Food composition

Abstract

To provide a technology for stabilizing the emulsifying properties of an emulsified food composition (including maintaining the emulsified state and making it easy to emulsify) and improving its flavor as a food (such as reducing grassy taste, unpleasant aftertaste, and oiliness). [Solution] A food composition is provided which contains grain powder or grain saccharification liquid, an oil component containing plant-derived oils and fats, and ghattigum, wherein the amount of ghattigum is 0.03 parts by mass or more and 0.5 parts by mass or less per 1 part by mass of the oil component. The grain powder is preferably powder of grains that have been subjected to pressure and heat treatment, and the grain saccharification liquid is preferably a saccharification treatment liquid of grains that have been subjected to pressure and heat treatment.

Description

Technical Field

[0001] The present invention relates to a food composition containing a plant-based food raw material.

Background Art

[0002] In recent years, the need for animal-derived food raw material-free (i.e., food not containing animal-derived food raw materials) foods has been increasing. The background includes the growing health consciousness, the growing vegetarian trend, or the existence of people who have an allergic reaction to animal-derived foods.

[0003] Therefore, instead of animal-derived materials such as dairy products, plant-based milk that is free from animal-derived food raw materials has also been developed (Patent Document 1). In fact, ice cream using soy milk, which is plant-based milk (Non-Patent Document 1), plant-based milk powder (Non-Patent Document 2), etc. are commercially available. However, plant-based dairy products are often made from beans such as soybeans, almonds, coconuts, oats, etc.; as described in Patent Document 1 etc., they may have a beany smell derived from beans, etc., or may have an unpleasant aftertaste (astringent taste, etc.). Also, although the most common raw material for plant-based dairy products is soybeans, the number of people developing an allergy to soybeans is increasing, which has become a problem.

[0004] Various plant-based foods using plant-based raw materials have also been developed (Patent Documents 2-8). Patent Document 2 describes the process of obtaining a paste-like composition by heating and mixing a mixture of chickpea powder, sugars, oils and fats, and water. Patent Document 3 discloses a powdered creamer composition containing plant-based protein derived from beans, vegetable oil, carbohydrates, etc. Patent Document 4 discloses a paste-like food containing meat, beans, modified starch, or moist heat-treated starch, etc. Patent Document 5 discloses oil-based starch obtained by aging a mixture of ground beans, oils and fats, swelling-inhibiting starch, etc. Patent Document 6 discloses a food containing an oil-in-water Pickering emulsion having solid particles such as rice-derived protein, a nonionic amphiphilic substance, an oil phase component, and an aqueous phase component. Patent Document 7 discloses an oil-in-water emulsion composition having solid particles, an oil phase component such as edible oils and fats, and an aqueous phase component. Patent Document 8 discloses a beverage containing a fat-soluble substance such as edible oils and fats, starch hydrolysate, and a low molecular weight surfactant.

[0005] Furthermore, it is known that ghattigum is sometimes incorporated as an emulsifier in emulsified compositions for food products (see Patent Documents 9 and 10). Gattigum is the dried and solidified sap secreted from cracks in the trunk of Anogeissus latifolia Wall. (Combretaceae family), and is also known as IndianGum. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2021-176284 [Patent Document 2] Japanese Patent Publication No. 2022-186589 [Patent Document 3] Special Publication No. 2021-509008 [Patent Document 4] Japanese Patent Publication No. 2017-12029 [Patent Document 5] Japanese Patent Publication No. 2018-201464 [Patent Document 6] WO2019 / 240239 [Patent Document 7] Japanese Patent Publication No. 2022-173548 [Patent Document 8] Japanese Patent Publication No. 2022-27874 [Patent Document 9] Japanese Patent Publication No. 2010-124817 [Patent Document 10] WO2013 / 084518 [Non-patent literature]

[0007] [Non-Patent Document 1] Coolish Green Vanilla (https: / / www.lotte.co.jp / products / catalogue / ice / 07 / detail31.html) [Non-Patent Document 2] Newlacto ND-N200(https: / / www.asahi-gf.co.jp / products / materials / newlacto / lineup / newlacto-ndn200.html) [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] Conventional plant-based dairy products often lack sufficient improvement in terms of grassy odor and unpleasant aftertaste derived from plant-based food ingredients such as legumes, or they may not possess adequate emulsifying properties, and further improvements are still needed. Therefore, the present invention provides a technology for an emulsified composition as a food composition that stabilizes its emulsifying properties (including maintaining the emulsified state and making it easy to emulsify) and improves its flavor as a food (such as reducing grassy odor, unpleasant aftertaste, and oiliness). [Means for solving the problem]

[0009] In other words, the present invention relates to the following food composition. <1> A food composition comprising grain powder or grain saccharification liquid, an oil component containing plant-derived oils and fats, and ghattigum, wherein the amount of ghattigum is 0.03 parts by mass or more and 0.5 parts by mass or less per 1 part by mass of the oil component.

[0010] The present invention preferably relates to the following food compositions. <2> The grain powder is a grain powder that has been subjected to pressurized and heated treatment. <1> The food composition described above. <3> The aforementioned grain saccharification liquid is a saccharification treatment liquid of grains that have been subjected to pressurized and heated treatment. <1> The food composition described above. <4> The grain is at least one selected from oats, non-glutinous rice, millet, barley, rye, or peas. <1> ~ <3> A food composition as described in any of the following. <5> The plant-derived oil is at least one selected from coconut oil, palm oil, safflower oil, sunflower oil, rice oil, palm kernel oil, or canola oil. <1> ~ <4> A food composition as described in any of the following.

[0011] <6> The content (dry weight) of the aforementioned grain is 1.0 to 30.0% by mass relative to the aforementioned oil and fat component. <1> ~ <5> A food composition as described in any of the following. <7> The amount of the oil component is 60 to 95% by mass of the total of the grain powder or grain saccharification liquid, the oil component, and the ghattigum. <1> ~ <6> A food composition as described in any of the following. <8> The amount of ghattigum is 0.3 parts by mass or less per 1 part by mass of the oil component, <1> ~ <7> A food composition as described in any of the following.

[0012] <9> The food composition is in liquid form. <1> ~ <8> A food composition as described in any of the following. <10> The food composition is in powder form. <1> ~ <8> A food composition as described in any one of the items. <11> The food composition further comprises a starch hydrolysate, <10> The food composition described above.

[0013] <12>A method for producing the liquid food composition according to <9>, comprising a step of treating a mixture containing a cereal powder or a cereal saccharified liquid, an oil component containing a plant-derived oil, ghatti gum, and water with a high-pressure homogenizer. <13>A step of treating a mixture containing a cereal powder or a cereal saccharified liquid, an oil component containing a plant-derived oil, ghatti gum, and water with a high-pressure homogenizer, and a step of spray-drying or freeze-drying the treated product with the high-pressure homogenizer, and A method for producing the powdered food composition according to <10>, comprising the above steps.

Advantages of the Invention

[0014] The food composition of the present invention can provide a plant-based dairy product. That is, the food composition of the present invention can also be provided as an emulsion or an emulsion, and can be provided as a powder that can be dispersed as an emulsion. And the food composition of the present invention has high emulsifying properties, a stable emulsified state, and can be easily emulsified by dispersing it in water. More preferably, the composition of the present invention has a good flavor, less plant-derived fishy smell and aftertaste, and less greasiness. Furthermore, the food composition of the present invention can be provided as an emulsion or an emulsion with small oil droplet size and sharp particle size distribution. Such emulsions or emulsions have a unified flavor and improve the flavor as a food composition.

Brief Description of the Drawings

[0015] [Figure 1] It is a flowchart showing an example of a process for producing the food composition of the present invention. [Figure 2] It is a graph showing the particle size distribution of the oil droplet size of the food compositions of Examples 1 to 5. [Figure 3] It is a graph showing the particle size distribution of the oil droplet size of Comparative Example 4 and the food compositions of Examples 4 and 11 to 13. [Figure 4A] It is a graph showing the particle size distribution of the oil droplet size after emulsification of the compositions of Example 4 and Comparative Examples A to J. [Figure 4B] This graph shows the particle size distribution of oil droplets after emulsification for the compositions of Example 4 and Comparative Examples A to J. [Modes for carrying out the invention]

[0016] [1. Regarding food composition] The food composition of the present invention comprises grains, oil and fat components, and ghatti gum; further, depending on the form of the food composition and the desired properties, it may contain any other components.

[0017] The food composition of the present invention may have any form (properties), but is usually in liquid or powder form. The liquid form is preferably an emulsion, emulsified liquid, or cream, and more specifically, it is preferably an O / W type emulsion (the outer phase is water and contains oil droplets). The food composition of the present invention may also be in powder form, and more specifically, it is preferably a powder that disperses in water to become an O / W type emulsion.

[0018] [1-1. Grain] The grains contained in the food composition are either grain powder (grain flour) or grain saccharification liquid. Grain saccharification liquid is a solution obtained by saccharifying grain powder.

[0019] The type of grain is not particularly limited, but examples include oats, non-glutinous rice, mixed grains (barnyard millet, foxtail millet, proso millet, finger millet, white barley, whole barley, glutinous barley, black rice, corn, soybeans, amaranth, sorghum, quinoa, sprouted brown rice, sesame, Job's tears, etc.), rice, wheat, sorghum, barley, rye, or peas; however, it is preferable that it be at least one selected from oats, non-glutinous rice, mixed grains (especially glutinous barley), barley, rye, or peas.

[0020] [1-1-1. Pressure heating treatment of grains] It is preferable that the grains included in the food composition have been subjected to pressure and heat treatment. By subjecting the grains to pressure and heat treatment, the grassy odor and unpleasant aftertaste derived from the grains can be reduced in the food composition containing them.

[0021] Pressurized heat treatment includes pressurized heat treatment of grains using an extruder. The extruder used for pressurized heat treatment may be a commercially available extrusion molding machine. An extrusion molding machine is a device that compresses, mixes, heats, and shears food raw materials in a cylinder while extruding them with a screw. The extruder may be either a single-screw type that extrudes the raw material with one screw, or a multi-screw type that extrudes the raw material with two or more screws. In a twin-screw type that extrudes the raw material with two screws, the two screws interfere with each other and grip the raw material during transport, so the operation of the machine is less affected by the characteristics of the processed raw material. There are no particular limitations on twin-screw extrusion molding machines, and commercially available machines can be used. For example, extruder manufacturers include Bühler, Buss, GEA, STEER, Wenger, Baker-Perkins, and NP Foods.

[0022] The grain may be coarsely ground beforehand to a size that is easy to feed into an extrusion molding machine. Known grinding devices can be used for coarse grinding. Specifically, examples include grinding devices such as hammer mills and pin mills, or grinders using media such as bead mills, sand mills, and attritors. These grinding methods may be applied individually or in combination of two or more.

[0023] The coarsely ground grain is hydrated and stirred. The mixture obtained by hydration and stirring is fed into an extruder. Further water may be added during the extruding process. The moisture content of the mixture to be extruded is preferably 10% to 50% by mass, and more preferably 26% to 30% by mass. Note that adding water during the process as described above is not essential; water may be added only before the extruding process. Alternatively, water may be added only during the extruding process.

[0024] The processing temperature in the extruder is set to 90-250°C, preferably 110-200°C, and more preferably 120-150°C. This temperature range allows for the efficient production of the desired grain powder. The processing temperature in the extruder refers to the highest temperature in the barrel and is also referred to as the "heating temperature" in the following description.

[0025] The rate at which grain is fed into the extruder is set appropriately according to the type of equipment to ensure efficient extruder processing.

[0026] The L / D ratio (L (barrel length) / D (diameter)) of the extruder is set appropriately depending on the type of equipment, but is preferably set to 10 to 70. The screw rotation speed is set appropriately depending on the type of equipment, but is preferably 50 to 1000 rpm, more preferably 100 to 600 rpm, and even more preferably 200 to 400 rpm. By setting it within this range, the extruder processing can be performed efficiently.

[0027] The material extruded by the extruder is dried and then pulverized to produce grain powder. The drying process can be carried out using any known method. Examples of known drying methods include drum dryers, spray dryers, air-jet drying, and freeze-drying. Drying and pulverization may be performed simultaneously or continuously using various drying and pulverizing machines. Examples of pulverizers used in the pulverization process include the impact-type pulverizer and dryer manufactured by Kitagawa Iron Works, the Victor Mill manufactured by Hosokawa Micron, the Super Powder Mill manufactured by Nishimura Machinery Works, and the SK Jet-O Mill manufactured by Seishin Enterprise Co., Ltd. In the case of equipment that can perform drying and pulverization simultaneously, the drying process prior to the pulverization process may be omitted.

[0028] The moisture content of the grain powder is not particularly limited, but from the viewpoint of storage stability and handling, 1 to 10% by mass is preferred, and 3 to 5% by mass is more preferred.

[0029] [1-1-2. Saccharification of grains] The grains contained in the food composition may be a granular saccharification solution. The granular saccharification solution may be a solution obtained by saccharifying grain powder, but the grain powder may or may not be subjected to pressurized heat treatment. The granular saccharification treatment may include a preparation step, a liquefaction step, and a saccharification step.

[0030] In the preparation process for the saccharification of grains, crushed grains (grain powder) are used as raw materials, and the crushed grains are mixed with an aqueous medium such as pure water to obtain a preparation liquid. The ratio of grains to aqueous medium can be appropriately selected according to the desired proportion of sugars. For example, the amount of aqueous medium such as pure water is adjusted so that the proportion of grains to the total amount of grains and water is 10 to 50% by mass, preferably 15 to 40% by mass, and more preferably 20 to 30% by mass.

[0031] In the liquefaction step of the saccharification process of grains, the sugar chains of starch contained in the fermentation liquid are cleaved to obtain a liquefied liquid containing low-molecular-weight sugars. This step is carried out by adding a liquefaction enzyme to the fermentation liquid. In the liquefaction step, the concentration of grains in the fermentation liquid is preferably 5 to 35% by mass, and particularly preferably 15 to 25% by mass, taking into consideration the yield, etc. In one embodiment of the method for producing saccharified grain liquid without a fermentation step, the fermentation liquid is not prepared in advance, but rather the raw materials are put into a reaction tank and the fermentation liquid is prepared in the reaction tank.

[0032] The pH of the brewing solution in the liquefaction process should be set in relation to the optimal pH range of the liquefaction enzyme, and is usually between 3.5 and 8.0, with 4.5 and 7.0 being preferable. However, since typical brewing solutions exhibit a pH within the range of 3.5 to 7.0, it is sometimes possible to proceed with the liquefaction reaction without specifically adjusting the pH of the brewing solution.

[0033] As for the liquefaction enzyme used in the liquefaction process, any enzyme with an optimal pH of 3.5 to 7.0, particularly 4.5 to 6.5, and capable of cleaving sugar chains such as starch and breaking them down into low-molecular-weight sugars, can be suitably used, with the combined use of α-amylase and glucoamylase being preferred. Furthermore, enzymes with high heat resistance are preferred, and specific examples include the product names "Clistase SD8" and "Clistase T10S" (both manufactured by Amano Enzyme Co., Ltd.), "BAN480L" (manufactured by Novozymes Japan Co., Ltd.), and "Spitase HK" (manufactured by Nagase & Co., Ltd.).

[0034] The reaction temperature and reaction time in the liquefaction process can be appropriately adjusted depending on the type of liquefaction enzyme added. For example, the reaction temperature can be 40°C to 120°C, preferably 50°C to 100°C, with a reaction time of 0.01 hours to 24 hours, preferably 0.1 hours to 12 hours, and more preferably 0.1 hours to 3 hours.

[0035] The liquefied solution after the liquefaction reaction may be filtered as needed to remove impurities.

[0036] In the saccharification process of grain saccharification, the low-molecular-weight sugars in the liquefied liquid are further broken down to obtain a saccharified liquid containing monosaccharides, disaccharides, trisaccharides, oligosaccharides, etc. This process is carried out by adding a saccharifying enzyme to the liquefied liquid.

[0037] Examples of saccharifying enzymes include α-amylase, β-amylase, glucoamylase, pullulanase, transglucosidase, and glucanase. These enzymes can be used individually, but it is also preferable to use a combination of multiple enzymes. The saccharifying enzymes can be commercially available, and specific examples include β-amylases such as "β-amylase L / R" (manufactured by Nagase ChemteX), "β-amylase F Amano" (manufactured by Amano Enzyme Co., Ltd.), and "Hymaltosin GL" (manufactured by HBI Co., Ltd.); glucoamylases such as "Glucozyme #20000" and "Denazyme GSA / R" (both manufactured by Nagase & Co., Ltd.); "Glucozyme AF6" (manufactured by Amano Enzyme Co., Ltd.); "Sumizyme" (manufactured by Shin Nippon Chemical Industries, Ltd.); "Glutase AN" (manufactured by HBI Co., Ltd.); "AMG300L" (manufactured by Novozymes Japan); "GODO-ANGH" (manufactured by Godo Shusei Co., Ltd.); and "Uniase 30" (manufactured by Yakult Pharmaceutical Co., Ltd.). In addition, commercially available pullulanases include the product name "Pululanase 'Amano' 3" (manufactured by Amano Enzyme Co., Ltd.), transglucosidases include the product name "Transglucosidase L 'Amano'" (manufactured by Amano Enzyme Co., Ltd.), and glucanases include the product name "Finizym250L" (manufactured by Novozymes Japan Co., Ltd.).

[0038] The reaction temperature and reaction time in the saccharification process can be appropriately adjusted depending on the type of saccharifying enzyme added. For example, a reaction temperature of 30°C to 70°C, preferably 40°C to 65°C, more preferably 45°C to 65°C, and a reaction time of 1 to 24 hours, preferably 1.5 to 10 hours, more preferably 1.5 to 4 hours, are possible.

[0039] In addition, in the method for producing cereal saccharification liquid, other enzymes such as proteases and lipases may be added together during the liquefaction or saccharification process, if desired.

[0040] The resulting cereal saccharification solution may be subjected to homogenization. Homogenization allows the insoluble dietary fiber contained in the cereal saccharification solution to be finely shredded, thereby adjusting it to a desired particle size distribution. The homogenization conditions are not particularly limited as long as they allow for a smoother texture when the cereal saccharification solution is consumed due to the finening of the insoluble dietary fiber. For example, the processing pressure is 5 MPa or higher, preferably 10 MPa or higher. On the other hand, the processing pressure is typically 90 MPa or lower, and preferably 20 MPa or lower. A commercially available homogenizer can be used, for example, the product name "Homogenizer H20" (manufactured by Sanwa Engineering Co., Ltd.).

[0041] The saccharified solution may be filtered using diatomaceous earth or other auxiliary agents as needed to remove impurities as appropriate.

[0042] [1-1-3. Grain Content] There are no particular restrictions on the grain content in a food composition as long as the food composition can be emulsified. When the grain is in the form of grain powder or saccharified liquid, the mass excluding water is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, and even more preferably 2.0% by mass or more, relative to the oil and fat components; on the other hand, it is preferably 30.0% by mass or less, more preferably 20.0% by mass or less, and even more preferably 10% by mass or less. For a food composition, the balance between the sweetness and oiliness of the grain is important. Including an appropriate amount of grain can give the food composition a moderate flavor derived from grain, but including an excessive amount of grain often results in a strong grain odor and an imbalance in flavor. Note that the mass excluding water of grain powder refers to the mass after drying the powder and removing the water; the mass excluding water of saccharified grain liquid refers to the total mass of components other than water, i.e., the solid content mass, which can be expressed as the BRIX value (sugar concentration).

[0043] Furthermore, the grain content in a food composition affects its emulsification properties. Specifically, including grains in a food composition can reduce the size of the emulsified oil droplets (see Test Example 1-1 below). Also, including an appropriate amount of grains in a food composition can reduce the size deviation of the emulsified oil droplets and sharpen the particle size distribution. In other words, if the grain content in a food composition is too high or too low, the size deviation of the emulsified oil droplets will increase (the variability will increase) (see Test Example 1-2 below). In the food composition of the present invention, the reason why the size of the oil droplets is affected by the grain content is not particularly limited, but it is thought that solid fine particles in the grains adsorb to the interface between the aqueous phase and the oil phase, causing Pickering emulsification and forming a more stable emulsified state. On the other hand, it is also thought that insoluble components of the grains may hinder the uniformity of the particle size distribution.

[0044] [1-2.Oil and fat components] The oil and fat components contained in the food composition of the present invention are, in part or in whole, plant-derived oils and fats. Examples of plant-derived oils and fats include vegetable oils such as rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, canola oil, and cocoa butter. Furthermore, the plant-derived oils and fats may be processed vegetable oils, or they may be hydrogenated coconut oil, hydrogenated palm kernel oil, etc. Preferably, the plant-derived oils and fats are at least one selected from coconut oil, palm oil, safflower oil, sunflower oil, rice oil, palm kernel oil, or canola oil.

[0045] This does not exclude food compositions from containing fat components other than vegetable oil; however, from the standpoint of providing plant-based food, it is preferable that they do not contain animal fat components. Examples of animal fat components include beef tallow, pork tallow, chicken tallow, mutton tallow, whale oil, and fish oil.

[0046] The amount of oil and fat components in the food composition of the present invention is preferably 60% by mass or more, more preferably 70% by mass or more, relative to the total of the grain powder or grain saccharified liquid, the oil and fat components, and ghatti gum; on the other hand, it is preferably 95% by mass or less, and more preferably 90% by mass or less. Including an appropriate amount of oil and fat components in the food composition can give it richness and a creamy feel, but including an excessive amount of oil and fat components will result in a strong oily feeling (greasiness) and deterioration of the flavor.

[0047] [1-3. Gattigam] The ghati gum contained in the food composition of the present invention is a naturally derived plant gum mainly composed of polysaccharides, obtained by drying the secretion from the trunk of Anogeissus Latifolia WALL., a member of the Combretaceae family, and is known as a thickening and stabilizing agent. Gati gum is commercially available, and products such as Gati Gum SD and GATIFOLIA RD from San-Ei Gen F.F.I. Co., Ltd. are available.

[0048] The ghattigum content in the food composition of the present invention is usually 0.03 parts by mass or more, preferably 0.05 parts by mass or more, and more preferably 0.1 parts by mass or more, per 1 part by mass of the oil and fat component; on the other hand, it is usually 0.50 parts by mass or less, preferably 0.30 parts by mass or less, and more preferably 0.20 parts by mass or less. Including a certain amount or more of ghattigum relative to the oil and fat component can stably maintain the emulsified state of the food composition. However, if an excessive amount of ghattigum is included, the viscosity of the food composition may become too high, making it difficult to use and potentially degrading its flavor.

[0049] In the food composition of the present invention, ghati gum may function as an emulsifying stabilizer for the O / W emulsion composition; ghati gum can miniaturize the oil droplets of the O / W emulsion composition and sharpen their size (reduce size deviation). Furthermore, when ghati gum is used as an emulsifying stabilizer, the size of the oil droplets in the O / W emulsion composition tends to be smaller than when other emulsifiers such as xanthan gum, tamarind seed gum, and gum arabic are used. This is demonstrated in Test Example 3 described below.

[0050] [1-4. Other ingredients] The food composition of the present invention may contain any other components in addition to grains, oils and fats, and ghatti gum. For example, if the food composition is in liquid form, it may contain water. If the food composition is in powder form, it may contain excipients, such as starch hydrolysates (dextrin).

[0051] The food composition of the present invention may contain emulsifiers, dietary fiber, plant protein, vitamins, minerals (including salt), common functional food ingredients known to have health-promoting effects, flavorings, and seasonings, depending on the type of food. However, it may be preferable not to include animal-derived food ingredients.

[0052] [2. Method for preparing food compositions] The food composition of the present invention may be produced by blending grains, a fat component including plant-derived oils and fats, and ghatti gum in any manner; for example, a food composition in liquid form may be produced by a process comprising A) a raw material mixing step and C) an emulsification step (see Figure 1). Alternatively, a food composition in powder form may be produced by a process comprising A) a raw material mixing step, C) an emulsification step and E) a spray drying or freeze-drying step (see Figure 1).

[0053] A) In the raw material mixing step, grains, oils and fats, ghattigum, water, and other components are prepared and mixed. Specifically, for example, grains, ghattigum, and other solid components are added to hot water and mixed; further, oils and fats and other liquid components are added and mixed. The resulting mixture may be pre-emulsified as needed. B) In the sieving step, the mixture obtained in step A) raw material mixing can be sieved. For example, it can be sieved using a 60-mesh filter.

[0054] C) In the emulsification process, the mixture obtained in A) the raw material mixing process or B) the sieved product obtained in the sieving process is emulsified. Specifically, the mixture can be emulsified by processing it in a high-pressure homogenizer. The high-pressure homogenizer consists of a pressurizing mechanism and a homogenization valve mechanism. In the pressurizing mechanism, high pressure is applied to the mixture to homogenize it. The degree of pressurization is set as appropriate, but it can be set in the range of 30 MPa to 80 MPa. The mixture, subjected to high pressure, passes through the homovalve, making the particles in the mixture (e.g., oil and fat particles) smaller and more uniform. The homovalve, also called a homogenization valve, strongly compresses the liquid that is flowed in at high pressure and low speed. After that, the mixture released from the narrow gap collides with a part called an impact ring, further crushing the oil and fat particles in the mixture. As a result, the mixture becomes more homogenized and emulsified.

[0055] D) In ​​the heat sterilization step, the emulsion obtained in step C) is heat sterilized. For heat sterilization, the heating temperature can be set to 80°C, for example, and the heating time can be set to several minutes to several tens of minutes (for example, 10 minutes). After cooling, the resulting emulsion (food composition in liquid form) can be filled into containers.

[0056] Furthermore, the emulsified liquid sterilized in step D) heat sterilization may be converted into a powder (food composition in powder form) by spray drying or freeze drying in step E). In step E) spray drying, the emulsified liquid is dried by spraying it as droplets and exposing it to hot air, and the resulting powder can be collected; or the emulsified liquid can be frozen, and the water can be consumed from the frozen material to dry it, and the resulting powder can be collected. The temperature of the hot air should be such that the water contained in the emulsified liquid can be removed, for example, 120°C. The powder obtained in step E) spray drying or freeze drying may be F) sieved and then filled into containers.

[0057] [3. Uses of Food Compositions] The food composition of the present invention may be consumed as a food product itself, or it may be used as a raw material for processed food products. Preferably, the food composition of the present invention can be used as a plant-based milk. That is, for example, the food composition of the present invention may be a plant-based liquid milk, or it may be a powdered milk that can be dispersed in water to make a liquid milk.

[0058] The food composition of the present invention may be in liquid or powder form. If it is in powder form, it is preferable to disperse it in water to make a liquid emulsion composition for use. In the liquid emulsion composition, the ghattigum content is preferably 0.5% by mass or more, more preferably 1.0% by mass or more; on the other hand, it is preferable to be 6% by mass or less. In the liquid emulsion composition, the oil and fat content is preferably 5% by mass or more, more preferably 10% by mass or more; on the other hand, it is preferable to be 33% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less. In the liquid emulsion composition, the grain content (dry weight or mass excluding moisture) is preferably in the range of 0.25 to 4.5% by mass.

[0059] The processed food products using the food composition of the present invention as raw materials may be beverages in general or dough products, etc., but are preferably foods that contain (or contain as raw materials) plant-based dairy products (including plant-based milk), and may also be foods in which animal-based dairy products are partially or entirely replaced with plant-based raw materials. In other words, in foods that conventionally used animal-based dairy products as raw materials, some or all of those animal-based dairy products can be replaced with the processed food products of the present invention or plant-based dairy products obtained therefrom. Typical examples of foods of the present invention include, but are not particularly limited to, whipped cream, ice cream, pudding, dough products (bread, cookies, cakes), yogurt, chocolate, stew, white sauce, etc.

[0060] Foods containing the food composition of the present invention are plant-based foods, yet they have less of the odor derived from grains and can have a rich flavor comparable to those made from animal milk. [Examples]

[0061] The present invention will be described in more detail below with reference to examples, but the scope of the present invention shall not be construed as being limited by the description of the examples.

[0062] The raw materials used in each example and comparative example are as follows. A. Grains A-1. OAT Saccharification Solution-S (API Co., Ltd.): This is an oat saccharification solution obtained by saccharifying oat powder that has been treated with pressurized heat treatment (extruder treatment), and the dissolved solids content is 37% by mass (Brix 37). A-2. Oat Sugar Refining Solution (API Co., Ltd.): This is an oat sugar refining solution obtained by saccharifying oat powder that has not been subjected to pressurized heat treatment, and the dissolved solids content is 25% by mass (Brix 25). A-3. EX-OATα (API Co., Ltd.): Powdered oats that have undergone pressure and heat treatment (extruder treatment). A-4. Oat Powder (API Co., Ltd.): Powder made from oats that have not undergone pressure and heat treatment. A-5.JU-800A (Takai Foods Co.): Powdered non-glutinous rice that has undergone pressure and heat treatment (extruder treatment). A-6. PEA Saccharification Solution (API Co., Ltd.): This is a pea saccharification solution obtained by saccharifying pea powder that has been subjected to pressurized heat treatment (extruder treatment), and the dissolved solids content is 27% by mass (Brix 27).

[0063] B. Oil and fat components Refined coconut oil WHITE SNOW (Ueda Oil Co.):

[0064] C. ghattigum and emulsifier C-1. Gaticol SS (Sanei Pharmaceutical Trading Co.): Gaticam C-2. Echo Gum (MP Gokyo Food & Chemical Co.): Xanthan gum C-3. Homogen (San-Ei Gen F.F.I. Co.): Glycerin fatty acid ester, sucrose fatty acid ester, dextrin C-4. Poem B-15V (Riken Vitamin Co., Ltd.): Glycerin succinate fatty acid ester C-5. Sun Artist PN (San-Ei Gen F.F.I. Co., Ltd.): Fermented cellulose (18.3%), sodium carboxymethylcellulose (6.2%), xanthan gum (12.1%), dextrin (63.4%) C-6. Sunbest NN-305 (San-Ei Gen F.F.I. Co., Ltd.): Guar gum (71%), locust bean gum (8.8%), carrageenan (2.7%), food ingredients (17.5%) C-7. Gum Arabic Superstab AA (Nexila): 100% Gum Arabic C-8. Gum Arabic Eficacia M (Nexila): 100% gum arabic C-9. Arabic Call SS (Sanei Pharmaceutical Trading Co.): Gum Arabic C-10. Grilloid 3SG (MP Gokyo Food & Chemical Co.): A mixture of 50% tamarind seed gum, 30% glucose, and 20% guar gum.

[0065] D. Other ingredients Sandec #100 (Sanwa Starch Industry): Dextrin (Starch hydrolysate)

[0066] [Test Example 1] Preparation and evaluation of liquid food composition (emulsified composition) Liquid food compositions were prepared using oat saccharification liquid or oat powder (A-1 to A-4), refined coconut oil (B), ghatti gum (C-1), dextrin (D), and water as raw materials. Tables 1 and 2 show the amounts of each component used as a raw material, and the numerical values ​​represent mass %.

[0067] The specific preparation procedure is as follows: Various powdered raw materials (oat powder, ghatti gum, dextrin) were added to hot water and dissolved. After dissolution, the solution components (oat saccharification solution and refined coconut oil) were added and mixed at approximately 60°C. After mixing, the mixture was pre-emulsified using a homomixer (10,000 rpm, 3 minutes). After pre-emulsification, the mixture was filtered (sieved) through a 60-mesh filter. The sieved solution was heated to over 50°C and then emulsified using a high-pressure homogenizer (80 MPa). The resulting food composition (emulsified composition) was heat-sterilized (80°C, 10 minutes).

[0068] The food compositions prepared in each comparative example and example were evaluated according to the following evaluations 1 to 5, and the evaluation results are shown in Tables 1 and 2.

[0069] <Evaluation 1: Emulsification state> The appearance of the resulting emulsified composition was observed immediately after preparation and evaluated according to the following criteria. ◎ Sufficiently emulsified, and without affecting the fluidity of the liquid, etc. There is no clear separation, but there is a small oily layer on the liquid surface that is only visible when illuminated with a light. △ There is no clear separation, and there is visible oil floating on the liquid surface, but it is at a usable level. × It separated without emulsifying.

[0070] <Evaluation 2: Emulsification Stability> The resulting emulsified composition was left to stand for 24 hours, and then its appearance was observed and evaluated according to the following criteria. ◎ No separation, and no oil floating on the liquid surface. There is no clear separation, but there is a small oily layer on the liquid surface that is only visible when illuminated with a light. △ There is no clear separation, and there is visible oil floating on the liquid surface, but it is at a usable level. × The oil separates.

[0071] <Rating 3: Oil droplet particle size> The particle size of the oil droplets in the obtained emulsified composition was measured using a laser diffraction particle size distribution analyzer and evaluated according to the following criteria. ◎ The variation range of MV, MN, and D50 is less than 0.5, and SD is 1.0 or less. 〇 SD is 1.0 or less, but the variation range of MV, MN, and D50 is greater than 0.5 △ There is variation in MV, MN, and D50, and SD is 1.0 or higher. × Not measurable

[0072] <Rating 4: Flavor> The resulting emulsified compositions were evaluated by sensory testing based on the following criteria regarding richness and aftertaste. ◎ The balance between oiliness and graininess is excellent, resulting in a well-rounded, creamy flavor. 〇 It has a creamy texture, but the balance between the oiliness and graininess is slightly off. △ The balance between oiliness and graininess is not quite right, and the flavor is either weak or too viscous, making it difficult to spread in the mouth, but it is still usable. × Either the oily or grainy taste is too strong, resulting in an unpleasant flavor, or it's too watery and bland.

[0073] <Rating 5: Overall Rating> ◎ All items rated 1-4 receive a ◎ ○ Two out of three ratings (1-3) and a flavor rating of ○ or higher, and the remaining rating is also △ or higher. △ Regardless of the rating of 1 to 3, if the flavor is △ × Regardless of the rating (1-3), if the flavor is ×

[0074] [Table 1]

[0075] [Table 2]

[0076] As shown in Comparative Examples 1-2 and Examples 1-5 of Table 1, in a food composition (emulsified composition) containing a saccharified liquid of pressure-heat-treated oats, refined coconut oil, ghaticol, and water, if the ghaticol content ratio to refined coconut oil was too low, an emulsified composition could not be obtained, and the flavor of the food composition was poor. In contrast, when the ghaticol content ratio to refined coconut oil was 0.05 or higher, an emulsified composition could be obtained, and the particle size of the oil droplets in the resulting emulsified composition was also very small. As the ghaticol content ratio increased, the flavor of the food composition seemed to deteriorate somewhat; however, a ghaticol content ratio of 0.3 resulted in a practically acceptable flavor (Example 5).

[0077] As shown in Examples 6-8 of Table 1, the results were good in all evaluations even when the grain used in the blend was changed to saccharified oat liquid that had not been pressure-heat treated (Example 6), pressure-heat treated oat powder (Example 7), or pressure-heat treated oat powder (Example 8).

[0078] As shown in Example 4 in Table 1 and Comparative Examples 3, 9, and 10 in Table 2, when the amount of refined coconut oil was small (Comparative Example 3: 5% by mass) and the ratio of ghattigum to refined coconut oil was too high, the flavor of the food composition deteriorated, specifically, a lack of richness was not perceived. On the other hand, when the refined coconut oil content was above a certain amount, a richness was perceived and the flavor improved; however, when the amount was too high, there was a tendency for it to feel oily; however, at 25%, a practically acceptable flavor was obtained (Example 10).

[0079] As shown in Example 4 in Table 1 and Comparative Examples 4 and 11-13 in Table 2, without the addition of grains (saccharified oat liquid), the food composition has only an oily taste and therefore poor flavor. On the other hand, the addition of grains improves the flavor by providing the sweetness of the grains; however, if the grain content is too high, the balance between sweetness and oiliness tends to be poor, although 13.30% by mass was well within an acceptable range (Example 13).

[0080] [Test Example 1-1] Relationship between ghattigum content and the size of oil droplets in food compositions Examples 1-4 each involved keeping the oat saccharification liquid content constant while adjusting the ghattigum content to 1.0%, 1.4%, 2.0%, 3.0%, and 6.0%, respectively, and controlling the water content. The oil droplet size (volume average particle size, number average particle size, standard deviation, and volume-based D10, D50, D90) of the food compositions (emulsified liquids) obtained in Examples 1-4 was measured using a laser diffraction particle size distribution analyzer. The results are shown in Table 3. Figure 2 shows the volume-based particle size distribution. Note that the "standard deviation SD" in Table 3 is the difference between volume-based D84 and D16 divided by 2. Standard deviation SD=(D84−D16) / 2 [Table 3]

[0081] As shown in Table 3, the size of the oil droplets decreases as the ghattigum content increases from 1.0% to 6.0%. This is clearly shown in the particle size distribution in Figure 2.

[0082] [Test Example 1-2] Relationship between the content of oat saccharification solution and the size of oil droplets in the food composition. Comparative Example 4, Example 11, Example 4, Example 12, and Example 13 each kept the ghattigum content constant while adjusting the oat saccharification liquid content to 0%, 0.67%, 1.33%, 5.32%, and 13.3%, respectively, and adjusting the water content. The oil droplet size (volume average particle size, number average particle size, standard deviation, volume-based D10, D50, D90) of the food compositions (emulsified liquids) obtained in these examples and comparative examples was measured using a laser diffraction particle size distribution analyzer. The results are shown in Table 4. Figure 3 shows the volume-based particle size distribution. Note that "Standard Deviation SD" in Table 4 is the same as "Standard Deviation SD" defined in Table 3. [Table 4]

[0083] As shown in Table 4, the oil droplet size of the compositions in each example containing oat saccharification solution is smaller than that of the composition in Comparative Example 4, which does not contain oat saccharification solution. Thus, it can be seen that the oil droplet size of the food composition of the present invention is affected not only by the ghaticol content but also by the grain content. Furthermore, the particle size distribution of the oil droplets in the composition of Example 13, which contains a large amount of oat saccharification solution, is broad and has a large standard deviation. Thus, it can be seen that the deviation in oil droplet size of the food composition of the present invention is affected by the grain content.

[0084] [Test Example 2] Preparation and Evaluation of Powdered Food Compositions A powdered food composition was prepared using A-3 oat powder, A-5 non-glutinous rice powder, A-6 saccharified pea liquid, B refined coconut oil, C-1 ghatti gum, C-2 xanthan gum, D dextrin, and water as raw materials. Tables 5 and 6 show the amounts of each component used as a raw material, and the numerical values ​​of the amounts are expressed in mass %.

[0085] The specific preparation procedure is as follows: Various powdered raw materials (oat powder or non-glutinous rice powder, ghatti gum or xanthan gum, dextrin) were added to hot water and dissolved. After dissolution, solution components (saccharified pea solution, refined coconut oil) were added and mixed at approximately 60°C. After mixing, the mixture was pre-emulsified using a homomixer (10,000 rpm, 3 minutes). After pre-emulsification, the mixture was filtered (sieved) through a 60-mesh filter. The sieved solution was heated to over 50°C and then emulsified using a high-pressure homogenizer (80 MPa). The resulting emulsified composition was heat-sterilized (80°C, 10 minutes). The heat-sterilized emulsified composition was spray-dried (hot air temperature 120°C, exhaust air temperature 85°C) to obtain a powder. The obtained powder was sieved to obtain a powdered food composition.

[0086] The powdered food composition was dispersed in water to a concentration between 10% and 30% by mass. The resulting dispersion was evaluated in the same manner as evaluations 1 to 5 in [Test Example 1] described above. The evaluation results are shown in Tables 5 and 6 (Table 6 does not show the results for evaluation 3 (oil droplet particle size)).

[0087] [Table 5]

[0088] [Table 6]

[0089] As shown in Examples 14 and 15 of Table 5, food compositions (powdered compositions) containing grain powder (oat powder or non-glutinous rice powder), refined coconut oil, ghaticol or xanthan gum, and dextrin could be emulsified by dispersing them in water. The composition containing ghaticol maintained a stable emulsified state, while the composition containing xanthan gum did not maintain a stable emulsified state, losing fluidity and becoming thick and sludgy. Furthermore, the oil droplet size of the composition containing xanthan gum was larger compared to the composition containing ghaticol.

[0090] As shown in Examples 16 and 17 of Table 6, a food composition (powdered composition) containing saccharified grain liquid (saccharified pea liquid), refined coconut oil, galticol, and dextrin (Example 17 only) could be emulsified by dispersing it in water, and the emulsified state could be stably maintained. Furthermore, the food composition containing dextrin in Example 17 had good flavor and yielded excellent results in overall evaluation.

[0091] [Test Example 3] When using ghattigum and when using other emulsifiers (or thickeners), oil Evaluating differences in droplet size distribution The size distribution of oil droplets in the emulsions of the resulting food compositions was compared when ghattigum (C-1) was used and when other emulsifiers (C-2 to C-10) were used. In Test Example 1, compositions were prepared using the same procedure as in Example 4 for preparing the liquid food composition, but with other emulsifiers (C-2 to C-10) instead of ghattigum. The prepared compositions are shown in Table 7.

[0092] [Table 7]

[0093] In the preparation of Example 4 and Comparative Examples A to J, the size of the oil droplets contained in the compositions immediately before emulsification by high-pressure homogenizer and after emulsification by high-pressure homogenizer was measured. The measurement results are shown in Table 7, and the particle size distribution of the oil droplets after emulsification by high-pressure homogenizer is shown in Figure 4.

[0094] In Example 4, which incorporated Gattigum, the oil droplets were significantly reduced in size by emulsification (for example, the D50 particle size decreased from approximately 42 μm to 2.5 μm (approximately 6%)). In contrast, in Comparative Examples A to J, while some oil droplets were reduced in size by emulsification, the degree of reduction was considerably smaller compared to Gattigum (for example, in Comparative Example D, the D50 particle size decreased from approximately 16 μm to approximately 11 μm (approximately 70%)). Figure 4 also shows that in Example 4, which incorporated Gattigum, the particle size distribution is reduced to the left compared to Comparative Examples A to J.

[0095] Thus, by incorporating ghattigum, the food composition of the present invention can be made into an emulsified composition containing minute-sized oil droplets. [Industrial applicability]

[0096] The food composition of the present invention can be used as a plant-based food ingredient, particularly as a plant-based creamer; and can be incorporated as a milk ingredient in the preparation of various foods.

Claims

1. It contains grain powder or grain saccharification liquid, oil components including plant-derived oils, and ghatti gum. A food composition in which the amount of ghattigum is 0.03 parts by mass or more and 0.5 parts by mass or less per 1 part by mass of the oil and fat component.

2. The food composition according to claim 1, wherein the grain powder is a grain powder that has been subjected to pressurized and heat-treated treatment.

3. The food composition according to claim 1, wherein the grain saccharification liquid is a saccharification treatment liquid of grains that have been subjected to pressurized and heated treatment.

4. The food composition according to any one of claims 1 to 3, wherein the grain is at least one selected from oats, non-glutinous rice, mixed grains, barley, rye, or peas.

5. The food composition according to any one of claims 1 to 3, wherein the plant-derived oil is at least one selected from coconut oil, palm oil, safflower oil, sunflower oil, rice oil, palm kernel oil, or canola oil.

6. The food composition according to any one of claims 1 to 3, wherein the content (dry weight) of the grain is 1.0 to 30.0% by mass relative to the oil and fat component.

7. The food composition according to any one of claims 1 to 3, wherein the content of the oil and fat component is 60 to 95% by mass of the total of the grain powder or grain saccharification liquid, the oil and fat component, and the ghattigum.

8. The food composition according to any one of claims 1 to 3, wherein the amount of ghattigum is 0.3 parts by mass or less per 1 part by mass of the oil and fat component.

9. The food composition according to any one of claims 1 to 3, wherein the food composition is in liquid form.

10. The food composition according to any one of claims 1 to 3, wherein the food composition is in powder form.

11. The food composition according to claim 10, wherein the food composition further comprises a starch hydrolysate.

12. A method for producing a liquid food composition according to claim 9, comprising the step of treating a mixture containing grain powder or grain saccharification liquid, an oil component containing plant-derived oils and fats, ghatti gum, and water with a high-pressure homogenizer.

13. A process of treating a mixture containing grain powder or grain saccharification liquid, a fat component including plant-derived oils, ghatti gum, and water with a high-pressure homogenizer, The process involves spray-drying or freeze-drying the material processed in the high-pressure homogenizer, A method for producing a powdered food composition according to claim 10, comprising:

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