Oil-in-water type emulsion composition and production method of the same

Abstract

To provide an oil-in-water type emulsion composition which has both milk-derived flavor and richness of milk protein, and plant-derived fresh flavor of vegetable protein, and high emulsion stability even in production and long-term storage, and is excellent in overrun characteristics in whipping, and to provide a production method of the same.SOLUTION: An oil-in-water type emulsion composition contains milk protein, vegetable protein, and edible oil and fat, and has a viscosity at a product temperature of 5°C of 150 mPa s or less. It is preferable that the content of the milk protein is 0.1 mass% or more and 14.9 mass% or less in 100 mass% of the oil-in-water type emulsion composition, the content of the vegetable protein is 0.1 mass% or more and 14.9 mass% or less in 100 mass% of the oil-in-water type emulsion composition, and the content of the edible oil and fat is 20.0 mass% or more and 45.0 mass% or less in 100 mass% of the oil-in-water type emulsion composition.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an oil-in-water emulsion composition containing a milk protein and a vegetable protein, and a method for producing the same. [Background technology]

[0002] Generally, what is called cream includes cream obtained by removing all ingredients except milk fat from milk, as well as cream containing milk fat, emulsifiers, and stabilizers, cream containing vegetable fat, emulsifiers, and stabilizers, and cream containing a mixture of milk fat and vegetable fat, emulsifiers, and stabilizers.

[0003] Most creams used for whipping contain milk proteins, which have the contradictory functions of whipping ability and emulsion stability. In particular, creams containing vegetable oils generally have these functions characterized by emulsifiers, but the effects of emulsifiers do not always achieve the expected effect, and functions such as whipping ability and emulsion stability can be limited due to opposing effects. In addition, creams made from dairy ingredients have a rich milk flavor and taste, but tend to be oily and heavy in flavor.

[0004] Recently, creams using vegetable proteins as a substitute for dairy proteins have been investigated, with the aim of alleviating supply concerns about animal-based food ingredients and promoting health consciousness. However, simply replacing the dairy proteins in cream with vegetable proteins has led to production issues such as excessive thickening and gelation, as well as physical property issues such as limited whipping ability. Furthermore, sensory issues have also arisen, such as a strong flavor characteristic of vegetable ingredients, a thin, watery texture, and a lingering gritty texture inherent to vegetable ingredients. Thus, although methods for producing cream substitutes using vegetable proteins have been offered, they have not been able to appeal to consumers in terms of ease of use and deliciousness, and have not found sufficient demand.

[0005] Furthermore, in the case of oil-in-water emulsion compositions, particularly foods such as whipped cream that require good whipping properties and emulsion stability, if the aqueous phase separates from the emulsion during storage, the components become non-uniform, making it impossible to whip the product in parts, and this can significantly impair the functionality and appearance of the product.

[0006] Therefore, since dairy cream containing milk protein and non-dairy cream containing vegetable protein have different physical properties, prior art has investigated combinations of ingredients and manufacturing methods suitable for each.

[0007] For example, Patent Document 1 discloses a technology for producing a plant-based cream substitute that incorporates a vegetable protein material and has satisfactory emulsifying properties and emulsion stability without the addition of dairy proteins. According to this invention, by incorporating a unique new vegetable protein material, a plant-based cream substitute with excellent emulsion stability can be provided without the inclusion of dairy proteins or emulsifiers. However, to obtain a cream substitute with the characteristics of this technology, it is necessary to use a specific vegetable protein material. Furthermore, the cream substitute of this invention does not possess the flavor and functionality unique to dairy proteins.

[0008] Furthermore, Patent Document 2 discloses a technology that can provide novel nutritional formulations such as creams containing a pea protein isolate with a neutral taste that can completely or partially replace milk protein or soy protein. As an example, an example is shown in which 50% of the milk protein (sodium caseinate) is replaced with pea protein isolate, but the novel nutritional formulation of the invention fails to achieve the flavor and functionality unique to milk protein.

[0009] As can be seen from conventional technical literature, even if milk protein is replaced with vegetable protein, the issues of flavor and functionality of vegetable protein have not necessarily been resolved, and no research has been conducted on cream containing both milk protein and vegetable protein, or on controlling its physical properties. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Patent No. 7329408 [Patent Document 2] JP 2022-78253 A Summary of the Invention [Problem to be solved by the invention]

[0011] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an oil-in-water emulsion composition that combines the milk-derived flavor and richness of milk protein with the plant-derived refreshing flavor of plant protein, has high emulsion stability during production and long-term storage, and also has excellent overrun properties when whipped, and a method for producing the same. [Means for solving the problem]

[0012] The present inventors have conducted extensive research and found that the above-mentioned problems can be solved by including a milk protein, a vegetable protein, and an edible oil and fat and specifying the viscosity during production and under refrigeration, and have thus completed the present invention.

[0013] A first aspect of the present invention is as follows. [1] The oil-in-water emulsion composition contains milk protein, vegetable protein, and edible oil and fat, and is characterized by having a viscosity of 150 mPa·s or less at a product temperature of 5°C. [2] The oil-in-water emulsion composition according to [1], wherein the milk protein content is from 0.1 to 14.9% by mass, inclusive, of 100% by mass of the oil-in-water emulsion composition, the vegetable protein content is from 0.1 to 14.9% by mass, inclusive, of 100% by mass of the oil-in-water emulsion composition, and the edible oil or fat content is from 20.0 to 45.0% by mass, inclusive, of 100% by mass of the oil-in-water emulsion composition. [3] The oil-in-water emulsion composition according to [1], wherein when the composition is left to stand at 5±3°C for 30 days after production, the separated aqueous phase accounts for 6.5% by volume or less of the total oil-in-water emulsion composition. [4] The oil-in-water emulsion composition according to any one of [1] to [3], wherein the maximum overrun value of the oil-in-water emulsion composition at a whipping hardness of 15 to 120 gf is 120% or more. [5] The oil-in-water emulsion composition according to any one of [1] to [3], wherein the change in overrun at a hardness of 15 to 120 gf when whipped is 45.0% or less.

[0014] The second aspect of the present invention is as follows. [6] The present invention provides a method for producing an oil-in-water emulsion composition, comprising the following steps: [Mixing step] A step of mixing a milk protein and a vegetable protein to prepare an aqueous composition. [Emulsification step] A step of mixing and emulsifying the aqueous composition and edible oils and fats to prepare an oil-in-water emulsion. [Homogenization step] A step of homogenizing the oil-in-water emulsion to prepare an oil-in-water emulsion composition. [7] [6] The method for producing an oil-in-water emulsion composition according to [6], wherein the viscosity of the homogenized oil-in-water emulsion composition obtained in the [homogenization step] at a product temperature of 50 to 70°C is 140 mPa·s or less. [Effects of the Invention]

[0015] According to the present invention, it is possible to provide an oil-in-water emulsion composition that combines the milk-derived flavor and richness of milk protein with the plant-derived refreshing flavor of plant protein, has high emulsion stability during production and over long-term storage, and also has excellent overrun properties when whipped, as well as a method for producing the same.

[0016] In other words, it is possible to provide a cream with excellent emulsion stability that has a milky flavor and richness derived from milk that cannot be obtained from vegetable protein alone, suppresses excessive thickening and gelation that occurs during production, and does not lose its whipping function due to separation even when stored for a long period of time, as well as a method for producing the same. [Brief explanation of the drawings]

[0017] [Figure 1] FIG. 1 is a graph showing the ratio of the separated aqueous phase to the total volume when the product was stored at 5±3° C. for 30 days after production in the examples and comparative examples. DETAILED DESCRIPTION OF THE INVENTION

[0018] Hereinafter, modes for carrying out the present invention (hereinafter referred to as embodiments) will be described in detail, but these are given for illustrative purposes and do not limit the present invention.

[0019] In this specification, the term "oil-in-water emulsion composition" refers to so-called whipped cream other than fresh cream, and includes "one containing milk fat, a stabilizer, and an emulsifier," "one containing milk fat and vegetable fat, a stabilizer, and an emulsifier," and "one containing vegetable fat, a stabilizer, and an emulsifier." In this specification, it may also be simply referred to as "cream." Furthermore, the term "oil-in-water emulsion" refers to a semi-finished product in a pre-emulsified state before the homogenization treatment during production.

[0020] <Oil-in-water emulsion composition> A first aspect of the present invention is an oil-in-water emulsion composition. The oil-in-water emulsion composition is so-called whipped cream composed of milk protein, vegetable protein, and edible fat and oil, and can be whipped to form a whipped cream, which can be suitably used for applications such as toppings, sandwiches, and the like for foods typified by confectioneries such as sponge cakes, bouchées, cookies, and biscuits.

[0021] (Milk protein) The milk protein used in the present invention is used for the purpose of imparting a milk-derived flavor and richness, emulsion stability, and good whipped texture formation to the oil-in-water emulsion composition, and can be used in dairy products defined in the Ministerial Ordinance on Milk, etc., as well as foods having a milk flavor using dairy ingredients. Examples of dairy ingredients include raw milk, cow's milk, whole-fat concentrated milk, skim milk, skim concentrated milk, buttermilk, whey, fresh cream, sweetened condensed milk, unsweetened evaporated milk, butter, fermented butter, whole milk powder, skim milk powder, buttermilk powder, whey powder, and protein-enriched whey powder, and one or more of these can be selected and used.

[0022] The amount of milk protein blended is preferably 0.1% by mass or more and 14.9% by mass or less, and more preferably 0.1% by mass or more and 10.0% by mass or less, based on 100% by mass of the oil-in-water emulsion composition. A milk protein blend of 0.1% by mass or more provides a milk-derived flavor and richness, protects the fat globule membrane, and promotes emulsion stability and whipped texture formation that maintains high overrun. A milk protein blend of 14.9% by mass or less prevents excessive thickening. Furthermore, a good balance of the blending amounts with the emulsifier and stabilizer can be achieved, resulting in good solubility and dispersibility.

[0023] (Plant protein) The vegetable protein used in the present invention is used for the purpose of imparting to the oil-in-water emulsion composition the effect of inhibiting separation during storage and the effect of improving practicality by shortening whipping time, and examples thereof include beans, grains, nuts, seeds, etc., such as peas, soybeans, adzuki beans, chickpeas, oats, rice, quinoa, barley, almonds, macadamia nuts, cashew nuts, pistachios, walnuts, peanuts, hazelnuts, coconuts, hemp seeds, sesame seeds, flaxseeds, avocados, and sunflowers. Furthermore, one or more protein concentrates or protein isolates may be selected and used from these vegetable proteins.

[0024] Among these, pea-derived protein concentrates are preferred in terms of flavor and solubility, and commercially available products such as TRUPRO® 2000 (manufactured by IFF) and NUTRALYS® S85F (manufactured by Roquette) can also be used.

[0025] The amount of vegetable protein blended is preferably 0.1% by mass or more and 14.9% by mass or less, and more preferably 0.1% by mass or more and 10.0% by mass or less, based on 100% by mass of the oil-in-water emulsion composition. If the vegetable protein content is 0.1% by mass or more, the liquid stability during storage and the whipping time are good, and if it is 14.9% by mass or less, excessive thickening can be prevented. Furthermore, the blending amounts of the vegetable protein can be balanced with the emulsifier and stabilizer, resulting in good dissolution and dispersibility.

[0026] (Non-fat milk solids mass) In the present invention, the non-fat milk solids content in the oil-in-water emulsion composition is preferably 0.1% by mass to 7.0% by mass, more preferably 0.5% by mass to 6.0% by mass, and even more preferably 1.0% by mass to 5.0% by mass, based on 100% by mass of the oil-in-water emulsion composition. If the non-fat milk solids content is 0.1% by mass or more, a good flavor with a sweetness and richness derived from milk will be obtained, and if it is 7.0% by mass or less, a good texture will be obtained without excessive solidity or roughness.

[0027] Here, the non-fat milk solids in the oil-in-water emulsion composition refer to the milk solids excluding milk fat from the milk raw materials blended as raw materials for the above-mentioned milk protein and other milk-derived components blended separately.

[0028] (total protein) The total protein content of dairy protein and vegetable protein blended in the oil-in-water emulsion composition of the present invention is preferably 15.0% by mass or less, more preferably 0.5% to 10.0% by mass, even more preferably 1.0% to 5.0% by mass, and even more preferably 1.5% to 3.0% by mass. A total protein content of 15.0% or less can prevent excessive thickening. In addition, the blending amounts of the emulsifier and stabilizer can be balanced, resulting in good dissolution and dispersibility.

[0029] (edible fats and oils) The edible oil or fat used in the present invention is used as the fat component of the oil-in-water emulsion composition for the purpose of imparting whipping properties and flavor. The edible oil or fat may be either a vegetable oil or an animal oil, or a mixed oil or fat of a vegetable oil and an animal oil.

[0030] Examples of vegetable oils include rapeseed oil, high-energy rapeseed oil, high-oleic rapeseed oil, palm oil, palm kernel oil, palm olein oil, coconut oil, soybean oil, corn oil, and sunflower oil, with palm oil, palm kernel oil, coconut oil, and soybean oil being preferred. Examples of animal oils include milk fat, lard, beef tallow, and fish oil. Furthermore, two or more of these oils may be mixed in any ratio and processed.

[0031] The amount of edible oil or fat blended is preferably 20.0% by mass to 45.0% by mass, more preferably 25.0% by mass to 45.0% by mass, and even more preferably 30.0% by mass to 45.0% by mass, based on 100% by mass of the oil-in-water emulsion composition. If the amount of edible oil or fat is 20.0% by mass or more, the whipping properties, shape retention, and flavor of the cream can be improved, and if it is 45.0% by mass or less, thickening and solidification of the cream can be prevented.

[0032] (emulsifier) The oil-in-water emulsion composition of the present invention preferably contains an emulsifier. By adding an emulsifier, the emulsifying or demulsifying action can be adjusted. Examples of emulsifiers include lecithin, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, glycerin fatty acid esters, polyglycerin polyricinoleate, monoglycerides, glycerin monostearate citrate, and glycerin monostearate succinate.

[0033] The amount of emulsifier to be added is not particularly limited, and may be within a range that does not affect the flavor. For example, it is preferably 0.01% by mass or more and 2.00% by mass or less relative to 100% by mass of the oil-in-water emulsion composition.

[0034] (stabilizers, thickeners, gelling agents, salts) The oil-in-water emulsion composition of the present invention preferably contains a stabilizer, thickener, gelling agent, or salt. The addition of a stabilizer, thickener, gelling agent, or salt can improve the emulsion stability and shape retention of the whipped cream. Examples of stabilizers, thickeners, gelling agents, or salts include agar, pectin, carrageenan, gellan gum, gelatin, xanthan gum, locust bean gum, guar gum, gum arabic, tara gum, sodium hexametaphosphate, and trisodium citrate. The amount of stabilizer, thickener, gelling agent, or salt added is preferably 0.01% by mass or more and 2.00% by mass or less, based on 100% by mass of the oil-in-water emulsion composition.

[0035] (viscosity) The oil-in-water emulsion composition of the present invention has a viscosity of 150 mPa·s or less at a product temperature of 5°C. If the viscosity is 150 mPa·s or less, the composition is easily foamed by stirring, and by more evenly incorporating air during whipping, the hardness can be adjusted while maintaining overrun. The viscosity is preferably 120 mPa·s or less, and more preferably 90 mPa·s or less. On the other hand, there is no particular lower limit to the viscosity, but it is about 10 mPa·s.

[0036] For the oil-in-water emulsion composition of the present invention, viscosity characteristics at a product temperature of 5°C are important. Controlling this viscosity to 150 mPa·s or less improves the problem of reduced whipping properties (overrun characteristics) due to thickening or gelation, which has been an issue with creams containing vegetable proteins. Generally, low viscosity makes creaming (floating of fat globules) more likely to occur over time, leading to liquid separation during long-term storage. However, the present invention makes it possible to suppress liquid separation by using a combination of vegetable protein and milk protein. This is presumably because the formation of a fat globule membrane with a structure different from that of a single protein results in improved emulsion stability due to interactions between particles. Therefore, the present invention can provide an oil-in-water emulsion composition with excellent whipping properties and emulsion stability.

[0037] The viscosity of an oil-in-water emulsion composition can be measured, for example, by dispensing 100 mL of the oil-in-water emulsion composition stored at 5±3°C into a measurement container, and measuring the viscosity (mPa s) using a general B-type viscometer manufactured by Toki Sangyo Co., Ltd. or another manufacturer in an environment with a product temperature of 5°C, inserting a measurement probe (rotor M2), and rotating the composition at 30 rpm for 30 seconds.

[0038] (median diameter of fat globules) In the oil-in-water emulsion composition of the present invention, the median diameter of the fat globules is preferably 0.8 μm or more and 2.0 μm or less, more preferably 1.0 μm or more and 1.8 μm or less, and even more preferably 1.2 μm or more and 1.7 μm or less. The median diameter of the fat globules is adjusted by shearing treatment and homogenization treatment; when the median diameter of the fat globules is small, creaming is suppressed but emulsification becomes unstable. In the present invention, a median diameter of the fat globules of 0.8 μm or more and 2.0 μm or less results in good emulsion stability and whipping properties.

[0039] The median diameter of fat globules in an oil-in-water emulsion composition is measured by measuring the oil-in-water emulsion composition stored at 5±3°C using a laser diffraction particle size distribution analyzer (preferably manufactured by Shimadzu Corporation), and the median diameter is determined using an integrated distribution on a volume basis.

[0040] (Percentage of separated aqueous phase after refrigerated storage) When the oil-in-water emulsion composition of the present invention is stored at 5±3°C for 30 days from the date of production, the separated aqueous phase is preferably 6.5% by volume or less, more preferably 4.0% by volume or less, and even more preferably 1.5% by volume or less of the total volume of the oil-in-water emulsion composition. There is no particular lower limit. If the separated aqueous phase is 6.5% by volume or less, the emulsion stability of the cream can be ensured during long-term storage.

[0041] Liquid separation is one indicator of the emulsion stability of cream. In particular, in dairy cream, when an attempt is made to increase whipping properties, emulsion stability decreases and layer separation occurs due to syneresis or creaming, etc., so the balance between emulsion stability and whipping properties is adjusted by incorporating an emulsifier or the like. In the present invention, by containing both milk protein and vegetable protein and adjusting the viscosity and median diameter of the fat globules of the oil-in-water emulsion composition, whipping properties are improved while maintaining emulsion stability equal to or greater than that of conventional dairy creams.

[0042] The proportion of the separated aqueous phase can be calculated by the following measurement method: After production, the oil-in-water emulsion composition is stored in a refrigerator at 5±3°C for one day, and then 100 mL of the composition is aseptically dispensed into a graduated measuring cylinder and stored in a refrigerator at 5±3°C. 30 days after production, the scale at the interface between the emulsion phase and the aqueous phase is measured, and the proportion of the separated aqueous phase can be calculated using the following formula. Aqueous phase ratio = V1 / V2 x 100 (%) V1: Volume of the aqueous layer (mL) V2: Total volume of the entire oil-in-water emulsion composition (100 mL)

[0043] (Maximum overrun when whipping) The oil-in-water emulsion composition of the present invention preferably has a maximum overrun of 120% or more, more preferably 140% or more, and even more preferably 150% or more, at a hardness of 15 to 120 gf typically used in whipping. If the maximum overrun is 120% or more, a large amount of air is incorporated into the cream, making it possible to obtain a cream with a light texture. There is no particular upper limit.

[0044] (Overrun change during whipping) The oil-in-water emulsion composition of the present invention preferably has an overrun variation of 45.0% or less, more preferably 40.0% or less, and even more preferably 30.0% or less, at a hardness of 15 to 120 gf, which is commonly used for whipping. If the overrun variation is 45.0% or less, the whipped product will have a good texture and flavor at any hardness. There is no particular lower limit, but it is about 5.0%.

[0045] Generally, when cream is stirred, the fat globule membrane breaks down and the fat globules aggregate. This process incorporates air bubbles, resulting in whipping. Whipping increases the cream's hardness and overrun, allowing the amount of stirring to be adjusted depending on the intended use. For example, when cream is spread on a cake, it is whipped to a low hardness to make it easier to spread, whereas when cream is used in sandwiches, it is whipped to a high hardness to prevent it from losing its shape. However, as whipping progresses and the hardness increases, the whipped structure begins to break down, causing air bubbles to escape (overrun decreases). Therefore, creams with large changes in overrun at hardness levels of 15 to 120 gf, which are typically used for whipping, are considered to have poor whipping stability. According to the present invention, a cream containing both milk protein and vegetable protein can be obtained that can sufficiently incorporate air bubbles and maintain overrun even when whipped at low to high hardness levels by adjusting the viscosity and median fat globule diameter as described above.

[0046] The overrun during whipping can be measured, for example, by the following method. After producing an oil-in-water emulsion composition, it is refrigerated at 5±3°C for one day, and then 200 g of the oil-in-water emulsion composition and 15 g of caster sugar are mixed in a stainless steel bowl with a diameter of 21 cm and stirred with a hand mixer at room temperature of 22°C. The weight of a certain volume of cream is measured over time, and the overrun, as well as the maximum, minimum, and change in overrun, are calculated using the following formula. Furthermore, the hardness during whipping can be measured by measuring the hardness of the same sample after measuring the overrun using a hardness meter with a plunger diameter of 20 mm, a penetration depth of 10 mm, and a stand speed of 60 mm / min. Overrun (OR) = ((W1-W2) / W2) x 100(%) W1: Weight of cream before whipping at a given volume (g) W2: Weight of whipped cream at a given volume (g) Maximum overrun value = Maximum overrun value (%) at hardness of 15 to 120 gf Minimum overrun value = Minimum overrun value (%) for hardness 15 to 120 gf Overrun change (%) = Maximum overrun (%) - Minimum overrun (%)

[0047] <Method of producing oil-in-water emulsion composition> A second aspect of the present invention is a method for producing an oil-in-water emulsion composition. The above-mentioned oil-in-water emulsion composition can be produced by the production method exemplified below.

[0048] The manufacturing method of the present invention is characterized by having the following steps: [Mixing step] A step of mixing milk protein and vegetable protein to prepare an aqueous composition. [Emulsification step] A step of mixing and emulsifying an aqueous composition and an edible oil or fat to prepare an oil-in-water emulsion. [Homogenization step] A step of homogenizing an oil-in-water emulsion to prepare an oil-in-water emulsion composition.

[0049] [Mixing process] The mixing step is a step of mixing a milk protein and a vegetable protein to prepare an aqueous composition. Specifically, predetermined amounts of the milk protein and vegetable protein are added to water heated to 30 to 80°C, and a hydrophilic emulsifier and other water-soluble components are added as needed. The mixture is stirred by high-speed shearing while maintaining the temperature at 30 to 80°C to obtain an aqueous composition. This high-speed shearing mixing can reduce the size of the milk protein and vegetable protein particles and uniformly disperse them.

[0050] [Emulsification process] The emulsification step involves mixing and emulsifying the aqueous composition obtained in the mixing step with edible oils and fats to prepare an oil-in-water emulsion. Specifically, edible oils and fats (to which a hydrophobic emulsifier or stabilizer may be added as needed) melted by heating to 50 to 85°C are added to the aqueous composition maintained at 50 to 85°C, and the mixture is dissolved and stirred using a rotary mixer such as a homomixer to obtain a pre-emulsified oil-in-water emulsion. The dissolving and stirring must be performed to thoroughly disperse the raw material components, and the rotation speed is preferably 300 to 10,000 rpm, more preferably 500 to 8,000 rpm, even more preferably 1,500 to 7,000 rpm, and even more preferably 2,500 to 6,000 rpm.

[0051] Furthermore, when flavorings or seasoning ingredients (such as sweeteners) are added to enhance flavor and palatability, they are preferably added during the mixing step or emulsification step, provided that the effects of the present invention are not impaired.

[0052] [Homogenization process] The homogenization step is a step of homogenizing the pre-emulsified oil-in-water emulsion to prepare an oil-in-water emulsion composition. The pre-emulsified oil-in-water emulsion at 50°C to 85°C is homogenized using a homogenizer at a pressure of 0.5 MPa to 30.0 MPa, preferably 3.0 MPa to 30.0 MPa, to obtain the oil-in-water emulsion composition of the present invention.

[0053] The viscosity of the homogenized oil-in-water emulsion composition obtained in the homogenization step is preferably 140 mPa s or less at a product temperature of 50 to 70° C. If the viscosity is 140 mPa s or less, the flowability and back pressure during production become appropriate, and the product viscosity of the present invention at a product temperature of 5° C. can be set to 150 mPa s or less.

[0054] In the present invention, the homogenization step is an important step for adjusting the viscosity and median fat globule diameter of the oil-in-water emulsion composition. That is, the emulsion stability and whipping properties required for the oil-in-water emulsion composition of the present invention can be obtained by dispersing milk proteins and vegetable proteins through high-speed shearing treatment in the mixing step, and adjusting the median fat globule diameter and changing the protein amount at the fat globule interface in the homogenization step.

[0055] In the present invention, it is preferable to carry out a pasteurization / sterilization step, a homogenization step after pasteurization / sterilization, and a cooling step, as necessary, after the homogenization step.

[0056] [Sterilization / sterilization process] The pasteurization / sterilization step is a step of thermally sterilizing or pasteurizing the homogenized oil-in-water emulsion composition. For example, the pasteurization / sterilization step can be performed under conditions such as low-temperature pasteurization, which involves heating at 63 to 65°C for 30 minutes by holding the composition, continuous low-temperature pasteurization, which involves continuously heating at 65 to 68°C for 30 minutes, high-temperature pasteurization (HTLT), which involves heating at 75°C or higher for 15 minutes or more by holding the composition, high-temperature short-time pasteurization (HTST), which involves continuously heating at 72°C or higher for 15 seconds or more, or ultra-high-temperature pasteurization (UHT), which involves heating at 120 to 150°C for 1 to 3 seconds. There are no particular restrictions on the conditions used for producing oil-in-water emulsion compositions. In the production method of the present invention, pasteurization / sterilization by the HTST or UHT method is preferred from the viewpoints of pasteurization efficiency and flavor.

[0057] The equipment used for heat sterilization or pasteurization may be any of, but is not limited to, a plate heat exchanger, a tube sterilizer, a thermocylinder, a Joule heating device, a tank used for batch sterilization, and a combination thereof, as long as it can be used for producing an oil-in-water emulsion composition.

[0058] [Homogenization process after sterilization] The homogenization process after pasteurization / sterilization is a process in which a pasteurized or sterilized oil-in-water emulsion composition is homogenized. By carrying out the homogenization process after pasteurization / sterilization, a more effective homogenization effect can be obtained.

[0059] [Cooling process] The cooling step is a step of cooling the oil-in-water emulsion composition that has been subjected to the above-mentioned [homogenization step], [pasteurization / sterilization step], or [homogenization step after pasteurization / sterilization] to 10°C or below.

[0060] The obtained oil-in-water emulsion composition is then whipped using a whipper, mixer, or the like until it reaches an appropriate hardness depending on the intended use, such as topping, nappe, sandwich, etc., to obtain whipped cream. [Example]

[0061] Examples of the present invention will be described in detail below, but the present invention is not limited to these examples and various improvements can be made based on known techniques.

[0062] Example 1 1.1% by mass of skim milk powder (Megmilk Snow Brand), 1.4% by mass of pea protein powder, and 0.1% by mass of sodium hexametaphosphate (Taihei Chemical Industry Co., Ltd.) were added to 75°C water and dissolved using a high-speed mixer (Aiho Co., Ltd.) to obtain an aqueous composition. 41.0% by mass of commercially available edible oil (vegetable oil) was heated to 80°C and 0.3% of lecithin DX (Nissin Oil Mills, Ltd.) was dissolved to obtain a lipophilic emulsifier-containing oil. The lipophilic emulsifier-containing oil was gradually added to the aqueous composition, pre-emulsified using a homomixer (Tokushu Kika Kogyo Co., Ltd.), and immediately homogenized using a homogenizer (Sanwa Engineering Co., Ltd.) at a homogenization pressure of 5.5 MPa and 65°C to obtain an oil-in-water emulsion composition. The oil-in-water emulsion composition was sterilized using an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) at 150°C for 2 seconds by direct heating, cooled to 65°C, and then homogenized again using a homogenizer (manufactured by Sanwa Engineering Co., Ltd.) at a homogenizing pressure of 2.5 MPa, and cooled to 5°C to obtain a sample of Example 1.

[0063] Example 2 2.2% by mass of skim milk powder (Megmilk Snow Brand), 1.0% by mass of pea protein powder, and 0.1% by mass of sodium hexametaphosphate (Taihei Chemical Industry Co., Ltd.) were added and dissolved in a high-speed mixer (Aiho Co., Ltd.) to obtain an aqueous composition. 41.0% by mass of vegetable oil was heated to 80°C to dissolve 0.3% of lecithin DX (Nissin Oil Mills, Ltd.) to obtain a lipophilic emulsifier-containing oil. A sample of Example 2 was obtained in the same manner as in Example 1.

[0064] Example 3 3.3% by mass of skim milk powder (Megmilk Snow Brand), 0.5% by mass of pea protein powder, and 0.1% by mass of sodium hexametaphosphate (Taihei Chemical Industry Co., Ltd.) were added and dissolved in a high-speed mixer (Aiho Co., Ltd.) to obtain an aqueous composition. 41.0% by mass of vegetable oil was heated to 80°C to dissolve 0.3% of lecithin DX (Nissin Oil Mills, Ltd.) to obtain a lipophilic emulsifier-containing oil. A sample of Example 3 was obtained in the same manner as in Example 1.

[0065] (Comparative Example 1) 1.9% by mass of pea protein powder and 0.1% by mass of sodium hexametaphosphate (manufactured by Taihei Chemical Industry Co., Ltd.) were added and dissolved in a high-speed mixer (manufactured by Aiho Co., Ltd.) to obtain an aqueous composition. 41.0% by mass of vegetable oil was heated to 80°C and 0.3% of lecithin DX (manufactured by Nisshin Oil Mills, Ltd.) was dissolved to obtain an oil containing a lipophilic emulsifier. A sample of Comparative Example 1 was obtained in the same manner as in Example 1.

[0066] (Comparative Example 2) 4.3% by mass of skim milk powder (Megmilk Snow Brand Co., Ltd.) and 0.1% by mass of sodium hexametaphosphate (Taihei Chemical Industry Co., Ltd.) were added and dissolved in a high-speed mixer (Aiho Co., Ltd.) to obtain an aqueous composition. 41.0% by mass of vegetable oil was heated to 80°C to dissolve 0.3% of lecithin DX (Nissin Oil Mills, Ltd.) to obtain a lipophilic emulsifier-containing oil. A sample of Comparative Example 2 was obtained in the same manner as in Example 1.

[0067] [viscosity] (Test 1) Viscosity during homogenization (Test 2) Viscosity after refrigerated storage For Examples 1 to 3 and Comparative Examples 1 and 2, after preliminary emulsification, 100 mL of the homogenized sample was measured for viscosity after 30 seconds at a rotation speed of 30 rpm using a B-type viscometer TVB10M (manufactured by Toki Sangyo Co., Ltd.) at a product temperature of 55° C. Then, the samples of Examples 1 to 3 and Comparative Examples 1 and 2 were subjected to sterilization and homogenization after sterilization, and cooled to 5° C. They were stored in a refrigerator at 5° C. for one day, and their viscosity was measured at a product temperature of 5° C. using the same method as for the measurement after homogenization before sterilization.

[0068] The results of Tests 1 and 2 are shown in Table 1. Looking at the viscosity immediately after homogenization during the production process, Comparative Example 1, which consisted only of vegetable protein, had a high viscosity of 141 mPa·s, while Examples 1 to 3 and Comparative Example 2, which contained milk protein, had a viscosity of 30 to 37 mPa·s, showing no tendency for thickening to occur in proportion to the vegetable protein content. On the other hand, looking at the viscosity after refrigerated storage at 5°C for one day after production, Comparative Example 1, which consisted only of vegetable protein, had a viscosity of 152 mPa·s, Comparative Example 2, which consisted only of milk protein, had a viscosity of 110 mPa·s, while Examples 1 to 3, which contained both milk and vegetable protein, had a viscosity of 81 to 88 mPa·s, a result that was not dependent on the properties of the creams composed of only each single protein.

[0069] [Median diameter of fat globules] (Test 3) Median diameter during homogenization (Test 4) Median diameter after refrigerated storage For Examples 1 to 3 and Comparative Examples 1 and 2, the median diameter of fat globules was measured simultaneously with the above-mentioned viscosity measurement using a laser diffraction particle size distribution analyzer SALD-3100 (manufactured by Shimadzu Corporation).

[0070] The results of Tests 3 and 4 are shown in Table 1. Looking at the median diameter immediately after homogenization during the production process, under the same homogenization conditions, Comparative Example 1, which consisted of only vegetable protein, was large at 2.665 μm, while Examples 1 to 3 and Comparative Example 2, which contained milk protein, had median diameters of 2.030 to 2.084 μm, showing no variation in median diameter proportional to the vegetable protein content. On the other hand, looking at the median diameter after refrigerated storage at 5°C for one day after production, Comparative Example 1, which consisted of only vegetable protein, had a median diameter of 1.787 μm, while Examples 1 to 3, which contained both milk protein and vegetable protein, had median diameters of 1.635 to 1.685 μm, and Comparative Example 2, which consisted of only dairy protein, had a median diameter of 1.562 μm, meaning that Examples 1 to 3 had median diameters intermediate between those of Comparative Examples 1 and 2.

[0071] (Test Example 5) Ratio of separated aqueous phase after refrigerated storage For Examples 1 to 3 and Comparative Examples 1 and 2, after production, the samples were refrigerated at 5°C for one day, and then 100 mL of each was aseptically dispensed into graduated measuring cylinders and stored in a refrigerator at 5°C. 18, 23, and 30 days after production, the scale at the interface between the emulsion phase and the aqueous phase was measured and calculated using the following formula. n=3, and the average value was used as the measured value. Aqueous phase ratio = V1 / V2 x 100 (%) V1: Volume of the aqueous phase (mL) V2: Total volume of the entire cream (100 mL)

[0072] The results of Test 5 are shown in Table 1 and Figure 1. Syneresis (water phase), which is a problem with conventional dairy cream products, was high at 6.6% after 30 days in Comparative Example 2, which consisted only of milk protein, and is understood to have low long-term emulsion stability. On the other hand, despite containing milk protein, syneresis was almost nonexistent, at 0% after 30 days in Example 1 and 0.2% after 30 days in Example 2, and syneresis was also significantly reduced in Example 3, at 3.7% after 30 days.

[0073] (Test Example 6) Overrun For Examples 1 to 3 and Comparative Examples 1 and 2, after production, the mixture was refrigerated at 5°C for one day, and then 200 g of cream and 15 g of caster sugar were mixed in a stainless steel bowl with a diameter of 21 cm, and stirred at room temperature of 22°C using a hand mixer THM281 (manufactured by TESCOM) at speed 4. The weight of the cream at a constant volume was measured over time, and the overrun was calculated using the following formula. Overrun (OR) = ((W1-W2) / W2) x 100(%) W1: Weight of cream before whipping at a given volume (g) W2: Weight of whipped cream at a given volume (g) Maximum overrun value = Maximum overrun value (%) at hardness of 15 to 120 gf Minimum overrun value = Minimum overrun value (%) for hardness 15 to 120 gf Overrun change (%) = Maximum overrun (%) - Minimum overrun (%) After measuring the overrun, the hardness of the sample was measured using a hardness tester CR-500DX (manufactured by Sun Scientific Co., Ltd.) with a plunger diameter of 20 mm, a penetration depth of 10 mm, and a stand speed of 60 mm / min.

[0074] The results of Test 6 are shown in Table 1. In all of Examples 1 to 3 and Comparative Examples 1 and 2, the maximum whipped overrun was the same at 154 to 155% at a hardness of 35 gf. When whipping was continued further until the hardness reached 120 gf, the overrun decreased to 109% in Comparative Example 1, which consisted only of vegetable protein, a decrease of 46%. On the other hand, the overrun decreased only to 126% in Example 1, 133% in Example 2, and 136% in Example 3. Despite the inclusion of vegetable protein, the hard whipped dough had a high overrun and maintained a firm whipped structure.

[0075] (Test Example 7) Sensory Evaluation Sensory evaluation was carried out by six trained expert panelists on creams from Examples 1 to 3 and Comparative Examples 1 and 2, which had been refrigerated at 5°C for one day after production and then whipped according to the method of Test 6. Each item was scored on a four-point scale (1 to 4 points), and the scores of all panelists were added up to calculate an average score, which was then judged according to the following criteria. ◎: 3.5 points or more ○: 2.5 points or more and less than 3.5 points △: 1.5 points or more and less than 2.5 points ×: Less than 1.5 points

[0076] (milk feeling) The degree of "milk sensation" was ranked in order of "4: Very milky sensation," "3: Milky sensation," "2: Slightly milky sensation," and "1: No milky sensation." (Soy milk flavor) The degree of "soy milk flavor" was ranked in order of "4: Has a very strong soy milk flavor," "3: Has a soy milk flavor," "2: Has a slight soy milk flavor," and "1: Does not have a soy milk flavor." (Reduces oiliness) The order of oiliness was categorized as "4: not oily," "3: slightly oily," "2: oily," and "1: very oily." (Reduced wateriness) The order of lack of "wateriness" was "4: not watery," "3: slightly watery," "2: watery," and "1: very watery." (Clear aftertaste) The order of "clear aftertaste" was "4: Very sharp aftertaste," "3: Sharp aftertaste," "2: Slightly dull aftertaste," and "1: Dull aftertaste." (richness) The degree of "richness" was ranked in order of "4: Very rich," "3: Rich," "2: Slightly rich," and "1: No richness."

[0077] The results of Test 7 are shown in Table 1. (Milk / soy milk flavor) Examples 1 to 3, which contained milk protein and vegetable protein, produced creams that had both a milky and soy milk flavor. Comparative Example 1 had a soy milk-like flavor, but also had a beany smell derived from the peas used as the raw material. On the other hand, Examples 1 to 3 combined the bean flavor with a milky flavor, resulting in a sweet soy milk-like flavor. (oiliness) In Examples 1 to 3, which contained milk protein and vegetable protein, creams with reduced oiliness were obtained. Example 1 was particularly excellent. (Watery) Examples 1 to 3, which contained milk protein and vegetable protein, gave creams with reduced wateriness, with Example 3 being particularly excellent. (Clear aftertaste) Examples 1 to 3, which contained milk protein and vegetable protein, gave creams with a clean aftertaste. Example 1 was particularly excellent. (richness) In all of Examples 1 to 3, which contained milk protein and vegetable protein, creams with rich flavor were obtained.

[0078] [Table 1] [Industrial Applicability]

[0079] The cream contains milk proteins and vegetable proteins not previously available on the market, has excellent whipping properties and long-term emulsion stability, has a unique vegetable-derived flavor, reduces wateriness or dairy-derived oiliness, and has a rich flavor with a crisp aftertaste, and is expected to generate new demand.

Claims

1. An oil-in-water emulsion composition comprising a milk protein, a vegetable protein, and an edible oil and fat, and having a viscosity of 150 mPa·s or less at a product temperature of 5°C.

2. 2. The oil-in-water emulsion composition according to claim 1, wherein the milk protein accounts for 0.1 to 14.9% by mass of 100% by mass of the oil-in-water emulsion composition, the vegetable protein accounts for 0.1 to 14.9% by mass of 100% by mass of the oil-in-water emulsion composition, and the edible oil or fat accounts for 20.0 to 45.0% by mass of 100% by mass of the oil-in-water emulsion composition.

3. 2. The oil-in-water emulsion composition according to claim 1, wherein when the composition is left to stand at 5±3° C. for 30 days after production, the separated aqueous phase accounts for 6.5% by volume or less of the total oil-in-water emulsion composition.

4. 4. The oil-in-water emulsion composition according to claim 1, wherein the maximum overrun value of the oil-in-water emulsion composition at a whipping hardness of 15 to 120 gf is 120% or more.

5. 4. The oil-in-water emulsion composition according to claim 1, wherein the change in overrun at a hardness of 15 to 120 gf when whipped is 45.0% or less.

6. A method for producing an oil-in-water emulsion composition, comprising the following steps: [Mixing step] A step of mixing a milk protein and a vegetable protein to prepare an aqueous composition. [Emulsification step] A step of mixing and emulsifying the aqueous composition and edible oils and fats to prepare an oil-in-water emulsion. [Homogenization step] A step of homogenizing the oil-in-water emulsion to prepare an oil-in-water emulsion composition.

7. 7. The method for producing an oil-in-water emulsion composition according to claim 6, wherein the viscosity of the homogenized oil-in-water emulsion composition obtained in the homogenization step at a product temperature of 50 to 70°C is 140 mPa s or less.

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