Protein, method for producing protein, protein particle dispersion, emulsified composition, method for producing emulsified composition, food, animal-derived food substitute, milk substitute, pharmaceutical, cosmetic, and personal care product

Abstract

To provide an emulsified composition that preserves its quality even after frozen storage.SOLUTION: An emulsified composition comprises water, oil or fat, and a protein, wherein the protein is present at the interface between the water and the oil or fat, and wherein the median diameter of the protein particles in a water dispersion of the protein is 1000 nm or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a protein, a method for producing a protein, a protein particle dispersion, an emulsion composition, a method for producing an emulsion composition, a food product, an animal-derived food substitute, a milk substitute, a pharmaceutical product, a cosmetic product, and a personal care product. [Background technology]

[0002] Surfactants have been used for emulsification in the food industry for a long time. However, because surfactant-based emulsification is thermodynamically unstable, it has been necessary to reduce the oil droplet size of oil-in-water (O / W) emulsions to the submicron level in order to ensure long-term stability and stability during sterilization at high temperatures.

[0003] In recent years, in the food industry, there has been an increasing need for appearance that stimulates the appetite, flavor (stimulating the senses of taste and smell), texture, and attention to ingredients for health consciousness, etc. Therefore, there is a demand for the development of oil-in-water emulsions with emulsion sizes and structures different from those of conventional emulsion compositions using surfactants.

[0004] As a method other than emulsification using surfactants, it is known that emulsions can be stabilized using fine particles such as colloids. Emulsions stabilized by the adsorption of fine particles to the interface between water and oil (organic solvents, oils and fats, etc.) are called "fine particle stabilized emulsions" or "Pickering emulsions." In recent years, research into fine particle stabilized emulsions (Pickering emulsions) has been actively conducted. For example, in the food field, a method is disclosed in Non-Patent Document 1. [Prior art documents] [Non-patent literature]

[0005] [Non-Patent Document 1] Zhang, Shuning, and 3 others, “Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength”, Food Hydrocolloids, May 2020, Vol. 102, Article 105583 Summary of the Invention [Problem to be solved by the invention]

[0006] However, for food applications, the market demands a higher level of quality, and there is a need for emulsion compositions that can meet this demand. In recent years, the demand for frozen foods has increased due to the COVID-19 pandemic, and there is a growing demand for not only heat resistance during cooking and heating processes, but also storage stability during freezing and thawing. Emulsion compositions with high resistance to freezing and thawing are extremely useful as they eliminate the constraint of having to be transported in a frozen state, but they are technically difficult to achieve.

[0007] Therefore, the first object of the present invention is to provide an emulsion composition that maintains its quality even when frozen. The second object of the present invention is to provide an emulsion composition that can withstand freezing and thawing. The third object of the present invention is to provide an emulsion composition that has resistance to freezing, thawing, temperature drop, and heat. The fourth object of the present invention is to provide a vegetable protein that has an improved flavor unique to vegetable protein. The fifth objective is to provide an emulsion that can be used as a substitute for edible ingredients containing specific allergens depending on the allergenicity of the eater. The sixth objective is to provide an animal-derived food substitute that does not contain animal-derived ingredients, which contributes to reducing the environmental burden, a social issue. [Means for solving the problem]

[0008] Means for Solving the Problems The present inventors have conducted intensive research to solve the above problems, and as a result have found that the above problems can be solved by using a protein that satisfies specific conditions in an emulsion composition. That is, the gist of the present invention lies in the following.

[0009] [1] A protein whose particles have a median diameter of 1,000 nm or less when dispersed in water. [2] The protein according to [1], wherein the particles when dispersed in water have a mode diameter of 0.05 to 1 μm and a particle diameter (D90) of 90% of the cumulative frequency determined by number-based measurement is 0.05 to 5 μm. [3] The protein according to [1] or [2], which is a protein derived from a legume. [4] The protein according to [3], wherein the legume family plant is at least one species selected from the group consisting of Phaseolus, Chickpea, Pisum, Lentil, and Lupinus. [5] A protein particle dispersion comprising the protein according to any one of [1] to [4] and a dispersion medium. [6] An emulsion composition comprising water, an oil, and a protein, The protein is present at the interface between the water and the oil, An emulsion composition, wherein the protein is the protein according to any one of [1] to [4]. [7] The emulsion composition described in [6], wherein the oil is an edible oil. [8] The emulsion composition according to [6] or [7], wherein the emulsion composition is an oil-in-water emulsion composition. [9] The emulsion composition according to any one of [6] to [8], which is for food use.

[10] A food product containing the protein described in any one of [1] to [4].

[11] A food product comprising the emulsion composition described in any one of [6] to [8].

[12] An animal-derived food substitute comprising a protein according to any one of [1] to [4].

[13] An animal-derived food substitute comprising the emulsion composition according to any one of [6] to [8].

[14] A milk substitute comprising a protein according to any one of [1] to [4].

[15] A milk substitute comprising the emulsion composition according to any one of [6] to [8].

[16] A pharmaceutical comprising a protein according to any one of [1] to [4].

[17] A pharmaceutical comprising the emulsion composition described in any one of [6] to [8].

[18] A cosmetic comprising the protein described in any one of [1] to [4].

[19] A cosmetic comprising the emulsion composition described in any one of [6] to [8].

[20] A personal care product comprising the protein according to any one of [1] to [4].

[21] A personal care product comprising the emulsion composition according to any one of [6] to [8].

[0010]

[22] A method for producing a protein, comprising the following steps (A1) and (A2): Step (A1): A step of mixing water and raw protein to prepare a mixed solution Step (A2): Shearing the mixture

[23] The method for producing a protein described in

[22] , wherein the shearing treatment is performed using a homogenizer in the step (A2).

[24] The method for producing a protein according to

[22] or

[23] , wherein in the step (A2), the shear treatment is carried out at a shear stress of 1 MPa or more.

[25] The method for producing a protein described in

[22] or

[23] , wherein in the step (A2), the shear treatment is performed at a shear stress of 5 MPa or more.

[26] After the step (A2), Step (A3): Classification by filtration or centrifugation A method for producing the protein according to any one of

[22] to

[25] , comprising:

[0011]

[27] A method for producing an emulsion composition, comprising the following steps (B1) and (B2): Step (B1): A step of dispersing the protein according to any one of [1] to [5] in water to obtain an aqueous dispersion of protein particles. Step (B2): A step of stirring the mixture obtained by mixing the aqueous dispersion of protein particles obtained in the step (B1) with fat or oil.

[28] A method for producing an emulsion composition, comprising the following steps (C1) and (C2): Step (C1): A step of dispersing the protein according to any one of [1] to [5] in fat or oil to obtain a fat or oil dispersion of protein particles. Step (C2): A step of stirring the mixture obtained by mixing the oil dispersion of protein particles obtained in the step (C1) with water. Effect of the Invention

[0012] According to the present invention, it is possible to provide an emulsion composition whose quality is maintained even when frozen and stored. It is also possible to provide an emulsion composition that can withstand freezing and thawing. It is also possible to provide an emulsion composition that has resistance to freezing, resistance to thawing, resistance to temperature drop, and heat resistance. It is also possible to provide an emulsion composition that has a better taste quality than conventional emulsion compositions. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is a graph showing the particle size distribution of protein particle dispersion A of Example 1. [Diagram 2] FIG. 2 is a graph showing the particle size distribution of protein particle dispersion B of Example 2. [Diagram 3] FIG. 3 is a graph showing the particle size distribution of protein particle dispersion C of Comparative Example 1. [Figure 4] FIG. 4 is a graph showing the particle size distribution of protein particle dispersion D of Comparative Example 2. [Diagram 5] FIG. 5 is a graph showing the particle size distribution of protein particle dispersion E of Comparative Example 3. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] Hereinafter, the embodiments of the present invention will be described in detail. The following description of the constituent elements is one example (representative example) of the embodiment of the present invention, and the present invention is not limited to these contents as long as it does not deviate from the gist of the invention. In this specification, protein particles refer to granular materials containing proteins as the main component.

[0015] [protein] The protein of this embodiment is a protein having particles (protein particles) with a median diameter (particle diameter at a cumulative frequency of 50% in number-based measurements, D50) of 1000 nm or less when dispersed in water.

[0016] The median diameter of protein particles when the protein is dispersed in water is not particularly limited as long as it is 1000 nm or less. The lower limit of the median diameter is not particularly limited, but is preferably 1 nm or more, more preferably 10 nm or more, and even more preferably 50 nm or more. The upper limit of the median diameter is not particularly limited as long as it is 1000 nm or less, but is preferably 750 nm or less, and more preferably 500 nm or less. The range of the median diameter is preferably from 1 to 1000 nm, more preferably from 10 to 750 nm, and further preferably from 50 to 500 nm.

[0017] The average particle size of the particles is not particularly limited, but is preferably 1 to 1000 nm, more preferably 10 to 750 nm, and even more preferably 50 to 500 nm.

[0018] The mode diameter of the protein particles (particle diameter at which the frequency is maximized in number-based measurement) is not particularly limited, but is preferably 0.05 to 1 μm, more preferably 10 to 750 nm, and even more preferably 50 to 500 nm.

[0019] The particle size (D90) at which the cumulative frequency of the protein particles reaches 90% by number-based measurement is not particularly limited, and is preferably 0.05 to 5 μm, more preferably 10 to 4000 nm, and further preferably 50 to 3000 nm.

[0020] The particle size (D10) at which the cumulative frequency of the protein particles based on the number-based measurement is 10% is not particularly limited, and is preferably 1 to 1000 nm, more preferably 10 to 750 nm, and further preferably 50 to 500 nm.

[0021] The cumulative volume of the protein particles with particle diameters of 1 to 100 μm is not particularly limited, but is preferably 10% or less, more preferably 5% or less, more preferably 1% or less, and even more preferably 0.5% or less.

[0022] The average particle size, median size (D50), mode size (the most frequent particle size), cumulative 90% particle size (D90), cumulative 10% particle size (D10), and specific surface area of ​​the particles when the protein particles are dispersed in water can be determined from the particle size distribution obtained by batchwise measuring the protein particles dispersed in water using a laser diffraction / scattering particle size distribution measuring device LA-950 (manufactured by HORIBA).

[0023] In an aqueous dispersion of protein particles, the concentration of the protein particles is usually 0.001% by mass or more, preferably 0.002% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, especially preferably 0.05% by mass or more, particularly preferably 0.1% by mass or more, especially preferably 0.5% by mass or more, and most preferably 1% by mass or more. Furthermore, the concentration of the protein particles is usually 50% by mass or less, preferably 45% by mass or less, more preferably 40% by mass or less, even more preferably 35% by mass or less, especially preferably 30% by mass or less, particularly preferably 25% by mass or less, especially preferably 20% by mass or less, and most preferably 15% by mass or less. The concentration of the protein particles is usually in the range of 0.001 to 50% by mass, preferably 0.002 to 45% by mass, more preferably 0.005 to 40% by mass, even more preferably 0.01 to 35% by mass, especially preferably 0.05 to 30% by mass, particularly preferably 0.1 to 25% by mass, especially preferably 0.5 to 20% by mass, and most preferably 1 to 15% by mass.

[0024] If the concentration of the protein particles is equal to or lower than the upper limit, thickening when dispersed in a medium is suppressed, and handling tends to be good. If the concentration of the protein particles is equal to or higher than the lower limit, the protein particles are sufficiently coated at the interface between water and fats and oils when forming an emulsion composition, and sufficient emulsion stabilization function (stabilization associated with adsorption to the interface between water and fats and oils) tends to be imparted in a process involving a change in the state of the continuous phase and / or discontinuous phase of the emulsion composition.

[0025] The dispersion medium of the aqueous dispersion of protein particles is ordinary water, and may contain other components, for example, in an amount of 5.0% by mass or less, preferably 1.0% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less.

[0026] Examples of other components of the protein particles include lower alcohols, sugars, decomposed polysaccharides, emulsifiers, fats and oils, salts, minerals, and ash.

[0027] The shape of the protein particles is not particularly limited, and examples thereof include spheres, rods, strings, gels, meshes, porous, needles, flakes, rods, etc. When the protein particles are in the form of a gel, they may be in a shrunk or swollen state.

[0028] The protein particles are preferably poorly soluble in the aqueous phase and the oil phase, and more preferably insoluble in the aqueous phase and the oil phase. The form of the protein particles before being dispersed in the aqueous phase or the oil phase may be a powder, a paste, or a pellet.

[0029] The isoelectric point of the raw material protein constituting the protein particles or the protein particles is usually pH 2 or higher, preferably pH 2.6 or higher, more preferably pH 2.8 or higher, even more preferably pH 3 or higher, especially preferably pH 3.2 or higher, particularly preferably pH 3.4 or higher, especially preferably pH 3.6 or higher, most preferably pH 3.8 or higher, especially most preferably pH 4 or higher, and especially preferably pH 4.1 or higher. The upper limit is usually pH 12 or less, preferably pH 11 or less, more preferably pH 10 or less, even more preferably pH 9 or less, particularly preferably pH 8 or less, particularly preferably pH 7.5 or less, especially preferably pH 7 or less, most preferably pH 6.5 or less, particularly most preferably pH 6 or less, and especially preferably pH 5.8 or less. When the isoelectric point is within the above range, the protein itself has a suitable affinity for water or fats and oils, and the wettability can be controlled to a suitable level.

[0030] Examples of raw material proteins constituting the protein particles include animal proteins, vegetable proteins, fungal proteins, and proteins artificially produced based on genetic information. Among these, vegetable proteins and fungal proteins are preferred because they can accommodate allergies to milk-derived ingredients, and vegetable proteins are also preferred from the viewpoint of providing foods that meet religious restrictions and vegetarian diets.

[0031] The source protein may be a purified product prepared by extraction, isolation, and / or concentration of proteins from animal, plant, or fungal sources. The starting protein may be used alone or in combination of two or more kinds.

[0032] Examples of vegetable proteins include proteins derived from legumes, grasses, Chenopodiaceae, and Brassicaceae plants. Examples of legumes include plants of the genus Phaseolus, Chickpea, Pisum sativum, Lentil, and Lupinus. Examples of grasses include wheat, oats, rye, barley, corn, sorghum, and rice. Examples of plants in the Chenopodiaceae family include beets, sugar beets, and spinach. Examples of cruciferous plants include cabbage and rapeseed.

[0033] Among these vegetable proteins, proteins derived from legumes are preferred since legumes are richer in protein than other plants. In addition, from the viewpoint of reducing the burden on the global environment during production, proteins derived from legumes are preferred. Legumes can grow in poor soil with low nitrogen nutrition because they can utilize atmospheric nitrogen by living in symbiosis with root nodule bacteria. It is therefore hoped that legumes will be able to be cultivated without relying on nitrogen fertilizer. The legume plant is preferably at least one species selected from the group consisting of plants of the genus Phaseolus, plants of the genus Chickpea, plants of the genus Pisum, plants of the genus Lentil, and plants of the genus Lupin.

[0034] Among the legumes, the genus Pisum is preferred because it is less allergenic and more digestible than soybean. Examples of plants in the genus Pisum include yellow pea (Pisum Sativum), green pea, purple pea, blue pea, red pea, and white pea.

[0035] As used herein, a protein particle may contain components other than proteins. The protein content in the protein particles is usually 5% by mass or more, preferably 10% by mass or more, more preferably 30% by mass or more, even more preferably 50% by mass or more, especially preferably 80% by mass or more, particularly preferably 90% by mass or more, particularly preferably 95% by mass or more, and most preferably 100% by mass.

[0036] Examples of components other than proteins include water, lipids, polysaccharides, polysaccharide decomposition products, and minerals. In particular, when the protein is a purified product prepared from an animal, plant, or fungal raw material, the above components may be contained as impurities.

[0037] [Protein manufacturing method] One aspect of the method for producing a protein of the present embodiment includes the following steps (A1) and (A2). Step (A1): A step of mixing water and raw protein to prepare a mixed solution Step (A2): Shearing the mixture

[0038] In the step (A2), the shearing treatment is preferably carried out using a homogenizer.

[0039] In the step (A2), the shearing treatment is preferably carried out at a shear stress of 1 MPa or more, and more preferably at a shear stress of 5 MPa or more.

[0040] In one aspect of the method for producing a protein of the present embodiment, after the step (A2), Step (A3): Classification by filtration or centrifugation It is preferred that the compound contains

[0041] By adjusting the shearing conditions, it is possible to obtain protein particles that satisfy the above-mentioned average particle size. In addition, not only are proteins simply bonded to an appropriate size, but also the physical properties of the protein particles, such as "wettability capable of stabilizing the interface between water and fats and oils," "size," and "relaxation ability of particles to withstand changes in the liquid phase," are appropriately adjusted by crosslinking and entanglement between protein molecules.

[0042] The shearing treatment may be performed in a dry manner or in a wet manner. Examples of the wet treatment method include a high-pressure homogenizer, a homogenizer, a jet mill, a vibration mill, a rolling mill, a high-pressure fluid impact mill, a paint shaker, a bead mill, a ball mill, a disk mill, and a homomixer. Examples of the dry treatment method include a pin mill, a jet mill, a ball mill, a hammer mill, a roller mill, a cutter mill, and an impact shear mill. Among these, a high-pressure homogenizer is preferred.

[0043] The conditions for the shearing treatment using a high-pressure homogenizer are preferably 1 MPa or more, more preferably 5 MPa or more, further preferably 10 MPa or more, and particularly preferably 20 MPa or more. The shearing treatment may be carried out multiple times as necessary.

[0044] The protein particles can also be produced by a production method including, for example, a step of mixing water and a raw material protein to prepare a mixed liquid, and a step of heat-treating the mixed liquid at 100°C or higher and 200°C or lower for 1 second or higher and 120 minutes or lower. The temperature during the heat treatment is usually 100° C. or higher, preferably 105° C. or higher, and more preferably 110° C. or higher.

[0045] The upper limit of the temperature during the heat treatment may be any temperature as long as it is equal to or lower than the decomposition temperature of the raw material protein, and is usually 200°C or lower, preferably 180°C or lower, and more preferably 160°C or lower.

[0046] If the temperature during the heat treatment is within the above range, the desired physical properties of the protein particles can be efficiently obtained, and therefore it is possible to obtain the emulsion stabilizing effect of the protein particles. If the heating temperature is too low, it is difficult to induce conformational changes in the protein, and as a result, the desired physical properties of the protein particles are not achieved, and it tends to be difficult to efficiently obtain the emulsion stabilization effect of the protein particles. If the heating temperature is too high, excessive denaturation or decomposition of the protein tends to make it difficult to efficiently obtain the desired physical properties of the protein particles, and the emulsion stabilizing effect of the protein particles tends to be difficult to obtain.

[0047] The time for the heat treatment is usually 1 second or more, preferably 2 seconds or more, more preferably 5 seconds or more, even more preferably 10 seconds or more, particularly preferably 1 minute or more, particularly preferably 5 minutes or more, particularly preferably 15 minutes or more, and most preferably 30 minutes or more. The upper limit is usually 120 minutes or less, preferably 115 minutes or less, more preferably 110 minutes or less, even more preferably 105 minutes or less, especially preferably 100 minutes or less, particularly preferably 95 minutes or less, especially preferably 90 minutes or less, most preferably 85 minutes or less, particularly most preferably 80 minutes or less, and especially preferably 70 minutes or less. If the treatment time is too long or too short, it tends to be difficult to efficiently obtain the desired physical properties.

[0048] In the method for producing protein particles, the shearing and / or heat treatment step may be combined with a stirring step. Furthermore, in addition to the steps of shearing and / or heat treatment, the method for producing protein particles may include steps of physical treatment such as UV irradiation, and chemical treatment with acid, alkali, denaturant, etc. By carrying out such treatment, the protein can be physically and / or chemically modified (denatured, etc.), thereby controlling the physical properties of the protein particles, i.e., controlling the molecular weight and / or wettability. That is, the protein having appropriate physical properties is more likely to exist at the interface to be stabilized (interface between water and fats and oils), and a stable emulsion composition can be formed. In addition, by carrying out a treatment such as heating and / or pressurization or UV irradiation, a sterilization effect that prevents spoilage of the material itself can be expected.

[0049] These treatments may be carried out alone, or two or more of the treatments selected arbitrarily may be carried out simultaneously or at intervals. For example, a denaturant is added to a solution containing a protein, and heat is applied. This allows denaturation treatment with the denaturant and denaturation treatment with heat to be carried out simultaneously. The method of denaturation treatment can be selected taking into consideration the type of protein to be denatured, the required degree of denaturation, etc. For example, when the heat treatment is performed, it may be dry heating or wet heating. In the case of dry heating, a roasting device, a hot air heating device, or a microwave heating device may be used. In the case of wet heating, a humidification heating device, a steam boiling device, or a steam heating device may be used.

[0050] The protein particles obtained by the above-mentioned production method are preferably classified by filtration, centrifugation, or the like. There are no particular limitations on the device used for classification. In the case of dry sieving, examples of the device include a rotary sieve, a shaking sieve, a swirling sieve, and a vibrating sieve. In the case of dry airflow classification, examples of the classifier include gravity classifiers, inertia classifiers, and centrifugal classifiers (classifiers, cyclones, etc.). In the case of wet sieving, a mechanical wet classifier, a hydraulic classifier, a sedimentation classifier, a centrifugal wet classifier, etc. may be used.

[0051] In order to obtain protein particles having desired physical properties, intermolecular crosslinking or molecular modification may be performed. Examples of crosslinking or modifying agents used for crosslinking or modification include organic compounds such as glutaraldehyde and naturally occurring substances. From the viewpoint of reducing environmental load and preventing health damage, it is preferable to use naturally occurring substances as crosslinking or modifying agents. In addition, intermolecular crosslinking or molecular modification may be performed by a process of heating and / or pressurizing only the raw material protein without using a crosslinking or modifying agent. In this case, there are advantages in that it leads to reduced raw material costs and clean labeling.

[0052] The specific surface area of ​​the protein particles is not particularly limited, but is preferably 200,000 to 1,000,000 cm 2 / cm 3 Preferably, the wavelength is 250,000 to 900,000 cm 2 / cm 3More preferably, the range is 300,000 to 800,000 cm 2 / cm 3 It is even more preferable that: The specific surface area of ​​the protein particles can be determined from the particle size distribution obtained by batchwise measurement of the protein particles dispersed in water using a laser diffraction / scattering particle size distribution analyzer LA-950 (manufactured by HORIBA).

[0053] [Protein particle dispersion] The protein particle dispersion of the present embodiment contains the above-mentioned protein and a dispersion medium.

[0054] [Emulsifying composition] The emulsion composition of the present embodiment contains water, an oil or fat, and the above-mentioned protein. In the emulsion composition of the present embodiment, the protein is present at the interface between the water and the oil.

[0055] The emulsion composition according to the present embodiment may be either an oil-in-water (O / W) emulsion composition or a water-in-oil (W / O) emulsion composition, and is preferably an oil-in-water emulsion composition. The oil-in-water emulsion composition also includes a multiphase emulsion composition such as a W / O / W emulsion composition. The emulsion composition according to the present embodiment is emulsified by protein particles. In this case, "emulsified" can be rephrased as a state in which the protein particles are present at the interface between water and fats and oils. Since it is emulsified by the protein particles according to the first embodiment of the present invention, it has high emulsion stability and is characterized by having emulsion stability (heat resistance, temperature drop resistance, freezing resistance, thawing resistance, long-term stability) that can withstand changes in the state of the discontinuous phase as the internal phase and / or the continuous phase as the external phase (changes from a liquid state to a crystallization / solid state, changes from a crystallization / solid state to a liquid state, etc.). In the above emulsion composition, the protein particles are usually present at the interface between water and oil, but are not limited thereto, and may include protein particles dispersed in water or oil.

[0056] (water) The water contained in the emulsion composition according to this embodiment may contain a lower alcohol, a polyhydric alcohol, or the like.

[0057] The water content in the emulsion composition is usually 20% by mass or more, preferably 30% by mass or more, more preferably 35% by mass or more, even more preferably 40% by mass or more, and especially preferably 45% by mass or more, based on the total amount of the emulsion composition. Moreover, it is usually less than 100% by mass, preferably 99% by mass or less, more preferably 97% by mass or less, even more preferably 95% by mass or less, and especially preferably 90% by mass or less. When the water content in the emulsion composition is within the above range, it is easy to obtain a stable emulsion composition, which is the effect of the present application.

[0058] (Oils and fats) Examples of the oils and fats contained in the emulsion composition of the present embodiment include unsaturated higher fatty acid hydrocarbons, unsaturated higher fatty acids, animal and vegetable oils and fats, isoprenoids including squalene and tocopherol, higher alcohols, synthetic ester oils, glycol higher fatty acid esters, saturated fatty acids, and unsaturated fatty acids.

[0059] The above-mentioned fats and oils preferably contain fats and oils that can be used for food (hereinafter referred to as "edible fats and oils"). Any edible fats and oils can be used. Edible fats and oils include fats and oils having physiological functions, fat-soluble pigments, and antioxidants. Examples of edible oils and fats include vegetable oils and fats such as rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, and cocoa butter; animal oils and fats such as milk fat, beef tallow, lard, chicken fat, mutton tallow, and fish oil; hardened oils and fats and processed oils and fats such as hardened coconut oil and hardened palm kernel oil, which are obtained by processing liquid or solid vegetable oils or animal oils or fats through refining, deodorizing, fractionation, hardening, interesterification, and the like; and liquid oils and solid fats obtained by fractionating these oils and fats. In addition, fats and oils having physiological functions can also be used, such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid, alpha-linolenic acid, gamma-linolenic acid, and medium-chain triglycerides (MCT). These oils and fats may be used alone or in combination of two or more.

[0060] In addition, fat-soluble dyes and antioxidants can also be used. Examples of pigments include carotenoid pigments such as annatto pigment, β-carotene, paprika pigment, carrot carotene, and dinaliella carotene, monascus pigment, chlorophyll, turmeric pigments such as curcumin (curcuminoid), and edible tar-based pigments. Examples of antioxidants include plant extracts such as rosemary extract, tea extract, green coffee bean extract, grape seed extract, and bayberry extract, as well as tocopherol, tocotrienol, ascorbyl palmitate, dibutylhydroxytoluene, and butylhydroxyanisole.

[0061] From the viewpoint of taste, the above-mentioned fats and oils are particularly preferably fats and oils that are solid at room temperature. The term "fat and oils that are solid at room temperature" refers to fats and oils that exist in a solid state at room temperature (25°C), and examples of such fats and oils include beef tallow, lard, palm stearin, palm mid-melting point fraction, hardened coconut oil, hardened palm kernel oil, hardened rapeseed oil, hardened castor oil, hardened soybean oil, hardened beef tallow oil, and hardened fish oil. It is also preferable to use vegetable oils and fats, hardened oils and fats, and processed oils and fats.

[0062] More preferred oils and fats include palm oil, palm stearin, palm kernel oil, coconut oil, cocoa butter, milk fat, beef tallow, lard, chicken fat, mutton tallow, hardened vegetable oils and fats or animal fats such as hardened coconut oil and hardened palm kernel oil, solid fats obtained by fractionating hardened vegetable oils and fats or processed oils and fats, and medium-chain triglycerides (MCT). More preferred oils and fats are palm kernel oil, coconut oil, milk fat, hardened coconut oil, hardened palm kernel oil, and medium-chain triglycerides (MCT). Particularly preferred fats and oils are palm kernel oil, coconut oil, hardened coconut oil, and hardened palm kernel oil. These oils and fats may be used alone or in combination of two or more.

[0063] In particular, for edible oils and fats, the proportion of unsaturated fatty acids including trans fatty acids other than saturated fatty acids in the total fatty acids bonded to the triglyceride molecules, which are the main components, is preferably 50% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, especially preferably 10% by mass or less, and particularly preferably 5% by mass or less, in order to achieve better taste. In addition, the edible fats and oils preferably have a proportion of fatty acids having 12 or less carbon atoms of the total fatty acids bonded to triglyceride molecules of 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, even more preferably 10% by mass or more, and particularly preferably 30% by mass or more. Furthermore, the iodine value of edible oils and fats is usually 60.0 or less, preferably 50.0 or less, more preferably 30.0 or less, even more preferably 20.0 or less, particularly preferably 10.0 or less, and especially preferably 5.0 or less, which is suitable because it avoids an oxidized odor when heated and provides a good flavor. Furthermore, in order to produce a composition with a good flavor, the edible oil or fat has an SFC (solid fat content) at 10°C of usually 0% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and especially preferably 50% by mass or more.

[0064] Here, the solid fat content (SFC) is generally measured by a method using normal pulse NMR, and there is no significant difference even if the solid fat index (SFI) obtained by thermal analysis is used. Furthermore, in order to produce a composition with a good flavor, the edible oil or fat typically has a melting point of -20°C or higher, preferably -15°C or higher, more preferably -10°C or higher, even more preferably 0°C or higher, especially preferably 5°C or higher, particularly preferably 10°C or higher, especially preferably 15°C or higher, most preferably 20°C or higher, especially most preferably 25°C or higher, and especially preferably 26°C or higher. The upper limit of this slip melting point is usually 190° C. or less, preferably 100° C. or less, more preferably 90° C. or less, even more preferably 80° C. or less, particularly preferably 70° C. or less, particularly preferably 60° C. or less, especially preferably 50° C. or less, most preferably 45° C. or less, particularly most preferably 40° C. or less, and especially preferably 35° C. or less, which is suitable for obtaining good emulsion stability. The slip melting point can be measured by a known method.

[0065] The melting point can also be measured using DSC. Although there is no limitation on the melting point of the oil or fat used, it is usually -20°C or higher, preferably -15°C or higher, more preferably -10°C or higher, even more preferably 0°C or higher, especially more preferably 5°C or higher, particularly preferably 10°C or higher, especially preferably 15°C or higher, most preferably 20°C or higher, especially most preferably 25°C or higher, and especially preferably 26°C or higher, which is suitable for producing a composition with a good flavor. The upper limit of the melting point is usually 190°C or less, preferably 100°C or less, more preferably 90°C or less, even more preferably 80°C or less, especially preferably 70°C or less, particularly preferably 60°C or less, especially preferably 50°C or less, most preferably 45°C or less, especially most preferably 45°C or less, and especially preferably 35°C or less, which is suitable for obtaining good emulsion stability. If the physical properties of the edible oil or fat are within the above ranges, then when made into an emulsion composition, the texture, appearance, touch, viscosity, stability, etc. can be made good.

[0066] In this embodiment, the average particle size of the oil phase made of the oil or fat is preferably 1 μm or more. The average particle size of the oil phase refers to the size of the discontinuous phase of the emulsion composition, i.e., the diameter of the oil phase in O / W or W / O / W. By setting the average particle size of the oil phase within the above range, it is possible to improve the texture, appearance, touch, viscosity, stability, etc.

[0067] The average particle size of the oil phase is usually greater than 0.1 μm, preferably at least 0.2 μm, more preferably at least 1.2 μm, even more preferably at least 1.5 μm, particularly preferably at least 2 μm, particularly preferably at least 2.2 μm, especially preferably at least 2.5 μm, most preferably at least 3 μm, particularly most preferably at least 3.5 μm, and especially preferably at least 4 μm.

[0068] There is no upper limit, but it is usually 1000 μm or less, preferably 500 μm or less, more preferably 250 μm or less, even more preferably 100 μm or less, particularly preferably 50 μm or less, particularly preferably 40 μm or less, especially preferably 30 μm or less, and most preferably 20 μm or less. By setting the average particle size of the oil phase within the above range, appropriate texture, appearance, feel, viscosity, and stability can be obtained.

[0069] Such an emulsion structure can be confirmed by observation with a polarizing microscope. The size of the discontinuous phase is the average size of the major axis of the discontinuous phase confirmed by observation with a polarizing microscope. The discontinuous phase confirmed may be 10 or more, 50 or more, or 100 or more. In addition, the size of the discontinuous phase of the above emulsion composition, i.e., the particle size distribution, median size, and average particle size of the oil phase in O / W, can also be measured using a laser diffraction / scattering particle size distribution analyzer or a measuring device using a dynamic light scattering method. When measuring with a laser diffraction / scattering particle size distribution analyzer, there are no limitations on the analysis conditions, but it is preferable to analyze on a volume basis.

[0070] The content of oils and fats in the emulsion composition is usually 0.1 mass% or more, preferably 0.5 mass% or more, more preferably 1 mass% or more, even more preferably 1.5 mass% or more, especially preferably 2 mass% or more, particularly preferably 2.5 mass% or more, especially preferably 3 mass% or more, most preferably 3.5 mass% or more, especially most preferably 4 mass% or more, and especially preferably 5 mass% or more, based on the total amount of the emulsion composition. It is also usually less than 80% by mass, preferably 75% by mass or less, more preferably 70% by mass or less, even more preferably 65% ​​by mass or less, particularly preferably 60% by mass or less, especially preferably 55% by mass or less, most preferably 50% by mass or less, particularly most preferably 45% by mass or less, and especially preferably 40% by mass or less.

[0071] The ratio of water to oil / fat, by mass, is usually 95:1 to 1:4, preferably 95:1 to 1:4, more preferably 95:1 to 1:3, even more preferably 95:1 to 1:1, and especially preferably 95:1 to 4:1.

[0072] In the emulsion composition of the present embodiment, it is preferable that the change in diameter of the discontinuous phase of the emulsion composition is small before and after freezing or before and after heating such as sterilization. Regarding the change in diameter before and after freezing or heating, when the median diameter (D50) of the emulsion composition before freezing or heating is taken as 100% and the difference in percentage from the median diameter (D50) of the emulsion composition after freezing or heating is calculated, the median diameter (D50) after heating is preferably ±80% or less, more preferably ±75% or less, even more preferably ±70% or less, especially preferably ±65% or less, particularly preferably ±60% or less, especially preferably ±55% or less, most preferably ±50% or less, especially most preferably ±49% or less, and especially preferably ±48% or less. When the average diameter of the emulsion composition before freezing or heating is taken as 100% and the percentage difference from the average diameter of the emulsion composition after freezing or heating is calculated, the average diameter after freezing or heating is preferably ±80% or less, more preferably ±75% or less, even more preferably ±70% or less, especially preferably ±65% or less, particularly preferably ±60% or less, especially preferably ±58% or less, most preferably ±55% or less, particularly most preferably ±53% or less, and especially preferably ±52% or less.

[0073] (Protein Particles) The content of protein particles in the emulsion composition is generally 0.01% by mass or more, preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.5% by mass or more, especially preferably 1% by mass or more, particularly preferably 2% by mass or more, and especially preferably 4% by mass or more, based on the total amount of the composition. Also, it is usually 50% by mass or less, preferably 40% by mass or less, more preferably 30% by mass or less, even more preferably 20% by mass or less, particularly preferably 10% by mass or less, and particularly preferably 8% by mass or less.

[0074] In the emulsion composition according to this embodiment, the mass ratio of the protein particle content to the fat or oil content is not limited, but is usually 10 or less, preferably 8 or less, more preferably 7 or less, even more preferably 6 or less, especially preferably 5 or less, particularly preferably 4 or less, especially preferably 3 or less, most preferably 2 or less, particularly most preferably 1.5 or less, and especially preferably 1 or less.

[0075] Protein particles present at the interface between water and fats and oils may be present in a state where the size and shape in the dispersion medium are maintained, or may be present in a state where they are layered or aggregated at the interface. Protein particles may be densely adsorbed at the interface between water and fats and oils, or may be layered by intermolecular interactions, that is, may be present in a film-like shape. In the case of a film state, the film thickness is the above size. If it is within the above range, there is no discomfort in the mouth and the texture is not impaired.

[0076] The size of protein particles present at the interface between water and fats and oils is preferably observed on a magnified particle image obtained by, for example, an optical microscope or a scanning electron microscope (SEM). The number of particles observed may be 5 or more, 20 or more, 50 or more, or 100 or more.

[0077] (Other Ingredients) The emulsion composition according to this embodiment may further contain surfactants, milk-derived components, starch, sweeteners, stabilizers, flavorings, colorants, salts, organic acids, etc., within the scope of not impairing the effects of the present invention. In addition, it may contain active ingredients that are expected to exert a desired physiological action in the living body.

[0078] The emulsion composition according to the present embodiment has excellent emulsion stability and / or excellent dispersibility without the need for the addition of a conventional surfactant. Therefore, the surfactant may be present at 0% by mass relative to the total amount of the composition, but may contain a surfactant if necessary. When a surfactant is contained, it is preferably used as a surface modification substance (surface wettability control substance) for protein particles. The type of surfactant is not particularly limited, but examples thereof include amphiphilic substances having a hydrophobic segment and a hydrophilic segment. In addition, examples thereof include ionic surfactants and nonionic surfactants. Among these, nonionic surfactants are preferred because they are less susceptible to the effects of pH and salts and there are no restrictions on their use.

[0079] The surfactant content is usually 5% by mass or less, preferably 1% by mass or less, more preferably 0.5% by mass or less, even more preferably 0.2% by mass or less, especially preferably 0.1% by mass or less, particularly preferably 0.05% by mass or less, especially preferably 0.01% by mass or less, most preferably 0.005% by mass or less, especially most preferably 0.001% by mass or less, and especially preferably 0.0005% by mass or less, based on the total amount of the emulsion composition. By setting the content within the above range, it is possible to avoid the bitterness and taste derived from the surfactant, and also to reduce the thermodynamic instability observed in emulsification by the surfactant, and to improve the long-term emulsion stability, heat resistance, and freezing resistance.

[0080] Examples of milk-derived components include liquids such as milk, processed milk, skim milk, fresh cream, whey, buttermilk, sweetened condensed milk, and unsweetened condensed milk, and powdered dairy products such as whole milk powder, skim milk powder, modified milk powder, powdered cream, powdered whey, and buttermilk powder. Buttermilk and buttermilk powder are particularly preferred. From the viewpoint of ensuring that the emulsion composition does not contain allergens, it is preferable that the milk-derived components do not contain casein or β-lactoglobulin, which are highly allergenic, and it is more preferable that the milk-derived components do not contain milk-derived proteins.

[0081] The content of milk-derived components is generally 0.5% by mass or less, preferably 0.2% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.05% by mass or less, especially preferably 0.01% by mass or less, and particularly preferably 0.005% by mass or less, relative to the total amount of the emulsion composition, and it is particularly preferable that the composition is substantially free of milk-derived components. "Substantially free of milk-derived components" means that the emulsion composition of the present embodiment does not contain any milk-derived components other than impurities contained in purified products prepared from animal, plant or fungal raw materials. The above range is preferable from the viewpoint of allergies.

[0082] Examples of starches include starches derived from potato, waxy potato, wheat, corn, glutinous corn, high amylose corn, sweet potato, rice, glutinous rice, cassava, kudzu, dogtooth violet, mung bean, sago palm, bracken, and Chinese lily.

[0083] Examples of sweeteners include sugars such as monosaccharides, disaccharides, and oligosaccharides; sugar alcohols such as monosaccharide alcohols, disaccharide alcohols, trisaccharide alcohols, tetrasaccharide or higher alcohols, and powdered reduced maltose syrup; and high-intensity sweeteners such as aspartame and neotame.

[0084] Examples of stabilizers include galactomannan, xanthan gum, carrageenan, gum arabic, tamarind gum, gellan gum, glucomannan, and cellulose.

[0085] Examples of the flavoring agent include vanilla flavorings such as vanilla essence, and milk flavorings such as milk flavor and butter flavor. Milk flavorings are particularly preferred.

[0086] Examples of coloring agents include cocoa color, β-carotene, annatto color, chili pepper color, turmeric color, oil red color, paprika color, naphthol yellow color, and riboflavin butyrate (VB2).

[0087] Examples of salts include chlorides such as table salt, potassium chloride, magnesium chloride, etc.; carbonates such as sodium carbonate, potassium carbonate, calcium carbonate, etc.; bicarbonates such as sodium bicarbonate, etc.; phosphates such as disodium phosphate, trisodium phosphate, dipotassium phosphate, etc.; sodium polyphosphate; citrates such as sodium citrate, etc.; and sodium lactate. In particular, salts containing magnesium are preferred, and examples of salts that can be used for food applications include whey minerals, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, bittern (crude seawater magnesium chloride), dolomite, crude salt, magnesium stearate, magnesium monohydrogen phosphate, magnesium trimagnesium phosphate, magnesium silicate, magnesium hydroxide, magnesium acetate, magnesium citrate, magnesium malate, magnesium benzoate, magnesium gluconate, magnesium L-glutamate, sepiolite, talc, and phytin.

[0088] Examples of organic acids include fumaric acid, succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, acetic acid, and phosphoric acid.

[0089] Examples of active ingredients that are expected to exert a desired physiological effect in the living body include fats, trace elements, vitamins, amino acids, minerals, and medicinal ingredients derived from natural or synthetic compounds.

[0090] The pH of the emulsion composition may be near the isoelectric point of the protein particles, protein, or the raw protein that constitutes them. However, from the viewpoint of avoiding the formation of coarse aggregates or precipitates, the pH is usually set to be at least 0.5 away from the isoelectric point, and preferably at least 1 away. By setting the content in the above preferred range, it is possible to maintain better emulsion stability. By setting the content in the above range, it is possible to suppress aggregation of protein particles and / or proteins, and it is possible to maintain a suitable size of the dispersed phase (oil droplet diameter), thereby making it possible to maintain a good texture when eaten.

[0091] [Method of producing emulsion composition] The emulsion composition according to the present embodiment can be produced by a method known per se, for example, by mixing water, oils and fats, protein particles, and other components as necessary, and stirring the resulting mixture using any stirring device.

[0092] One aspect of the method for producing the emulsion composition of the present embodiment includes the following steps (B1) and (B2). Step (B1): A step of dispersing the protein according to any one of claims 1 to 5 in water to obtain an aqueous dispersion of protein particles. Step (B2): A step of stirring the mixture obtained by mixing the aqueous dispersion of protein particles obtained in the step (B1) with fat or oil.

[0093] Another aspect of the method for producing the emulsion composition of the present embodiment includes the following steps (C1) and (C2). Step (C1): A step of dispersing the protein according to any one of claims 1 to 5 in fats and oils to obtain a fat and oil dispersion of protein particles. Step (C2): A step of stirring the mixture obtained by mixing the oil dispersion of protein particles obtained in the step (C1) with water.

[0094] Furthermore, although not particularly limited, the emulsion composition of the present embodiment can also be obtained by preparation according to the following method. When protein particles are used: A production method comprising: a step A1 of dispersing protein particles in water; and a step A2 of mixing the aqueous dispersion of protein particles obtained in the above step with an oil or fat, and stirring the resulting mixture. Alternatively, a production method including a step A1' of dispersing protein particles in fats and oils, and a step A2' of mixing the fat and oil dispersion of protein particles obtained in the above step with water and stirring the resulting mixture.

[0095] Steps A1 and A1', and steps B1 and B1' may be carried out at room temperature and pressure, or may be carried out under heated and / or high pressure conditions. Stirring may also be performed to prepare a dispersion. There are no limitations on the stirring speed or stirring time, but it is usually 10 rpm or more and 20,000 rpm or less, and the stirring time is usually 10 seconds or more and 5 hours or less. The stirring speed or stirring time may be changed stepwise.

[0096] Examples of the stirring device include a high-pressure emulsifier, a paddle mixer, a homogenizer, an ultrasonic homogenizer, a colloid mill, a kneader, an in-line mixer, a static mixer, an onlator, and a homomixer. A homomixer, a paddle mixer, or a homogenizer is preferred because they can perform sufficient stirring with low energy and low cost. It is more preferable to use a homomixer, since it has a wide convection range and can uniformly stir the entire mixture. Also, different stirring devices may be used in combination.

[0097] Steps A2 and A2', and steps B2 and B2' are steps for preparing an emulsion composition. The mixture is typically stirred at a temperature of 10°C to 100°C, preferably 20°C to 90°C, more preferably 30°C to 90°C, even more preferably 40°C to 90°C, particularly preferably 50°C to 90°C, and especially preferably 60°C to 90°C. The stirring speed is usually from 10 rpm to 20,000 rpm, and the stirring time is usually from 10 seconds to 60 minutes.

[0098] There are no limitations on the stirring conditions, but by gradually changing the stirring speed and stirring time, it is possible to form a more stable emulsion composition. Specifically, oil droplets are finely dispersed by high-speed stirring in the first stage, and then the second stage is stirred at a slower speed than the first stage, which promotes adsorption of protein particles to the interface between water and oil, thereby making it possible to stabilize the emulsion. In addition, during the second stage of stirring, it is possible to suppress poor adsorption of protein particles to the interface between water and oil due to shear forces from the equipment generated during the first stage of high-speed stirring, and to suppress detachment of protein particles once adsorbed to the interface from the interface.

[0099] When the stirring conditions are changed stepwise, the stirring speed in the first stage is usually 3000 rpm or more, preferably 3500 rpm or more, more preferably 4000 rpm or more, even more preferably 4500 rpm or more, especially preferably 5000 rpm or more, particularly preferably 5500 rpm or more, especially preferably 6000 rpm or more, most preferably 6500 rpm or more, especially most preferably 7000 rpm or more, and especially preferably 8000 rpm or more.

[0100] There is no upper limit to the stirring speed, but it is usually 25,000 rpm or less, preferably 20,000 rpm or less, more preferably 19,000 rpm or less, even more preferably 18,000 rpm or less, especially preferably 17,000 rpm or less, particularly preferably 16,000 rpm or less, especially preferably 15,000 rpm or less, most preferably 14,000 rpm or less, especially most preferably 12,000 rpm or less, and especially preferably 10,000 rpm or less.

[0101] The stirring time in the first stage is usually 5 seconds or more, preferably 10 seconds or more, more preferably 15 seconds or more, even more preferably 20 seconds or more, particularly preferably 25 seconds or more, particularly preferably 30 seconds or more, especially preferably 40 seconds or more, most preferably 45 seconds or more, particularly most preferably 50 seconds or more, and especially preferably 1 minute or more. There is no upper limit to the stirring time, but it is usually 1 hour or less, preferably 30 minutes or less, more preferably 15 minutes or less, and further preferably 5 minutes or less.

[0102] The stirring speed in the second stage when the stirring conditions are changed stepwise is usually 10 rpm or more, preferably 50 rpm or more, more preferably 100 rpm or more, even more preferably 200 rpm or more, especially preferably 400 rpm or more, particularly preferably 500 rpm or more, especially preferably 1000 rpm or more, most preferably 1500 rpm or more, especially most preferably 2000 rpm or more, and especially preferably 2500 rpm or more.

[0103] There is no upper limit to the stirring speed, but it is usually 10,000 rpm or less, preferably 9,000 rpm or less, more preferably 8,000 rpm or less, even more preferably 7,000 rpm or less, particularly preferably 6,000 rpm or less, particularly preferably 5,500 rpm or less, especially preferably 5,000 rpm or less, most preferably 4,500 rpm or less, particularly most preferably 4,000 rpm or less, and especially preferably 3,000 rpm or less.

[0104] There are no particular limitations on the stirring time, but from the viewpoint of promoting adsorption of protein particles to the interface between water and oil, the stirring time is usually 5 seconds or more, preferably 10 seconds or more, more preferably 15 seconds or more, even more preferably 30 seconds or more, especially preferably 45 seconds or more, particularly preferably 1 minute or more, especially preferably 3 minutes or more, most preferably 5 minutes or more, especially most preferably 10 minutes or more, and especially preferably 20 minutes or more.

[0105] After preparation of the emulsion composition, a sterilization treatment may be carried out. The temperature of the sterilization treatment is usually 60°C or higher, preferably 65°C or higher, more preferably 70°C or higher, even more preferably 75°C or higher, especially preferably 80°C or higher, particularly preferably 85°C or higher, especially preferably 90°C or higher, most preferably 95°C or higher, especially most preferably 100°C or higher, and especially preferably 110°C or higher.

[0106] The upper limit of the temperature for the sterilization treatment is usually 160°C or less, preferably 158°C or less, more preferably 155°C or less, even more preferably 153°C or less, especially preferably 150°C or less, particularly preferably 148°C or less, especially preferably 145°C or less, most preferably 143°C or less, especially most preferably 140°C or less, and especially preferably 135°C or less.

[0107] The time for the sterilization treatment is usually 0.01 minute or more, preferably 0.012 minutes or more, more preferably 0.015 minutes or more, even more preferably 0.017 minutes or more, especially preferably 0.02 minutes or more, particularly preferably 0.022 minutes or more, especially preferably 0.025 minutes or more, most preferably 0.027 minutes or more, especially most preferably 0.03 minutes or more, and especially preferably 0.035 minutes or more. The upper limit of the sterilization treatment time is usually 60 minutes or less, preferably 58 minutes or less, more preferably 55 minutes or less, even more preferably 52 minutes or less, especially preferably 50 minutes or less, particularly preferably 45 minutes or less, especially preferably 40 minutes or less, most preferably 35 minutes or less, and especially most preferably 30 minutes or less.

[0108] The sterilization method is not particularly limited, but examples include UHT sterilization, retort sterilization, and Joule sterilization. UHT sterilization can be carried out by known methods, such as direct heating methods such as the steam injection method in which steam is directly blown into the composition or the steam infusion method in which the composition is heated by injecting it into steam; or indirect heating methods using a surface heat exchanger such as a plate or tube. For example, a plate-type sterilizer can be used.

[0109] (pH) There is no particular limit to the pH of the emulsion composition, and a suitable pH can be selected according to the application.For example, when used as a food product, the pH should be such that the composition can be consumed or drunk, and the lower limit is usually greater than pH1, preferably greater than pH2, more preferably greater than pH3, even more preferably greater than pH4, particularly preferably greater than pH5, particularly preferably greater than pH5.5, and especially preferably greater than pH6. The upper limit is usually pH 13 or less, preferably pH 12 or less, more preferably pH 10 or less, even more preferably pH 9.5 or less, particularly preferably pH 9 or less, particularly preferably pH 8.5 or less, and especially preferably pH 8 or less.

[0110] The pH of the emulsion composition may be near the isoelectric point of the protein particles, protein, or the raw protein that constitutes them. However, from the viewpoint of avoiding the formation of coarse aggregates or precipitates, the pH is usually set to be at least 0.5 away from the isoelectric point, and preferably at least 1 away. By setting the content in the above preferred range, it is possible to maintain better emulsion stability. By setting the content in the above range, it is possible to suppress aggregation of protein particles and / or proteins, and it is possible to maintain a suitable size of the dispersed phase (oil droplet diameter), thereby making it possible to maintain a good texture when eaten.

[0111] [Uses: Food, animal-derived food substitutes, dairy substitutes, pharmaceuticals, cosmetics, personal care products] The protein, protein particle dispersion, and emulsion composition according to the embodiments of the present invention can be used in pharmaceuticals, cosmetics, foods, feeds, diagnostic agents, carriers for drug delivery systems (DDS), detergents, coating agents, surface treatment agents, toiletry products, personal care products, etc., and can be used for oral intake or transdermal absorption, or as a production intermediate thereof.

[0112] When the protein particles, protein, and emulsion composition according to the embodiments of the present invention are used in various products, the protein particles, protein, and emulsion composition may be manufactured to a grade suitable for the specifications of each product. For example, the food-grade protein particles, proteins, and emulsion compositions can be used in various foods (specific uses are described below). The cosmetic grade protein particles, proteins and emulsion compositions can be used in cosmetic products. The pharmaceutical grade protein particles, proteins and emulsion compositions can be used in pharmaceutical products. The personal care grade protein particles, proteins, and emulsion compositions can be used in personal care products.

[0113] Specific applications for oral intake include: beverages, liquid foods, cream foods, animal-derived food substitutes, and other foods and beverages; retort nutritional supplements; functional foods such as liquid meals; oral vaccines; processed flour products such as bread and noodles; processed oils and fats such as fat spreads and flower pastes; various sauces and soups such as curry, coffee creamer, mayonnaise, dressings, mousse, pasta sauce, stew, demi-glace sauce, white sauce, tomato sauce, and other retort foods and compound seasonings such as Chinese food bases and rice bowl bases; yogurts, These include sweets and desserts such as cheese, ice cream, cream, caramel, candy, chewing gum, chocolate, cookies and biscuits, cakes, pies, snacks, crackers, Japanese sweets, rice snacks, bean snacks, jellies, and puddings; processed livestock products such as hamburger steaks, meatballs, and seasoned canned meat; frozen foods; refrigerated foods; cooked and semi-cooked foods such as packaged and store-bought side dishes; instant foods such as instant noodles, cup noodles, instant soups and stews; fortified foods; foods and beverages such as liquid diets, high-calorie foods, and infant nutritional products; and tube feeding preparations.

[0114] In particular, foods such as beverages and liquid foods are preferred, and examples of the beverages include milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (black tea, green tea, Chinese tea, etc.), bean / grain beverages, acidic beverages, etc. Among these, milk beverages, coffee beverages, and tea beverages are preferred. In addition, animal-derived food substitutes refer to emulsion compositions that can replace animal-derived foods such as milk in terms of taste, flavor, and physical properties. Animal-derived food substitutes include milk substitutes, dairy-like foods and beverages that do not contain animal-derived dairy products, and concentrated milk. Milk substitutes are also called plant-based milks, and examples of plant-based milks include almond drinks, oat drinks, coconut drinks, rice milk, cashew nut milk, hemp milk, pea milk, walnut drinks, soy milk, pistachio milk, barley milk, macadamia milk, and fruit juice drinks.

[0115] The emulsion composition according to one embodiment of the present invention can also be used as an intermediate in the production of foods such as yogurt and ice cream. The physical properties include, for example, the particle size distribution of oil droplets in the composition, viscosity, pH, and the stability and appearance of the emulsion. In addition, the food emulsion composition can be suitably used for containerized beverages such as canned beverages, PET bottle beverages, paper-packed beverages, and bottled beverages. Another example of an animal-derived food substitute is meat substitute. Meat substitute means a food product made from ingredients other than meat, without containing animal-derived products or ingredients such as dairy products. Meat substitute is also called meat substitute, meat substitute, mock meat, artificial meat, or imitation meat. EXAMPLES

[0116] The present invention will be described in more detail below with reference to examples. However, it goes without saying that the scope of the present invention is not limited to the embodiments shown in the following examples. In the examples, "parts" and "%" mean "parts by mass" and "% by mass" unless otherwise specified.

[0117] [protein] In the following Examples and Comparative Examples, pea protein (TRUPRO 2000 Pea Protein (manufactured by DUPON), a vegetable protein extracted from yellow peas (scientific name: Pisum sativum)) was used as the protein, and deionized water was used as the water.

[0118] [Mixing method] The protein particle dispersion was prepared by mixing the above-mentioned protein and deionized water to a total of 100 parts of protein and water, and stirring and mixing the mixture using a stirrer. After stirring and mixing, a micronization treatment was performed. The prepared aqueous protein particle dispersion was stored in a refrigerator at 5°C. As the agitator, TK Robomix (manufactured by Primix Corporation; equipped with TK Homomixer MARK II 2.5 type as the agitator) or Homomixer MARK II 2.5 type (manufactured by Primix Corporation) was used. These agitators are collectively referred to as homomixers below.

[0119] [Example 1] <Production of aqueous dispersion of protein particles> 95 parts of deionized water and 5 parts of pea protein were dispensed into a container, mixed, and stirred to obtain a mixture. The resulting mixture was sheared at a shear stress of 20 MPa using a high-pressure homogenizer heated to 65° C. After the shear treatment, the container was immersed in a water bath at 20° C. and allowed to cool, thereby obtaining an aqueous dispersion of protein particles (hereinafter referred to as "aqueous protein particle dispersion A"). The solids concentration of the resulting protein particle aqueous dispersion A was 4.55%. The solid content was measured by the loss on drying method using a moisture analyzer (CEM Japan, product name: SMART6).

[0120] <Measurement and evaluation of aqueous dispersions of protein particles> (Measuring methods for median size, average particle size, mode size, D10 and D90, specific surface area) The median diameter (particle diameter at which the cumulative frequency based on number-based measurement is 50%, D50), average particle diameter (arithmetic mean particle diameter), mode diameter (particle diameter at which the frequency based on number-based measurement is maximum), particle diameter at which the cumulative frequency based on number-based measurement is 10% (D10), and particle diameter at which the cumulative frequency based on number-based measurement is 90% (D90), and specific surface area of ​​the protein particles contained in the protein particle dispersion were calculated by determining the particle size distribution based on number using a laser diffraction / scattering particle size distribution analyzer (LA-950, manufactured by HORIBA). Table 1 shows the median diameter, average particle diameter, mode diameter, particle diameter at 10% cumulative frequency based on number-based measurement (D10), and particle diameter at 90% cumulative frequency based on number-based measurement (D90) of the protein particles contained in the protein particle dispersion. FIG. 1 shows the results of measuring the particle size distribution of the protein particles contained in protein particle dispersion A.

[0121] [Example 2] <Production of aqueous dispersion of protein particles> 150 g of the protein particle aqueous dispersion A obtained in Example 1 was centrifuged at room temperature at 5000 rpm for 10 minutes. The resulting supernatant and precipitate were separated, and only the supernatant was collected to obtain an aqueous dispersion of protein particles (hereinafter referred to as "protein particle aqueous dispersion B"). The supernatant obtained by centrifugation (protein particle dispersion B) was 145 g. The solids concentration of the resulting protein particle aqueous dispersion B was 4.51%. The centrifuge used was a Himac high-speed refrigerated centrifuge Centrifuge CR21N (manufactured by Eppendorf Himac Technologies) with an R13A rotor at 1300 RPM.

[0122] <Evaluation of aqueous dispersions of protein particles> The median diameter, average particle diameter, mode diameter, particle diameter at 10% cumulative frequency based on number-based measurement (D10), particle diameter at 90% cumulative frequency based on number-based measurement (D90), and specific surface area of ​​the protein particles contained in the protein particle dispersion were measured in the same manner as in Example 1. The results are shown in Table 1. FIG. 2 shows the results of measuring the particle size distribution of protein particles contained in protein particle dispersion B.

[0123] [Comparative Example 1] <Production of aqueous dispersion of protein particles> 95 parts of deionized water and 5 parts of pea protein were dispensed into a container, mixed, and stirred to obtain a mixture. The resulting mixture was heat-treated using a retort sterilizer at 121° C. for about 30 minutes. After the heat treatment, the container was immersed in a water bath at 20° C. and allowed to cool, thereby obtaining an aqueous dispersion of protein particles (hereinafter referred to as "aqueous dispersion C of protein particles").

[0124] <Evaluation of aqueous dispersions of protein particles> The median diameter, average particle diameter, mode diameter, particle diameter at 10% cumulative frequency based on number-based measurement (D10), particle diameter at 90% cumulative frequency based on number-based measurement (D90), and specific surface area of ​​the protein particles contained in the protein particle dispersion were measured in the same manner as in Example 1. The results are shown in Table 1. FIG. 3 shows the results of measuring the particle size distribution of the protein particles contained in protein particle dispersion C.

[0125] [Comparative Example 2] <Production of aqueous dispersion of protein particles> 95 parts of deionized water and 5 parts of pea protein were dispensed into a container, mixed, and stirred to obtain a mixture. The resulting mixture was heat-treated in a water bath at 100° C. for 30 minutes. After the heat treatment, the container was immersed in a water bath at 20° C. and allowed to cool, thereby obtaining an aqueous dispersion of protein particles (hereinafter referred to as "aqueous dispersion D of protein particles").

[0126] <Evaluation of aqueous dispersions of protein particles> The median diameter, average particle diameter, mode diameter, particle diameter at 10% cumulative frequency based on number-based measurement (D10), particle diameter at 90% cumulative frequency based on number-based measurement (D90), and specific surface area of ​​the protein particles contained in the protein particle dispersion were measured in the same manner as in Example 1. The results are shown in Table 1. FIG. 4 shows the results of measuring the particle size distribution of protein particles contained in protein particle dispersion D.

[0127] [Comparative Example 3] 95 parts of deionized water and 5 parts of pea protein were dispensed into a container and mixed with stirring, and a mixture (hereinafter referred to as "protein particle aqueous dispersion E") was obtained by a stirring treatment.

[0128] <Evaluation of aqueous dispersions of protein particles> The median diameter, average particle diameter, mode diameter, particle diameter at 10% cumulative frequency based on number-based measurement (D10), particle diameter at 90% cumulative frequency based on number-based measurement (D90), and specific surface area of ​​the protein particles contained in the protein particle dispersion were measured in the same manner as in Example 1. The results are shown in Table 1. FIG. 5 shows the results of measuring the particle size distribution of the protein particles contained in protein particle dispersion E.

[0129] [Table 1]

[0130] [Results explanation] The particle size distribution measurement results shown in Figs. 1 to 4 show that protein particle aqueous dispersion A (Example 1) and protein particle aqueous dispersion B (Example 2) contain fewer large particles with a particle size of 1 µm or more and are composed of finer particles, compared to protein particle aqueous dispersion C (Comparative Example 1) and protein particle aqueous dispersion D (Comparative Example 2). 1 and 2 show that protein particle aqueous dispersion B (Example 2) has fewer particles with an average particle size of 1 μm or more than protein particle aqueous dispersion A (Example 1). This shows that large particles with a particle size of 1 μm or more are removed by centrifugation after the shearing treatment. Furthermore, the particle size distribution measurement results shown in FIG. 5 show that protein particle aqueous dispersion E does not contain small particles with an average particle size of less than 1 μm.

[0131] [Example 3] <Production of oil-in-water emulsion composition> 95 parts of the protein particle aqueous dispersion A produced in Example 1 and 5 parts of hardened coconut oil heated to 65° C. were taken. These were mixed at 65° C. and stirred at 65° C. and 10,000 rpm using a homomixer for 1 minute. After stirring, the mixture was stirred at 3000 rpm for 20 minutes to obtain an oil-in-water emulsion composition (hereinafter referred to as "oil-in-water emulsion composition A").

[0132] <Measurement and evaluation of oil-in-water emulsion compositions> The median size of the oil droplets contained in the oil-in-water emulsion composition was measured, and the oil-in-water emulsion composition was evaluated for post-storage stability, heat resistance, temperature drop resistance, freezing resistance, and flavor using the measurement and evaluation methods described below. The results are shown in Table 2.

[0133] (Method of measuring median diameter) After preparing the oil-in-water emulsion composition, the median size of the oil droplets contained in the oil-in-water emulsion composition was measured using a laser diffraction / scattering particle size distribution measuring device (manufactured by HORIBA Corporation).

[0134] (Method for evaluating stability after storage) The oil-in-water emulsion compositions were stored at 5° C. for 1 week, after which the occurrence of creaming and separation was visually observed, and the post-storage stability was evaluated according to the following evaluation criteria. (Evaluation Criteria) Good: No creaming or separation observed, high fluidity. Poor: Creaming or separation is observed.

[0135] (Method of evaluating temperature drop resistance) The oil-in-water emulsion compositions emulsified at 65° C. were each placed in a transparent container, and the container was immersed in a water bath for 30 minutes or more to lower the temperature to 25° C. The container was then inverted, and the fluidity and the presence or absence of aggregation of the oil-in-water emulsion compositions before and after the temperature drop were visually confirmed, and the temperature drop resistance was evaluated according to the following evaluation criteria. Good: No creaming, separation or agglomerates are observed, and the fluidity is high. Poor: Creaming, separation or clumps have occurred and the flowability is poor.

[0136] (Method of evaluating freezing tolerance) The oil-in-water emulsion composition was dispensed into a transparent container and frozen in a freezer. After thawing again at room temperature, the container was inverted to visually check the appearance from the side of the container, and the freezing resistance was evaluated according to the following evaluation criteria. Good: No separation or clumps observed. Poor: Separation or clumping has occurred.

[0137] (Method of evaluating flavor) The oil-in-water emulsion composition was diluted 10 times with water and the flavor was evaluated according to the following evaluation criteria. 1: Pea protein flavor and bean smell are not noticeable. The flavor has been improved. 2: Pea protein flavor and bean smell are slightly noticeable. The flavor has been slightly improved. 3: Pea protein flavor and bean smell are characteristic.

[0138] [Example 4] <Production of oil-in-water emulsion composition> An oil-in-water emulsion composition (hereinafter referred to as "oil-in-water emulsion composition B") was obtained in the same manner as in Example 3, except that the protein particle aqueous dispersion B obtained in Example 2 was used instead of the protein particle aqueous dispersion A.

[0139] <Measurement and evaluation of oil-in-water emulsion compositions> The median size of the oil droplets contained in the oil-in-water emulsion composition was measured, and the oil-in-water emulsion composition was evaluated for post-storage stability, heat resistance, temperature drop resistance, freezing resistance, and flavor in the same manner as in Example 3. The results are shown in Table 2.

[0140] [Comparative Example 4] <Production of oil-in-water emulsion composition> An oil-in-water emulsion composition (hereinafter referred to as "oil-in-water emulsion composition C") was obtained in the same manner as in Example 3, except that the protein particle aqueous dispersion C obtained in Comparative Example 1 was used instead of the protein particle aqueous dispersion A.

[0141] <Measurement and evaluation of oil-in-water emulsion compositions> The median size of the oil droplets contained in the oil-in-water emulsion composition was measured, and the oil-in-water emulsion composition was evaluated for post-storage stability, heat resistance, temperature drop resistance, freezing resistance, and flavor in the same manner as in Example 3. The results are shown in Table 2.

[0142] [Comparative Example 5] <Production of oil-in-water emulsion composition> An oil-in-water emulsion composition (hereinafter referred to as "oil-in-water emulsion composition D") was obtained in the same manner as in Example 3, except that protein particle aqueous dispersion D obtained in Comparative Example 2 was used instead of protein particle aqueous dispersion A.

[0143] <Measurement and evaluation of oil-in-water emulsion compositions> The median size of the oil droplets contained in the oil-in-water emulsion composition was measured, and the post-storage stability, heat resistance, and temperature drop resistance of the oil-in-water emulsion composition were evaluated in the same manner as in Example 3. The results are shown in Table 2. "-" in Table 2 means that no evaluation was performed.

[0144] [Table 2]

[0145] [Results explanation] The oil-in-water emulsion compositions of Examples 3 and 4 were fluid without aggregation even after cooling, and were able to maintain a stable emulsified state even in a temperature range where the oil or fat, which is the discontinuous phase of the emulsion, changes from a liquid state to a solid state. Furthermore, there was no change in appearance even in a temperature process where the water, which is the continuous phase, freezes and melts, and a stable emulsified state was able to be maintained. The bean smell of the pea protein was strong in the heat-treated Comparative Example 4, but the bean smell of the pea protein was reduced in the non-heat-treated Example 4. Furthermore, the bean smell of the pea protein in the centrifugal treatment Example 4 was almost nonexistent, confirming an improvement in flavor.

[0146] [Examples 5 to 8] <Production of canned milk coffee> (Examples 5 and 6) The ingredients shown in Table 3 were mixed and dissolved to obtain the contents shown in Table 3, and water was added to make the total amount 100% by mass to prepare a stock solution. The prepared stock solution was filled into cans, sealed, and subjected to retort sterilization at 121°C for 30 minutes to produce a canned milk coffee. Retort sterilization was carried out using a retort sterilizer (RCS-40RTGN-FAM, manufactured by Hisaka Works, Ltd.).

[0147] (Examples 7 and 8) The ingredients shown in Table 3 were mixed and dissolved to obtain the contents shown in Table 3, and water was further added to make the total amount 100 mass % to prepare a stock solution. The prepared stock solution was heated to 65°C and homogenized at a pressure of 20 MPa using a high-pressure homogenizer, then filled into cans, sealed, and retort sterilized at 121°C for 30 minutes to prepare a canned milk coffee. Retort sterilization was carried out using a retort sterilizer (RCS-40RTGN-FAM, manufactured by Hisaka Works, Ltd.).

[0148] <Flavor evaluation> The flavor of the produced canned milk coffee was evaluated according to the following evaluation criteria. 1: Pea protein's characteristic flavor and bean smell are not noticeable. The flavor has been improved. 2: Pea protein flavor and slight bean smell are noticeable. The flavor has been slightly improved. 3: Pea protein has a distinctive flavor and bean smell. The flavor evaluation results are shown in Table 3.

[0149] [Table 3]

[0150] The components in Table 3 are as follows: (1) Granulated sugar: manufactured by Nissin Sugar Co., Ltd. (2) Coffee extract: Coffee extract COL-19 (manufactured by Takasago International Corporation) (3) Oil-in-water emulsion composition A: Oil-in-water emulsion composition A prepared in Example 3 (4) Oil-in-water emulsion composition B: Oil-in-water emulsion composition B prepared in Example 4 (5) Emulsifier: Ryoto CP-Y040 (manufactured by Mitsubishi Chemical Corporation) (6) Sodium bicarbonate: Fujifilm Wako Pure Chemical Industries, Ltd.

[0151] <Explanation of results> When the flavor was evaluated, it was found that the beany smell peculiar to pea protein was reduced in all of Examples 5 to 8. In Examples 5 and 7, which used oil-in-water emulsion composition B that had been centrifuged during production, the beany smell characteristic of pea protein was further reduced compared to Examples 6 and 8, which used oil-in-water emulsion composition A. Therefore, it can be seen that the canned milk coffees of Examples 5 and 7 do not impair at all the flavor of other ingredients such as coffee and fats and oils, and that the beany smell of pea protein is significantly reduced by subjecting the product to centrifugation. By using the oil-in-water emulsion composition of the present invention, it is possible to produce a pea protein-containing food in which the unpleasant flavor specific to pea protein is suppressed, and by subjecting the composition to centrifugation, it is possible to produce a pea protein-containing food in which the unpleasant flavor specific to pea protein is further suppressed.

[0152] [Examples 9 to 13] <Production of aqueous dispersion of protein particles> Using deionized water and pea protein, a shearing treatment was carried out in a high-pressure homogenizer according to the details shown in Table 4. The container was then immersed in a water bath at 20°C to allow it to cool, obtaining protein particle aqueous dispersions F to J.

[0153] <Measurement and evaluation of aqueous dispersions of protein particles> The median diameter, average particle diameter, mode diameter, particle diameter at 10% cumulative frequency based on number-based measurement (D10), particle diameter at 90% cumulative frequency based on number-based measurement (D90), and specific surface area of ​​the protein particles contained in the protein particle dispersion were measured in the same manner as in Example 1. The results are shown in Table 4.

[0154] [Table 4]

[0155] <Explanation of results> It is clear that the micronization process using a high-pressure homogenizer allows for micronization without being affected by temperature. Furthermore, micronization is possible even when the protein concentration is high.

[0156] [Examples 14 to 17] <Production of oil-in-water emulsion composition> Oil-in-water emulsion compositions E to H were produced in the same manner as in Example 3.

[0157] <Measurement and evaluation of oil-in-water emulsion compositions> The median size of the oil droplets contained in the oil-in-water emulsion composition was measured, and the post-storage stability, heat resistance, temperature drop resistance, and freezing resistance of the oil-in-water emulsion composition were evaluated in the same manner as in Example 3. The results are shown in Table 5.

[0158] [Table 5]

[0159] <Explanation of results> The produced oil-in-water emulsion compositions E to H were evaluated, and it was found that a stable emulsified state could be maintained in all test groups.

[0160] [Examples 18 to 22] <Production of aqueous dispersion of protein particles> Using deionized water and pea protein, a shearing treatment was carried out in a high-pressure homogenizer according to the details shown in Table 6. The container was then immersed in a water bath at 20°C to allow it to cool, obtaining aqueous dispersions of protein particles K to O.

[0161] <Measurement and evaluation of aqueous dispersions of protein particles> The median diameter, average particle diameter, mode diameter, particle diameter at 10% cumulative frequency based on number-based measurement (D10), particle diameter at 90% cumulative frequency based on number-based measurement (D90), and specific surface area of ​​the protein particles contained in the protein particle dispersion were measured in the same manner as in Example 1. The results are shown in Table 6.

[0162] [Table 6]

[0163] <Explanation of results> It can be seen that the micronization process using a high-pressure homogenizer is possible even at a low pressure of about 5 MPa.

[0164] [Examples 23 to 26] <Production of oil-in-water emulsion composition> Oil-in-water emulsion compositions I to L were produced in the same manner as in Example 3.

[0165] <Measurement and evaluation of oil-in-water emulsion compositions> The median size of the oil droplets contained in the oil-in-water emulsion composition was measured, and the post-storage stability, heat resistance, temperature drop resistance, and freezing resistance of the oil-in-water emulsion composition were evaluated in the same manner as in Example 3. The results are shown in Table 7.

[0166] [Table 7]

[0167] <Explanation of results> The produced oil-in-water emulsion compositions I to L were evaluated, and it was found that a stable emulsified state could be maintained in all test groups.

Claims

1. A protein having a median particle size of 1000 nm or less when dispersed in water.

2. 2. The protein according to claim 1, wherein the particles when dispersed in water have a mode diameter of 0.05 to 1 μm and a particle diameter (D90) at 90% of cumulative frequency determined by number-based measurement is 0.05 to 5 μm.

3. The protein according to claim 1 , which is derived from a legume.

4. The protein according to claim 3 , wherein the legume is at least one selected from the group consisting of Phaseolus vulgaris, Chickpea, Pisum sativum, Lentil, and Lupinus.

5. A protein particle dispersion comprising the protein according to any one of claims 1 to 4 and a dispersion medium.

6. An emulsion composition comprising water, an oil and a protein, The protein is present at the interface between the water and the oil, An emulsion composition, wherein the protein is the protein according to any one of claims 1 to 4.

7. The emulsion composition according to claim 6 , wherein the oil is an edible oil.

8. The emulsion composition according to claim 6 , wherein the emulsion composition is an oil-in-water emulsion composition.

9. The emulsion composition according to claim 6, which is for food use.

10. A food product comprising the protein according to any one of claims 1 to 4.

11. A food product comprising the emulsion composition according to claim 6.

12. An animal-derived food substitute comprising the protein according to any one of claims 1 to 4.

13. An animal-derived food substitute comprising the emulsion composition according to claim 6.

14. A milk substitute comprising the protein according to any one of claims 1 to 4.

15. A milk replacer comprising the emulsion composition according to claim 6.

16. A pharmaceutical comprising the protein according to any one of claims 1 to 4.

17. A pharmaceutical comprising the emulsion composition according to claim 6.

18. A cosmetic comprising the protein according to any one of claims 1 to 4.

19. A cosmetic comprising the emulsion composition according to claim 6.

20. A personal care product comprising a protein according to any one of claims 1 to 4.

21. A personal care product comprising the emulsion composition of claim 6.

22. A method for producing a protein, comprising the following steps (A1) and (A2): Step (A1): A step of mixing water and a raw material protein to prepare a mixed solution Step (A2): Shearing the mixture

23. The method for producing a protein according to claim 22, wherein the shearing treatment is carried out using a homogenizer in the step (A2).

24. The method for producing a protein according to claim 22 or 23, wherein in the step (A2), the shear treatment is carried out at a shear stress of 1 MPa or more.

25. The method for producing a protein according to claim 22 or 23, wherein in the step (A2), the shear treatment is carried out at a shear stress of 5 MPa or more.

26. After the step (A2), Step (A3): Classification by filtration or centrifugation A method for producing the protein according to claim 22 or 23, comprising:

27. A method for producing an emulsion composition, comprising the following steps (B1) and (B2): Step (B1): A step of dispersing the protein according to any one of claims 1 to 4 in water to obtain an aqueous dispersion of protein particles. Step (B2): A step of stirring the mixture obtained by mixing the aqueous dispersion of protein particles obtained in the step (B1) with an oil or fat.

28. A method for producing an emulsion composition, comprising the following steps (C1) and (C2): Step (C1): A step of dispersing the protein according to any one of claims 1 to 4 in fats or oils to obtain a fat or oil dispersion of protein particles. Step (C2): A step of stirring the mixture obtained by mixing the oil dispersion of protein particles obtained in the step (C1) with water.

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