Oil-in-water emulsion oil composition and method for producing the same

Abstract

To provide an oil-in-water emulsion fat composition that is free of off-flavors, has the richness of milk, and yet has a clean aftertaste without the rich milky flavor lingering, and a method for producing the same. [Solution] An oil-in-water emulsion of fats and oils composition comprising 5 to 45% by weight of fats and oils and 30 to 85% by weight of water, wherein the oil-in-water emulsion of fats and oils composition comprises 0.1 to 30% by weight (dry weight) of sugars, 6 to 12.5% ​​by weight of non-fat milk solids, and 1.8 to 4% by weight of milk proteins, wherein the whey protein content of the total milk proteins is 22 to 50% by weight and the protein reduction value is 8 to 20.

Description

Technical Field

[0001] The present invention relates to a water-in-oil emulsified fat and oil composition and a method for producing the same.

Background Art

[0002] A water-in-oil emulsified fat and oil composition in which all or part of the fat is replaced with vegetable oil while blending non-fat milk solids has the effect of giving the richness and mellowness of milk. Therefore, it is directly used in the form of being eaten, and is widely used in confectionery, bread making, and processed foods such as whipped cream, filling cream, and ice cream. Conventionally, a water-in-oil emulsified fat and oil composition with a strong milk flavor in the aftertaste has been preferred. However, in recent years, while the richness of milk is felt in the content, a water-in-oil emulsified fat and oil composition with a rich milk flavor not trailing behind and a clean aftertaste without off-flavors is increasingly demanded. However, the richness of the content and the cleanliness of the aftertaste are in a trade-off relationship, and it has been difficult to achieve both simultaneously.

[0003] Therefore, in order to solve this problem, for example, Patent Document 1 discloses a water-in-oil emulsion containing oil and fat, milk protein, and water, wherein the value of (milk protein / milk fat (weight ratio)) is less than 1, and a water-in-oil emulsion containing oil and fat, milk protein, and water, wherein the value of (milk protein / milk fat (weight ratio)) is 1 or more. A method for producing a foaming water-in-oil emulsion with an excellent top aroma, a milk flavor in the middle stage, a milky feeling in the aftertaste, excellent persistence of the milk flavor, few off-flavors in the aftertaste, and a clean aftertaste is disclosed. However, in the examples of this patent, the content of non-fat milk solids is as low as 5.5% by weight at most, and the content of whey protein in milk protein is 20% by weight or less in all examples. Although the richness of the content is felt, the cleanliness of the aftertaste is insufficient.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] The object of the present invention is to provide an oil-in-water emulsion fat composition that is free of off-flavors, has the richness of milk, and yet has a clean aftertaste without the rich milk flavor lingering, and a method for producing the same. [Means for solving the problem]

[0006] The inventors of the present invention conducted extensive research to solve the above problems and have found that an oil-in-water emulsion fat composition containing specific amounts of oil and water, specific amounts of sugars, non-fat milk solids, and milk protein, with a whey protein content within a specific range and a protein reduction value within a specific range, is free of off-flavors, has the richness of milk, and achieves a clean aftertaste without a lingering rich milk flavor. This has led to the completion of the present invention.

[0007] That is, the first aspect of the present invention relates to an oil-in-water emulsion of fats and oils composition comprising 5 to 45% by weight of fats and oils and 30 to 85% by weight of water, wherein the oil-in-water emulsion of fats and oils composition comprises 0.1 to 30% by weight (dry weight) of sugars, 6 to 12.5% ​​by weight of non-fat milk solids, and 1.8 to 4% by weight of milk proteins, wherein the whey protein content of the total milk proteins is 22 to 50% by weight and the protein reduction value is 8 to 20. A preferred embodiment relates to the oil-in-water emulsion of fats and oils composition comprising 10 to 70% by weight of at least one selected from the group consisting of raw milk, skim milk, skimmed condensed milk, cow's milk, and buttermilk, and 1 to 7% by weight of at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC. A preferred embodiment relates to an oil-in-water emulsion of fats and oils composition in which the protein molten salt content in the entire oil-in-water emulsion of fats and oils composition is less than 0.1% by weight. The second aspect of the present invention relates to a food product comprising the oil-in-water emulsion oil composition. The third aspect of the present invention relates to a method for producing an oil-in-water emulsion of fats and oils composition, comprising: mixing an aqueous phase, which is prepared by dissolving at least one selected from the group consisting of raw milk, skim milk, skimmed condensed milk, cow's milk, and buttermilk in an amount of 10 to 70% by weight and at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC in an amount of 1 to 7% by weight, with an oil phase, which is prepared by mixing the aqueous phase with an oil phase containing 5 to 45% by weight of fats and oils in the entire oil-in-water emulsion of fats and oils composition; pre-emulsifying, homogenizing, sterilizing, and cooling the mixture obtained. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an oil-in-water emulsion fat composition that is free of off-flavors, has the richness of milk, and yet has a clean aftertaste without the rich milk flavor lingering, as well as a method for producing the same. [Modes for carrying out the invention]

[0009] The present invention will be described in more detail below. An oil-in-water emulsion oil composition according to one embodiment of the present invention contains oil and water in specific amounts, sugars, non-fat milk solids, and milk proteins in specific amounts, wherein the whey protein content in the milk proteins is within a specific range and the protein reduction value is within a specific range.

[0010] The aforementioned sugars are not particularly limited, but examples include sucrose, fructose, glucose, maltose, lactose, galactose, trehalose, oligosaccharides, and their liquid forms; hydrolyzed saccharified liquid sugars such as maltose syrup and corn syrup; and sugar alcohols such as sorbitol, erythritol, maltitol, xylitol, lactitol, mannitol, and reduced starch syrup. At least one selected from this group can be used. Lactose is preferred in terms of milky flavor, and sugar alcohols are preferred in terms of a clean aftertaste.

[0011] The content of the aforementioned sugars is preferably 0.1 to 30% by weight, more preferably 1 to 25% by weight, even more preferably 2 to 18% by weight, and particularly preferably 3 to 12% by weight, based on dry weight of the entire oil-in-water emulsion fat composition. If the content is less than 0.1% by weight, the richness of the milk in the contents may be insufficient. If the content exceeds 30% by weight, the clean aftertaste may decrease.

[0012] The aforementioned non-fat milk solids refer to the components obtained by removing lipids from the total milk solids, and include, for example, proteins, lactose, and minerals. Examples of sources for the aforementioned non-fat milk solids include raw milk, skim milk, skimmed condensed milk, cow's milk, buttermilk, whey powder, skimmed milk powder, whole milk powder, buttermilk powder, WPC (whey protein concentrate), casein protein, cream, whey minerals, sweetened condensed milk, unsweetened condensed milk, cheese, etc.

[0013] In particular, by including 10 to 70% by weight of at least one selected from the group consisting of raw milk, skim milk, skimmed condensed milk, cow's milk, and buttermilk, and 1 to 7% by weight of at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC, the effect of having no off-flavors, a rich milky taste, and a clean aftertaste without a lingering rich milky flavor can be further enhanced.

[0014] At least one selected from the group consisting of raw milk, skim milk, skimmed condensed milk, cow's milk, and buttermilk may be referred to as dairy ingredient X, and at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC may be referred to as dairy ingredient Y.

[0015] The content of at least one selected from the group consisting of raw milk, skim milk, skimmed condensed milk, cow's milk, and buttermilk is more preferably 20-60% by weight, and even more preferably 30-50% by weight. Furthermore, the content of at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC is more preferably 1.5-6% by weight, and even more preferably 2-5% by weight.

[0016] The content of non-fat milk solids is preferably 6 to 12.5% ​​by weight, more preferably 6.5 to 12% by weight, even more preferably 7 to 10% by weight, and particularly preferably 7.1 to 9% by weight, in the total oil-in-water emulsion fat composition. If the content is less than 6% by weight, the milk may not be rich enough. If the content exceeds 12.5% ​​by weight, an off-flavor may be perceived, or the aftertaste may be less refreshing.

[0017] The milk protein mentioned above is a milk-derived protein such as milk, and of the milk-derived protein, approximately 80% by weight is casein, with the remaining 20% ​​by weight being whey protein. The milk protein is not particularly limited, but examples include whey, concentrated whey, WPC, total milk protein, casein salts such as sodium caseinate and potassium caseinate, and raw milk, skim milk, skim concentrated milk, milk, buttermilk, whole milk powder, skim milk powder, whey powder, buttermilk powder, etc., which contain these.

[0018] The milk protein content is preferably 1.8 to 4% by weight, more preferably 2 to 3.5% by weight, and even more preferably 2 to 3% by weight, in the total oil-in-water emulsion fat composition. If the content is less than 1.8% by weight, the milk may not be rich enough or the aftertaste may be less refreshing. If the content exceeds 4% by weight, the aftertaste may also be less refreshing.

[0019] The content of whey protein in the total milk protein is preferably 22 to 50% by weight, more preferably 25 to 40% by weight, and still more preferably 25 to 35% by weight. When the content is less than 22% by weight, off-flavors may be felt. When the content exceeds 50% by weight, the aftertaste may be less refreshing.

[0020] The protein reducing value is preferably 8 to 20, more preferably 10 to 18, and still more preferably 11 to 15. When the protein reducing value is less than 8, the richness of the milk flavor may be insufficient. When it exceeds 20, off-flavors may be felt or the aftertaste may be less refreshing.

[0021] Here, the protein reducing value refers to the number of milligrams of potassium ferrocyanide (K4Fe(CN)6; yellow prussiate of potash) produced by reducing 1 g of protein with potassium ferricyanide (K3Fe(CN)6; red prussiate of potash). To obtain the number of milligrams of potassium ferrocyanide (K4Fe(CN)6) produced by reducing 1 g of protein with potassium ferricyanide (K3Fe(CN)6), the protein reducing value should be divided by the protein weight percentage of the sample, and it can be obtained in accordance with the literature (Annotated Hygiene Test Methods, Kanehara Shuppan Co., Ltd., page 262, 1980).

[0022] In the oil-in-water type emulsified fat and oil composition according to one embodiment of the present invention, from the viewpoints of no off-flavors and a refreshing aftertaste, the content of the protein molten salt is preferably as low as possible. In the whole oil-in-water type emulsified fat and oil composition, less than 0.1% by weight is preferred, less than 0.05% by weight is more preferred, less than 0.02% by weight is still more preferred, and it is particularly preferred that it is not contained at all.

[0023] The protein molten salt refers to a molten salt usually used as an emulsifying stabilizer for oil-in-water type emulsified oil and fat compositions. Specifically, phosphates such as sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, sodium hexametaphosphate, etc., and citrates such as trisodium citrate, monopotassium citrate, tripotassium citrate, etc. can be mentioned. Furthermore, alkali metal salts of organic acids such as carbonic acid, succinic acid, lactic acid, acetic acid, etc. can also be mentioned.

[0024] The oil and fat can be exemplified by oils and fats derived from plants such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, cottonseed oil, etc., oils and fats derived from animals such as milk fat, and fractionated oils, fully hydrogenated oils, interesterified oils, etc. of these oils and fats. At least one selected from these groups can be used.

[0025] The content of the oil and fat is preferably 5 to 45% by weight, more preferably 10 to 40% by weight, and still more preferably 20 to 40% by weight in the whole oil-in-water type emulsified oil and fat composition. If the content of the oil and fat is less than 5% by weight, the desired overrun, hardness and texture may not be obtained. Also, if the content exceeds 45% by weight, the richness and clean aftertaste of the filling may decrease. The oil and fat is contained in the oil phase.

[0026] The content of the oil and fat is the total content of the oil content contained in each raw material and the oil and fat added separately. It can be calculated from the blending amounts of the oil content contained in each raw material and the oil and fat added separately, and can also be measured by a known method, for example, by the Soxhlet extraction method.

[0027] In the whole oil-in-water type emulsified oil and fat composition according to one embodiment of the present invention, the water content is preferably 30 to 85% by weight, more preferably 40 to 70% by weight, and still more preferably 45 to 65% by weight. If the water content is less than 30% by weight, the viscosity may become too high during the production of the oil-in-water type emulsified oil and fat composition, and production may not be possible. Also, if the content exceeds 85% by weight, the richness of the filling may be inferior.

[0028] The water content mentioned above is the total amount of water contained in each raw material and any additional water added separately. It can be calculated from the proportions of water contained in each raw material and any additional water added separately, or it can be measured by known methods, such as the atmospheric pressure heating and drying method or the Karl Fischer method.

[0029] The oil-in-water emulsion oil composition according to one embodiment of the present invention may optionally contain emulsifiers, stabilizers, flavoring agents, shelf-life extenders, colorants, fragrances, salts other than the protein molten salts, antioxidants, etc., to the extent that the effects of the present invention are not impaired.

[0030] Examples of the emulsifiers include synthetic emulsifiers such as monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, monoglyceride derivatives to which organic acids are bound, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and polysorbates; lecithins such as soy lecithin, egg yolk lecithin, and lecithins fractionated therefrom; and modified lecithins such as enzymatically hydrolyzed lysolecithin; as well as naturally derived emulsifiers containing milk-derived phospholipids. At least one selected from this group can be used.

[0031] The aforementioned monoglyceride derivatives to which organic acids are bonded refer to monoglycerides in which an organic acid is further esterified to a fatty acid monoglyceride. Specifically, examples include monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyltartrate, and monoglyceride succinate.

[0032] The content of the emulsifier is preferably 0.01 to 1% by weight, more preferably 0.1 to 0.7% by weight, and even more preferably 0.2 to 0.6% by weight of the total oil-in-water emulsion composition. In particular, when imparting foaming properties to the oil-in-water emulsion composition, it is preferable to add 0.01 to 0.99% by weight of a lipophilic emulsifier to the oil phase and 0.01 to 0.99% by weight of a hydrophilic emulsifier to the aqueous phase of the total oil-in-water emulsion composition.

[0033] The content of the lipophilic emulsifier is more preferably 0.05 to 0.7% by weight, even more preferably 0.1 to 0.6% by weight, and particularly preferably 0.2 to 0.5% by weight. The content of the hydrophilic emulsifier is more preferably 0.05 to 0.7% by weight, even more preferably 0.07 to 0.5% by weight, and particularly preferably 0.1 to 0.4% by weight.

[0034] Here, the term "lipophilic emulsifier" refers to an emulsifier that dissolves in oil, and "hydrophilic emulsifier" refers to an emulsifier that dissolves in water. HLB is used as an indicator of the degree of lipophilicity and hydrophilicity of emulsifiers. The HLB of lipophilic emulsifiers is approximately 0 to 9, and the HLB of hydrophilic emulsifiers is approximately 7 to 20. However, if an emulsifier is present in a dispersed state that does not dissolve in each phase, the behavior will differ, and the desired effect may not be obtained, which is undesirable. Furthermore, if an emulsifier is present in a dispersed state that does not dissolve, turbidity will appear in each phase and will be visible.

[0035] Examples of the stabilizers include crystalline cellulose, microcrystalline cellulose, carboxymethylcellulose, hydroxymethylcellulose, dextrin, starch, glucomannan, xanthan gum, gellan gum, guar gum, carrageenan, agar, pectin, sodium alginate, locust bean gum, and gum arabic, and at least one selected from this group can be used.

[0036] From the viewpoint of the emulsification stability of the oil-in-water emulsion composition, the content of the stabilizer is preferably 0.01 to 3% by weight, more preferably 0.05 to 2.5% by weight, and even more preferably 0.1 to 2% by weight, in the total oil-in-water emulsion composition. The stabilizer is contained in the aqueous phase.

[0037] Examples of the flavoring agent include those obtained by enzymatically decomposing, heating, separating, or fractionating the source of the non-fat milk solids, and at least one of these can be used. From the viewpoint of the flavor of the oil-in-water emulsion composition, the content of the flavoring agent is preferably 0.01 to 0.5% by weight, and more preferably 0.02 to 0.3% by weight, of the total oil-in-water emulsion composition. The flavoring agent is contained in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0038] Examples of shelf-life extenders include glycine, sodium acetate, lysozyme, potassium sorbate, and others that can be used in food applications, and at least one selected from this group can be used. The shelf-life extender content is preferably 0.01 to 3% by weight, and more preferably 0.05 to 2% by weight, of the total oil-in-water emulsion fat composition. The shelf-life extender is contained in the aqueous phase.

[0039] The aforementioned colorants are not particularly limited as long as they are colorants commonly used in food, regardless of whether they are natural or artificial ingredients. Examples include paprika pigment, annatto pigment (norbixin, bixin, etc.), tomato pigment, marigold pigment, turmeric pigment, Haematococcus pluvialis pigment, Dunaliella carotene, carrot carotene, palm oil carotene, α-carotene, β-carotene, astaxanthin, canthaxanthin, lycopene, lutein, apocarotenal, curcumin, fucoxanthin, cryptoxanthin, zeaxanthin, capsanthin, capsorbin, norbixin, bixin, siphonaxanthin, and chlorophyll. At least one selected from this group can be used.

[0040] The content of the colorant is preferably 0.1% by weight or less, and more preferably 0.05% by weight or less, of the total oil-in-water emulsion oil composition. The colorant is included in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0041] The aforementioned flavorings are not particularly limited as long as they are flavorings commonly used in food, regardless of whether they are natural or artificial ingredients. Examples include milk flavor (milk flavoring), butter flavor (butter flavoring), and cream flavor (cream flavoring), and at least one selected from this group can be used.

[0042] The content of the fragrance is preferably 0.005 to 0.5% by weight, and more preferably 0.01 to 0.2% by weight, of the total oil-in-water emulsion oil composition. The fragrance is included in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0043] Other than the protein molten salt, there are no particular restrictions as long as they are salts commonly used in food, such as sodium chloride, potassium chloride, and sodium hydroxide, and at least one selected from this group can be used. Preferably, the amount of salt is 0.1% by weight or less, and more preferably 0.05% by weight or less, in the overall oil-in-water emulsion fat composition. The salt is contained in the aqueous phase.

[0044] Examples of the aforementioned antioxidants include those that can be used in food products and whose main components are antioxidants such as vitamin E, rosemary extract, beta-carotene, tea extract (catechin, etc.), and enoki mushroom extract. At least one selected from this group can be used.

[0045] The content of the antioxidant is preferably 0.001 to 0.5% by weight, and more preferably 0.005 to 0.2% by weight, of the total oil-in-water emulsion oil composition. The antioxidant is contained in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0046] A method for producing an oil-in-water emulsion oil composition according to one embodiment of the present invention is illustrated below. First, an oil-in-water emulsion fat composition according to one embodiment of the present invention can be obtained by a method comprising mixing an aqueous phase, which is prepared by dissolving at least one selected from the group consisting of raw milk, skim milk, skimmed condensed milk, cow's milk, and buttermilk in an amount of 10 to 70% by weight, at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC, and optionally other water-soluble raw materials to adjust the water content to 30 to 85% by weight, with an oil phase, which is prepared by dissolving oil-soluble raw materials optionally in 5 to 45% by weight of the oil-in-water emulsion fat composition, and then pre-emulsifying, homogenizing, sterilizing, and cooling the mixture obtained therefrom.

[0047] The resulting oil-in-water emulsion fat composition contains 0.1 to 30% by weight of sugars, 6 to 12.5% ​​by weight of non-fat milk solids, and 1.8 to 4% by weight of milk protein, with a whey protein content of 22 to 50% by weight of the total milk protein and a protein reduction value of 8 to 20. It is characterized by being free of off-flavors, having a rich milky taste, and achieving a clean aftertaste without the rich milky flavor lingering.

[0048] In addition, separate from the above manufacturing method, when using a raw material oil-in-water emulsion oil composition with an oil content of 6 to 50% by weight, such as fresh cream or concentrated milk, an oil-in-water emulsion oil composition according to one embodiment of the present invention can be obtained by a method that includes pre-emulsifying, homogenizing, sterilizing, and cooling the mixture obtained by mixing all the raw materials.

[0049] Furthermore, examples of oil-in-water emulsion fat compositions according to one embodiment of the present invention include creams such as whipped cream and whipped cream, concentrated milk, flower paste, and ice cream. In addition to being consumed as is, the oil-in-water emulsion fat composition can be suitably used, for example, for frosting, sandwiching, filling, or topping food, for kneading into confectionery and bread, and as a raw material for processed foods and beverages. Examples of such food products include confectionery such as sponge cake, busse, cookies, and biscuits, and bread such as hot dog buns, bagels, and croissants. [Examples]

[0050] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0051] The materials used in the examples and comparative examples are as follows: 1) Palm kernel oil manufactured by Kaneka Corporation (oils and fats: 100% by weight) 2) Kaneka Corporation's "Hydrogenated Palm Kernel Oil" (Rising melting point: 40.2℃, Oil content: 100% by weight) 3) "DK Ester F-10" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. 4) Yelkin TS manufactured by ADM Co., Ltd. 5) "SY Glister MS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. 6) Raw milk manufactured by Sennan Dairy Co., Ltd. (Non-fat milk solids: 8.8% by weight, Protein: 3.3% by weight, Sugars: 4.8% by weight, Milk fat: 3.8% by weight, Moisture: 87.4% by weight) 7) Milk manufactured by Sennan Dairy Co., Ltd. (Non-fat milk solids: 8.8% by weight, Protein: 3.3% by weight, Sugars: 4.8% by weight, Milk fat: 3.8% by weight, Moisture: 87.4% by weight) 8) Kaneka Corporation's "Skim Milk" (Non-fat milk solids: 8.8% by weight, Protein: 3.4% by weight, Sugars: 4.7% by weight, Milk fat: 0.1% by weight, Moisture: 91.1% by weight) 9) Yotsuba Skim Milk Powder manufactured by Yotsuba Dairy Co., Ltd. (Non-fat milk solids: 95.2% by weight, Protein: 35.6% by weight, Sugars: 51.1% by weight, Milk fat: 0.7% by weight, Moisture: 4.1% by weight) 10) Whey Powder manufactured by Yotsuba Dairy Co., Ltd. (Non-fat milk solids: 96.6% by weight, Protein: 12.1% by weight, Sugars: 77.3% by weight, Milk fat: 1.1% by weight, Moisture: 2.3% by weight) 11) Casein SPRAY manufactured by Nippon Shinyaku Co., Ltd. (Non-fat milk solids: 89.5% by weight, Protein: 89.5% by weight, Sugars: 0% by weight, Milk fat: 0% by weight, Moisture: 10.5% by weight) 12) "DK Ester F-70" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. 13) "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. 14) “Jinpakuto P” manufactured by Nissin Sugar Co., Ltd. (moisture content: 0.8% by weight) 15) "Trehalose" manufactured by Nagase Vita Co., Ltd. (Moisture content: 1% by weight) 16) "Lactitol LC-1" manufactured by Bussan Food Science Co., Ltd. (Moisture content: 5% by weight) 17) HILMAR Lactose FINE GRAIND (Non-fat milk solids: 100% by weight, Protein: 0.1% by weight, Sugars: 99.9% by weight, Milk fat: 0% by weight, Moisture: 0% by weight) 18) "Hevaten 101" manufactured by Eiken Shoji Co., Ltd. 19) "Ceolus RC-N81" manufactured by Asahi Kasei Corporation 20) "VIANDEX-BH" manufactured by Showa Sangyo Co., Ltd. (Moisture content: 3% by weight) 21) Sodium metaphosphate manufactured by Yoneyama Chemical Industries, Ltd.

[0052] <Method for measuring the protein reduction value of oil-in-water emulsion fat compositions> An oil-in-water emulsion fat composition was placed in a centrifuge tube and centrifuged at 10,000 rpm for 10 minutes at 5°C. The lower layer was collected as the sample. 15 ml of the sample and 15 ml of water were placed in a 50 ml capped centrifuge tube, then 3 ml of 5% acetic acid was added, the tube was sealed, and shaken. The tube was then centrifuged at 3,500 rpm for 5 minutes at 15°C. The upper layer was discarded, washed with 15 ml of water, centrifuged again, and the washings were discarded. Another 15 ml of water was added and the washing procedure was repeated. 3 ml of saturated urea solution was added to the remaining precipitate after washing to dissolve it, and water was added to make a total volume of 15 ml. 5 ml of phthalate buffer (pH 5.6) and 5 ml of 1% K3Fe(CN)6 solution were added, and the mixture was heated at 70°C for 20 minutes. Immediately after heating, the mixture was cooled to below 25°C with ice, 5 ml of 10% trichloroacetic acid was added, and after standing for 5 minutes, the mixture was filtered using filter paper (Type 5C). The first few ml of the filtrate were discarded. 5 ml of filtrate was added to a test tube containing 5 ml of water, then 1 ml of 0.1% FeCl3 solution was added, and after standing for 10 minutes, the absorbance was measured at a wavelength of 610 nm.

[0053] Instead of the sample, a blank for absorbance measurement was prepared by adding water to 5 ml of saturated urea solution to make a total volume of 15 ml. Phthalate buffer and 1% K3Fe(CN)6 solution were then added to this blank sample in the same manner as the preparation of the sample and the measurement of absorbance described above, and the preparation of the blank sample and the measurement of absorbance were carried out in the same manner thereafter.

[0054] The amount of K4Fe(CN)6 (mg) in the sample is determined from the relationship between the concentration of K4Fe(CN)6 (anhydrous salt) obtained using a calibration curve and the absorbance at a wavelength of 610 nm. This amount is then multiplied by 40 to calculate the amount of K4Fe(CN)6 (mg) in 100 ml of sample, i.e., the protein reduction value (see formula 1 below). Protein reduction value = absorbance × f × 40 (Equation 1) (f: Value obtained using the standard curve (calibration curve) from absorbance × f = [K4Fe(CN)6](mg))

[0055] The calibration curve was created using the following procedure. First, a 0.05735 mg / ml aqueous solution of K4Fe(CN)6·3H2O (containing 0.05 mg / ml of anhydrous K4Fe(CN)6) was prepared. Immediately, the prepared K4Fe(CN)6 standard aqueous solution was taken into test tubes in 0.5 ml increments from 0 to 5.0 ml, and water was added to make a total volume of 5 ml. 5 ml of the reagent mixture was mixed into each test tube, 1 ml of 0.1% FeCl3 solution was added, and after standing for 20 minutes, the absorbance at 610 nm was measured to obtain a calibration curve. The reagent mixture was obtained by mixing 3 ml of saturated urea solution, 12 ml of water, 5 ml of phthalate buffer, 5 ml of 1% K3Fe(CN)6 aqueous solution, and 5 ml of 10% trichloroacetic acid.

[0056] The preparation method for each reagent is as follows. Phthalate buffer solution: 2.0 g of NaOH was dissolved in water to make 250 ml of NaOH solution. Also, 0.2 g of potassium bituminate was dissolved in water to make 250 ml of potassium bituminate solution. 159 ml of the NaOH solution and 200 ml of the potassium bituminate solution were mixed, and water was added to make 800 ml. K4Fe(CN)6 standard solution: 0.1147g of K4Fe(CN)6·3H2O was dissolved in water to make 1000ml. 50ml of this solution was taken and water was added to make 100ml.

[0057] <Evaluation of the whipping properties of oil-in-water emulsion fat composition (whipped cream)> (Whipping time) The oil-in-water emulsion fat composition (whipped cream) obtained in the examples and comparative examples was whipped until its hardness reached 0.30 N. The time (minutes, seconds) taken for this whipping was measured and used as the evaluation value.

[0058] (Overrun) The oil-in-water emulsion fat composition (whipped cream) obtained in the examples and comparative examples was whipped until its hardness reached 0.30 N. The calculated value of the air content per unit volume was defined as the overrun (%).

[0059] <Evaluation of the flavor of whipped cream> The oil-in-water emulsion fat compositions (whipped cream) obtained in the examples and comparative examples were whipped, and the resulting whipped cream was tasted by 10 experienced panelists. They evaluated the lack of off-flavors, richness of the contents, and clean aftertaste on a scale of 1 to 5 points, and the average score was used as the evaluation score. The evaluation criteria were as follows:

[0060] (No off-flavors) 5 points. Compared to Example 2, there is absolutely no off-flavor and it is very good. 4 points. Equivalent to Example 2, with no off-flavors, and good. 3. Compared to Example 2, a slight off-flavor is noticeable, but it is at a level that does not pose a quality problem. 2. Compared to Example 2, it has a noticeable off-flavor and is inferior. 1. Compared to Example 2, the off-flavors are clearly noticeable and it is very bad.

[0061] (Richness of the contents) 5 points. Compared to Example 2, the richness of the contents is much more pronounced, which is excellent. 4 points. Equivalent to Example 2, and the richness of the contents is noticeable, which is good. 3. Compared to Example 2, the flavor is noticeably richer, but slightly weaker. 2. Compared to Example 2, the richness of the contents was not as noticeable, which is a negative point. 1. Compared to Example 2, the richness of the contents was not felt, making it very poor.

[0062] (A clean aftertaste) 5 points. Compared to Example 2, the aftertaste is significantly cleaner. 4 points. Equivalent to Example 2, but with a nice clean aftertaste. 3. Compared to Example 2, the aftertaste is slightly less refreshing, but it is still at a level that does not pose a quality problem. 2. Compared to Example 2, the aftertaste is less refreshing. One point: Compared to Example 2, the aftertaste is significantly less refreshing.

[0063] <Overall evaluation of whipped cream> Based on the evaluation results for the purity of the whipped cream, the richness of the contents, and the clean aftertaste, the overall evaluation was conducted using the following criteria: A: Products that receive a score of 4.0 or higher and 5.0 or lower in terms of cleanliness of flavor, richness of taste, and refreshing aftertaste. B: Products that receive a score of 3.5 or higher and 5.0 or lower for cleanliness of flavor, richness of taste, and clean aftertaste, with at least one product receiving a score of 3.5 or higher and 4.0 or lower. C: Products with a score of 3.0 or higher and 5.0 or lower for cleanliness of flavor, richness of taste, and clean aftertaste, and at least one product with a score of 3.0 or higher and less than 3.5. D: The evaluation of cleanliness of flavor, richness of taste, and clean aftertaste is all between 2.0 and 5.0 points, with at least one item scoring between 2.0 and 3.0 points. E: Products with one or more items rated below 2.0 in terms of cleanliness of flavor, richness of taste, and clean aftertaste.

[0064] (Production Example 1) Preparation of transesterified oil A mixture of 50 parts by weight of unsorted palm oil (manufactured by Kaneka Corporation) and 50 parts by weight of palm kernel olein (manufactured by Kaneka Corporation) was heated to 90°C under reduced pressure of 500 Pa. 0.2 parts by weight of sodium methylate (manufactured by Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to perform random transesterification. After washing with water, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added at 90°C under reduced pressure of 500 Pa to decolorize the mixture, and it was deodorized at 250°C and 200 Pa for 1 hour to obtain transesterified oil.

[0065] (Example 1) Preparation of oil-in-water emulsion oil composition and whipped cream An oil-in-water emulsion oil and fat composition was prepared according to the formulation and manufacturing conditions shown in Table 1. Specifically, an oil and fat mixture containing 25.0 parts by weight of palm kernel oil, 4.0 parts by weight of hardened palm kernel oil, and 6.0 parts by weight of transesterified oil (Production Example 1) was melted at 65°C, to which 0.01 parts by weight of sucrose fatty acid ester, 0.2 parts by weight of lecithin, and 0.1 parts by weight of polyglycerin fatty acid ester were added and dissolved at 65°C to prepare the oil phase.

[0066] On the other hand, 50.0 parts by weight of raw milk, 0.3 parts by weight of potassium caseinate, 3.0 parts by weight of whey powder, 0.5 parts by weight of lactose, 0.01 parts by weight of sucrose fatty acid ester, 0.1 parts by weight of polyglycerin fatty acid ester, 0.175 parts by weight of cellulose, and 1.0 part by weight of dextrin were dissolved in 60°C hot water in an amount that took into account the increase in moisture content during steam injection (steam heating process) so that the final composition would be the same as that shown in Table 1, in order to prepare an aqueous phase.

[0067] The mixture obtained by mixing the oil phase and the aqueous phase was pre-emulsified for 20 minutes, then micronized using a high-speed rotary emulsifier (M-Technique Co., Ltd.'s "Creamix") at a rotational speed of 31.4 m / s, then homogenized using a high-pressure homogenizer at a pressure of 25.0 MPa in the first stage and 5.0 MPa in the second stage, then preheated to 90°C using a plate heater, then sterilized at 140°C for 4 seconds using a UHT sterilizer (steam injection), and without evaporative cooling, cooled to 60°C using a plate cooler, and then homogenized again using a high-pressure homogenizer at a pressure of 25.0 MPa in the first stage and 5.0 MPa in the second stage. After that, the mixture cooled to 5°C using a plate cooler was filled into containers to obtain an oil-in-water emulsion oil composition.

[0068] Using the obtained oil-in-water emulsion fat composition, whipped cream was prepared according to the method described above. Table 1 shows the evaluation results for whipping time during whipped cream preparation, overrun of the obtained whipped cream, absence of off-flavors, richness of the contents, and clean aftertaste.

[0069] [Table 1]

[0070] (Examples 2-3) Preparation of oil-in-water emulsion fat composition and whipped cream An oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that raw milk was replaced with cow's milk (Example 2) or skim milk (Example 3) according to the formulation in Table 1, and whipped cream was produced by whipping under the same conditions as in Example 1. The whipping time during the production of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste are shown in Table 1.

[0071] (Comparative Example 1) Preparation of oil-in-water emulsion fat composition and whipped cream Except for changing the amount of raw milk from 50.0 parts by weight to 20.0 parts by weight and the amount of whey powder from 3.0 parts by weight to 4.0 parts by weight according to the formulation in Table 1, and adding 5.0 parts by weight of skim milk powder, and adjusting the total volume with added water, an oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste are shown in Table 1.

[0072] (Example 4) Preparation of oil-in-water emulsion oil composition and whipped cream Except for adding 0.1 parts by weight of phosphate according to the formulation in Table 1 and adjusting the total volume with added water, an oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste are shown in Table 1.

[0073] (Example 5, Comparative Example 2) Preparation of oil-in-water emulsion fat composition and whipped cream Except for adding 6.0 parts by weight of reduced lactose (Example 5) or 5.0 parts by weight of refined sugar and 3.0 parts by weight of trehalose (Comparative Example 2) according to the formulations in Table 1, and adjusting the total volume with added water, an oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste are shown in Table 1.

[0074] As is clear from the results in Table 1, the oil-in-water emulsions (Examples 1-5) with protein reduction values ​​in the range of 8-20 all had no off-flavors, possessed a rich milky taste, and achieved a clean aftertaste without the rich milky flavor lingering, resulting in favorable evaluation results. In particular, the oil-in-water emulsion without added phosphate (Example 1) received higher evaluation scores in all categories compared to the oil-in-water emulsion with added phosphate (Example 4). On the other hand, the oil-in-water emulsions with protein reduction values ​​exceeding 20 (Comparative Examples 1-2) both received poor evaluations for the absence of off-flavors and clean aftertaste, resulting in an overall evaluation of D or E.

[0075] (Example 6, Comparative Example 3) Preparation of oil-in-water emulsion fat composition and whipped cream Except for changing 3.0 parts by weight of whey powder to 2.0 parts by weight (Example 6) or 8.0 parts by weight (Comparative Example 3) according to the formulation in Table 2, and adjusting the total volume with added water, an oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste are shown in Table 2.

[0076] [Table 2]

[0077] (Examples 7-8) Preparation of oil-in-water emulsion fat composition and whipped cream Except for adding 3.0 parts by weight of skim milk powder according to the formulation in Table 2, and then changing the 3.0 parts by weight of whey powder to 4.0 parts by weight (Example 7) or 1.7 parts by weight (Example 8), and adjusting the total volume with added water, an oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped under the same conditions as in Example 1 to produce whipped cream. The whipping time during the production of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste are shown in Table 2.

[0078] (Comparative Example 4) Preparation of oil-in-water emulsion fat composition and whipped cream Except for adding 5.0 parts by weight of skim milk powder according to the formulation in Table 2 and adjusting the total volume with added water, an oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste are shown in Table 2.

[0079] (Comparative Example 5) Preparation of oil-in-water emulsion fat composition and whipped cream A water-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that potassium caseinate and whey powder were not added, 0.5 parts by weight of lactose was changed to 2.0 parts by weight, 1.8 parts by weight of skim milk powder was added, and the total volume was adjusted with added water, according to the formulation in Table 2. Whipped cream was then prepared by whipping under the same conditions as in Example 1. Table 2 shows the evaluation results for whipping time during whipped cream preparation, overrun of the obtained whipped cream, lack of off-flavors, richness of the contents, and clean aftertaste.

[0080] (Comparative Example 6) Preparation of oil-in-water emulsion fat composition and whipped cream Except for changing the raw milk from 50.0 parts by weight to 15.0 parts by weight and the whey powder from 3.0 parts by weight to 6.0 parts by weight according to the formulation in Table 2, and adjusting the total volume with added water, an oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste are shown in Table 2.

[0081] (Comparative Example 7) Preparation of oil-in-water emulsion fat composition and whipped cream A water-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that potassium caseinate was not added, 50.0 parts by weight of raw milk was changed to 27.0 parts by weight, 3.0 parts by weight of whey powder was changed to 1.7 parts by weight, 1.5 parts by weight of skim milk powder was added, and the total volume was adjusted with added water. Whipped cream was then prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the absence of off-flavors, the richness of the contents, and the clean aftertaste were evaluated and shown in Table 2.

[0082] As is clear from Table 2, oil-in-water emulsion fat compositions (Examples 1, 6-8) containing 6-12.5% ​​by weight of non-fat milk solids and 1.8-4% by weight of milk protein, with a whey protein content of 22-50% by weight in the total milk protein, all had no off-flavors, possessed a rich milky taste, and achieved a clean aftertaste without a lingering rich milk flavor, resulting in favorable evaluation results. On the other hand, oil-in-water emulsion fat composition with a high non-fat milk solids content of 12.9% by weight (Comparative Example 3), and oil-in-water emulsion fat composition with high non-fat milk solids content of 12.8% by weight and milk protein content of 4.1% by weight (Comparative Example 4), both received poor evaluations for the absence of off-flavors and clean aftertaste, with overall evaluations of D or E. Furthermore, Comparative Example 5, an oil-in-water emulsion fat composition with a low whey protein content of 20.0% by weight in the total milk protein, received a poor evaluation for the absence of off-flavors, resulting in an overall evaluation of D. In addition, Comparative Example 6, an oil-in-water emulsion fat composition with a low milk protein content of 1.5% by weight and a high whey protein content of 55.2% by weight in the total milk protein, received a poor evaluation for the clean aftertaste, resulting in an overall evaluation of D. Moreover, Comparative Example 7, an oil-in-water emulsion fat composition with a low non-fat milk solids content of 5.9% by weight and a low milk protein content of 1.6% by weight, received a poor evaluation for the richness of the milk in the contents, resulting in an overall evaluation of D.

Claims

1. An oil-in-water emulsion oil composition comprising 5 to 45% by weight of oil and 30 to 85% by weight of water, An oil-in-water emulsion of fats and oils composition comprising 0.1 to 30% by weight (dry weight) of sugars, 6 to 12.5% ​​by weight of non-fat milk solids, and 1.8 to 4% by weight of milk protein, wherein the whey protein content of the total milk protein is 22 to 50% by weight, and the protein reduction value is 8 to 20.

2. The oil-in-water emulsion oil composition according to claim 1, comprising 10 to 70% by weight of at least one selected from the group consisting of raw milk, skim milk, skim condensed milk, cow's milk, and buttermilk, and 1 to 7% by weight of at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC.

3. The oil-in-water emulsion oil composition according to claim 1, wherein the protein molten salt content in the entire oil-in-water emulsion oil composition is less than 0.1% by weight.

4. A food product comprising the oil-in-water emulsion oil composition according to any one of claims 1 to 3.

5. A method for producing an oil-in-water emulsion oil composition according to any one of claims 1 to 3, The oil-in-water emulsion fat composition contains, in its entirety, at least one selected from the group consisting of raw milk, skim milk, skim condensed milk, cow's milk, and buttermilk in an amount of 10 to 70% by weight, and at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC in an amount of 1 to 7% by weight, and is dissolved in an aqueous phase adjusted to have a water content of 30 to 85% by weight, A mixture obtained by mixing an oil phase containing 5 to 45% by weight of oil and fat into the entire oil-in-water emulsion oil and fat composition, A method for producing an oil-in-water emulsion oil composition, comprising pre-emulsifying, homogenizing, sterilizing, and cooling.

Images