Method for producing emulsifier

Abstract

To provide a method for easily producing an emulsifier having good emulsion stability by using a material derived from a natural product.SOLUTION: The method for producing the emulsifier includes the following steps: 1) a step of preparing an aqueous solution containing an animal or vegetable protein and a polysaccharide, 2) a step of adjusting the pH of the aqueous solution to 6 or more, and 3) a step of heating the aqueous solution having a pH adjusted to 6 or more at 90 to 120 °C for 5 to 90 minutes.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing an emulsifier. [Background technology]

[0002] In recent years, changes in lifestyles (e.g., women entering the workforce and an increase in single-person households) have led to a trend toward simpler and more diverse diets, resulting in an expanding demand for processed foods that are easy to prepare and delicious. Many of these processed foods are oil-in-water emulsions, but because emulsions are energetically unstable, they are prone to separation of the water and oil phases, resulting in emulsion breakdown. Therefore, food emulsifiers are widely used to stabilize emulsions.

[0003] The most common emulsifiers used in food are synthetic surfactants such as glycerin fatty acid esters and proteins such as milk protein and egg yolk. However, synthetic surfactants are strongly opposed by health-conscious consumers, and only those approved under the Food Sanitation Act can be used as food additives. On the other hand, materials derived from natural products such as proteins do not necessarily have sufficient emulsifying properties and suffer from low production efficiency. Therefore, there is a current need to produce emulsifiers using natural products using simple methods that require as little chemical processing as possible.

[0004] In response to this situation, several inventions related to emulsifiers derived from natural products such as proteins and polysaccharides have been reported. For example, Patent Document 1 describes a food emulsifier made from pea protein.

[0005] Patent Document 2 describes an emulsifier containing, as an active ingredient, soybean polysaccharides extracted from soybeans or processed soybean products by heating at a temperature of 100°C or higher in an acidic pH range of 2.4 to 4.0, and which has the emulsifying ability to form a stable emulsion in a composition containing at least five times the amount of oil by weight relative to the amount of the emulsifier. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 3318399 [Patent Document 2] Patent No. 4525592 Summary of the Invention [Problem to be solved by the invention]

[0007] In view of the above-mentioned circumstances, an object of the present invention is to provide a method for easily producing an emulsifier having good emulsion stability using a material derived from a natural product. [Means for solving the problem]

[0008] As a result of investigations to solve the above-mentioned problems, the inventors discovered that the above problems can be solved by using animal and plant proteins and polysaccharides and reacting them under specified reaction conditions, thereby completing the present invention.

[0009] Thus, the present invention provides the following: [1] The following steps: 1) preparing an aqueous solution containing an animal or plant protein and a polysaccharide; 2) adjusting the pH of the aqueous solution to 6 or more; 3) heating the aqueous solution, the pH of which has been adjusted to 6 or higher, at 90 to 120°C for 5 to 90 minutes; A method for producing an emulsifier, comprising: [2] The method for producing the emulsifier according to [1] above, wherein the pH is 6 to 11. [3] The method for producing an emulsifier according to [1] or [2] above, wherein in step 1), the proportion of animal or plant protein in the aqueous solution is 0.1 to 20% by mass. [4] The method for producing an emulsifier according to any one of [1] to [3] above, wherein in step 1), the proportion of polysaccharides in the aqueous solution is 2.5 to 45% by mass. [5] A method for producing an emulsifier, comprising the step of heating an animal or plant protein and a polysaccharide in the absence of a solvent at 100°C or higher for 20 to 60 seconds. [6] The method for producing an emulsifier according to any one of [1] to [5] above, wherein the animal or plant protein is a plant protein. [7] The method for producing an emulsifier according to [6], wherein the vegetable protein is one or more selected from pea protein, soybean protein, fava bean protein, and rice protein. [8] The method for producing an emulsifier according to any one of [1] to [7] above, wherein the polysaccharide is one or more selected from dextrin, maltodextrin, isomaltodextrin, cyclic dextrin, indigestible dextrin, reduced indigestible dextrin, and powdered sugar. [9] The method for producing an emulsifier according to any one of [1] to [7] above, wherein the polysaccharide is dextrin having a DE value of 4 to 25.

[10] A method for producing an emulsion composition, comprising mixing an emulsifier obtained by the method for producing an emulsifier according to any one of [1] to [9] above with an oil phase component, and emulsifying the mixture.

[11] The method for producing an emulsion composition according to

[10] above, wherein the oil phase component is an animal fat or oil composition or a flavor composition.

[12] An emulsifier comprising a heat-reactant of a vegetable protein and a polysaccharide, The vegetable protein is one or more selected from the group consisting of pea protein, soybean protein, fava bean protein, and rice protein; An emulsifier characterized in that the polysaccharide is one or more selected from the group consisting of dextrin, maltodextrin, isomaltodextrin, cyclic dextrin, indigestible dextrin, reduced indigestible dextrin, and powdered sugar.

[13] The emulsifier according to

[12] , wherein the polysaccharide is dextrin having a DE value of 4 to 25.

[14] An emulsion composition comprising the emulsifier according to

[12] or

[13] .

[15] A food or drink containing the emulsion composition described in

[14] above. [Effects of the Invention]

[0010] According to the present invention, an emulsifier having good emulsion stability can be easily produced using naturally derived animal and plant proteins and polysaccharides. DETAILED DESCRIPTION OF THE INVENTION

[0011] As described above, the present invention provides a method for producing an emulsifier, which includes the following steps: 1) preparing an aqueous solution containing a protein and a polysaccharide; 2) adjusting the pH of the aqueous solution to 6 or more; and 3) heating the aqueous solution whose pH has been adjusted to 6 or more at 90 to 120°C for 5 to 90 minutes. Each step will be described in detail below.

[0012] Process 1) To produce an emulsifier using the emulsifier production method of the present invention, first, animal and plant proteins and polysaccharides are prepared as raw materials for the emulsifier. Animal and plant proteins refer to proteins contained in animal and plant foods, specifically, animal proteins such as whey protein and casein protein, and plant proteins such as pea protein, soy protein, fava bean protein, and rice protein. The animal and plant proteins can be selected appropriately depending on various factors, such as the final product (food, beverage, cosmetic, etc.) in which the emulsifier is used and the type of polysaccharide. One of the features of the present invention is that it allows the use of plant proteins, which have not been widely used as raw materials for emulsifiers in the past. This promotes the use of plant proteins, which have higher production efficiency and lower environmental impact than animal proteins, and enables a stable supply of emulsifiers in the future. Therefore, when producing an emulsifier for food and beverages using the present invention, a specific preferred example is one or more proteins selected from the group consisting of pea protein, soy protein, fava bean protein, and rice protein.

[0013] In the present invention, polysaccharides, which are raw materials for emulsifiers, are a concept contrasted with monosaccharides and refer to all saccharides formed by the bonding of two or more monosaccharides, the smallest unit. Therefore, disaccharides and oligosaccharides are also included. As with proteins, the selection of polysaccharides can be appropriately determined depending on various factors, such as the final product (food, beverage, cosmetic, etc.) in which the emulsifier is used and the type of polysaccharide. In particular, when producing an emulsifier for food or beverage, specific preferred examples include one or more selected from the group consisting of dextrin, maltodextrin, isomaltodextrin, cyclic dextrin, indigestible dextrin, reduced indigestible dextrin, and powdered sugar.

[0014] In particular, when the polysaccharide is dextrin, the DE value (dextrose equivalent value) is preferably 4 to 25, particularly 4 to 20, and more preferably 4 to 18, from the viewpoint of obtaining an emulsifier with good emulsion stability.

[0015] In step 1), an aqueous solution containing animal or plant protein and polysaccharides is prepared by dissolving the animal or plant protein and polysaccharides in water with heating. The temperature at which the animal or plant protein and polysaccharides are dissolved in water with heating is usually about 50 to 80°C.

[0016] The proportion of animal and plant proteins in the aqueous solution can be 0.1 to 20% by mass, preferably 0.5 to 15% by mass, and more preferably 1 to 10% by mass.

[0017] The proportion of polysaccharides in the aqueous solution can be 2.5 to 45% by mass, preferably 5 to 45% by mass, and more preferably 10 to 45% by mass.

[0018] The mass ratio of polysaccharides to animal or plant protein (polysaccharides / animal or plant protein) can be 0.125 to 450, preferably 0.2 to 200, and more preferably 0.5 to 100, from the viewpoint of obtaining an emulsifier with good emulsion stability.

[0019] Process 2) The pH of the aqueous solution prepared in step 1) is adjusted to 6 or higher, preferably 6 to 11, but the lower limit can be any of 6.5, 7, 7.5, 8, or 8.5, and the upper limit can be any of 11, 10.5, 10, 9.5, 9, or 8.5, and the pH can be within any combination of these lower and upper limits. If the pH is less than 6, emulsion stability decreases, making the emulsion more susceptible to demulsification.

[0020] Process 3) The aqueous solution whose pH has been adjusted to 6 or higher in step 2) is heated at 90 to 120°C for 5 to 90 minutes, with the lower limit of the heating temperature being 90°C, 95°C, 100°C, 105°C, or 110°C, and the upper limit being 120°C, 115°C, or 110°C, while the lower limit of the heating time is 5, 10, 20, or 30 minutes, and the upper limit being 90, 80, 70, or 60 minutes, and any combination of these lower and upper limits may be used. Furthermore, when the emulsifier produced by the above method is used for food or beverage products, from the viewpoint of minimizing the effect on the flavor of the food or beverage product, it is preferably heated at 90 to 115°C, more preferably 90 to 110°C, for preferably 10 to 80 minutes, more preferably 20 to 60 minutes.

[0021] This results in a heat reaction product of the animal or plant protein and the polysaccharide, which exhibits good emulsion stability as an emulsifier. One feature of the present invention is that, in producing an emulsion that is a heat reaction product of the animal or plant protein and the polysaccharide, detailed studies were conducted on the temperature and time ranges in which an emulsion exhibiting good emulsion stability can be easily obtained in the heating step 3), and based on the results of these studies, the heating conditions were optimized to a predetermined temperature and time range. If the heating temperature and time are outside the above-mentioned set ranges, the reaction between the animal or plant protein and the polysaccharide will not proceed quickly, making it difficult to obtain an emulsion exhibiting good emulsion stability. The heating method is not particularly limited, but a heating method that allows easy temperature control is preferred.

[0022] The present invention also provides a method for producing an emulsifier by dry processing. This method includes heating an animal or plant protein and a polysaccharide in the absence of a solvent at 100°C or higher for 20 to 60 seconds. One feature of the present invention is that, when producing an emulsion, which is a thermal reaction product of an animal or plant protein and a polysaccharide, by dry processing, the temperature and time ranges in which an emulsion with good emulsion stability can be rapidly obtained during this heating were thoroughly investigated, and based on the results of these investigations, the heating conditions were optimized to a predetermined temperature and time range. If the heating temperature and time are outside the above-mentioned ranges, the reaction between the animal or plant protein and the polysaccharide does not proceed quickly during the dry processing, making it difficult to obtain an emulsion with good emulsion stability. The animal or plant protein and polysaccharide used are as described above. The heat treatment of the animal or plant protein and the polysaccharide in the absence of a solvent can be carried out using an extruder or the like.

[0023] The temperature at which the animal or plant protein and the polysaccharide are thermally reacted in the absence of a solvent is 100°C or higher, with the lower limit being 100°C, 110°C, 120°C, 130°C, or 140°C, and the upper limit being 200°C, 190°C, 180°C, 170°C, or 160°C. The heating time is 20 to 60 seconds, with the lower limit being 20, 30, or 40 seconds, and the upper limit being 60, 50, or 40 seconds, and any combination of these lower and upper limits may be used. Furthermore, when the emulsifier produced by the dry processing method is used for food or beverage products, heating is preferably performed at 100 to 190°C, more preferably 100 to 180°C, for 20 to 50 seconds, more preferably 20 to 40 seconds, from the viewpoint of minimizing the effect on the flavor of the food or beverage product.

[0024] According to the production method of the present invention, an emulsifier having excellent oil-in-water emulsifying ability can be obtained by either the wet or dry treatment described above. Oil-in-water emulsifying ability means the ability to form an oil-in-water emulsion. The heat reaction product obtained by the production method of the present invention can be used as it is as an emulsifier for foods, beverages, cosmetics, etc., but can also be used as a dried product or concentrate by subjecting it to drying, concentration, freezing, etc., as needed.

[0025] The emulsifier may be in either a solid or liquid form. For example, if it is solid, it may be in the form of powder, granules, blocks, capsules, etc., and if it is liquid, it may be dissolved or dispersed in an aqueous solvent such as water or alcohol (ethanol, glycerin, propylene glycol, etc.).

[0026] The emulsifier may contain other emulsifiers, thickeners, antioxidants, flavorings, inorganic salts, food additives, etc., as long as they do not interfere with emulsion stability.

[0027] The present invention also provides a method for producing an emulsion composition, comprising mixing the emulsifier obtained by the above-described method for producing an emulsifier with an oil phase component and emulsifying the mixture. Specifically, this method produces an oil-in-water emulsion composition by mixing an oil phase component with a solution or dispersion (aqueous phase) containing the emulsifier obtained by the above-described method for producing an emulsifier, and then subjecting the mixture to an emulsification treatment to homogenize the entire mixture. The solvent for the solution or dispersion containing the emulsifier can be appropriately selected from aqueous solvents such as water and alcohols (ethanol, glycerin, propylene glycol, etc.), with water being preferred.

[0028] The oil phase component is not particularly limited, but examples include vegetable oils such as coconut oil, soybean oil, rice oil, corn oil, sesame oil, linseed oil, palm oil, safflower oil, rapeseed oil, olive oil, cocoa butter, coconut oil, and peanut oil; medium-chain fatty acid (MCT) oils in which fatty acids having about 8 to 12 carbon atoms (e.g., capric acid, caprylic acid) are bonded to glycerol; animal fats and oils such as beef tallow, lard, chicken fat, mutton tallow, and fish oil; fatty acids such as oleic acid; and mixtures thereof. The oil phase component may be used alone or in combination of two or more. A preferred example is medium-chain fatty acid (MCT).

[0029] The content of the oil phase component is usually 0.01 to 80% by mass, preferably 0.1 to 75% by mass, and more preferably 0.5 to 70% by mass, relative to the total amount of the emulsion composition. A content of the oil phase component within the above range is preferred for stably dispersing emulsion particles in the aqueous phase, which is the continuous phase.

[0030] In the present invention, the oil phase component may contain an oil-soluble substance, which is not particularly limited, but may include a fragrance, a coloring matter, a functional substance, and the like.

[0031] Flavoring agents include, for example, citrus essential oils such as orange, lemon, lime, grapefruit, tangerine, mandarin, and bergamot; plant essential oils such as peppermint oil, spearmint oil, cinnamon oil, allspice, aniseed, basil, laurel, cardamom, celery, clove, jujube, cumin, dill, garlic, ginger, mace, mustard, onion, paprika, and rosemary; and spice oils such as cola nut and coffee oils. Examples of the aromatic compounds include oil-soluble extracts of vanilla, cocoa, black tea, green tea, oolong tea, spices, etc., or oily layers obtained by steam distillation; and synthetic fragrance compounds such as limonene, linalool, nerol, citronellol, geraniol, citral, l-menthol, eugenol, cinnamic aldehyde, anethole, perillaldehyde, vanillin, γ-undecalactone, allyl caproate, l-carvone, maltol, and allyl isothiocyanate.

[0032] Examples of pigments include α-carotene, β-carotene, lycopene, paprika pigment, annatto pigment, chlorophyll, and marigold pigment.

[0033] A functional substance refers to a substance that has a bioregulatory effect, and examples of such functional substances include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA- and / or EPA-containing fish oil, linoleic acid, γ-linolenic acid, α-linolenic acid, evening primrose oil, borage oil, lecithin, octacosanol, rosemary antioxidant extract, sage antioxidant extract, γ-oryzanol, β-carotene, palm carotene, perilla oil, royal jelly, propolis; oil-soluble vitamins such as vitamin A, vitamin D, vitamin E, vitamin F, and vitamin K, and derivatives thereof.

[0034] The content of the oil-soluble substance is not particularly limited and can be set appropriately depending on the type of substance used.

[0035] In the method for producing the emulsion composition, the emulsification method is not particularly limited. For example, the various components contained in the emulsion composition (e.g., the emulsifier obtained by the present invention, aqueous phase and oil phase components) are appropriately blended and stirred to homogenize the entire mixture. When an oil-soluble substance is used, it is preferable to dissolve the oil-soluble substance in the oil phase component beforehand. The various components are stirred at a speed of typically 100 to 16,000 rpm, preferably 1,000 to 16,000 rpm, and more preferably 2,000 to 16,000 rpm, and commercially available stirring devices such as a homomixer, colloid mill, rotating disk homogenizer, or high-pressure homogenizer can be used. The stirring time is not particularly limited, but is typically 5 to 60 minutes, preferably 5 to 45 minutes, and more preferably 5 to 30 minutes.

[0036] The present invention also provides an emulsifier obtained by the above-mentioned method for producing an emulsifier, an emulsion composition obtained by the above-mentioned method for producing an emulsion composition, and a food or drink containing the emulsion composition. [Example]

[0037] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The units of formulations shown in the tables are % by mass.

[0038] [Effect of dextrin content on emulsion stabilization] Emulsifier solutions having the compositions shown in Table 1 were prepared according to the following (Preparation of Emulsifier Solutions) (Examples 1-1 to 1-6, Comparative Examples 1-1 to 1-3). Next, emulsion compositions were prepared using the emulsifier solutions according to the following (Evaluation of Emulsion Stability), and emulsion stability was evaluated to examine the influence of different amounts of dextrin contained in the emulsifier solutions on the emulsion stabilization effect. (Preparation of emulsifier solution) Add ingredients 1 and 2 to ingredient 3 shown in Table 1 and heat to 90°C for 5 minutes to dissolve. For samples with pH adjustment, the pH was adjusted to 7.8 and heated at 90℃ for 60 minutes. For samples without pH adjustment, the pH was not adjusted (aqueous solution before preparation: pH 5.8 to less than 6) and heated at 90℃ for 60 minutes. (Evaluation of emulsion stability) An oil-in-water emulsion composition was prepared according to the following formulation (unit: mass %), and the median particle size (μm) of the emulsion immediately after preparation and after standing at room temperature (25°C) for 2 weeks was measured using a laser diffraction particle size analyzer. The rate of change (median size after standing for 2 weeks / median size immediately after preparation) was also calculated. The state after standing for 2 weeks was then visually observed and evaluated. TIFF2026007484000001.tif48170

[0039] [Table 1]

[0040] (Results / Discussion) The results in Table 1 reveal that emulsions containing dextrin (DE value 4) in an amount ranging from 2.5 to 45% by mass and heat-treated after adjusting the pH of the emulsifier solution to 7.8 exhibited a favorable emulsion stabilization effect. On the other hand, emulsions containing dextrin (DE value 4) in an amount ranging from 2.5 to 45% by mass but heat-treated without adjusting the pH of the emulsifier solution to 7.8, as well as emulsions containing dextrin in an amount of 0%, 1%, or 60% by mass, were unable to achieve a stable emulsion. These results reveal that the amount of dextrin, the pH during preparation of the emulsifier solution, and the heat treatment significantly affect the emulsion stabilization effect.

[0041] [Effect of protein content on emulsion stabilization] Emulsifier solutions having the compositions shown in Table 2 were prepared in the following manner (Preparation of Emulsifier Solutions) (Examples 2-1 to 2-5, Comparative Examples 2-1 to 2-2). Next, emulsion compositions were prepared using the emulsifier solutions in the manner described above (Evaluation of Emulsion Stability), and the emulsion stability was evaluated to examine the influence of differences in the blending amounts of proteins forming the emulsifier solutions on the emulsion stabilization effect. (Preparation of emulsifier solution) Add ingredients 1 and 2 to ingredient 3 shown in Table 2 and heat to 90°C for 5 minutes to dissolve. For samples with pH adjustment, the pH was adjusted to 7.8 and heated at 90℃ for 60 minutes. For samples without pH adjustment, the pH was not adjusted (aqueous solution before preparation: pH 5.8 to less than 6) and heated at 90℃ for 60 minutes.

[0042] [Table 2]

[0043] (Results / Discussion) The results in Table 2 reveal that samples containing 0.1 to 20% protein by mass and heat-treated after adjusting the pH of the emulsifier solution to 7.8 exhibited a favorable emulsion stabilization effect. On the other hand, samples containing 0.1 to 20% protein by mass but heat-treated without adjusting the pH of the emulsifier solution to 7.8, as well as samples containing 0% or 30% protein by mass, were unable to achieve a stable emulsion. These results reveal that the amount of protein, the pH during preparation of the emulsifier solution, and the heat treatment significantly affect the emulsion stabilization effect.

[0044] [Effect of different types of proteins on emulsion stabilization] Emulsifier solutions having the compositions shown in Table 3 were prepared in the following manner (Preparation of emulsifier solutions) (Examples 3-1 to 3-6). Next, emulsion compositions were prepared using the emulsifier solutions in the manner described above (Evaluation of emulsion stability), and emulsion stability was evaluated to examine the influence of differences in the types of proteins forming the emulsifier solutions on the emulsion stabilization effect. (Preparation of emulsifier solution) Add ingredients 1-7 to ingredient 8 shown in Table 3 and heat to 90℃ for 5 minutes to dissolve. For samples with pH adjustment, the pH was adjusted to 7.8 and heated at 90℃ for 60 minutes. For samples without pH adjustment, the pH was not adjusted (aqueous solution before preparation: pH 5.8 to less than 6) and heated at 90℃ for 60 minutes.

[0045] [Table 3]

[0046] (Results / Discussion) The results in Table 3 demonstrate that, regardless of the type of animal or vegetable protein, emulsifier solutions whose pH was adjusted to 7.8 and then heat-treated exhibited good emulsion stabilization effects. On the other hand, emulsifier solutions whose pH was not adjusted to 7.8 and then heat-treated failed to achieve a stable emulsion. These results demonstrate that the fact that the protein is an animal or vegetable protein, the pH during preparation of the emulsifier solution, and the heat treatment significantly affect the emulsion stabilization effects.

[0047] [Effect of different polysaccharide types on emulsion stabilization] The emulsifier solutions in Table 4 were prepared according to the following (Preparation of emulsifier solutions) (Examples 4-1 to 4-8, Comparative Examples 4-1 to 4-3). Next, emulsion compositions were prepared using the emulsifier solutions according to the above (Evaluation of emulsion stability), and emulsion stability was evaluated to examine the influence of differences in the types of polysaccharides forming the emulsifier solutions on the emulsion stabilization effect. (Preparation of emulsifier solution) Add ingredients 1-12 to ingredient 13 shown in Table 4 and heat to 90°C for 5 minutes to dissolve. For samples with pH adjustment, the pH was adjusted to 7.8 and heated at 90℃ for 60 minutes. For samples without pH adjustment, the pH was not adjusted (aqueous solution before preparation: pH 5.8 to less than 6) and heated at 90℃ for 60 minutes.

[0048] [Table 4]

[0049] (Results / Discussion) The results in Table 4 reveal that when the polysaccharides used were dextrin (DE value 4), dextrin (DE value 11), dextrin (DE value 18), powdered sugar (DE value 25), isomaltodextrin (DE value 7), resistant dextrin (DE value 15), reduced resistant dextrin (DE value 13), or cyclic dextrin (DE value 3), and the pH of the emulsifier solution was adjusted to 7.8 and heat-treated, a good emulsion stabilization effect was demonstrated. On the other hand, even when the polysaccharides were dextrin (DE value 4), dextrin (DE value 11), dextrin (DE value 18), powdered sugar (DE value 25), isomaltodextrin (DE value 7), resistant dextrin (DE value 15), reduced resistant dextrin (DE value 13), or cyclic dextrin (DE value 3), a stable emulsified state could not be achieved when the emulsifier solution was heated without adjusting its pH to 7.8. Furthermore, a stable emulsified state could not be achieved when the polysaccharide was xanthan gum, agar, or cellulose. From the above results, it was revealed that the polysaccharides were dextrin (DE value 4), dextrin (DE value 11), dextrin (DE value 18), powdered sugar (DE value 25), isomaltodextrin (DE value 7), resistant dextrin (DE value 15), reduced resistant dextrin (DE value 13), and cyclic dextrin (DE value 3), and that the pH and heat treatment during preparation of the emulsifier solution had a significant impact on the emulsion stabilization effect.

[0050] [Effect of pH on emulsion stabilization] Emulsifier solutions having the compositions shown in Table 5 were prepared according to the following (Preparation of Emulsifier Solutions) (Examples 5-1 to 5-4, Comparative Example 5-1). Next, emulsion compositions were prepared using the emulsifier solutions according to the above-mentioned (Evaluation of Emulsion Stability), and the emulsion stability was evaluated to examine the influence of differences in pH when preparing the emulsifier solutions on the emulsion stabilization effect. (Preparation of emulsifier solution) Add ingredients 1 and 2 to ingredient 3 shown in Table 5 and heat to 90°C for 5 minutes to dissolve. For samples with pH adjustment, the pH was adjusted to 7.8 and heated at 90℃ for 60 minutes. For samples without pH adjustment, the pH was not adjusted (aqueous solution before preparation: pH 5.8 to less than 6) and heated at 90℃ for 60 minutes.

[0051] [Table 5]

[0052] (Results / Discussion) The results in Table 5 reveal that when preparing an emulsifier solution, those in which the pH was adjusted to 6 to 11 and heat treatment was performed showed good emulsion stabilization effects. On the other hand, those in which the pH was adjusted to 6 to 11 but not heat treatment was performed, and those in which the pH was adjusted to 5, were unable to achieve a stable emulsion state. These results reveal that the pH and heat treatment when preparing the emulsifier solution have a significant impact on the emulsion stabilization effects.

[0053] [Effect of heating temperature and time on emulsion stabilization] Emulsifier solutions having the compositions shown in Table 6 were prepared in the following manner (Preparation of emulsifier solutions) (Examples 6-1 to 6-8, Comparative Examples 6-1 to 6-2). Next, emulsion compositions were prepared using the emulsifier solutions in the manner described above (Evaluation of emulsion stability), and emulsion stability was evaluated to examine the influence of differences in heating temperature and time during preparation of the emulsifier solutions on the emulsion stabilization effect. (Preparation of emulsifier solution) Add raw material 1-2 to raw material 3 shown in Table 6, heat at 90℃ for 5 minutes to dissolve, adjust the pH to 7.8, and perform heat treatment under the conditions shown in Table 6.

[0054] [Table 6]

[0055] The results in Table 6 show that the following emulsifier solutions exhibited good emulsion stabilization effects: heating temperatures and times of 90°C for 60 minutes, 95°C for 10 minutes, 95°C for 30 minutes, 95°C for 60 minutes, 95°C for 90 minutes, 120°C for 10 minutes, 120°C for 30 minutes, and 120°C for 60 minutes. On the other hand, heating temperatures and times of 70°C for 60 minutes and 150°C for 60 minutes failed to achieve a stable emulsion. These results demonstrate that the temperature and time of heating during the preparation of the emulsifier solution significantly affect the emulsion stabilization effect.

[0056] [Effect of heating temperature on emulsion stabilization in dry processing] Emulsifier solutions having the compositions shown in Table 7 were prepared according to the following (Preparation of Emulsifier Solutions) (Examples 7-1 to 7-6, Comparative Examples 7-1 to 7-4). Next, emulsion compositions were prepared using the emulsifier solutions according to the above (Evaluation of Emulsion Stability), and the emulsion stability was evaluated to examine the effect of heating temperature on emulsion stabilization when preparing an emulsifier by dry processing. (Preparation of emulsifier solution) Raw materials 1 and 2 shown in Table 7 are heat-treated in an extruder at the temperature shown in Table 7. Raw materials 1 and 2 are dissolved in ion-exchanged water so that the Bx is 35°.

[0057] [Table 7]

[0058] (Results / Discussion) The results in Table 7 reveal that when preparing emulsifiers by dry processing, heating temperatures of 100°C and 200°C showed good emulsion stabilization effects. On the other hand, when the heating temperature was 80°C or no heating was performed, a stable emulsion state could not be achieved. These results reveal that the heating temperature when preparing emulsifiers by dry processing has a significant impact on the emulsion stabilization effects.

Claims

1. The following steps: 1) preparing an aqueous solution containing an animal or plant protein and a polysaccharide; 2) adjusting the pH of the aqueous solution to 6 or more; 3) heating the aqueous solution, the pH of which has been adjusted to 6 or higher, at 90 to 120°C for 5 to 90 minutes; A method for producing an emulsifier, comprising:

2. The method for producing an emulsifier according to claim 1, wherein the pH is 6 to 11.

3. 2. The method for producing an emulsifier according to claim 1, wherein in step 1), the proportion of protein in the aqueous solution is 0.1 to 20% by mass.

4. The method for producing an emulsifier according to claim 1, wherein in step 1), the proportion of polysaccharides in the aqueous solution is 2.5 to 45% by mass.

5. A method for producing an emulsifier, comprising a step of heating an animal or plant protein and a polysaccharide in the absence of a solvent at 100°C or higher for 20 to 60 seconds.

6. The method for producing an emulsifier according to claim 1 or 5, wherein the animal or plant protein is a plant protein.

7. 7. The method for producing an emulsifier according to claim 6, wherein the vegetable protein is one or more selected from the group consisting of pea protein, soybean protein, fava bean protein, and rice protein.

8. The method for producing an emulsifier according to claim 1 or 5, wherein the polysaccharide is one or more selected from the group consisting of dextrin, maltodextrin, isomaltodextrin, cyclic dextrin, indigestible dextrin, reduced indigestible dextrin, and powdered sugar.

9. The method for producing an emulsifier according to claim 1 or 5, wherein the polysaccharide is dextrin having a DE value of 4 to 25.

10. A method for producing an emulsion composition, comprising mixing an emulsifier obtained by the method for producing an emulsifier according to claim 1 or 5 with an oil phase component, and emulsifying the mixture.

11. The method for producing an emulsion composition according to claim 10 , wherein the oil phase component comprises an animal fat or oil or a flavor composition.

12. An emulsifier comprising a heat-reacted product of a vegetable protein and a polysaccharide, The vegetable protein is one or more selected from the group consisting of pea protein, soybean protein, fava bean protein, and rice protein; The emulsifier is characterized in that the polysaccharide is one or more selected from the group consisting of dextrin, maltodextrin, isomaltodextrin, cyclic dextrin, indigestible dextrin, reduced indigestible dextrin, and powdered sugar.

13. The emulsifier according to claim 12, wherein the polysaccharide is dextrin having a DE value of 4 to 25.

14. An emulsion composition comprising the emulsifier according to claim 13.

15. A food or drink comprising the emulsion composition according to claim 14.

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