% by mass of protein, 30 to 99% by mass of oil and 0 to 40% by mass of carbohydrate, and more than 50% by mass of the protein is derived from a denatured protein material having all the following characteristics a) to b). a) In the measurement result of the molecular weight distribution, the area ratio of 2,000 Da or more and less than 20,000 Da is 45 to 90%, and b) When 250 mM guanidine hydrochloride is added to an aqueous solution of the denatured protein material with a crude protein concentration of 0.1%, it does not become turbid, and when 2 M ammonium sulfate is added, it becomes turbid. Hereinafter, embodiments of the present invention will be described in detail.

[0016] (Protein-containing oil-in-water emulsion composition) The protein-containing oil-in-water emulsion composition, which is one aspect of the present invention (hereinafter, may be referred to as "the present emulsion composition"), means an emulsion composition containing a denatured protein material and oil. The present emulsion composition is used for producing various emulsified foods and can also be provided as an intermediate raw material product to manufacturers of emulsified foods. The product form can be in any form of liquid, paste or solid according to the requirements of the manufacturer. Preferred forms of the solid include powder and granule.

[0017] (Component composition of the present emulsion composition) This emulsified composition has a composition within a specific range when the total amount of protein, fat, and carbohydrates is taken as 100% by mass. Specifically, the composition is 1-70% by mass of protein, 30-99% by mass of fat, and 0-40% by mass of carbohydrates. Carbohydrates do not have to be an essential component and may be 0% by mass. In this composition, the lower limit of protein can be 1.2% by mass, 1.5% by mass, 1.7% by mass, 2% by mass, 2.4% by mass, 3% by mass, 3.2% by mass, 3.6% by mass, 4% by mass, 5% by mass, or 10% by mass, and the upper limit can be 65% by mass, 60% by mass, 55% by mass, 50% by mass, 45% by mass, 40% by mass, 35% by mass, 30% by mass, 25% by mass, or 20% by mass. In this composition, the lower limit of fats and oils may be 35% by mass, 40% by mass, 45% by mass, or 50% by mass, and the upper limit may be 98.8% by mass, 98.3% by mass, 98% by mass, 97.6% by mass, 97% by mass, 96.8% by mass, 96.4% by mass, 95% by mass, 90% by mass, 85% by mass, or 80% by mass. In this composition, the lower limit of carbohydrates may be 1% by mass, 2% by mass, 5% by mass, or 10% by mass, and the upper limit may be 35% by mass, 30% by mass, 25% by mass, or 20% by mass.

[0018] By including proteins, fats, and carbohydrates in a stable emulsified composition within this compositional range, the necessary components for emulsified foods can be incorporated into the emulsified food in an already stabilized state, thereby reducing the amount of proteins, fats, and carbohydrates that need to be added separately. This reduces the labor and cost of preparing and incorporating raw materials separately, as well as the risk of destabilization of the emulsified system by raw materials added separately to the emulsified food.

[0019] (Protein material) In this specification, the concept of "protein material" refers to a food material whose main component is protein and which is used as a raw material in various processed foods and beverages. The protein from which denatured protein material is derived may be animal protein, plant protein, or a mixture thereof. Examples of animal protein include protein derived from cows, pigs, chickens, eggs, and milk. Examples of plant protein include legumes such as soybeans, peas, mung beans, broad beans, lupin beans, chickpeas, kidney beans, flat beans, and cowpeas; seeds such as sesame, canola seeds, coconut seeds, and almond seeds; grains such as corn, buckwheat, wheat, and rice; vegetables; and fruits. As an example, in the case of soybean-derived protein material, it is prepared by further concentrating and processing the protein from soybean raw materials such as defatted soybeans or whole soybeans, and generally conceptually includes isolated soy protein, concentrated soy protein, powdered soy milk, or various processed products thereof.

[0020] In one embodiment, 50% by mass or more of the protein contained in the emulsified composition is plant protein, more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 97% by mass or more, most preferably 100% by mass is plant protein, and it is preferable that no animal protein such as milk protein is contained at all. This further enhances the substitution effect of plant protein for animal protein. In a particular embodiment, it is preferable that at least milk protein is not contained.

[0021] This emulsified composition contains proteins, fats and oils, and carbohydrates within the above compositional range. However, it is insufficient to simply select any protein material as the protein; it is important to select and combine specific denatured protein materials within the above compositional range as shown below.

[0022] a) Molecular weight distribution The specific denatured protein material used in this emulsified composition, when its molecular weight is measured by gel filtration, has an area ratio of 45-90% for molecules between 2,000 Da and less than 20,000 Da, for example, 50-85%, 55-80%, 55-75%, and 60-70%. The protein material described in Patent Document 3 has an area ratio of over 55% for molecules 20,000 Da and above, and in this respect differs from the specific denatured protein material used in this emulsified composition. In one embodiment, the area ratio for molecules 20,000 Da and above is 20% or less, for example, 15% or less and 10% or less. Also, in one embodiment, the area ratio for molecules less than 2,000 Da is 45% or less, for example, 40% or less, 35% or less, 30% or less, and 25% or less. The lower limit is not particularly limited, but examples include 0% or more, 1% or more, 2% or more, 5% or more, 10% or more, and 15% or more. In other embodiments, the area ratio of 10,000 Da or more is less than 50%, for example, 5-45%, 10-40%, and 15-35%. Furthermore, in other embodiments, the area ratio of 20,000 Da or more is less than 55%, for example, 50% or less, 40% or less, 30% or less, 25% or less, 20% or less, and 15% or less.

[0023] The fact that the molecular weight distribution of the denatured protein material falls within this range indicates that moderately degraded molecules are the main component, while there are few undegraded proteins that have not undergone any degradation treatment, and few highly degraded low-molecular-weight peptides. The molecular weight distribution will be measured using the method described later.

[0024] b) Addition of guanidine hydrochloride and ammonium sulfate The specific denatured protein material used in this emulsified composition does not become cloudy when guanidine hydrochloride is added to the aqueous solution. This is an indicator that the protein is sufficiently denatured, and this is why the protein material used in this emulsified composition is called a denatured protein material. For example, when guanidine hydrochloride is added to undenatured proteins such as isolated soy protein or sodium caseinate, cloudiness occurs. In this specification, the absence of cloudiness when guanidine hydrochloride is added can be confirmed by the absence of visible cloudiness in an aqueous solution with a crude protein concentration of 0.1% and a 250 mM guanidine hydrochloride concentration, or by the OD660nm of the aqueous solution being less than 0.3, for example, 0.2 or less, 0.1 or less, or 0. Furthermore, the specific denatured protein material used in this emulsified composition becomes cloudy when ammonium sulfate is added to the aqueous solution. This is an indicator that the protein has a certain degree of polymerization and is not an excessively decomposed peptide like a dipeptide or tripeptide. In this specification, turbidity caused by the addition of ammonium sulfate can be confirmed by visual observation of turbidity in a 0.1% crude protein concentration, 2M ammonium sulfate aqueous solution, or by the OD660nm of the aqueous solution being 0.3 or higher, for example, 0.4 or higher, or 0.5 or higher. The procedures for adding guanidine hydrochloride and ammonium sulfate shall be based on the methods described later.

[0025] The specific denatured protein material used in this emulsified composition satisfies the above a) to b). Below, although not particularly limited, the characteristics of the denatured protein material in more specific embodiments will be described.

[0026] c) Protein purity In more specific embodiments, the denatured protein material of this disclosure preferably has a protein content of 40% by mass or more in the solid content, for example, preferably 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more. As raw materials for the denatured protein material within the above range, isolated proteins are preferred, and in the case of soy-derived protein material, for example, isolated soy protein is included. Using protein material within the above range with high protein purity is suitable for efficiently increasing the protein content in emulsified foods. If a material with a low protein content, such as soy milk, is used, it becomes necessary to incorporate a larger amount of the material in order to achieve a high protein content. When the amount of the material added increases, other problems are likely to arise, such as restrictions on the incorporation of other raw materials.

[0027] d) Viscosity In a more specific embodiment, when the viscosity of the specific denatured protein material solution used in this emulsified composition is measured under certain conditions, it is preferably low viscosity, specifically 50 mPa·s or less, for example, 40 mPa·s or less, 35 mPa·s or less, 30 mPa·s or less, 20 mPa·s or less, 15 mPa·s or less, 10 mPa·s or less, or 5 mPa·s or less. The lower limit of viscosity is not particularly limited, but examples include 0.1 mPa·s or more, 0.5 mPa·s or more, 1 mPa·s or more, etc. The viscosity is measured by the method described later.

[0028] e) Solubility In a more specific embodiment, the specific denatured protein material used in the emulsified composition has a solubility in water at room temperature of 20% by mass or more, for example, 25% by mass or more. The upper limit of solubility is not particularly limited, but examples include 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, and 35% by mass or less.

[0029] f) Turbidity In a more specific embodiment, the aqueous solution of the specific denatured protein material used in the emulsified composition is preferably less turbid and more preferably transparent. More specifically, a 10% aqueous solution (pH 7) of the denatured protein material is prepared, and the OD660nm value at room temperature after standing overnight is preferably 0.5 or less, for example, 0.3 or less, 0.2 or less, 0.1 or less, or 0.

[0030] In certain embodiments, the specific denatured protein material used in this emulsified composition satisfies the values ​​defined by e) solubility and / or f) turbidity above, and is therefore also referred to as a "water-soluble denatured protein material".

[0031] Modification and molecular weight distribution adjustment treatment The specific denatured protein material used in this emulsified composition can be obtained by combining protein denaturation and adjustment of molecular weight distribution. Examples of protein denaturation treatments include pH adjustment (e.g., acid treatment, alkali treatment), denaturant treatment, heat treatment, cooling treatment, high-pressure treatment, organic solvent treatment, mineral addition treatment, supercritical fluid treatment, sonication treatment, electrolysis treatment, and combinations thereof. Examples of molecular weight distribution adjustment treatments include enzyme treatment, filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof. The order and number of times the protein denaturation treatment and the molecular weight distribution adjustment treatment are performed are not particularly limited. The protein denaturation treatment may be performed first and then the molecular weight distribution adjustment treatment, or the molecular weight distribution adjustment treatment may be performed first and then the protein denaturation treatment, or both treatments may be performed simultaneously. Furthermore, for example, the protein denaturation treatment may be performed between two or more molecular weight distribution adjustment treatments, or the molecular weight distribution adjustment treatment may be performed between two or more protein denaturation treatments, or each treatment may be performed multiple times in any order. Note that if the desired molecular weight distribution can be obtained by the protein denaturation treatment, the treatment for adjusting the molecular weight distribution may not be necessary. When these processes are combined and performed multiple times, all processes may be carried out consecutively from the raw materials, or they may be carried out with a time interval in between. For example, a commercially available product that has undergone one process may be used as a raw material for other processes. In this specification, such processes are conveniently referred to as "denaturation and molecular weight distribution adjustment processes." In addition, as long as the above characteristics are satisfied, a denatured protein material that has undergone denaturation and molecular weight distribution adjustment processes may be mixed with a protein that has not undergone denaturation and molecular weight distribution adjustment processes to form a specific denatured protein material. In this case, the ratio of the two (protein material that has undergone denaturation and molecular weight distribution adjustment processes: protein that has not undergone denaturation and molecular weight distribution adjustment processes) can be appropriately adjusted within the range that satisfies the above characteristics, but examples of mass ratios include 1:99 to 99:1, 50:50 to 95:5, 75:25 to 90:10, etc. In other embodiments, only protein material that has undergone denaturation and molecular weight distribution adjustment processes is used as the specific denatured protein material in this emulsified composition.In one embodiment, a plant-based protein material that has undergone denaturation and molecular weight distribution adjustment treatment, preferably a plant-based protein material derived from legumes, and more preferably a plant-based protein material derived from soybeans, peas, mung beans, or broad beans, is used as the specific denatured protein material in this emulsified composition.

[0032] The conditions for the protein denaturation process, such as the concentration of acids, alkalis, organic solvents, minerals, etc., as well as temperature, pressure, power output, current, and time, can be appropriately set by those skilled in the art. In the case of pH adjustment, for example, the treatment can be performed within a pH range of pH 2 to 12, with any of the following values ​​as upper and lower limits: pH 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, and 12. In the case of acid treatment, the method may involve adding acid or performing fermentation treatment such as lactic acid fermentation. Examples of acids to be added include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. In addition, acid may be added using acid-containing foods and beverages such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. In the case of alkaline treatment, alkalis such as sodium hydroxide and potassium hydroxide may be added. In the case of denaturing agent treatment, denaturing agents such as guanidine hydrochloride, urea, arginine, and PEG may be added. In the case of heating or cooling treatment, examples of heating temperatures include any temperature within the range of 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C, and 150°C as upper and lower limits, for example, 60°C to 150°C. Examples of cooling temperatures include any temperature within the range of -10°C, -15°C, -20°C, -25°C, -30°C, -35°C, -40°C, -45°C, -50°C, -55°C, -60°C, -65°C, -70°C, and -75°C as upper and lower limits, for example, -10°C to -75°C. Examples of heating or cooling times include any time within the range of 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes as upper and lower limits, for example, 5 seconds to 200 minutes. In the case of high-pressure processing, examples of pressure conditions include any upper and lower limit range of 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1,000 MPa, for example, 100 MPa to 1,000 MPa.In the case of organic solvent treatment, examples of solvents used include alcohols and ketones, such as ethanol and acetone. In the case of mineral addition treatment, examples of minerals used include divalent metal ions such as calcium and magnesium. In the case of supercritical treatment, for example, treatment can be performed using supercritical carbon dioxide at a temperature of approximately 30°C or higher and a pressure of approximately 7 MPa or higher. In the case of ultrasonic treatment, for example, treatment can be performed by irradiating with a frequency of 100 kHz to 2 MHz and an output of 100 to 1,000 W. In the case of electrolysis treatment, for example, an aqueous protein solution can be treated by applying a voltage of 100 mV to 1,000 mV. In specific embodiments, the treatment for denaturing the protein is selected from denaturant treatment, heat treatment, and combinations thereof.

[0033] The conditions for adjusting the molecular weight distribution, such as the type of enzyme and filter media, rotation speed, current, and time, can be appropriately set by those skilled in the art. Examples of enzymes used include proteases classified as "metalloproteases," "acid proteases," "thiol proteases," and "serine proteases." The reaction can be carried out at a reaction temperature of 20 to 80°C, preferably 40 to 60°C. Examples of filter media include filter paper, filter cloth, diatomaceous earth, ceramics, glass, and membranes. Examples of gel filtration supports include dextran and agarose. Examples of centrifugation conditions include 1,000 to 3,000 G for 5 to 20 minutes.

[0034] (Oils and fats) The oils and fats contained in this emulsified composition are not particularly limited and may be of any kind, whether vegetable or animal. For example, as vegetable oils and fats, soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, palm oil, palm kernel oil, coconut oil, etc., as well as animal oils and fats such as beef tallow, milk fat, fish oil, lard, etc., and processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. of these, and mixtures thereof can be used. Generally, when creating an oil-in-water emulsion, it is preferable to use liquid to semi-solid oils and fats with a low melting point, and when creating a powdered emulsified composition, it is preferable to use solid to extremely hardened oils and fats. In some embodiments, this emulsified composition does not contain milk fat. In other embodiments, this emulsified composition does not contain animal oils and fats.

[0035] The fat and oil content is determined by the fat and oil content in the emulsified composition. If the denatured protein material contains fat and oil, the fat and oil content is calculated including the amount of fat and oil in the protein material. The fat and oil content is measured by the acid hydrolysis method.

[0036] The oils and fats contained in this emulsified composition are preferably low in trans fatty acids or trans fatty acid-free. More specifically, the trans fatty acid content of the total constituent fatty acids of the oils and fats is preferably less than 5% by mass, more preferably less than 3% by mass, for example, 0-4.5% by mass, 0.5-3% by mass, 1-2.5% by mass, etc.

[0037] (carbohydrates) Specific examples of carbohydrates contained in this emulsified composition include sugars containing starch and dietary fiber. More specifically, carbohydrates include fructose, glucose, sugar, maltose, lactose, trehalose, starch syrup, coupling sugar, honey, isomerized sugar, invert sugar, oligosaccharides (isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentiooligosaccharide, nigerooligosaccharide, theandeoligosaccharide, soybean oligosaccharide, etc.), sugar alcohols (maltitol, erythritol, sorbitol, palatinitol, xylitol, lactitol, reduced starch syrup, etc.), dextrin, and starches (raw starch, modified starch, etc.). Dietary fiber includes polydextrose, indigestible dextrin, crystalline cellulose, and thickening polysaccharides.

[0038] (Other ingredients) While not essential to this emulsified composition, various other ingredients may be included as needed, depending on the embodiment of this emulsified composition and the embodiment of the final emulsified food product.

[0039] ○Emulsifier This emulsified composition may or may not contain an emulsifier. Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, polysorbates, and lecithin. These emulsifiers may be used individually or in combination.

[0040] The amount of emulsifier in this emulsified composition can be appropriately adjusted depending on the embodiment of the emulsified composition and the embodiment of the final emulsified food product. Examples of amounts include 0.3 to 2.5% by mass.

[0041] ○Polyvalent metal ions This emulsified composition may or may not contain polyvalent metal ions. Typical polyvalent metal ions include calcium and magnesium, as well as iron, zinc, copper, selenium, chromium, cobalt, manganese, and molybdenum. Each can be incorporated in the form of any salt, such as a chloride or sulfide, but a highly soluble salt, such as calcium chloride, is preferred. In one embodiment, the present invention provides an emulsified composition with high mineral tolerance. In this embodiment, even with the inclusion of polyvalent metal ions, aggregation is less likely to occur during the manufacturing process of the emulsified composition or during heat treatment in the manufacturing process of emulsified foods. Therefore, it is useful for the production of emulsified foods such as concentrated liquid foods that require the inclusion of polyvalent metal ions. In this embodiment, it is preferable to include the above-mentioned emulsifier in the emulsified composition.

[0042] ○ Salts This emulsified composition may or may not contain salts. Examples of salts include organic acid salts such as sodium citrate, phosphates such as disodium phosphate, dispotassium phosphate, and sodium polyphosphate, and sodium bicarbonate. More specifically, when salts are used, it is preferable to include 0.05 to 3.0% by mass, preferably 0.1 to 1.0% by mass, in this emulsified composition.

[0043] ○Other additives This emulsified composition may or may not contain, as needed, flavorings, colorings, thickening polysaccharides, etc., for the purpose of adjusting flavor, color, sweetness, and viscosity.

[0044] (Precipitation rate of emulsified composition) In more specific embodiments, the sedimentation rate of the emulsified composition is 10% or less, for example, 8% or less, 6% or less, 5% or less, 4% or less, or 3% or less. For example, the emulsified composition exhibits the above sedimentation rates immediately after manufacture and after storage at 4°C for 1 week, 2 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, or 6 months. The sedimentation rate shall be measured according to the method described later.

[0045] (Median diameter of the emulsified composition) In more specific embodiments, the median diameter of the emulsified composition is 4 μm or less, for example, 3 μm or less, 2 μm or less, or 1 μm or less. For example, the emulsified composition exhibits the above median diameter immediately after manufacture and after storage at 4°C for 1 week, 2 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, or 6 months. The median diameter shall be measured according to the method described later.

[0046] (Manufacturing method of this emulsified composition) The following describes the manufacturing method of this emulsified composition, but it is not limited to this method. The above-mentioned specific denatured protein material, oils and fats, carbohydrates, water, and other raw materials such as emulsifiers and minerals as needed are mixed, and the solution is homogenized using a high-pressure homogenizer or the like to obtain this emulsified composition. The specific method for preparing the emulsion may be by known methods, but a specific example will be explained below.

[0047] ○ Denatured protein material This emulsified composition can be prepared using the above-mentioned specific denatured protein material. Typically, this emulsified composition can be prepared using a denatured protein material that has undergone denaturation and molecular weight distribution adjustment treatment as a raw material. Alternatively, the above-mentioned specific denatured protein material can be easily obtained by purchasing it from a protein material manufacturer, such as Fuji Oil Co., Ltd., or by commissioning a manufacturer to produce it. Note that conventional commercially available soy protein materials such as "Fujipro E," "Fujipro CL," "Fujipro AL," "New Fujipro 4500," "Prolina RD-1," "Prolina 900," and "Prolina HD101R" do not all fall under the category of protein materials that satisfy all of the above characteristics a) to b). The above-mentioned denatured protein material may be added to the aqueous phase, the oil phase, or both the aqueous and oil phases when preparing the oil and fat emulsified composition. Furthermore, in one embodiment, this emulsified composition can also be prepared by performing denaturation and molecular weight distribution adjustment treatment on the protein raw material, for example, when preparing the aqueous phase as described below. In such embodiments, this emulsified composition can also be considered to contain a denatured protein material that satisfies the above characteristics.

[0048] ○Mixing / homogenization The aqueous phase can be prepared by creating an aqueous solution of the specific denatured protein material described above. Other raw materials may or may not be added to the aqueous solution as needed. The concentration of the denatured protein material in the aqueous solution is not particularly limited and can be, for example, 1-40%, 2-35%, 3-30%, 4-20%, 5-15%, or 6-10%. The aqueous phase may also be prepared without using the specific denatured protein material described above. The pH of the aqueous phase is not particularly limited and can be adjusted by adding an acid or alkali, or it may not be necessary. Examples of pH values ​​for the aqueous phase include 3-10, 4-6.5, and 7-9. The preparation temperature of the aqueous phase is not particularly limited and can be, for example, room temperature. In more specific embodiments, if the aqueous phase contains hydrophilic emulsifiers or carbohydrates whose solubility improves with heating, it can be prepared by dissolving or dispersing them in a temperature range of, for example, 20-70°C, preferably 55-65°C. The raw materials to be added to the aqueous phase can be appropriately determined by those skilled in the art. For example, salts or water-soluble fragrances can be added to the aqueous phase.

[0049] The oil phase may be prepared using only oils and fats, or it may be prepared by mixing oils and fats with oil-soluble materials and dissolving or dispersing them at a temperature range of, for example, 50 to 80°C, preferably 55 to 70°C. Furthermore, the above-mentioned specific denatured protein material may be dispersed in the oil phase. The raw materials to be added to the oil phase can be appropriately determined by those skilled in the art. For example, when using lipophilic emulsifiers or lipophilic fragrances, they may be added to part or all of the raw oils and fats.

[0050] The obtained oil phase and aqueous phase are heated to, for example, 40-80°C, preferably 55-70°C, and mixed to perform pre-emulsification. Pre-emulsification can be performed using a rotary stirrer such as a homomixer. After pre-emulsification, the mixture is homogenized using a homogenizing device such as a homogenizer. The pressure during homogenization with the homogenizer can be 10-100 MPa, preferably 30-100 MPa. Alternatively, all raw materials may be mixed without pre-emulsification and homogenized using a homogenizing device. In a more specific embodiment, pre-emulsification and / or homogenization may be performed multiple times. In an even more specific embodiment, all or part of the aqueous phase and part of the oil phase may be mixed to pre-emulsify, and the remaining raw materials may be added and homogenized; or part of the aqueous phase and all or part of the oil phase may be mixed to pre-emulsify, and the remaining raw materials may be added and homogenized; or these steps may be repeated.

[0051] Examples of homogenization equipment include homomixers, high-pressure homogenizers, colloid mills, ultrasonic emulsifiers, agitator-homomixers that combine the functions of both an agitator and a homomixer, cutter blade mixers such as silent cutters and Stefan cookers, and rotor-stator type inline mixers such as extruders and emulsifiers. For example, in the case of homogenization using a high-pressure homogenizer, the pressure can be 10 to 100 MPa, preferably 30 to 100 MPa.

[0052] ○Heating sterilization The resulting emulsified composition may or may not be subjected to heat sterilization treatment as needed. If heat sterilization treatment is performed, for example, by UHT sterilization treatment using an indirect heating method or a direct heating method, homogenized again with a homogenizer if necessary, and cooled to 2 to 15°C. In one embodiment, the emulsified composition is heat resistant and can be retort sterilized. The heat sterilization temperature is not particularly limited, but examples include 110 to 150°C and 120 to 140°C. The heat sterilization time is not particularly limited, but examples include 1 second to 60 minutes, 3 seconds to 40 minutes, 5 seconds to 30 minutes, for example, 2 to 7 seconds, 1 to 25 minutes, and 5 to 20 minutes.

[0053] ○Productization The emulsified composition obtained as described above may be pre-prepared by manufacturers of emulsified foods during the production of emulsified foods, or it can be processed in liquid form into a paste or powder, sealed and packaged, and then commercialized as an intermediate raw material for the production of emulsified foods and provided to manufacturers of emulsified foods.

[0054] (Characteristics of this emulsified composition) In one embodiment, the emulsified composition has a median diameter of 4 μm or less during preparation, with small emulsion particle sizes such as 3 μm or less, 2 μm or less, 1 μm or less, or 0.9 μm or less. In a further embodiment, the emulsified composition can be prepared to the aforementioned emulsion particle sizes without adding lecithin or synthetic emulsifiers. In yet another embodiment, the emulsified composition is less susceptible to emulsion breakdown even when subjected to heat treatment, and therefore has low viscosity and high emulsion stability.

[0055] Furthermore, in certain embodiments, the emulsifying composition exhibits high mineral tolerance, and even when containing divalent metal ions such as calcium, its characteristics of low viscosity and high emulsification stability are hardly lost. Preferred viscosity values ​​include 50 mPa·s or less, 40 mPa·s or less, 35 mPa·s or less, 30 mPa·s or less, 20 mPa·s or less, 15 mPa·s or less, etc. The lower limit of viscosity is not particularly limited, but examples include 0.5 mPa·s or more, 1 mPa·s or more, etc.

[0056] (emulsified food) In one embodiment, an emulsified food containing this emulsified composition is a food in which the entire food takes the form of an emulsification such as oil-in-water, water-in-oil, water-in-oil-in-water, or oil-in-water. A more preferred embodiment is an emulsified food of the type in which casein salt is standardly included, and more specifically, examples include liquid food, whitener, creaming powder, ice cream, ice milk, lacto ice, whipped cream, flower paste, margarine, infant formula, oil-containing powdered emulsified beverage, oil-containing liquid emulsified beverage, cheese-like food, mayonnaise-like food, and emulsified oils. In one embodiment, a preferred emulsified food of the present invention is an emulsified food of the above type in which the protein (mass ratio) in the protein material contained in the casein salt / emulsified composition is, for example, 1 or less, 0.5 or less, 0.25 or less, 0.1 or less, 0.05 or less, or 0.01 or less. In the most preferred embodiment, the emulsified food of the present invention does not contain casein salt. The method for producing emulsified foods involves incorporating the emulsifying composition during the mixing of raw materials and using conventional methods for each type of emulsified food. Therefore, in one embodiment, the present invention relates to a method for producing the above-mentioned type of emulsified food, which includes adding the emulsifying composition, and in one embodiment, to a method for producing the above-mentioned type of emulsified food, which includes substituting casein salt with the emulsifying composition.

[0057] The amount of this emulsifying composition added to an emulsified food is not particularly limited and can be appropriately determined by those skilled in the art depending on the type of emulsified food. Furthermore, for emulsified foods of a type that typically contains casein salt, the amount of this emulsifying composition added can be determined according to the amount of casein salt used. More specific examples include 0.1-99% by mass, 0.5-95% by mass, 1-90% by mass, 2-80% by mass, 2.5-50% by mass, 3-30% by mass, 3.5-20% by mass, 4-15% by mass, 5-10%, 0.5-5% by mass, etc., relative to the emulsified food. In some embodiments, this emulsifying composition may also be used as is in the emulsified food.

[0058] In one embodiment, preferred viscosity values ​​for the emulsified food include 50 mPa·s or less, 40 mPa·s or less, 35 mPa·s or less, 30 mPa·s or less, 20 mPa·s or less, 15 mPa·s or less, etc. The lower limit of viscosity is also not particularly limited, but examples include 0.5 mPa·s or more, 1 mPa·s or more, etc. Furthermore, in one embodiment, preferred average particle size values ​​during emulsified food preparation include 5 μm or less, 3 μm or less, 2 μm or less, 1 μm or less, 0.9 μm or less, etc.

[0059] In other embodiments, the emulsified food is creamy or mayonnaise-like. For example, a mayonnaise-like emulsified food can be prepared with an emulsified composition containing 73% or more oil, 1.8% or more protein, and 24% or less water; 74% or more oil, 1.9% or more protein, and 22% or less water; more specifically, 75% or more oil, 2% or more protein, and 20% or less water; and even more specifically, 75-80% oil, 2-4% protein, and 16-23% water.

[0060] In this specification, "liquid food" refers to a liquid nutritional composition having the form of soup, potage, milk beverage, or fruit juice without solid ingredients. One embodiment of the liquid food according to one aspect of the present invention has a calorie value of 0.5 kcal / mL or more and contains at least protein, lipids, carbohydrates, minerals, and vitamins as nutritional components. Preferably, it has an energy composition of protein: 10-25%, lipids: 15-45%, carbohydrates: 35% or more, and a composition of calcium: 20-110 mg / 100 kcal, magnesium: 10-70 mg / 100 kcal. More preferably, it has an energy composition of protein: 16-20%, lipids: 20-30%, carbohydrates: 50-65%, and a composition of calcium: 35-65 mg / 100 kcal, magnesium: 15-40 mg / 100 kcal. Furthermore, it is preferable that the denatured protein material contained in this emulsified composition contains 50% by mass or more, preferably 60% by mass or more, of the total protein as protein. While there is no particular upper limit, examples of liquid foods containing denatured protein material in this emulsified composition include those with a protein content of 100% or less by mass, 95% or less by mass, or 90% or less by mass of the total protein. Furthermore, it is preferable that the composition has low osmotic pressure to minimize side effects such as diarrhea, fluidity that allows it to pass through even narrow tubes, good flavor, and emulsification stability that allows it to be stored at room temperature for several months.

[0061] In this specification, "whitener" refers to an oil-in-water emulsion containing proteins and lipids as components. Whiteners are also called coffee whiteners or creamers, and are mainly used to give a mild taste to bitter foods such as coffee. They are used not only for beverages such as coffee and tea, but also as toppings for coffee jelly, pudding, and fruit jelly. In one embodiment of the present invention, the whitener uses the emulsified composition as is. In other embodiments, the whitener contains oils and fats, and optionally emulsifiers, phosphates, and other raw materials in addition to the emulsified composition. Furthermore, it is preferable that the whitener contains 50% by mass or more, preferably 60% by mass or more, of the total protein as the denatured protein material contained in the emulsified composition. There is no particular upper limit, but examples include whiteners containing 100% by mass or less, 95% by mass or less, or 90% by mass or less, of the total protein as the denatured protein material contained in the emulsified composition. Whitener can be manufactured, for example, using the methods described in International Publication No. 2010 / 073575 and Japanese Patent Publication No. 2016-189719.

[0062] (Measurement method) In this specification, the measurement of the components and physical properties of the emulsified composition and its raw materials shall be carried out in accordance with the following methods.

[0063] <Protein content> The Kjeldahl method is used for measurement. Specifically, the amount of nitrogen measured by the Kjeldahl method relative to the mass of protein material dried at 105°C for 12 hours is expressed as the protein content in the dried material in "mass %". The nitrogen conversion factor is 6.25. Basically, the value is obtained by rounding to two decimal places.

[0064] <Oil / fat (lipid) content> It is measured by acid decomposition. Basically, the result is obtained by rounding the value to two decimal places.

[0065] <Carbohydrates> This value is obtained by subtracting the content of water, protein, lipids, and ash (by direct ashing) from the sample.

[0066] <Molecular weight distribution> The protein material is adjusted to a concentration of 0.1% by mass with the eluent and filtered through a 0.2 μm filter to obtain the sample solution. A gel filtration system is assembled by connecting two columns in series. First, known proteins that serve as molecular weight markers (Table 1) are loaded, and a calibration curve is determined based on the relationship between molecular weight and retention time. Next, the sample solution is loaded, and the percentage content of each molecular weight fraction is determined by the ratio of the area of ​​a specific molecular weight range (time range) to the total absorbance chart area (1st column: "TSK gel G3000SW"). XL (SIGMA-ALDRICH), 2nd column: "TSK gel G2000SW XL (SIGMA-ALDRICH, Eluent: 1% SDS + 1.17% NaCl + 50mM phosphate buffer (pH 7.0), 23°C, Flow rate: 0.4 ml / min, Detection: UV 220nm). Basically, the value is obtained by rounding to two decimal places.

[0067] [Table 1]

[0068] <Added guanidine hydrochloride> Prepare an aqueous solution of protein material with a crude protein concentration of 0.2%. If turbidity occurs during aqueous solution preparation, prepare an aqueous solution of 1 to 10%, centrifuge it, collect the supernatant, and dilute it to a crude protein concentration of 0.2% to prepare the sample solution. Add an equal volume of guanidine hydrochloride solution to this to prepare a solution with a crude protein concentration of 0.1% and a guanidine hydrochloride concentration of 250 mM, and let it stand in the refrigerator overnight. Visually check for turbidity. At the same time, measure the turbidity at a wavelength of 660 nm using a 10 mm glass cell.

[0069] <Ammonium sulfate added> Prepare an aqueous solution of protein material with a crude protein concentration of 0.2%. If the solution becomes cloudy during preparation, prepare an aqueous solution of 1 to 10%, centrifuge it, collect the supernatant, and dilute it to a crude protein concentration of 0.2% to prepare the sample solution. Add an equal volume of ammonium sulfate solution to this to prepare a solution with a crude protein concentration of 0.1% and an ammonium sulfate concentration of 2M, and let it stand in a refrigerator overnight. Check for cloudiness visually. At the same time, measure the turbidity at a wavelength of 660 nm using a 10 mm glass cell.

[0070] <Viscosity> The viscosity of the protein material is determined by preparing an aqueous solution of the protein material with a protein content of 10% by mass, and measuring it at 60°C using a B-type viscometer (preferably Brookfield) with rotor #LV-1 at 100 rpm for 1 minute. If measurement is not possible with #LV-1, the rotor is sequentially replaced with #LV-2, #LV-3, #LV-4, and #LV-5. If measurement is not possible due to low viscosity with #LV-1 / 100 rpm, it is considered the "lower limit," and if measurement is not possible due to high viscosity with #LV-5 / 100 rpm, it is considered the "upper limit." The viscosity of the emulsion composition is measured in the same manner as above, except that the sample is measured directly using a B-type viscometer at 20°C.

[0071] <Median diameter> The median diameter is measured using a laser diffraction particle size distribution analyzer (preferably one manufactured by Shimadzu Corporation). Basically, it is obtained by rounding the value to two decimal places, or, if the value is small, to two significant figures and rounding the next digit. [Examples]

[0072] Embodiments of the present invention will be described in more detail below with reference to examples. In the examples, "%" and "parts" refer to "mass%" and "parts by mass" respectively unless otherwise specified.

[0073] Example 1: Preparation of denatured protein material The following plant-based protein materials and denatured protein materials were obtained and prepared. Sample A: Denatured and molecular weight distribution-adjusted isolated soy protein (Test product manufactured by Fuji Oil Co., Ltd., raw material isolated soy protein: Fuji Pro RN, commercially available product from Fuji Oil Co., Ltd.) Sample B: Denatured and molecular weight distribution adjusted isolated pea protein (Test manufactured by Fuji Oil Co., Ltd., raw material isolated pea protein: Empro86HV, commercially available product from Emsland) Sample C: Denatured and molecular weight distribution-adjusted product of isolated mung bean protein (both sample and raw material are test-manufactured products from Fuji Oil Co., Ltd.) Sample D: Denatured and molecular weight distribution adjusted product of isolated broad bean protein (Test manufactured by Fuji Oil Co., Ltd., raw material isolated broad bean protein: commercially available product from Australian Plant Proteins) Sample E: Isolated soy protein (FujiPro RN, commercially available product from Fuji Oil Co., Ltd.) Sample F: Enzyme-treated isolated soy protein (Test product from Fuji Oil Co., Ltd.) Sample G: Soybean peptide (HighNut AM, commercially available product from Fuji Oil Co., Ltd.) Sample H: Sample A from Patent Document 3 (Test sample from Fuji Oil Co., Ltd.)

[0074] Table 2 shows the molecular weight distribution of samples A to H above, and the results of adding guanidine hydrochloride and ammonium sulfate.

[0075] [Table 2]

[0076] Furthermore, sample A was dissolved in distilled water, and the pH was adjusted with NaOH to prepare a 10% by mass solution with a pH of 7. After standing overnight, the OD660nm of this solution, measured at room temperature, was 0.13. The viscosity of this solution at 60°C was 3.1 mPa·s.

[0077] Example 2: Preparation of a protein-containing oil and fat emulsion composition Protein-containing oil emulsion compositions were prepared using the above samples A to D. 20% MCT64 (medium-chain triglyceride oil, Fuji Oil Co., Ltd.) was used as the oil component, and the protein materials described in samples A to D were mixed in such a ratio of 1%, 0.5%, 0.1%, and 0.05% protein content, respectively. Emulsification was then prepared by sonication. The median diameter of the prepared emulsion was measured using a laser diffraction particle size distribution analyzer (Shimadzu Corporation). The results are shown in Table 3.

[0078] [Table 3]

[0079] In all samples, good emulsified particles were maintained with a protein content of 0.5% or more.

[0080] Example 3: Storage test of protein-containing oil emulsion composition (coffee whitener) In the aqueous phase, 6.1 g of sample A or 5.4 g of sodium caseinate 180 (Fonterra) was used as the denatured protein material, and 20 g of MCT64 or low-melting-point fraction of palm kernel oil (Fuji Oil Co., Ltd.) was used as the oil. The pH was adjusted to 7.0 with sodium hydroxide, and the total volume was adjusted to 100 g with distilled water. The mixture was then homogenized using a homogenizer (10 MPa) to prepare a protein-containing oil emulsion composition. The various emulsion compositions obtained were stored at 4°C, and their viscosity was measured and their condition visually observed after 1 week, 2 weeks, 1 month, 2 months, 4 months, and 6 months. The evaluation results are summarized in Table 4.

[0081] [Table 4]

[0082] While separation was observed in the sample using sodium caseinate after low-temperature storage, no separation was observed over time in the sample using Sample A, indicating favorable results. When Sample A was added to coffee, neither aggregation nor feathering was observed, indicating favorable results. This invention provides a coffee whitener that does not contain emulsifiers.

[0083] Example 4: Examination of liquid diet Using samples A and H, liquid foods were prepared according to the formulations shown in Table 5. After mixing and dissolving water, protein, and fat, minerals, acid, sugar, and emulsifier were added, and the pH was adjusted to 7.6 with KOH and NaOH solutions. This was subjected to a high-pressure homogenizer at a pressure of 50 MPa, and then heated at 123°C for 10 minutes to obtain a liquid food. The obtained liquid food was stored at 40°C for 8 weeks, and the particle size and viscosity were measured. In addition, the presence or absence of precipitate was visually checked under static conditions. The results are shown in Table 6.

[0084] [Table 5]

[0085] [Table 6]

[0086] The liquid food prepared using Sample H, a protein material described in Patent Document 3, exhibited good results with low viscosity and fine particle size, but the liquid food of the present invention showed even better results.

[0087] Example 5: Investigation of mayonnaise-like emulsified compositions A mayonnaise-like emulsion composition was prepared using a denatured protein material as an egg yolk substitute. Sample A was added to distilled water to prepare 5%, 10%, and 15% aqueous solutions, respectively. As shown in Table 7, sunflower oil (Highol 75B, Fuji Oil Co., Ltd.) was gradually added to the prepared aqueous solutions while stirring, so that the oil content was 60%, 65%, 70%, 75%, and 80%, respectively, to prepare emulsions 1-5. 20g samples of each emulsion were taken and their appearance was evaluated. The results are shown in Table 8.

[0088] [Table 7]

[0089] [Table 8]

[0090] As shown in Table 8, good emulsification was achieved for all of emulsions 1 to 15. In particular, mayonnaise-like properties were obtained when the water content was low.

[0091] Example 6: Investigation of the heat resistance of a mayonnaise-like emulsified composition Using samples A, F, and H, egg yolk substitute emulsions 1-3 were prepared according to the formulations in Table 9. Then, the raw materials were mixed according to the formulations in Table 10 and homogenized using a homomixer and homogenizer to prepare mayonnaise-like emulsion compositions 1-3. The composition of the mayonnaise-like emulsion compositions is shown in Table 11. 4.5 g of each sample was dispensed into a 5 mL plastic tube, and the width of the separated oil phase was measured after 50°C for 5 hours, 60°C for 5 days, 100°C for 10 minutes, and 121°C for 10 minutes. The results are shown in Table 12.

[0092] [Table 9]

[0093] [Table 10]

[0094] [Table 11]

[0095] [Table 12]

[0096] Mayonnaise-like emulsified composition 1 of the present invention, using sample A, showed no separation under all conditions, yielding good results. Mayonnaise-like emulsified composition 2, using sample F, showed separation under all conditions. Mayonnaise-like emulsified composition 3, using sample H, showed separation under conditions equivalent to retort sterilization, at 121°C for 10 minutes. [Industrial applicability]

[0097] By selecting a denatured protein material with specific properties and combining it with oils and fats, a protein-containing oil-based emulsion composition with high emulsification stability can be obtained.

Claims

[Claim 1] An emulsion composition having a composition of 1 to 70% by mass of protein, 30 to 99% by mass of fats and oils, and 0 to 40% by mass of carbohydrates, when the total amount of protein, fats and oils, and carbohydrates is 100% by mass, At least 50% by mass of the protein is derived from a denatured protein material having all of the following characteristics a) to b): A protein-containing oil and fat emulsion composition for producing emulsified foods, comprising: a) The area ratio of 2,000 Da or more and less than 20,000 Da is 45 to 90% in the molecular weight distribution measurement result, and b) When 250 mM guanidine hydrochloride is added to an aqueous solution of a denatured protein material having a crude protein concentration of 0.1%, the solution does not become cloudy, but when 2 M ammonium sulfate is added, the solution becomes cloudy.