Plant-based water-in-oil emulsion and method for producing the same

Abstract

To provide a plant-based water-in-oil emulsion having a rich taste imparted thereto.SOLUTION: A plant-based water-in-oil emulsion characterized by satisfying all of the following conditions (a) to (c): (a) comprising at least a lipid and water; (b) comprising a plant-derived raw material containing phospholipids treated with phospholipase; and (c) having a phospholipid content derived from the plant-derived raw material of 0.003 wt.% or more in the water-in-oil emulsion.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a plant-based water-in-oil emulsion and a method for producing the same. [Background technology]

[0002] Global warming and other issues of "climate change" have been widely publicized in the mass media and by international organizations. Regardless of their credibility, concerns have been raised about the impact of these concerns on animal resources. These concerns have been heightened by the recent outbreaks of animal diseases. Furthermore, excessive consumption of animal products is a cause of obesity and lifestyle-related diseases, raising concerns about their impact on health. Against this backdrop, there has been a growing trend toward plant-based milks, such as soy milk and oat milk, as an alternative to animal-based dairy products, such as cow's milk. This trend is part of the growing awareness of so-called plant-based foods.

[0003] For example, in the Western confectionery industry, the market for health-conscious healthy sweets is becoming more active, with the use of plant-based, low-calorie cream, vegetable milk, and soy milk instead of high-fat, high-calorie fresh cream.

[0004] Therefore, in recent years, emulsion compositions using soy milk, etc. have been studied. For example, Patent Document 1 proposes whipped cream containing 9 to 40 mass % of sugars, 20 to 35 mass % of fats and oils, 5 to 9 mass % of soy milk, 0.13 to 0.20 mass % of lecithin, 0.04 to 0.40 mass % of sucrose fatty acid ester with an HLB of 10 to 12, and water. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-83205 [Patent Document 2] Japanese Patent Application Publication No. 2018-157773 [Patent Document 3] International Publication No. WO2006 / 062181 Pamphlet [Patent Document 4] Patent No. 6361853 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the plant-based whipped cream described in Patent Document 1 inevitably lacks the richness felt in animal-based ingredients such as fresh cream. Richness refers to a persistent umami flavor, preferably a flavor that is rich in flavor. Various techniques have been developed to impart rich flavor to foods and beverages.

[0007] Generally, methods for imparting full-bodied flavor to foods and beverages include adding fat or oil ingredients or protein ingredients. Patent Document 2 proposes a method of adding a full-bodied flavor enhancer containing dried kale powder to foods and beverages (particularly miso soup). Patent Document 3 proposes a method of adding glutamic acid and aspartic acid in a specific molar ratio as an amino acid seasoning to foods and beverages (particularly dashi and soup).

[0008] However, the methods of Patent Documents 2 and 3 are technologies for supplementing the richness of extracts such as dashi and soup. Therefore, depending on the type of food or beverage, they may not necessarily be effective in imparting a sufficient richness, or may not even match the flavor of the food or beverage to which they are applied. In particular, Patent Documents 2 and 3 do not mention plant milk, which is used as a substitute for cow's milk, or plant-based oil-in-water emulsions, which are used as a substitute for cream, as foods or beverages that are intended for such foods or beverages. In fact, even if the richness of extracts is supplemented, it is difficult to impart the richness characteristic of animals, such as milk.

[0009] In this context, Patent Document 4 has registered a patent for a method for producing a roux that has the effect of imparting richness, using as a raw material a water-in-oil emulsion containing soy milk in the aqueous phase. This technology is a useful approach in that it harmonizes well with the umami components of the ingredients, enhancing the umami sensation and imparting richness. However, the technical scope of Patent Document 4 is limited to specific applications. Therefore, different technologies are needed.

[0010] In view of the above circumstances, an object of the present invention is to provide a method for imparting a rich flavor to a plant-based water-in-oil emulsion, particularly to a plant-based water-in-oil emulsion in which a part or all of the dairy ingredients have been replaced, with a rich flavor characteristic of the dairy ingredients. [Means for solving the problem]

[0011] The present inventors have conducted extensive research to solve the above-mentioned problems and have discovered that the above-mentioned problems can be solved by using plant-derived raw materials containing phospholipids as raw materials and by enzymatically treating the plant-derived raw materials containing phospholipids with phospholipase, thereby completing the present invention.

[0012] That is, the present invention includes the following. [1] A plant-based water-in-oil emulsion, characterized by satisfying all of the following conditions (a) to (c): (a) containing at least lipid and water; (b) containing a plant-derived raw material containing a phospholipid treated with phospholipase; and (c) the content of the phospholipid derived from the plant-derived raw material in the water-in-oil emulsion is 0.003% by weight or more. [2] The plant-based water-in-oil emulsion according to [1] above, wherein the phospholipid content per solid content of the plant raw material is 2% by weight or more. [3] The plant-based water-in-oil emulsion according to [1] or [2], wherein the lyso-conversion rate of the phospholipids contained in the plant raw material is 10 to 90%. [4] The plant-based water-in-oil emulsion according to [1] or [2] above, wherein the plant-derived raw material containing the phospholipid treated with phospholipase is derived from beans, grains, or safflower. [5] The plant-based water-in-oil emulsion according to [1] or [2], wherein the animal ingredients contained in the water-in-oil emulsion are less than 50% by weight of all ingredients. [6] A food or drink comprising at least the plant-based water-in-oil emulsion according to [1] or [2] above. [7] A method for producing a plant-based water-in-oil emulsion, characterized by comprising all of the following steps (A) to (C), or comprising the following steps (A), (D), and (E): (A) a step of preparing a plant-based raw material containing phospholipids; (B) a step of enzymatically treating the plant-based raw material containing phospholipids obtained in step (A) with phospholipase; (C) a step of preparing a water-in-oil emulsion using the plant-based raw material containing phospholipids obtained in step (B) as is or as a part of a raw material; (D) a step of preparing a water-in-oil emulsion using the plant-based raw material containing phospholipids obtained in step (A) as a part of a raw material; (E) a step of enzymatically treating the water-in-oil emulsion obtained in step (D) with phospholipase; wherein the amount of the plant-based raw material containing the phospholipids added to the water-in-oil emulsion is adjusted so that the content of phospholipids derived from the plant-based raw material in the water-in-oil emulsion is 0.003 wt % or more. [8] The method for producing a plant-based water-in-oil emulsion according to the above [7], wherein the phospholipid content per solid content of the plant raw material prepared in step (A) is 2% by weight or more. [9] The method for producing a plant-based water-in-oil emulsion according to [7] or [8] above, wherein the phospholipase used in the enzymatic treatment in step (B) or step (E) is phospholipase A1 and / or phospholipase A2.

[10] The method for producing a plant-based water-in-oil emulsion according to [7] or [8] above, wherein the lyso-conversion rate of phospholipids contained in the plant raw material is set to 10 to 90% by the enzymatic treatment in step (B) or step (E).

[11] A method for imparting full-bodied flavor to food and beverages, characterized by using the plant-based water-in-oil emulsion described in [1] or [2] above as a raw material for the food and beverages.

[12] A method for retarding the growth of bacteria or fungi by using the plant-based water-in-oil emulsion according to [1] or [2] above. [Effects of the Invention]

[0013] The present invention provides a plant-based water-in-oil emulsion imparted with a rich flavor. In particular, the plant-based water-in-oil emulsion in which a part or all of the dairy ingredients are replaced can be imparted with the rich flavor characteristic of the dairy ingredients. DETAILED DESCRIPTION OF THE INVENTION

[0014] ■ Plant-based water-in-oil emulsion The term "plant-based" does not simply mean that no animal ingredients are contained, but specifically, it is preferable that animal-derived ingredients account for less than 50% by weight of the total ingredients. In more preferred embodiments, the animal-derived ingredients may account for 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 0% by weight of the total ingredients.

[0015] The term "water-in-oil emulsion" refers to a substance that contains at least lipids and water and is emulsified into a water-in-oil form. Generally, there are various forms of water-in-oil emulsions. For example, one form (a) is a water-in-oil emulsion produced by mixing a fat or oil raw material, a protein raw material, and water, and, if necessary, raw materials such as carbohydrates and minerals, and emulsifying the mixture into a water-in-oil form. Another form (b) of the water-in-oil emulsion may be a water-in-oil emulsion produced by using vegetable milk such as soy milk as the fat or oil raw material, protein raw material, or water, mixing the necessary raw materials, and emulsifying the mixture into a water-in-oil form.

[0016] ■ Plant-based water-in-oil emulsion of the present invention The plant-based water-in-oil emulsion provided by the present invention is particularly characterized by satisfying all of the following conditions (a) to (c): (a) Contains at least lipids and water. (b) Contains plant-based ingredients containing phospholipids that have been treated with phospholipase. (c) The water-in-oil emulsion contains 0.003% by weight or more of phospholipids derived from the plant raw material. Hereinafter, more detailed embodiments of the plant-based water-in-oil emulsion of the present invention will be described.

[0017] ■Moisture The plant-based water-in-oil emulsion of the present invention can be in any form, such as liquid, paste, powder, or solid. Therefore, the plant-based water-in-oil emulsion of the present invention essentially contains water due to these properties. In some embodiments, the source of water may be water. In other embodiments, the source may be a plant-based material containing water. In other embodiments, the source may be an animal-based material containing water. In still other embodiments, any combination of the above three embodiments may be used.

[0018] ■Fat The plant-based water-in-oil emulsion of the present invention essentially contains lipids. In some embodiments, the source of lipids may be fats or oils. In some embodiments, the source of lipids may be plant-based materials containing lipids. In some embodiments, the source of lipids may be animal-based materials containing lipids. In some embodiments, any combination of the above three embodiments may be used.

[0019] The lipid content of the plant-based water-in-oil emulsion of the present invention may be, at its lower limit, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, or 75% by weight or more. The lipid content may be, at its upper limit, 90% by weight or less, 89% by weight or less, 88% by weight or less, 87% by weight or less, 86% by weight or less, or 85% by weight or less. In some embodiments, the lipid content may be 50-90% by weight, 55-89% by weight, 60-88% by weight, 65-87% by weight, 70-86% by weight, or 75-85% by weight.

[0020] ■Oils and fats The fats and oils that serve as the lipid supply source are not limited as long as they are edible, and a wide range of fats and oils with melting points of about -25 to 70°C can be used. Examples of vegetable oils include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, linseed oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, and palm kernel oil. Other examples include animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, and microbial fats and oils such as algae oil.Further examples include mixed oils of the above-mentioned fats and oils. Further examples include processed oils and fats obtained by subjecting the above-mentioned oils and fats alone or in mixture to treatment such as hardening, fractionation, and interesterification. When providing a plant-based water-in-oil emulsion, particularly one that does not contain animal ingredients, it is preferable to use only the above-exemplified plant oils or processed plant oils.

[0021] ■Plant-based raw materials As the vegetable raw material that serves as a lipid supply source, in addition to the vegetable oils and fats described above, the vegetable milks exemplified below can be used.

[0022] ■Plant milk Plant milk is milk (a milky liquid) obtained from plant seeds. Types of plants include beans such as soybeans, peas, chickpeas, and broad beans, seeds such as almonds, hazelnuts, cashews, coconuts, walnuts, peanuts, and pistachios, grains such as rice and oats, safflower, rapeseed, and hemp. In one embodiment, a product obtained by adding water to a plant to form an emulsion and then removing the insoluble fraction (such as insoluble fiber) can be used. In another embodiment, a product obtained by adding water to a plant, finely pulverizing the plant, and homogenizing the plant without removing the insoluble fraction can be used. In yet another embodiment, a plant milk cream can be used in which a lipid-rich fraction is separated from plant milk by centrifugation or the like. For example, in the case of soybeans, general soy milk can be used, which is obtained by extracting whole soybeans or defatted soybeans with water and removing the insoluble fiber called okara. In this case, a manufacturing method appropriately improved to obtain soy milk with a better flavor, or a high-fat soy emulsion composition (so-called soy milk cream) such as that disclosed in JP 2012-016348 A, can also be used. Also usable is soy milk obtained by dissolving soy flour in water, pulverizing it, and homogenizing it without removing the insoluble fiber.

[0023] ■Soy milk cream As one embodiment of the plant milk used in the present invention, soy milk cream can be selected. Soy milk cream is preferable because it contains more lipids than regular soy milk and therefore has a higher phospholipid content. Generally, fresh cream is produced by separating it from milk using a centrifuge. In one embodiment, soy milk cream is also produced in the same way by, for example, further centrifuging soy milk obtained from whole soybeans to produce a low-specific-gravity, oil-rich cream layer, which is then recovered; however, the production method is not particularly limited. The lipid content of the soy milk cream (as a chloroform / methanol mixed solvent extract) is preferably 25% by weight or more, more preferably 30% by weight or more, more preferably 35% by weight or more, and even more preferably 40% by weight or more, based on the solid content, and is preferably 80% by weight or less, more preferably 75% by weight or less, and even more preferably 70% by weight or less. The protein content of the soy milk cream is preferably 15% by weight or more, more preferably 20% by weight or more, and even more preferably 25% by weight or more, based on the solid content. The upper limit is preferably 40% by weight or less, more preferably 35% by weight or less. The lipid / protein content ratio of the soy milk cream is preferably 1 or more, more preferably 1.2 or more, based on the weight of the solid content. According to the Standard Tables of Food Composition in Japan 2015 Edition (7th revision) (Ministry of Education, Culture, Sports, Science and Technology), the protein content of typical full-fat soy milk is 39.1% by weight of the solid content, and the lipid content is 21.7% by weight of the solid content, resulting in a lipid / protein ratio of 0.55.

[0024] In a more preferred embodiment of the soy milk cream described above, the "lipophilic proteins" among the soy proteins are preferably concentrated, as this provides a richer taste and a pleasant soybean-derived flavor. An indicator of whether or not lipophilic proteins are concentrated can be estimated by determining the LCI (Lipophilic Proteins Content Index) value described in JP 2012-016348 A. In the present invention, it is more preferred to use soy milk cream in which lipophilic proteins are concentrated, with an LCI value of 45% or more, preferably 50% or more. As a commercially available soy milk cream with an LCI value of 45% or more, for example, "Nokurimu" (Co-cream) manufactured by Fuji Oil Co., Ltd. can be used.

[0025] ■Protein The plant-based water-in-oil emulsion of the present invention may, but need not, contain protein. In some embodiments, the source of the protein may be a plant-based material containing protein, or in some embodiments, an animal-based material containing protein, or in some embodiments, any combination of the above two embodiments. The protein content of the plant-based water-in-oil emulsion of the present invention may have a lower limit of 0.4 wt% or more, 0.5 wt% or more, 0.6 wt% or more, 0.7 wt% or more, 0.8 wt% or more, or 0.9 wt% or more. The upper limit of the protein content may be 4.0 wt% or less, 3.8 wt% or less, 3.5 wt% or less, 3.2 wt% or less, 3.0 wt% or less, 2.8 wt% or less, 2.5 wt% or less, 2.2 wt% or less, 2.0 wt% or less, or 1.8 wt% or less. In some embodiments, the protein content may be 0.4 to 4.0 wt%, 0.5 to 3.5 wt%, 0.6 to 3.0 wt%, 0.7 to 2.8 wt%, 0.8 to 2.2 wt%, or 0.9 to 1.8 wt%.

[0026] ■ Plant-based ingredients containing protein The above-mentioned plant milk and plant protein materials can be used as plant protein sources. Examples of plant protein materials that can be used include powdered plant protein materials with a protein content of 70% by weight or more, preferably 80% by weight or more, and more preferably 90% by weight or more in the solid content. Examples of plant sources include soybeans, peas, wheat, canola, and almonds. Some plant protein materials contain relatively high amounts of phospholipids even if they have a low lipid content. Therefore, these plant protein materials can also be used as "phospholipid-containing plant materials" for use in the present invention.

[0027] ■Plant-derived ingredients containing phospholipids treated with phospholipase It is important that the plant-based water-in-oil emulsion of the present invention contains a plant-based raw material containing phospholipids treated with phospholipase. It is also important that the phospholipid content derived from the plant-based raw material in the plant-based water-in-oil emulsion of the present invention is 0.003 wt% or more. This imparts a rich flavor to the plant-based water-in-oil emulsion. The phospholipid content may be preferably 0.005 wt% or more, 0.007 wt% or more, 0.01 wt% or more, 0.015 wt% or more, 0.02 wt% or more, 0.025 wt% or more, 0.03 wt% or more, 0.035 wt% or more, 0.04 wt% or more, 0.045 wt% or more, or 0.05 wt% or more. The upper limit of the content is not particularly limited, but may be preferably 1 wt % or less, 0.8 wt % or less, 0.6 wt % or less, 0.4 wt % or less, 0.3 wt % or less, 0.25 wt % or less, or 0.2 wt % or less. In some embodiments, the content may be 0.003 to 1 wt %, 0.005 to 1 wt %, 0.007 to 1 wt %, 0.01 to 1 wt %, 0.015 to 0.8 wt %, 0.02 to 0.6 wt %, 0.025 to 0.4 wt %, 0.03 to 0.3 wt %, 0.035 to 0.25 wt %, 0.04 to 0.2 wt %, 0.045 to 0.2 wt %, or 0.05 to 0.2 wt %.

[0028] ■ Measurement of phospholipid content In this invention, the vegetable phospholipid content is measured by colorimetry in accordance with the Standard Methods for the Analysis of Fats, Oils, and Related Materials (established by the Japan Oil Chemists' Society). More specifically, the sample is extracted according to the prescribed method, ashed using the dry ashing method, and the amount of phosphorus contained is determined using molybdenum blue absorptiometry. From this, the amount of phospholipid calculated as stearoyl-oleo-lecithin can be used.

[0029] ■Plant-derived ingredients containing phospholipids In the present invention, the phospholipid-containing plant raw material to be treated with phospholipase preferably has a phospholipid content of 2% by weight or more per solid content. More preferably, it is 2.5% by weight or more, and even more preferably, 3% by weight or more. Specific plant raw materials containing phospholipids include vegetable oils and fats, vegetable milk, and vegetable protein materials. The type of plant is not limited, but examples include beans such as soybeans, peas, and broad beans; seeds such as almonds, hazelnuts, cashews, walnuts, peanuts, and pistachios; grains such as rice and oats; and safflower. Plants derived from beans, grains, and safflower are particularly preferred. In an embodiment using a vegetable oil containing phospholipids, oat oil such as "SWEOAT OIL" manufactured by Seti Co., Ltd. can be used. In some embodiments, the plant can be a combination of the above raw materials in an appropriate ratio.

[0030] ■Phospholipase In the plant-based water-in-oil emulsion of the present invention, it is important that the plant-based raw material containing the phospholipids described above is enzymatically treated with phospholipase to convert the phospholipids to lyso-form, which can impart a rich flavor to the plant-based water-in-oil emulsion.

[0031] Phospholipase is a type of enzyme that acts on lecithin and hydrolyzes fatty acids bound to phospholipids. As the phospholipase used in the present invention, phospholipase A1 (standard EC classification: EC 3.1.1.32) and / or phospholipase A2 (standard EC classification: EC 3.1.1.4) are preferred because they contribute to the lyso-conversion of phospholipids.

[0032] Phospholipase A1 catalyzes the hydrolysis of phosphatidylcholine to produce 2-acylglycerophosphocholine and a carboxylate, whereas phospholipase A2 catalyzes the hydrolysis of phosphatidylcholine to produce 1-acylglycerophosphocholine and a carboxylate. Phospholipase A2 is more preferred.

[0033] Phospholipases that can be used include those found in animal tissues, plant tissues, or the microbial kingdom, as well as commercially available products. Commercially available phospholipases are not particularly limited in terms of origin, nor are they subject to any particular production or purification method, although purified or partially purified products are preferred. Furthermore, phospholipases may have any enzymatic activity, such as amylase activity, protease activity, or peptidase activity, as long as they are enzyme preparations with the relevant activity.

[0034] Regarding the activity unit of phospholipase, for example, 1 unit, which indicates the activity of phospholipase A2, is expressed as the amount of enzyme that produces 1 μmol of free fatty acid per minute when the enzyme acts on La-phosphatidylcholine (final concentration 1%) as a substrate at pH 8.0 and 37°C.

[0035] In the process for producing the plant-based water-in-oil emulsion of the present invention, the timing of the enzymatic treatment with phospholipase can be, in one embodiment, to directly enzymatically treat the plant raw material containing phospholipids. In another embodiment, a water-in-oil emulsion can be prepared using the plant raw material containing phospholipids as part of the raw material, and then the water-in-oil emulsion can be enzymatically treated. In either embodiment, the phospholipase acts appropriately on the phospholipids to perform the desired enzymatic treatment, but from the viewpoint of reaction efficiency, it is preferable to directly enzymatically treat the plant raw material containing phospholipids.

[0036] The conditions for the enzymatic treatment with phospholipase are not particularly limited, but it is preferable to perform the enzymatic treatment at the optimum temperature and pH for each phospholipase. Specifically, for phospholipase A2, the temperature condition for the enzymatic treatment is preferably 20 to 80°C, more preferably 30 to 80°C, and even more preferably 30 to 60°C. Furthermore, for phospholipase A2, the pH condition for the enzymatic treatment is preferably pH 4 to 10, more preferably pH 5 to 9, and even more preferably pH 5.5 to 8.5. After the enzyme treatment, a step of inactivating the phospholipase may be added as necessary. The conditions for inactivating the enzyme are not particularly limited as long as the temperature is equal to or higher than the temperature at which the phospholipase is inactivated.

[0037] ■Rizo rate The lyso-conversion rate of the phospholipid in the plant-derived raw material containing the phospholipid treated with the phospholipase is preferably 10 to 90%, more preferably 20 to 80%, and even more preferably 30 to 70%. By having the lyso-conversion rate in this range, the effect of imparting full-bodied taste to the plant-based water-in-oil emulsion can be further improved. The lyso-conversion rate of plant phospholipids is measured by eluting the phospholipids from plant-based raw materials containing the phospholipids with an organic solvent (e.g., chloroform) and measuring the peak area of ​​each component by HPLC analysis (e.g., Murakami et al., Journal of the Japan Oil Chemists' Society, Vol. 48, No. 8, 1999). It can be calculated using the following formula from the peak areas of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), and lysophosphatidylethanolamine (LPE). Lyso-conversion rate (%) = (LPC + LPE) / (PC + LPC + PE + LPE) × 100

[0038] The plant-based water-in-oil emulsion of the present invention may contain auxiliary ingredients in addition to the phospholipid-containing plant raw material, such as necessary food ingredients (oils and fats, proteins, fruit juices, fruit pulp, vegetables, sugars, soy milk, dairy products, grain flours, starches, cocoa mass, poultry, animal, and fish products, seasonings, etc.) and food additives (emulsifiers, salts, minerals, vitamins, thickening agents, acidulants, flavorings, etc.).

[0039] ■ Manufacturing method of water-in-oil emulsion Hereinafter, a production example of the above-mentioned embodiment (a) of the water-in-oil emulsion will be shown, but it is merely an example and is not limited to this embodiment.

[0040] ○Mixture The aqueous phase can be prepared at any temperature range. In a more specific embodiment, when a hydrophilic emulsifier or carbohydrate whose solubility improves upon heating is contained, the aqueous phase can be prepared by dissolving or dispersing it at a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C. The ingredients to be added to the aqueous phase can be appropriately determined by those skilled in the art. For example, when salts or water-soluble flavorings are added, they are added to the aqueous phase.

[0041] The oil phase can be prepared by mixing oil-soluble materials containing fats and oils and dissolving or dispersing them at a temperature of, for example, 50 to 80°C, preferably 55 to 70°C. The raw materials to be added to the oil phase can be appropriately determined by those skilled in the art. For example, when a lipophilic emulsifier is used, it is added to a part of the raw fats and oils or to the oil phase.

[0042] The resulting aqueous phase and oil phase may be pre-emulsified if necessary, and then rapidly cooled and kneaded to produce the emulsion. Preliminary emulsification can be carried out by heating and mixing to, for example, 40 to 80° C., preferably 55 to 70° C. Rapid cooling and kneading can be carried out using, for example, a perfector, a votator, a combinator, or the like. If necessary, heat sterilization or the like can be carried out before or after the preliminary emulsification or rapid cooling and kneading step.

[0043] ■Applications The plant-based water-in-oil emulsion of the present invention obtained as described above has a rich flavor and a good taste, and therefore can be used as a raw material for producing various foods and beverages, particularly as a milk substitute in one embodiment. Regarding such use, in one embodiment, the plant-based water-in-oil emulsion of the present invention can be used as it is to produce various foods and beverages. In another embodiment, the plant-based water-in-oil emulsion of the present invention can be used as part of the raw material for producing various foods and beverages. The types of food and beverages are not particularly limited, and examples include beverages such as soy milk drinks, dairy drinks, and soft drinks; desserts such as pudding, bavarois, jelly, frozen desserts, and soft mixes; creams such as whipped cream, pre-whipped cream, and cooking cream; fillings; whiteners; fermented foods such as yogurt, cheese, and fermented drinks; thick liquid foods; bakery products such as biscuits, cookies, bread, and cakes; chocolate products such as hydrated chocolate; spread products such as margarine and butter; seasoning products such as mayonnaise, dressings, sauces, dashi, and seasoned soups; soup products such as corn soup and clam chowder; and prepared foods such as fried foods, fish paste products, and poultry, animal, and fish products.

[0044] In addition, in certain embodiments, the plant-based water-in-oil emulsion of the present invention has antibacterial and / or antifungal effects. More specifically, the growth of bacteria or fungi can be retarded in a water-in-oil emulsion made from a plant-based raw material containing lipids that have not been treated with phospholipase, compared to a water-in-oil emulsion made from a plant-based raw material containing lipids that have not been treated with phospholipase. [Example]

[0045] The present invention will be described in more detail below with reference to examples.

[0046] Test 1: Examination of enzyme types (Examples 1 and 2, Comparative Example 1) The effect of different types of phospholipase enzymes on the kokumi-imparting effect of plant-based water-in-oil emulsions was investigated.

[0047] (Examples 1 and 2) Soy milk cream (trade name: "Cocream", manufactured by Fuji Oil Co., Ltd., total solid content 19.0 wt%, protein content per solid content 29.5 wt%, phospholipid content per solid content 2.5 wt%) was first treated with the two types of phospholipases listed in Table 1 to obtain an enzyme-treated soy milk cream solution. Next, 0.6% by weight of salt was added to 25% by weight of each of the obtained enzyme-treated solutions, and then 74.4% by weight of vegetable oil (a mixture of interesterified oil with a melting point of 45°C, interesterified oil with a melting point of 33°C, and liquid oil at 20°C) constituting the oil phase of the water-in-oil emulsion was mixed in. The mixed oil was then pre-emulsified and then rapidly cooled and kneaded in a combinator to obtain prototypes A and B corresponding to the vegetable-based water-in-oil emulsions of the present invention.

[0048] (Comparative Example 1) The soy milk cream used in Example 1 was not subjected to the enzymatic treatment with phospholipase, and a plant-based water-in-oil emulsion (trial product C) was obtained in the same manner as in Examples 1 and 2.

[0049] Five taste panelists with expertise in the field of water-in-oil emulsions were asked to conduct a sensory evaluation of the effect of Prototypes A and B on imparting body flavor to Prototype C (control). The sensory evaluation was carried out using the following evaluation method. The results are shown in Table 1.

[0050] Samples A to C obtained in Examples 1 and 2 and Comparative Example 1 were stored in a refrigerator at 5°C for one week. Panelists agreed to assign scores (1 to 5 points) for sensory evaluation according to the following evaluation criteria. Samples that received 3 points or more were considered to have passed the test.

[0051] <Evaluation criteria> 1 point: No richness was imparted compared to the control group 2 points: There is a slight difference compared to the control group, but the richness is not very strong. 3 points: The difference is noticeable compared to the control group, and a rich flavor is imparted. 4 points: There is a difference of more than 3 points compared to the control group, and a substantial richness has been imparted 5 points: There is a difference of more than 4 points compared to the control group, and the richness is significantly imparted

[0052] [Table 1]

[0053] As shown in Table 1, the sensory evaluations of Examples 1 and 2 were acceptable, even though the phospholipid content in the prototypes was the same. Treatment with phospholipase A1 or phospholipase A2 was found to be effective in imparting richness to plant-based water-in-oil emulsions. In particular, prototype A, which was treated with phospholipase A2, had a high lyso-phospholipid conversion rate and a more pronounced richness.

[0054] Test 2: Study of lyso-conversion rate (Examples 3 to 7) Next, we varied the extent of the enzymatic reaction by phospholipase and examined the effect of differences in the lyso-conversion rate on the richness-imparting effect of plant-based water-in-oil emulsions. The soy milk cream used in Example 1 was treated with phospholipase A2 by adjusting the conditions of the enzyme reaction (amount of enzyme, reaction time) in various ways so that the lyso-conversion rate of the soy milk cream would be approximately 10 to 90%. Using each of the resulting enzyme reaction solutions of the soy milk cream, plant-based water-in-oil emulsions (prototypes D to H) were obtained in the same manner as in Example 1.

[0055] The obtained prototypes D to H were subjected to a sensory evaluation according to the evaluation criteria used in Test 1. The results are shown in Table 2.

[0056] [Table 2]

[0057] As shown in Table 2, by adjusting the lyso-conversion rate of the phospholipid-containing plant-based raw material to about 10 to 90%, the effect of imparting full-bodied flavor to the plant-based water-in-oil emulsion by phospholipase treatment was observed. Although the sensory evaluation was acceptable in Examples 6 and 7, the lyso-conversion rate was close to 90%, and the full-bodied flavor imparting effect tended to be slightly reduced.

[0058] ■ Test 3: Investigation of phospholipid content of phospholipid-containing plant-derived raw materials (Examples 8 to 13, Comparative Example 2) The phospholipid-containing vegetable raw materials used in Example 1 were the soy milk cream, oat oil "SWEOAT OIL" (manufactured by Seti Co., Ltd., phospholipid content of the solids: 19.7 wt%), and unsweetened soy milk (manufactured by Fuji Oil Co., Ltd., total solids: 9.8 wt%, phospholipid content of the solids: 2.2 wt%). Phospholipase A2 was added to these phospholipid-containing vegetable raw materials, and an enzymatic reaction was carried out with stirring to achieve a lyso-conversion rate of 10 to 90%. Using each of the resulting enzyme reaction solutions, vegetable oils, water, and salt were mixed in the proportions shown in Table 3 in the same manner as in Example 1 to obtain vegetable-based water-in-oil emulsions (prototypes I to O).

[0059] The obtained prototypes I to O were subjected to a sensory evaluation according to the evaluation criteria used in Test 1. The results are shown in Table 3.

[0060] [Table 3]

[0061] The results in Table 3 show that prototypes I to M and O, which have a phospholipid content of 0.003% by weight or more in the water-in-oil emulsion, are effective in imparting the full-bodied taste of a plant-based water-in-oil emulsion. Conversely, prototype N, which has a phospholipid content of less than 0.003% by weight, was not effective in imparting full-bodied taste, even though it was treated with phospholipase.

[0062] Test 4: Investigation of fillings (Example 14, Comparative Example 3) 100 parts by weight of the water-in-oil emulsion prepared according to the formulation in Table 4 was adjusted to room temperature, then placed in a mixer bowl, set in a tabletop mixer, 15 parts by weight of powdered sugar was added, and mixed at low speed with a beater until loose. While stirring the mixture at low speed, 100 parts by weight of sweetened condensed milk was added in 2 to 3 batches to obtain fillings (prototypes P and Q). The obtained prototypes P and Q were subjected to a sensory evaluation according to the evaluation criteria used in Example 1. The results are shown in Table 4.

[0063] [Table 4]

[0064] The results in Table 4 show that the plant-based water-in-oil emulsion of the present invention, prototype K, in which the phospholipid content in the water-in-oil emulsion was 0.003% by weight or more, was effective in imparting richness to the fillings of foods and beverages (prototype P) that used it. Conversely, the plant-based water-in-oil emulsion, prototype N, in which the phospholipid content was less than 0.003% by weight, was insufficient in imparting richness to the fillings of foods and beverages that used it (prototype Q).

[0065] ■ Test 5: Examination of antifungal effect The plant-based water-in-oil emulsions (prototypes C to H) obtained in Test 1 and Test 2 were inoculated with a small amount of Alternaria sp. or Cladosporium sp., stored at a constant temperature of 15°C, and observed for mold growth. The results are shown in Tables 5 and 6. The evaluation was based on the following evaluation criteria, with a score of 2 or less on the 18th day being considered a pass.

[0066] <Evaluation criteria> 1 point: No mold growth is observed visually. 2 points: Slight mold growth is visually observed. 3 points: Mold growth is visually observed. 4 points: Obvious mold growth is observed visually.

[0067] [Table 5]

[0068] [Table 6]

[0069] The results in Tables 5 and 6 show that the plant-based water-in-oil emulsion of the present invention, which contains a plant-based ingredient containing phospholipids treated with phospholipase, was able to retard mold growth compared to a water-in-oil emulsion that does not contain the plant-based ingredient.

Claims

1. A plant-based water-in-oil emulsion characterized by satisfying all of the following conditions (a) to (c): (a) Contains at least lipids and water. (b) Contains a plant-based material containing phospholipids that have been treated with phospholipase. (c) The content of phospholipids derived from the plant raw material in the water-in-oil emulsion is 0.003% by weight or more.

2. 2. The plant-based water-in-oil emulsion according to claim 1, wherein the phospholipid content per solid content in the plant raw material is 2% by weight or more.

3. 3. The plant-based water-in-oil emulsion according to claim 1, wherein the lyso-conversion rate of the phospholipids contained in the plant raw material is 10 to 90%.

4. 3. The plant-based water-in-oil emulsion according to claim 1, wherein the plant-derived raw material containing the phospholipids treated with phospholipase is derived from beans, grains or safflower.

5. 3. The plant-based water-in-oil emulsion according to claim 1, wherein the animal ingredients contained in the water-in-oil emulsion account for less than 50% by weight of all ingredients.

6. A food or drink comprising at least the plant-based water-in-oil emulsion according to claim 1 or 2.

7. A method for producing a plant-based water-in-oil emulsion, characterized by comprising all of the following steps (A) to (C), or comprising the following steps (A), (D), and (E): (A) A step of preparing a plant-based raw material containing phospholipids. (B) A step of enzymatically treating the phospholipid-containing plant raw material obtained in step (A) with phospholipase. (C) A step of preparing a water-in-oil emulsion using the phospholipid-containing plant raw material obtained in step (B) as is or as part of the raw material. (D) A step of preparing a water-in-oil emulsion using the phospholipid-containing plant material obtained in step (A) as part of the raw material. (E) A step of enzymatically treating the water-in-oil emulsion obtained in step (D) with phospholipase. Here, the amount of the plant-derived raw material containing the phospholipid added to the water-in-oil emulsion is adjusted so that the content of phospholipids derived from the plant-derived raw material in the water-in-oil emulsion is 0.003% by weight or more.

8. 8. The method for producing a plant-based water-in-oil emulsion according to claim 7, wherein the plant raw material provided in step (A) has a phospholipid content of 2% by weight or more based on the solid content.

9. 9. The method for producing a plant-based water-in-oil emulsion according to claim 7 or 8, wherein the phospholipase used in the enzymatic treatment in step (B) or step (E) is phospholipase A1 and / or phospholipase A2.

10. 9. The method for producing a plant-based water-in-oil emulsion according to claim 7 or 8, wherein the lyso-conversion rate of phospholipids contained in the plant raw material is 10 to 90% by the enzyme treatment in step (B) or step (E).

11. 3. A method for imparting full-bodied flavor to food or drink, comprising using the plant-based water-in-oil emulsion according to claim 1 or 2 as a raw material for the food or drink.

12. 3. A method for retarding bacterial or fungal growth by using the plant-based water-in-oil emulsion of claim 1 or 2.

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