Oil-in-water type emulsified fat composition for beverage

Abstract

To provide an oil-in-water type emulsified fat composition for a beverage which effectively curbs occurrence of temporal coagulation or thickening and, when the composition is added to a beverage, which hardly causes creaming or precipitation in the beverage.SOLUTION: An oil-in-water type emulsified fat composition for a beverage, the composition containing vegetable protein as a main component, satisfies all the following conditions (1), (2) and (3): (condition 1) a protein content of the oil-in-water type emulsified fat composition for the beverage is 0.5 to 6.0 mass%; (condition 2) a fat content relative to 1 pt.mass of the protein content in the oil-in-water type emulsified fat composition for the beverage is 4.0 to 20.0 pts.mass; and (condition 3) pH of a water phase is 7 to 10.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-in-water emulsified oil and fat composition for beverages. [Background technology]

[0002] Oil-in-water emulsified oil and fat compositions for beverages, such as coffee whiteners, are used for the purposes of making beverages taste mellower, imparting a cloudy appearance to beverages, etc. Milk proteins such as casein protein and milk ingredients containing milk proteins have been widely used as raw materials for oil-in-water emulsified oil and fat compositions for beverages, from the viewpoints that these compositions have high emulsion stability and solubility, low viscosity even when in aqueous solution, and can impart a milk flavor to beverages.

[0003] However, in recent years, concerns about supply stability and rising prices due to the increasing global consumption of animal ingredients have led to a growing demand for the development of foods that are produced without using dairy and other animal ingredients.

[0004] In addition, there are now many situations where there is a demand for the development of foods that do not contain animal allergens such as milk allergens and egg allergens, and foods that can be eaten by vegetarians and vegans.

[0005] Therefore, oil-in-water emulsified oil and fat compositions for beverages that are produced without using milk proteins have also been investigated, and one example of such compositions is an oil-in-water emulsified oil and fat composition for beverages that uses an emulsifier without using milk proteins.

[0006] For example, Patent Document 1 discloses an emulsifier for coffee whiteners that contains a sucrose fatty acid ester and a polyglycerin fatty acid ester but does not contain protein, and also discloses a coffee whitener that uses this emulsifier. However, the coffee whitener described in Patent Document 1 does not contain protein, and therefore has problems in that it does not have sufficient emulsion stability and is not sufficiently dispersible when added to a beverage.

[0007] Therefore, as an alternative method, studies have been conducted on oil-in-water emulsified oil and fat compositions for beverages produced using vegetable proteins or raw materials containing vegetable proteins instead of milk proteins. For example, Patent Document 2 discloses a method for producing a plant-based whitener composition using a plant protein material that meets all specific requirements, in which the proportion of plant protein to total protein is 50% by mass or more and the proportion of milk protein is less than 50% by mass.

[0008] Oil-in-water emulsified fat and oil compositions for beverages using vegetable protein or vegetable protein-containing ingredients in combination with an emulsifier have also been investigated. For example, Patent Document 3 discloses a coffee whitener that uses soy milk and contains, as an emulsifier, a polyglycerol fatty acid ester having an HLB value of 12 or higher and a glycerol polymerization degree of 5 to 10. Patent Document 4 discloses a method for producing a coffee whitener that uses soy milk that has been soaked at high temperatures and is emulsified using an organic acid monoglyceride and a sugar ester in combination. Patent Document 5 discloses a liquid coffee whitener that contains specific numerical range amounts of nut paste and vegetable oil, and that contains a high-HLB sucrose fatty acid ester, a medium-HLB sucrose fatty acid ester and a high-HLB polyglycerol fatty acid ester, or a medium-HLB sucrose fatty acid ester and lecithin. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-254594 [Patent Document 2] Patent Publication No. 2021-052654 [Patent Document 3] Japanese Patent Application Laid-Open No. 2006-158295 [Patent Document 4] International Publication No. 2010 / 073575 [Patent Document 5] Japanese Patent Publication No. 2021-136974 Summary of the Invention [Problem to be solved by the invention]

[0010] The oil-in-water emulsified oil and fat compositions for beverages that have been disclosed and investigated so far and that are produced by using vegetable proteins instead of milk proteins have the following problems.

[0011] Compared with dairy proteins, vegetable proteins have poorer emulsion stability and solubility, and their aqueous solutions are highly prone to thickening. Therefore, oil-in-water emulsified fat compositions for beverages that use vegetable proteins instead of dairy proteins have the problem of protein aggregates forming and thickening over time, resulting in low emulsion stability. Furthermore, beverages containing such oil-in-water emulsified fat compositions for beverages have the problem of fat globules floating up over time, resulting in a phenomenon of concentration at the top of the beverage (creaming) or precipitation. The inventions of Patent Documents 2 to 5 mentioned above also show some effect on the emulsion stability of the oil-in-water emulsified fat compositions for beverages and on suppressing the occurrence of creaming and precipitation when added to beverages, but these effects are insufficient and leave room for improvement.

[0012] Therefore, the present invention has the following two objectives. 1) To provide an oil-in-water emulsified oil and fat composition for beverages in which the occurrence of aggregation and thickening over time is effectively suppressed and emulsion stability is high. 2) To provide an oil-in-water emulsified oil and fat composition for beverages which, when added to beverages, is less likely to cause creaming or precipitation in the beverages. [Means for solving the problem]

[0013] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by an oil-in-water emulsified oil composition for beverages, which contains a material containing vegetable protein as a main component, has a protein content to oil content ratio within a specific range, and has a pH within a specific range, and have thus completed the present invention.

[0014] That is, the present invention has the following configuration. (1) An oil-in-water emulsified oil composition for beverages, which contains a material whose main component is vegetable protein and satisfies all of the following (Condition 1), (Condition 2), and (Condition 3): (Condition 1) The protein content in the oil-in-water emulsified oil and fat composition for beverages is 0.5 to 6.0% by mass. (Condition 2) The oil-in-water emulsified oil and fat composition for beverages contains 4.0 to 20.0 parts by mass of oil and fat per 1 part by mass of protein. (Condition 3) The pH of the aqueous phase is 7 to 10.

[0015] (2) The oil-in-water emulsified oil and fat composition for beverages according to (1), wherein the material containing vegetable protein as the main component is one or more selected from the group consisting of materials containing pea-derived protein as the main component and materials containing lentil-derived protein as the main component. (3) The oil-in-water emulsified oil and fat composition for beverages according to (1) or (2), which is substantially free of thickening polysaccharides. (4) The oil-in-water emulsified oil composition for beverages according to (1) or (2), which is plant-based. (5) A beverage containing the oil-in-water emulsified oil composition for beverages according to (1) or (2).

[0016] (6) A method for producing the oil-in-water emulsified oil composition for beverages according to (1) or (2), comprising the following (Step 1) and (Step 2): (Step 1) A step of preparing an oil-in-water emulsion containing a material whose main component is vegetable protein and containing 4.0 to 20.0 parts by mass of fat or oil per 1 part by mass of protein. (Step 2) A step of adjusting the pH of the aqueous phase of the oil-in-water emulsified oil and fat composition for beverages to 7 to 10. [Effects of the Invention]

[0017] According to the present invention, the following two effects can be obtained. 1) It is possible to provide an oil-in-water emulsified oil and fat composition for beverages that does not aggregate or thicken over time and has high emulsion stability. 2) It is possible to provide an oil-in-water emulsified oil and fat composition for beverages that, when added to beverages, is less likely to cause creaming or precipitation in the beverages. DETAILED DESCRIPTION OF THE INVENTION

[0018] The following describes preferred embodiments of the present invention. The present invention is not limited to the following description, and each component can be modified as appropriate within the scope of the gist of the present invention.

[0019] [Drinkable oil-in-water emulsified fat composition] The oil-in-water emulsified oil and fat composition for beverages of the present invention (hereinafter simply referred to as "the emulsified oil and fat composition of the present invention") contains a material whose main component is vegetable protein, and satisfies all of the following (Condition 1), (Condition 2), and (Condition 3). (Condition 1) The protein content in the oil-in-water emulsified oil and fat composition for beverages is 0.5 to 6.0% by mass. (Condition 2) The oil-in-water emulsified oil and fat composition for beverages contains 4.0 to 20.0 parts by mass of oil and fat per 1 part by mass of protein. (Condition 3) The pH of the aqueous phase is 7 to 10. Each component of the emulsified oil and fat composition of the present invention will be described in detail below.

[0020] <Ingredients mainly composed of plant protein> In the present invention, a material whose main component is vegetable protein refers to a material whose solid content of vegetable protein is 50% by mass or more. The vegetable protein content of the solid content of a material whose main component is vegetable protein is preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more. There is no particular upper limit to the vegetable protein content of the solid content, and it can be 100% by mass or less, but 95% by mass or less is preferred. In the present invention, the solid content refers to components other than water.

[0021] The material containing vegetable protein as its main component that can be used in the emulsified oil and fat composition of the present invention is not particularly limited as long as the vegetable protein content in the solid content of the material is 50% by mass or more. For example, vegetable-derived protein, vegetable milk, vegetable saccharified liquid, vegetable liquefied liquid, etc. can be used, and among these, vegetable-derived protein is preferably used.

[0022] Furthermore, examples of raw materials from which ingredients containing vegetable protein as a main component that can be used in the present invention include beans such as soybeans, peanuts, adzuki beans, mung beans, peas, fava beans, kidney beans, chickpeas, lentils, and cowpeas; nuts and seeds such as hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts; grains such as rice, wheat, barley, oats, and oats; vegetables; fruits; and algae.

[0023] In the emulsified oil and fat composition of the present invention, from the viewpoints that aggregation and thickening do not occur over time, emulsion stability is improved, and creaming and precipitation are less likely to occur when added to a beverage, the raw material from which the vegetable protein-based material of the present invention is derived is preferably one or more species selected from the group consisting of beans, nuts and grains, more preferably derived from beans, still more preferably one or more species selected from the group consisting of mung beans, peas, fava beans, chickpeas and lentils, and particularly preferably one or more species selected from the group consisting of peas and lentils. In the present invention, the material having a vegetable protein as its main component can be one or more of the materials having a vegetable protein as its main component derived from the above-mentioned raw materials. The most preferred embodiment of the material having a vegetable protein as its main component in the emulsified oil and fat composition of the present invention is one or more selected from the group consisting of materials having a pea-derived protein as their main component and materials having a lentil-derived protein as their main component.

[0024] The form of the material containing vegetable protein as a main component, which is used in the emulsified oil and fat composition of the present invention, is not particularly limited, and may be, for example, powder, granules, liquid, or semi-solid such as paste or gel.

[0025] The content of the material containing vegetable protein as a main component in the emulsified oil and fat composition of the present invention is preferably 0.5 to 10.0 mass% in terms of solid content, more preferably 1.0 to 8.0 mass%, even more preferably 1.5 to 6.0 mass%, and particularly preferably 2.0 to 4.0 mass%. In addition, when a material having vegetable protein as a main component is included in the other raw materials described below, the content of the material having vegetable protein as a main component in the emulsified oil and fat composition of the present invention is a value including the amount of the other raw materials.

[0026] The emulsified oil and fat composition of the present invention may also contain protein-containing materials other than materials containing vegetable protein as the main component (hereinafter simply referred to as "other protein-containing materials"). The other protein-containing materials in the present invention are not particularly limited as long as they are protein-containing materials other than the above-mentioned materials whose main component is vegetable protein, and examples thereof include materials in which the vegetable protein content of the solid content of the material is less than 50% by mass; animal proteins such as milk protein and egg protein and materials containing animal protein; and proteins derived from microorganisms and materials containing proteins derived from microorganisms. Preferably, the protein-containing materials referred to here refer to those with a protein content of 50% by mass or more. The emulsified oil and fat composition of the present invention may contain one or more other protein-containing materials selected from these.

[0027] The content of the other protein-containing material in the emulsified oil / fat composition of the present invention can be set arbitrarily as long as it satisfies the range of the protein content defined in (Condition 1) described below, but is preferably 5% by mass or less, more preferably 3% by mass or less, as solids. The lower limit of the content of the other protein-containing material in the emulsified oil / fat composition of the present invention is 0% by mass. Note that, when other protein-containing materials are contained in the other raw materials described below, the content of the above-mentioned other protein-containing material is a value that includes the amount of such other protein-containing material. Furthermore, among the proteins contained in the emulsified oil and fat composition of the present invention, for example, the proportion of vegetable proteins is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more.

[0028] From the viewpoint that the emulsified oil and fat composition of the present invention is a food that can be eaten, particularly by vegetarians and vegans, it is preferable that the other protein-containing materials do not contain animal protein or animal protein-containing materials.

[0029] <Condition 1> The emulsified oil and fat composition of the present invention must satisfy the following (Condition 1). (Condition 1) The protein content in the oil-in-water emulsified oil and fat composition for beverages is 0.5 to 6.0% by mass. When the protein content in the emulsified oil and fat composition of the present invention is within the above-mentioned numerical range while satisfying the (Condition 2) and (Condition 3) described below, the oil-in-water emulsified oil and fat composition for beverages does not aggregate or thicken over time, the emulsion stability is enhanced, and when added to a beverage, creaming or precipitation in the beverage is less likely to occur.

[0030] The protein content in the emulsified oil and fat composition of the present invention must be 0.5 to 6.0% by mass, and from the viewpoint of further enhancing the effect of suppressing aggregation / thickening and creaming / precipitation, it is preferably 1.0 to 5.0% by mass, more preferably 1.5 to 4.0% by mass, and even more preferably 2.0 to 3.0% by mass. The protein content in the emulsified oil and fat composition of the present invention is a value including the protein content in the material containing vegetable protein as the main component, the protein content in the other protein-containing materials, and the protein content in the other raw materials described below.

[0031] <Condition 2> The emulsified oil and fat composition of the present invention must satisfy the following (Condition 2) in addition to the above (Condition 1). (Condition 2) The oil-in-water emulsified oil and fat composition for beverages contains 4.0 to 20.0 parts by mass of oil and fat per 1 part by mass of protein. By ensuring that the ratio of protein to fat in the oil-in-water emulsified oil and fat composition for beverages falls within the above-mentioned range while satisfying the above-mentioned (Condition 1) and the below-mentioned (Condition 3), the emulsion stability of the emulsified oil and fat composition of the present invention is further enhanced, and in particular, creaming and precipitation are less likely to occur when the composition is added to beverages.

[0032] The content of fats and oils per 1 part by mass of protein in the emulsified fat and oil composition of the present invention must be 4.0 to 20.0 parts by mass, and from the viewpoint of further enhancing the effect of inhibiting aggregation / thickening and creaming / precipitation, it is preferably 6.0 to 18.0 parts by mass, more preferably 8.0 to 16.0 parts by mass, and even more preferably 9.5 to 15.0 parts by mass.

[0033] <Condition 3> The emulsified oil and fat composition of the present invention must satisfy the following (Condition 3) in addition to the above-mentioned (Condition 1) and (Condition 2). (Condition 3) The pH of the aqueous phase must be 7 to 10. By adjusting the pH of the aqueous phase to 7 to 10 while satisfying the above-mentioned (Condition 1) and (Condition 2), the oil-in-water emulsified oil and fat composition for beverages becomes less likely to aggregate or thicken over time, the emulsion stability is improved, and when the composition is added to a beverage, creaming or precipitation in the beverage becomes less likely to occur.

[0034] The pH of the aqueous phase of the emulsified oil and fat composition of the present invention must be 7 to 10, and from the viewpoint of further enhancing the effect of suppressing aggregation / thickening and creaming / precipitation, it is preferably 7.1 to 9.0, more preferably 7.5 to 8.8, and even more preferably 7.7 to 8.4. The pH of the aqueous phase of the emulsified oil and fat composition of the present invention is a value measured at 5°C. The method for measuring the pH of the aqueous phase of the emulsified oil-and-fat composition of the present invention is not particularly limited, and any conventionally known method can be used. For example, the value measured at 5°C using a pH meter D-73 manufactured by Horiba, Ltd. can be used as the pH of the aqueous phase of the emulsified oil-and-fat composition of the present invention.

[0035] The method for adjusting the pH of the aqueous phase of the emulsified oil and fat composition of the present invention to fall within the above-mentioned numerical range is not particularly limited. For example, the pH of the aqueous phase can be adjusted to fall within the above-mentioned numerical range by adding an alkaline agent to the aqueous phase of the emulsified oil and fat composition of the present invention.

[0036] Examples of alkaline agents that can be used to adjust the pH include sodium salts such as sodium bicarbonate, sodium carbonate, sodium hydroxide, sodium lactate, sodium nitrate, sodium sulfate, trisodium phosphate, and trisodium citrate; and calcium salts such as calcium hydroxide and tricalcium phosphate. One or more selected from these may be used. In the emulsified oil and fat composition of the present invention, it is preferable to use one or more selected from sodium salts of the above alkaline agents, from the viewpoint of having little effect on flavor, and it is particularly preferable to use sodium carbonate, from the viewpoint of increasing the emulsion stability of the emulsified oil and fat composition of the present invention.

[0037] The amount of alkaline agent added to the emulsified oil and fat composition of the present invention can be adjusted as desired depending on the type of alkaline agent and the desired pH value. For example, when sodium carbonate is used as the alkaline agent, the amount is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.1% by mass, in terms of solid content, of the emulsified oil and fat composition of the present invention.

[0038] <Oils> The emulsified oil and fat composition of the present invention contains an oil and fat. The fats and oils that can be used in the emulsified fat and oil composition of the present invention are not particularly limited as long as they are edible fats and oils, and examples thereof include vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, peanut oil, perilla oil, linseed oil, kapok oil, evening primrose oil, mustard oil, cocoa butter, shea butter, monkey fat, illipe fat, and algae-derived fats and oils; animal fats and oils such as milk fat, beef tallow, lard, chicken oil, fish oil, whale oil, butter, and butter oil; microbial fats and oils such as enzyme-derived fats and oils, and processed fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the emulsified fat and oil composition of the present invention, one or more fats and oils selected from these can be used.

[0039] In the emulsified oil and fat composition of the present invention, from the viewpoint of obtaining the effects of the present invention while also being a food that can be eaten by vegetarians and vegans, it is preferable to use, among the above-mentioned oils and fats, one or more selected from vegetable oils and processed vegetable oils, and it is more preferable to use one or more selected from the group consisting of palm kernel oil, coconut oil, and liquid vegetable oils that are liquid at 20°C. Here, examples of the liquid vegetable oil that is liquid at 20°C include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, peanut oil, perilla oil, linseed oil, kapok oil, evening primrose oil, mustard oil, and the above-mentioned processed oils and fats that are liquid at 20°C. In particular, it is more preferable to use, as the oil or fat in the emulsified oil and fat composition of the present invention, one or more oils selected from the group consisting of palm kernel oil, coconut oil, cottonseed oil, soybean oil and rapeseed oil.

[0040] The oil-and-fat content in the emulsified oil-and-fat composition of the present invention can be set arbitrarily as long as it is within the range satisfying the above-mentioned numerical range (Condition 2). From the viewpoint that aggregation and thickening do not occur over time in the oil-in-water emulsified oil-and-fat composition for beverages of the present invention and emulsion stability tends to be high, and from the viewpoint that creaming and precipitation do not easily occur in beverages when added to beverages, the oil-and-fat content is set to 10.0 to 10.0. The content is preferably 45.0% by mass, more preferably 12.0 to 35.0% by mass, and even more preferably 15.0 to 30.0% by mass. The content of fats and oils in the emulsified fat composition of the present invention includes, in addition to fats and oils, the amount of fats and oils contained in the material containing vegetable protein as the main component, the other protein-containing material, and the other raw materials described below, if any.

[0041] <Moisture> The emulsified oil and fat composition of the present invention contains water. Examples of the water contained in the emulsified oil and fat composition of the present invention include water such as tap water and mineral water, and water contained in the above-mentioned material containing vegetable protein as a main component, other protein-containing materials, oils and fats, thickening polysaccharides described below, and other raw materials.

[0042] The water content in the emulsified oil and fat composition of the present invention can be set as desired, but from the viewpoint that the emulsified oil and fat composition of the present invention will not aggregate or thicken over time and will tend to have high emulsion stability, and that creaming or precipitation will not easily occur in a beverage when added to the beverage, the water content is preferably 49.0 to 89.5% by mass, more preferably 60.0 to 87.0% by mass, and even more preferably 66.0 to 83.5% by mass.

[0043] <Thickening polysaccharides> The emulsified oil and fat composition of the present invention may contain thickening polysaccharides, but it is preferable that the emulsified oil and fat composition of the present invention is substantially free of thickening polysaccharides, since this can prevent the emulsified oil and fat composition of the present invention from becoming excessively thickened and high emulsion stability can be obtained without using thickening polysaccharides. In the present invention, "substantially free of thickening polysaccharides" means that the content of thickening polysaccharides in the emulsified oil-and-fat composition of the present invention is 1.0% by mass or less, as solids, and in the emulsified oil-and-fat composition of the present invention, the content of thickening polysaccharides is preferably 0.5% by mass or less, more preferably 0.1% by mass or less, as solids, and even more preferably zero. The lower limit of the content of thickening polysaccharides in the emulsified oil-and-fat composition of the present invention is 0% by mass.

[0044] Examples of thickening polysaccharides in the present invention include alginic acid, alginates such as ammonium alginate, potassium alginate, calcium alginate, and sodium alginate, propylene glycol alginate, pectin, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, curdlan, tamarind seed gum, psyllium seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, pullulan, crystalline cellulose, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, seaweed extract, agar, and dextrins. When the emulsified oil and fat composition of the present invention contains a thickening polysaccharide, it may contain one or more kinds selected from these.

[0045] <Other ingredients> The emulsified oil and fat composition of the present invention may contain other raw materials in addition to the above-mentioned vegetable protein-based material, other protein-containing materials, an alkaline agent, oil and fat, and water. Other raw materials that can be used in the emulsified oil and fat composition of the present invention include, for example, emulsifiers, sugars, sugar alcohols, high-intensity sweeteners, starches such as starch and modified starch, eggs and processed eggs, milk and processed eggs, salt seasonings such as salt, acidulants, bittering agents, seasonings, flavorings, coloring agents, antioxidants, preservatives, foods and food ingredients such as vegetables, fruits, meat, seafood, and processed products thereof, and food additives, and one or more selected from these can be used.

[0046] The emulsifier is not particularly limited as long as it is an emulsifier that can be used in foods, and examples thereof include lecithins such as soybean lecithin and egg yolk lecithin; enzyme-treated lecithins such as soybean lysolecithin and egg yolk lysolecithin; glycerin fatty acid esters; glycerin organic acid fatty acid esters such as glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, and glycerin diacetyltartarate fatty acid ester; sorbitan fatty acid esters; sucrose fatty acid esters; sucrose acetate isobutyrate; polyglycerin fatty acid esters; polyglycerin condensed ricinoleate ester; propylene glycol fatty acid esters; calcium stearoyl lactylate; sodium stearoyl lactylate; polyoxyethylene sorbitan monoglyceride, and the like. In the emulsified oil and fat composition of the present invention, one or more emulsifiers selected from these can be used. In the emulsified oil and fat composition of the present invention, from the viewpoint that the oil-in-water emulsified oil and fat composition for beverages of the present invention does not aggregate or thicken over time and tends to have high emulsion stability, and that creaming or precipitation is unlikely to occur in a beverage when added to the beverage, it is preferable to use one or more emulsifiers selected from glycerin organic acid fatty acid esters, more preferably one or more emulsifiers selected from glycerin succinic acid fatty acid esters, and even more preferably succinic acid fatty acid monoglycerides. Furthermore, the raw material from which the emulsifier used in the emulsified oil and fat composition of the present invention is derived is not particularly limited. However, when an emulsifier is used, it is preferable to use an emulsifier obtained from a plant-based raw material in the present invention, from the viewpoint that the resulting food can be eaten by vegetarians and vegans. When the emulsified oil and fat composition of the present invention contains an emulsifier, the content thereof is preferably 0.001 to 2.0% by mass, and more preferably 0.01 to 1.0% by mass, in the emulsified oil and fat composition of the present invention, from the viewpoints that aggregation and thickening do not occur over time and emulsion stability is likely to be high, and that creaming and precipitation are unlikely to occur in a beverage when the composition is added to the beverage.

[0047] The content of other raw materials in the emulsified oil and fat composition of the present invention is not particularly limited as long as it is within a range that does not impair the effects of the present invention, but is, for example, preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less, in terms of solid content. The lower limit of the content of other raw materials in the emulsified oil and fat composition of the present invention is 0% by mass.

[0048] The emulsified oil and fat composition of the present invention must have an oil-in-water emulsion form. The oil-in-water emulsion form in the present invention refers to an oil-in-water emulsion form or a water-in-oil-in-water emulsion form. The emulsified oil and fat composition of the present invention has an oil-in-water emulsion form, which makes it easier to mix homogeneously when added to a beverage, and can provide the effect of making creaming and precipitation less likely to occur in the beverage.

[0049] The emulsified oil and fat composition of the present invention is preferably plant-based. In the present invention, "plant-based" refers to a content of animal raw materials of 10% by mass or less. Specifically, in the emulsified oil and fat composition of the present invention, this refers to a content of animal raw materials in the emulsified oil and fat composition of the present invention of 10% by mass or less, preferably 5% by mass or less, more preferably 1% by mass or less, and even more preferably 0.1% by mass or less. The lower limit of the animal raw materials in the emulsified oil and fat composition of the present invention is 0% by mass. The content of animal ingredients in the emulsified oil and fat composition of the present invention is the total value of the animal ingredients contained in the above-mentioned vegetable protein-based material, other protein-containing materials, oils and fats, thickening polysaccharides, and other raw materials.

[0050] Here, the animal-derived raw materials in the present invention refer to raw materials and foods obtained from animals. Examples of the animal-derived raw materials in the present invention include raw materials obtained from animals, processed raw materials obtained from animals, and animal-derived components. However, water is not included in the animal-derived raw materials.

[0051] The emulsified oil and fat composition of the present invention is used for beverages. Specifically, by adding the composition to a beverage, it can mellow the taste of the beverage, impart body to the beverage, and impart a cloudy appearance, like a coffee whitener, without causing creaming or precipitation in the beverage.

[0052] Beverages to which the emulsified oil and fat composition of the present invention can be added are not particularly limited, and examples thereof include coffee beverages such as black coffee, milk coffee, lacto coffee, coffee milk, cafe au lait, cafe latte, cappuccino, and espresso; cocoa beverages; chocolate beverages; black tea beverages such as black tea, tea au lait, milk tea, flavored tea, spiced tea, and black tea with fruit juice; green tea, sencha, bancha, brown rice tea, roasted green tea, matcha, Job's tears tea, barley tea, oolong tea, rooibos tea, jasmine tea, Tieguanyin tea, Pu'er tea, and oolong mixed tea. Tea beverages such as jelly, Habu tea, Goji berry tea, Turmeric tea, Box tea, Herbal tea, Kombu tea, Shiso tea, Shiitake mushroom tea, Cherry blossom tea, Sweet potato vine tea, Gymnema tea, Mulberry leaf tea, Eucommia tea, Houttuynia cordata tea, Korean ginseng tea, Persimmon leaf tea, Pera tea, Luo bao tea, Banaba tea, Kumazasa tea, Dandelion tea, Slimming tea, Yuzu tea, Hyuganatsu tea, Hebesu tea, Mate tea and Guava tea; Malt beverages; Plant milks and plant milk-containing beverages such as soy milk, chick soy milk, almond milk, coconut milk, cashew nut milk, macadamia milk, hemp milk, oat milk and rice milk; Sugar tea; Ginger tea; Fruit juice drinks such as 100% fruit juice drinks, drinks with fruit juice and drinks with fruit pulp; vegetable drinks such as tomato juice, vegetable juice, vegetable juice with fruit juice and green juice; carbonated drinks such as cola, cider, soda, cream soda, ramune, root beer, ginger ale, carbonated fruit juice, carbonated lactic acid, tonic water and non-alcoholic beer; drinking water such as mineral water, carbonated mineral water, tap water and carbonated water; sports drinks; nutritional drinks; energy drinks; health drinks; vinegar drinks; vinegar Beverages; non-alcoholic sake; non-alcoholic cocktails; non-alcoholic chuhai; milk and dairy drinks such as milk, strawberry milk, banana milk, matcha milk, and milkshakes; lactic acid bacteria drinks; yogurt drinks; alcoholic beverages such as sake (Japanese sake), synthetic sake, shochu (class A and B), chuhai, highballs, mirin, beer, happoshu, brewed alcohol, distilled alcohol, third beer, fruit liquor, sweet fruit liquor, whiskey, wine, sparkling wine, brandy, spirits, liqueurs, and makgeolli; corn potage; and oshiruko, etc.

[0053] From the viewpoint that the effect of making creaming and precipitation less likely to occur in a beverage when the emulsified oil and fat composition of the present invention is more preferably obtained when added to a beverage, the emulsified oil and fat composition is preferably used for a beverage selected from among the above-mentioned beverages, particularly coffee beverages, cocoa beverages, chocolate beverages, black tea beverages, tea beverages, malt beverages, plant milk and plant milk-containing beverages, fruit juice beverages, vegetable beverages, milk and milk beverages, lactic acid bacteria beverages, and yogurt beverages, and more preferably for a beverage selected from coffee beverages, cocoa beverages, chocolate beverages, plant milk and plant milk-containing beverages.

[0054] Furthermore, from the viewpoint of providing a beverage that can be consumed by vegetarians and vegans, the oil-in-water emulsified oil and fat composition for beverages of the present invention is preferably for use in plant-based beverages.

[0055] <Method for producing the emulsified oil and fat composition of the present invention> In the method for producing an emulsified oil-and-fat composition of the present invention, the final oil-in-water emulsified oil-and-fat composition for drinking contains a material containing a vegetable protein as a main component and satisfies all of the above-mentioned (Condition 1) to (Condition 3). There are no particular limitations as long as the above conditions are satisfied, and any conventionally known method for producing an oil-in-water emulsified oil composition for beverages can be used.

[0056] The method for producing the emulsified oil and fat composition of the present invention is preferably a production method including the following (Step 1) and (Step 2), from the viewpoint that the obtained emulsified oil and fat composition of the present invention can more easily exhibit the effects of the present invention. (Step 1) A step of preparing an oil-in-water emulsion containing a material whose main component is vegetable protein and containing 4.0 to 20.0 parts by mass of fat or oil per 1 part by mass of protein. (Step 2) A step of adjusting the pH of the aqueous phase of the oil-in-water emulsified oil and fat composition for beverages to 7 to 10. (Step 1) and (Step 2) may be carried out in any order, or may be carried out simultaneously. A preferred embodiment of the method for producing the emulsified oil and fat composition of the present invention will be described below.

[0057] First, the above-mentioned (Step 1) is carried out. In one embodiment, a material containing a vegetable protein as a main component and, if necessary, other raw materials for the emulsified oil and fat composition of the present invention are added to a heated and melted oil and fat and mixed to obtain an oil phase. Next, if necessary, other raw materials for the emulsified oil and fat composition of the present invention are added to heated water and mixed to obtain an aqueous phase. However, the material containing a vegetable protein as a main component may be added to the aqueous phase, or to both the oil phase and the aqueous phase.

[0058] Subsequently, the oil phase is added to the aqueous phase obtained above and mixed and emulsified to obtain an oil-in-water emulsion. At this time, the amounts of protein and fat are adjusted so that the fat content in the obtained oil-in-water emulsion is 4.0 to 20.0 parts by mass per part by mass of protein content in the oil-in-water emulsion. The method for adjusting the amounts of protein and fats and oils is not particularly limited, and examples include a method in which, when preparing the aqueous phase and oil phase, a material whose main component is vegetable protein, other protein-containing material, fats and oils, or raw materials containing fats and oils, is added to adjust the amounts; and a method in which, after obtaining an oil-in-water emulsion, a material whose main component is vegetable protein, other protein-containing material, fats and oils, or raw materials containing fats and oils, is added to adjust the amounts.

[0059] The preferred forms, preferred amounts, and preferred ratios of the protein content to the fat content of the material containing vegetable protein as the main component, other protein-containing materials, and fats and oils in (Step 1) are the same as those for the emulsified fat and oil composition of the present invention described above. When preparing the aqueous phase and / or oil phase in step 1, it is preferable from the viewpoint of production efficiency to adjust the protein content in the oil-in-water emulsified oil and fat composition for beverages to be 0.5 to 6.0% by mass.

[0060] The emulsification in (Step 1) can be carried out using a homogenizing device such as a valve-type homogenizer, a homomixer, a colloid mill, etc. The homogenization pressure can be set arbitrarily, for example, in the range of 0 to 200 MPa.

[0061] The obtained oil-in-water emulsion may be subjected to heat treatment as required. For example, heat sterilization or pasteurization treatment may be performed using direct heating methods such as injection or infusion, or indirect heating methods such as plate, tubular or scraping, such as UHT, HTST, low-temperature sterilization, batch, retort or microwave heating, or the obtained oil-in-water emulsion may be heated by cooking over an open flame or the like.

[0062] After the heat treatment, homogenization may be further carried out, and if necessary, a cooling treatment such as rapid cooling or slow cooling may be carried out.

[0063] Next, (Step 2) will be described. (Step 2) is a step of adjusting the pH of the aqueous phase of the oil-in-water emulsified oil and fat composition for beverages to 7 to 10. In (Step 2), the pH may be adjusted in any manner so long as the pH of the aqueous phase of the finally obtained oil-in-water emulsified oil composition for beverages is 7 to 10. For example, to adjust the pH of the aqueous phase of the finally obtained oil-in-water emulsified oil composition for beverages to 7 to 10, examples include a method of adding an alkali agent or the like when preparing the aqueous phase for obtaining an oil-in-water emulsion to adjust the pH; a method of preparing an aqueous phase and an oil phase for obtaining an oil-in-water emulsion, mixing them, and then adding an alkali agent or the like to adjust the pH; and a method of adding an alkali agent or the like to the obtained oil-in-water emulsion to adjust the pH.

[0064] In (Step 2), the pH of the aqueous phase of the oil-in-water emulsified oil and fat composition for beverages is adjusted to preferably 7.1 to 9.0, more preferably 7.5 to 8.8, and even more preferably 7.7 to 8.4. The alkaline agent used in (Step 2) is the same as the alkaline agent used in the emulsified oil and fat composition of the present invention described above.

[0065] The emulsified oil and fat composition of the present invention can be preferably obtained by carrying out the steps including the above-mentioned (Step 1) and (Step 2). Details of the oil-in-water emulsified oil and fat composition for drinking obtained by the method for producing an emulsified oil and fat composition of the present invention are the same as those of the emulsified oil and fat composition of the present invention described above. The resulting emulsified oil and fat composition of the present invention may be stored in a refrigerated or frozen state, if necessary.

[0066] [Beverages containing the oil-in-water emulsified oil and fat composition for beverages of the present invention] Next, a beverage containing the emulsified oil and fat composition for beverages of the present invention (hereinafter simply referred to as "the beverage of the present invention") will be described. Details of the oil-in-water emulsified oil and fat composition for beverages contained in the beverage of the present invention are the same as those of the emulsified oil and fat composition of the present invention described above.

[0067] The type of beverage of the present invention is not particularly limited, and may be any of the beverages described above as beverages to which the emulsified oil and fat composition of the present invention can be added. From the viewpoint of preventing creaming and precipitation from occurring in the beverage, the beverage of the present invention is preferably a beverage selected from coffee beverages, cocoa beverages, chocolate beverages, black tea beverages, tea beverages, malt beverages, plant milk and plant milk-containing beverages, fruit juice beverages, vegetable beverages, milk and milk beverages, lactic acid bacteria beverages, and yogurt beverages, and more preferably a beverage selected from coffee beverages, cocoa beverages, chocolate beverages, plant milk and plant milk-containing beverages. Furthermore, from the viewpoint of being a beverage that can be consumed by vegetarians and vegans, the beverage of the present invention is preferably a plant-based beverage.

[0068] The content of the emulsified oil and fat composition of the present invention in the beverage of the present invention varies depending on the type of beverage and can be set as desired. For example, in the case of a coffee beverage, the content is preferably 0.1 to 10.0 parts by mass, more preferably 0.2 to 8.0 parts by mass, and even more preferably 0.4 to 6.0 parts by mass in terms of solid content, per 100 parts by mass of the beverage of the present invention. [Example]

[0069] The present invention will be described in further detail below with reference to examples. However, the present invention is not limited to these examples. Generally, the term "protein" can refer to a material containing protein or to pure protein. In the following examples, terms such as "pea protein," "lentil protein," "soy protein," and "milk protein" refer to a material containing protein.

[0070] [Materials used in the examples] <Pea protein> The powdered pea-derived protein "RADIPURE S8001B" (manufactured by Cargill) was used. The moisture content of this raw material was 5.0% by mass, and the vegetable protein content of the solid matter of this raw material was 85.3% by mass, and the fat and oil content was 8.4% by mass. This raw material corresponds to the material of the present invention whose main component is vegetable protein.

[0071] <Lentil protein> "Yellow Lentil Protein" (manufactured by Australian Plant Proteins), a powdered lentil-derived protein, was used. The moisture content of this raw material was 7.0% by mass, and the vegetable protein content of the solid matter of this raw material was 85.1% by mass, and the fat and oil content was 7.1% by mass. This raw material corresponds to the material of the present invention whose main component is vegetable protein. <Soybean protein> "Fujipro RK" (manufactured by Fuji Oil Co., Ltd.), a powdered soybean-derived protein, was used. The moisture content of this raw material was 5.0% by mass, the vegetable protein content of the solid matter of this raw material was 90.8% by mass, and the fat and oil content was 0.2% by mass. This raw material corresponds to the material of the present invention whose main component is vegetable protein.

[0072] <Milk protein> Powdered sodium caseinate "ALANATE180" (Fonterra) was used. The moisture content of this raw material was 4.3% by mass, the protein content of the solid matter of this raw material was 96.9% by mass, and the fat and oil content was 0.7% by mass.

[0073] <Milk raw materials> A mixture of 80 parts by mass of a liquid concentrate of an aqueous phase component resulting from the production of butter oil from cream, 20 parts by mass of water, and 0.35 parts by mass of phytic acid was homogenized and used as a milk raw material. The water content of the milk raw material was 70.8% by mass, and the protein content of the solid matter of the milk raw material was 31.5% by mass, and the fat and oil content was 12.0% by mass.

[0074] <Emulsifier> The emulsifier used was "Poem B-30" (manufactured by Riken Vitamin Co., Ltd., succinic acid fatty acid monoglyceride), which was produced from plant-derived raw materials.

[0075] [Consideration 1] First, the influence of the type of raw material from which the vegetable protein-based material contained in the oil-in-water emulsified oil composition for beverages was derived and the pH of the aqueous phase on the oil-in-water emulsified oil composition for beverages was investigated.

[0076] According to the formulations shown in Table 1, oil-in-water emulsified oil and fat compositions for beverages of Examples 1 to 3 and Comparative Examples 1 and 2 were produced. The blending amounts of the components in Table 1 are shown in parts by mass. Specifically, first, emulsifier, tocopherol, pea protein in Example 1, lentil protein in Example 2, soybean protein in Example 3 and Comparative Example 2, and milk protein and milk ingredients in Comparative Example 1 were added to palm oil that had been heated to 50°C and melted, and the mixture was mixed to prepare an oil phase. Next, water heated to 50°C was prepared as an aqueous phase. The oil phase was added to the aqueous phase prepared above and mixed to obtain a mixture. The obtained mixture was emulsified into an oil-in-water emulsion to obtain an oil-in-water emulsion. The oil-in-water emulsions of Examples 1 to 3 contained a material whose main component was vegetable protein, and the oil content per 1 part by mass of protein was in the range of 4.0 to 20.0 parts by mass.

[0077] In Examples 1 to 3, an aqueous solution of anhydrous sodium carbonate was added to and mixed with the oil-in-water emulsion prepared at 50°C, and the pH of the aqueous phase of the final oil-in-water emulsified oil and fat composition for beverages was adjusted to fall within the range of 7 to 10. Specifically, the pH of the aqueous phase of the oil-in-water emulsion was 7.1 in Examples 1 to 3, 6.0 in Comparative Example 1, and 6.4 in Comparative Example 2.

[0078] Next, the oil-in-water emulsion was homogenized using a homogenizer at a homogenization pressure of 5 MPa. After sterilization, the mixture was sterilized in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval; the same applies hereinafter) at 140°C for 4 seconds, homogenized again at a homogenization pressure of 12 MPa, and cooled to 5°C to obtain oil-in-water emulsified oil and fat compositions for beverages of Examples 1 to 3 and Comparative Examples 1 and 2. The pH of the aqueous phase of the finally obtained oil-in-water emulsified oil and fat compositions for beverages was 8.0 in Examples 1 to 3, 6.0 in Comparative Example 1, and 6.4 in Comparative Example 2. The oil-in-water emulsified oil and fat beverage compositions of Examples 1 to 3 correspond to the oil-in-water emulsified oil and fat beverage compositions of the present invention.

[0079] [Table 1]

[0080] <Evaluation of oil-in-water emulsified oil and fat compositions for beverages> The oil-in-water emulsified oil and fat compositions for beverages obtained above in Examples 1 to 3 and Comparative Examples 1 and 2 were evaluated for their emulsion stability over time and their stability when added to beverages.

[0081] The stability of the oil-in-water emulsified oil and fat compositions for beverages over time was evaluated from the viewpoint of the presence or absence of thickening and the presence or absence of aggregates. Specifically, the viscosity of the oil-in-water emulsified oil and fat compositions for beverages stored in a refrigerator at 5 ° C. for 2 days after production and the viscosity of the oil-in-water emulsified oil and fat compositions for beverages stored for 30 days after production were measured using a B-type digital viscometer BROOKFIELD (manufactured by Eiko Seiki Co., Ltd.) using an LV-2 rotor at a measurement temperature of 5 ° C. and a rotation speed of 60 rpm. The viscosity of the oil-in-water emulsified oil and fat compositions for beverages stored for 30 days after production was compared to the viscosity of the oil-in-water emulsified oil and fat compositions for beverages stored for 2 days after production, and the degree of change in viscosity was evaluated according to the following evaluation criteria.

[0082] The presence or absence of aggregates was evaluated by passing 500 g of an oil-in-water emulsified oil and fat composition for beverages stored in a refrigerator at 5°C for 30 days after production through a 42-mesh wire netting, visually checking the amount of aggregates remaining on the wire netting, and evaluating it according to the following evaluation criteria. Products that received a rating of ○ or higher in both the evaluation of the presence or absence of thickening and the presence or absence of aggregates were deemed to have passed the evaluation of emulsion stability over time for the oil-in-water emulsified oil and fat composition for beverages.

[0083] The stability when added to beverages was evaluated from the viewpoint of whether creaming and precipitation occurred when the oil-in-water emulsified oil-and-fat composition for beverages was added to coffee. Specifically, 5 parts by mass of the oil-in-water emulsified oil-and-fat composition for beverages and an amount of sodium bicarbonate to achieve a pH of 6.5 after homogenization were added to 100 parts by mass of coffee, and the mixture was homogenized under a homogenization pressure of 25 MPa to obtain the coffees of Examples 1 to 3 and Comparative Examples 1 and 2. The resulting coffees were packed into steel cans, retort-sterilized at 123°C for 20 minutes, allowed to cool, and then stored at 40°C for 1 month. The cans were then stored. After storage, the cans were left to stand at room temperature (20°C) for 1 day, and the tops of the steel cans were cut off, and the occurrence of creaming was visually confirmed, and evaluated according to the following evaluation criteria. After confirming the occurrence of creaming, the coffee was transferred to another container, and the occurrence of precipitation on the bottom of the can was visually confirmed, and evaluated according to the following evaluation criteria. Products that received a rating of ○ or higher in the evaluations of both the occurrence of creaming and the occurrence of precipitation were deemed to have passed the evaluation of stability when the oil-in-water emulsified oil and fat composition for beverages was added to a beverage.

[0084] The oil-in-water emulsified oil and fat composition for beverages that passed both the emulsion stability over time and the stability when added to a beverage was deemed to be an overall passing product.

[0085] - Evaluation criteria for thickening - ◎: Almost no increase in viscosity. ○: The viscosity increased slightly, but to an extent that was not a problem. ×: Viscosity increased.

[0086] - Evaluation criteria for the amount of aggregates - ⊚: No aggregates remained. ○+: Almost no aggregates remained ◯: A small amount of aggregates remained, but it was not a problem. △: Many aggregates remained. ×: A large amount of aggregates remained.

[0087] - Evaluation criteria for the occurrence of creaming - ◎: No creaming was observed. ◯+: Creaming was slight. ○: A slight amount of creaming was observed, but it was not a problem. △: It was creaming. ×: Vigorous creaming.

[0088] - Evaluation criteria for the presence or absence of precipitation - ⊚: Almost no precipitation occurred. ○+: A small amount of precipitation occurred. ○: A small amount of precipitation occurred, but it was not a problem. △: Precipitation occurred. ×: Significant precipitation occurred.

[0089] <Result> The results of Study 1 are shown in Table 2.

[0090] [Table 2]

[0091] Examples 1 to 3, which are oil-in-water emulsified fat and oil compositions for beverages according to the present invention, were evaluated as being good in both emulsion stability over time and stability when added to beverages. In particular, Example 1, which used pea protein as the vegetable protein-based material, and Example 2, which used lentil protein, showed no thickening or aggregation over time, and almost no creaming or precipitation when added to beverages, earning them the best evaluations. On the other hand, Example 3, which used soy protein as the vegetable protein-based material, showed slight thickening and aggregation over time and slight precipitation when added to beverages, resulting in a slightly inferior evaluation compared to Example 1, but this was not a problem. Comparative Example 1, which contained animal protein instead of a material primarily composed of vegetable protein, showed almost no thickening or coagulation over time, but did cause creaming when added to a beverage. In Comparative Example 2, in which the aqueous phase of the oil-in-water emulsified oil and fat composition for beverages had a low pH, thickening occurred over time, and a large amount of aggregates were generated, resulting in creaming and precipitation when added to beverages.

[0092] [Consideration 2] Next, the influence of the protein content and the ratio of the protein content to the fat content in the oil-in-water emulsified oil-and-fat beverage composition on the oil-in-water emulsified oil-and-fat beverage composition was investigated. According to the formulations shown in Table 3, the oil-in-water emulsified oil and fat compositions for beverages of Examples 4 to 7 and Comparative Examples 3 and 4 were produced. The blending amounts of the components in Table 3 are shown in parts by mass.

[0093] Specifically, first, an emulsifier, tocopherol, and pea protein were added to coconut oil that had been heated to 50°C and melted, and then mixed to prepare an oil phase. Next, water was heated to 50°C to prepare an aqueous phase.

[0094] The oil phase was added to the aqueous phase prepared above and mixed to obtain a mixture. The obtained mixture was emulsified into an oil-in-water emulsion to obtain an oil-in-water emulsion. The oil-in-water emulsions of Examples 4 to 7 contained a material whose main component was vegetable protein, and the oil content per 1 part by mass of protein was 4.0 to 20.0 parts by mass.

[0095] Anhydrous sodium carbonate aqueous solution was added to and mixed with the oil-in-water emulsion prepared at 50°C, and the pH of the aqueous phase of the final oil-in-water emulsified oil and fat composition for beverages was adjusted to 7 to 10. The pH of the aqueous phase of the oil-in-water emulsions was 7.1 in all of Examples 4 to 7 and Comparative Examples 3 and 4.

[0096] Next, the oil-in-water emulsion was homogenized using a homogenizer at a homogenization pressure of 5 MPa, sterilized in a VTIS sterilizer at 140°C for 4 seconds, homogenized again at a homogenization pressure of 12 MPa, and cooled to 5°C to obtain the oil-in-water emulsified oil and fat compositions for beverages of Examples 4 to 7 and Comparative Examples 3 and 4. The pH of the aqueous phase of the finally obtained oil-in-water emulsified oil and fat compositions for beverages was 8.0 in all of Examples 4 to 7 and Comparative Examples 3 and 4. The oil-in-water emulsified oil and fat compositions for beverages of Examples 4 to 7 correspond to the oil-in-water emulsified oil and fat compositions of the present invention.

[0097] [Table 3]

[0098] <Evaluation of oil-in-water emulsified oil and fat compositions for beverages> The oil-in-water emulsified oil and fat compositions for beverages obtained above in Examples 4 to 7 and Comparative Examples 3 and 4 were evaluated for their emulsion stability over time and their stability when added to beverages. The evaluation method was the same as in the above-mentioned Study 1, and the same evaluation criteria were used. The oil-in-water emulsified oil and fat composition for beverages that passed both the emulsion stability over time and the stability when added to a beverage was deemed to have passed the overall evaluation.

[0099] <Result> The results of Study 2 are shown in Table 4.

[0100] [Table 4]

[0101] Compared to Example 1, which received the highest rating in Study 1, Example 4, which had a lower protein content, thickened slightly over time, but this was not a problem, and there was no formation of aggregates, or creaming or precipitation when added to a beverage, so it received a good rating. Regarding Examples 5 to 7, which have a higher protein content than Example 1, first, regarding whether or not thickening occurred, Example 7, which also had a high fat and oil content, experienced a slight increase in thickening over time, but this was not a problem. Regarding the occurrence of aggregates, Examples 6 and 7, which had a high fat and oil content, tended to produce slightly more aggregates than Example 5. Regarding stability when added to beverages, Examples 6 and 7, which had a high ratio of fat and oil content to protein content, experienced only slight creaming and precipitation compared to Example 5, and were evaluated as good. Comparative Example 3, which had a higher protein content than Examples 5 to 7, showed significant thickening and aggregate formation over time, resulting in a poor evaluation. Furthermore, when added to a beverage, precipitation occurred, resulting in a poor evaluation. Comparative Example 4, which had a high fat content and a ratio of fat to protein content of more than 20 parts by mass, showed significant thickening over time and also caused creaming and precipitation when added to beverages, resulting in an inferior rating.

Claims

1. An oil-in-water emulsified oil and fat composition for beverages, which contains a material whose main component is vegetable protein and satisfies all of the following (Condition 1), (Condition 2), and (Condition 3): (Condition 1) The protein content in the oil-in-water emulsified oil and fat composition for beverages is 0.5 to 6.0% by mass. (Condition 2) The oil-in-water emulsified oil and fat composition for beverages contains 4.0 to 20.0 parts by mass of oil and fat per 1 part by mass of protein. (Condition 3) The pH of the aqueous phase is 7 to 10.

2. 2. The oil-in-water emulsified oil and fat composition for beverages according to claim 1, wherein the material containing a vegetable protein as a main component is one or more selected from the group consisting of a material containing a pea-derived protein as a main component and a material containing a lentil-derived protein as a main component.

3. 3. The oil-in-water emulsified oil and fat composition for beverages according to claim 1, which is substantially free of thickening polysaccharides.

4. 3. The oil-in-water emulsified oil composition for beverages according to claim 1, which is plant-based.

5. A beverage comprising the oil-in-water emulsified oil and fat composition for beverages according to claim 1 or 2.

6. 3. A method for producing the oil-in-water emulsified oil composition for beverages according to claim 1 or 2, comprising the following steps 1 and 2: (Step 1) A step of preparing an oil-in-water emulsion containing a material whose main component is vegetable protein and containing 4.0 to 20.0 parts by mass of fat or oil per 1 part by mass of protein. (Step 2) A step of adjusting the pH of the aqueous phase of the oil-in-water emulsified oil and fat composition for beverages to 7 to 10.

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