Protein-containing oil and fat emulsion composition for producing emulsified foods

Abstract

Provided is a protein-containing oil and fat emulsified composition for producing emulsified foods, the emulsified composition being composed of 1-70 mass% of a protein, 30-99 mass% of an oil and fat, and 0-40 mass% of a carbohydrate, where the total amount of the protein, oil and fat, and carbohydrate is 100 mass%, wherein the emulsified composition is characterized in that at least 50 mass% of the protein is derived from a denatured protein material having all the characteristics of a) and b): a) according to the result of measuring molecular weight distribution, the area ratio for portions where the molecular weight is at least 2,000 Da and less than 20,000 Da is 45-90%; and b) when 250 mM of guanidine hydrochloride is added to an aqueous solution of denatured protein material having a crude protein concentration of 0.1%, the solution does not become cloudy, and when 2 M of ammonium sulfate is added, the solution becomes cloudy.

Description

[Technical field]

[0001] Related Applications This application claims the benefit of priority from Application No. 2021-056899, filed with the Japan Patent Office on March 30, 2021. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to a protein-containing oil and fat emulsion composition for producing emulsified foods. [Background technology]

[0003] Currently, oil-in-water emulsions or water-in-oil emulsions containing lipids and proteins, as well as various emulsified foods containing such emulsions, are being produced.

[0004] In emulsions and emulsified foods, sodium caseinate and the like are used as proteins with emulsifying power. When further emulsifying power is required, synthetic emulsifiers such as glycerin fatty acid esters are used. However, there is a demand from consumers to avoid foods that use such synthetic emulsifiers. In addition, sodium caseinate, which is widely used as a protein with emulsifying power, is a milk protein, i.e., an animal protein. Currently, due to food supply concerns caused by population growth, attempts are being made to reduce the amount of animal protein and to replace foods that use animal protein with foods that use vegetable protein.

[0005] However, when the amount of milk protein is reduced, the effect may not be fully obtained. In addition, as for vegetable proteins, vegetable proteins such as soybean protein and pea protein are generally inferior to dairy proteins in terms of viscosity when made into a solution, solubility, mineral resistance, and heat resistance such as retort heating, and are prone to problems such as thickening and the generation of aggregates, so that the amount of incorporation is limited. For this reason, the use of these as substitutes for dairy proteins has not progressed at present.

[0006] For this reason, several techniques for improving the vegetable protein material itself have been provided. For example, Patent Document 1 provides a technique in which reducing sugars are added to isolated soy protein, followed by heat treatment to promote the Maillard reaction while enzymatic decomposition is performed. Patent Document 2 provides a technique in which a protein is heat-treated at 140°C for about 30 seconds, then enzymatic decomposition is performed, and then fats and oils are incorporated. Patent Document 3 discloses an emulsion composition in which a specific vegetable protein material, fats and oils, and optionally carbohydrates are mixed in a specific ratio. These are improvements to vegetable protein materials to reduce viscosity and improve emulsifying power while maintaining the solubility of the protein.

[0007] Furthermore, due to the recent trend towards health consciousness, there is a demand for reducing the content of trans fatty acids and saturated fatty acids in emulsions. Patent Document 4 discloses a foamable oil-in-water emulsified oil composition containing specific amounts of fats and oils, casein protein, lauric fats and oils, palm mid-melting point fraction, palm olein, and highly hydrogenated high erucic rapeseed oil, and having a total content of potassium and sodium within a specific range, as an emulsion composition with reduced content of trans fatty acids and saturated fatty acids. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] International Publication No. 2009 / 84529 [Patent Document 2] International Publication No. 2017 / 141934 [Patent Document 3] International Publication No. 2019 / 189810 [Patent Document 4] International Publication No. 2019 / 189727 Summary of the Invention [Problem to be solved by the invention]

[0009] Manufacturers of emulsified foods such as thickened liquid diets and whiteners incorporate animal proteins such as sodium caseinate, gelatin, and egg white, as well as various emulsifiers and / or thickening polysaccharides, to stabilize the emulsified state. However, manufacturers are attempting to incorporate vegetable protein materials due to concerns about the supply of animal proteins and consumer demands for reducing additives such as various emulsifiers and thickening polysaccharides. However, it is difficult to replace all of the above ingredients with vegetable materials, and only partial replacement is possible. Furthermore, even if only a partial replacement is made, it becomes necessary to adjust other ingredients (oils and fats, carbohydrates, emulsifiers, minerals, buffer salts, etc.) that are incorporated together with the vegetable proteins, or manufacturing conditions such as the mixing process and heating process. The ingredients and manufacturing conditions vary depending on each manufacturer and their product group, and it is difficult to determine the composition for each product while taking into account the various factors that affect the quality of emulsified foods. Even if a high-quality emulsified food is obtained, it remains a proprietary technology of each manufacturer and its specific product, and it is difficult to generalize the technology to manufacture any type of emulsified food.

[0010] Therefore, the inventors aimed to provide an intermediate material that can be used universally in the production of various emulsified foods that incorporate protein materials; more specifically, to provide an intermediate material that has good physical properties such as emulsion stability and can be used to produce emulsified foods that incorporate protein materials by simply assembling a mixture, without having to go through excessive trial and error such as using casein in combination or trying to use various emulsifiers or thickening polysaccharides in combination. [Means for solving the problem]

[0011] The present inventors have discovered a novel protein-containing fat and oil emulsion composition in which fats and oils, proteins and carbohydrates are in a specific composition range and a specific denatured protein material is selected as the protein and blended in combination. They have also found that this is useful as an intermediate material that can be widely used as a raw material for producing various emulsified foods blended with a protein material, and have completed the present invention.

[0012] That is, the present invention: (1) An emulsion composition having a composition of 1 to 70% by mass of protein, 30 to 99% by mass of fats and oils, and 0 to 40% by mass of carbohydrates, when the total amount of protein, fats and oils, and carbohydrates is 100% by mass, 50% by mass or more of the protein is derived from a denatured protein material having all of the following characteristics a) to b): A protein-containing oil / fat emulsion composition for producing emulsified foods, comprising: a) The molecular weight distribution measurement results show that the area ratio of 2,000 Da or more and less than 20,000 Da is 45 to 90%, and b) When 250 mM guanidine hydrochloride is added to an aqueous solution of a denatured protein material having a crude protein concentration of 0.1%, the solution does not become cloudy, but when 2 M ammonium sulfate is added, the solution becomes cloudy; (2) The protein-containing fat / oil emulsion composition for producing emulsified foods according to (1), which has a composition of 1 to 20% by mass of protein and 80 to 99% by mass of fat / oil when the total amount of protein, fat / oil, and carbohydrate is taken as 100% by mass; (3) The protein-containing oil / fat emulsion composition for producing emulsified foods according to (1), wherein the denatured protein material further has an area ratio of less than 2,000 Da of 45% or less; (4) The protein-containing oil / fat emulsion composition for producing emulsified foods according to (1), wherein the denatured protein material further has an area ratio of 10,000 Da or more of less than 50%; (5) The protein-containing oil / fat emulsion composition for producing emulsified foods according to (2), wherein the denatured protein material is further characterized in that the area ratio of the denatured protein material less than 2,000 Da is 45% or less and the area ratio of the denatured protein material equal to or greater than 10,000 Da is less than 50%; (6) The protein-containing oil / fat emulsion composition for producing emulsified foods according to (1), characterized in that it does not contain milk protein; (7) The protein-containing oil and fat emulsion composition for producing emulsified foods according to (1), characterized in that it does not contain animal protein; (8) The protein-containing oil and fat emulsion composition for producing emulsified foods according to (5), characterized in that it does not contain animal protein; (9) The protein-containing oil / fat emulsion composition for producing emulsified foods according to (1), wherein the denatured protein material has an OD660nm of 0.5 or less in an aqueous solution prepared so that the protein content is 10% by mass and the pH is 7; (10) The protein-containing oil / fat emulsion composition for producing emulsified foods according to (5), wherein the denatured protein material has an OD660nm of 0.5 or less in an aqueous solution prepared so that the protein content is 10% by mass and the pH is 7; (11) The protein-containing oil / fat emulsion composition for producing emulsified foods according to (8), wherein the denatured protein material has an OD660nm of 0.5 or less in an aqueous solution prepared so that the protein content is 10% by mass and the pH is 7; (12) An emulsified food comprising the protein-containing oil and fat emulsion composition for producing an emulsified food according to (1); (13) An emulsified food comprising the protein-containing oil and fat emulsion composition for producing an emulsified food according to (11); (14) An emulsified food according to (12), characterized in that the emulsified food contains the protein-containing oil and fat emulsion composition for producing an emulsified food in an amount of 0.1 to 99% by mass based on the mass of the emulsified food; (15) An emulsified food according to (13), characterized in that the emulsified food contains the protein-containing oil and fat emulsion composition for producing an emulsified food in an amount of 0.1 to 99% by mass based on the mass of the emulsified food. Regarding. Effect of the Invention

[0013] By using the protein-containing oil and fat emulsion composition of the present invention, various emulsified foods containing protein materials can be easily produced while maintaining high emulsion stability, without each manufacturer of emulsified foods having to go through various trial and error of combining caseinate or emulsifiers and thickening polysaccharides.

[0014] In a more specific embodiment, depending on the composition of the emulsified food to be produced, it is possible to easily produce an emulsified food having a desired component composition by simply blending the protein-containing oil / fat emulsion composition of the present invention and making simple adjustments to the blend using auxiliary ingredients such as flavorings and sweeteners, without having to blend proteins, fats or carbohydrates as separate ingredients. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] One embodiment of the present invention is a protein-containing oil / fat emulsion composition for producing emulsified foods, which has a composition of 1 to 70 mass% protein, 30 to 99 mass% oil / fat, and 0 to 40 mass% carbohydrates, when the total amount of protein, oil / fat, and carbohydrates is 100 mass%, and is characterized in that 50 mass% or more of the protein is derived from a denatured protein material having all of the following characteristics a) to b): a) The molecular weight distribution measurement results show that the area ratio of 2,000 Da or more and less than 20,000 Da is 45 to 90%, and b) When 250 mM guanidine hydrochloride is added to an aqueous solution of a denatured protein material with a crude protein concentration of 0.1%, the solution does not become cloudy, but when 2 M ammonium sulfate is added, the solution becomes cloudy. Hereinafter, an embodiment of the present invention will be described in detail.

[0016] (Protein-containing oil and fat emulsion composition) The protein-containing oil / fat emulsion composition, which is one embodiment of the present invention (hereinafter, may be referred to as "the present emulsion composition"), refers to an emulsion composition containing a denatured protein material and an oil / fat. The present emulsion composition is used for producing various emulsion foods, and can also be provided to emulsion food manufacturers as an intermediate raw material product. The product form can be any of liquid, paste, or solid forms according to the manufacturer's request. Preferred solid forms include powder and granules.

[0017] (Component Composition of the Present Emulsion Composition) The composition of the present emulsion composition is within a specific range when the total amount of protein, fats and carbohydrates is 100% by mass. That is, the composition is 1-70% by mass of protein, 30-99% by mass of fats and carbohydrates, and 0-40% by mass of carbohydrates. Carbohydrates do not have to be essential components and may be 0% by mass. In the composition, the lower limit of protein can be 1.2%, 1.5%, 1.7%, 2%, 2.4%, 3%, 3.2%, 3.6%, 4%, 5% or 10% by mass, and the upper limit can be 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25% or 20% by mass. In the composition, the fat content may be 35%, 40%, 45% or 50% by weight at the lower limit and 98.8%, 98.3%, 98%, 97.6%, 97%, 96.8%, 96.4%, 95%, 90%, 85% or 80% by weight at the upper limit. In the composition, the carbohydrate content may be 1%, 2%, 5% or 10% by weight at the lower limit and 35%, 30%, 25% or 20% by weight at the upper limit.

[0018] By including the protein, fats and oils, and carbohydrates in such a composition range as a stable emulsion composition, the components necessary for the emulsion food can be blended into the emulsion food in a stabilized state, and the amounts of the protein, fats and oils, and carbohydrates to be blended separately can be reduced as much as possible. This not only reduces the labor and cost of separately preparing and blending ingredients, but also reduces the risk of destabilizing the emulsion system due to ingredients to be blended separately into the emulsion food.

[0019] (Protein material) In this specification, the concept of "protein material" refers to a food material that is mainly composed of protein and is used as a raw material for various processed foods and beverages. The protein from which the denatured protein material is derived may be an animal protein or a vegetable protein, or a mixture thereof. Examples of animal proteins include proteins derived from cows, pigs, chickens, eggs, and milk. Examples of vegetable proteins include beans such as soybeans, peas, mung beans, broad beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, grains such as corn, buckwheat, wheat, and rice, vegetables, and fruits. As an example, in the case of a protein material derived from soybeans, it is prepared by further concentrating and processing the protein from soybean raw materials such as defatted soybeans and whole soybeans, and generally includes isolated soybean protein, concentrated soybean protein, powdered soybean milk, or various processed products thereof.

[0020] In one embodiment, the protein contained in the emulsion composition is 50% by mass or more of vegetable protein, more preferably 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 97% by mass or more, and most preferably 100% by mass is vegetable protein, and no animal protein such as milk protein is contained at all. This further enhances the effect of replacing animal protein with vegetable protein. In a specific embodiment, it is preferable that at least milk protein is not contained.

[0021] The present emulsion composition contains proteins, fats and carbohydrates within the above-mentioned composition ranges, and it is not sufficient to simply select any protein material as the protein; it is important to select and combine the specific denatured protein materials shown below within the above-mentioned composition ranges.

[0022] a) Molecular weight distribution When the molecular weight of the specific denatured protein material used in the present emulsion composition is measured by gel filtration, the area ratio of the molecular weight distribution is 2,000 Da or more and less than 20,000 Da is 45 to 90%, for example, 50 to 85%, 55 to 80%, 55 to 75%, 60 to 70%. The protein material described in Patent Document 3 has an area ratio of 20,000 Da or more exceeding 55%, and in this respect is different from the specific denatured protein material used in the present emulsion composition. In one embodiment, the area ratio of 20,000 Da or more is 20% or less, for example, 15% or less, 10% or less. In another embodiment, the area ratio of less than 2,000 Da is 45% or less, for example, 40% or less, 35% or less, 30% or less, 25% or less. The lower limit is not particularly limited, but examples include 0% or more, 1% or more, 2% or more, 5% or more, 10% or more, and 15% or more. In another embodiment, the area ratio of 10,000 Da or more is less than 50%, for example, 5 to 45%, 10 to 40%, or 15 to 35%. In still another embodiment, the area ratio of 20,000 Da or more is less than 55%, for example, 50% or less, 40% or less, 30% or less, 25% or less, 20% or less, or 15% or less.

[0023] The molecular weight distribution of the denatured protein material falling within this range indicates that the main components are those that have been moderately degraded, while there is little undegraded protein that has not been subjected to any degradation treatment, etc., and low molecular weight peptides that have been highly degraded. The molecular weight distribution is measured based on the method described below.

[0024] b) Guanidine hydrochloride and ammonium sulfate added The specific denatured protein material used in the present emulsion composition does not become cloudy even when guanidine hydrochloride is added to the aqueous solution. This is an indicator that the protein is sufficiently denatured, and this is why the protein material used in the present emulsion composition is called a denatured protein material. For example, when guanidine hydrochloride is added to undenatured proteins such as isolated soybean protein or sodium caseinate, cloudiness occurs. In this specification, the absence of cloudiness upon addition of guanidine hydrochloride can be confirmed by visually observing the absence of cloudiness in an aqueous solution of 250 mM guanidine hydrochloride with a crude protein concentration of 0.1%, or by the OD660nm of the aqueous solution being less than 0.3, for example, 0.2 or less, 0.1 or less, or 0. In addition, the specific denatured protein material used in the present emulsion composition becomes cloudy when ammonium sulfate is added to the aqueous solution. This is an indicator that the protein has a certain degree of polymerization and is not an excessively decomposed peptide such as a dipeptide or tripeptide. In this specification, the occurrence of turbidity due to the addition of ammonium sulfate can be confirmed by visually observing turbidity in an aqueous solution of ammonium sulfate having a crude protein concentration of 0.1% and a concentration of 2 M, or by the OD660nm of the aqueous solution being 0.3 or more, for example, 0.4 or more, 0.5 or more. The procedures for adding guanidine hydrochloride and ammonium sulfate are based on the method described below.

[0025] The specific denatured protein material used in the present emulsion composition satisfies the above-mentioned a) to b). Hereinafter, although not particularly limited, the characteristics of the denatured protein material will be described in more specific embodiments.

[0026] c) Protein Purity In a more specific embodiment, the denatured protein material of the present disclosure preferably has a protein content of 40% by mass or more in the solid content, for example, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 85% by mass or more, or 90% by mass or more. The raw material of the denatured protein material falling within the above range is preferably an isolated protein, and for example, in the case of a protein material derived from soybeans, isolated soy protein and the like are included. Using a protein material with high protein purity falling within the above range is suitable for efficiently increasing the protein content in an emulsion food. When a material with a low protein content at the level of soy milk is used, it becomes necessary to blend a larger amount of the material in order to highly contain protein. If the blending amount is large, other problems such as restrictions on the blending of other raw materials are likely to occur.

[0027] d) Viscosity In a more specific embodiment, when the viscosity of the specific denatured protein material solution used in the present emulsion composition is measured under certain conditions, it is preferably low, specifically 50 mPa·s or less, for example 40 mPa·s or less, 35 mPa·s or less, 30 mPa·s or less, 20 mPa·s or less, 15 mPa·s or less, 10 mPa·s or less, 5 mPa·s or less. There is no particular restriction on the lower limit of the viscosity, but examples include 0.1 mPa·s or more, 0.5 mPa·s or more, 1 mPa·s or more, etc. The viscosity is measured by the method described below.

[0028] e) Solubility In a more specific embodiment, the specific denatured protein material used in the present emulsion composition has a solubility in water at room temperature of 20% by mass or more, for example, 25% by mass or more. The upper limit of the solubility is not particularly limited, but may be, for example, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, or 35% by mass or less.

[0029] f) Turbidity In a more specific embodiment, the aqueous solution of the specific denatured protein material used in the present emulsion composition is preferably less turbid, more preferably transparent. More specifically, a 10% aqueous solution (pH 7) of the denatured protein material is prepared, and the OD660nm value at room temperature after standing overnight is preferably 0.5 or less, for example 0.3 or less, 0.2 or less, 0.1 or less, or 0.

[0030] In a specific embodiment, the specific denatured protein material used in the present emulsion composition satisfies the numerical values ​​specified in e) solubility and / or f) turbidity above, and is therefore also referred to as a "water-soluble denatured protein material."

[0031] Modification / Molecular weight distribution adjustment treatment The specific denatured protein material used in the present emulsion composition can be obtained by combining protein denaturation and molecular weight distribution adjustment. Examples of the treatment for denaturing a protein include pH adjustment treatment (e.g., acid treatment, alkali treatment), denaturant treatment, heat treatment, cooling treatment, high pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, and combinations thereof. Examples of the treatment for adjusting the molecular weight distribution include enzyme treatment, filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof. The order and number of times of the treatment for denaturing a protein and the treatment for adjusting the molecular weight distribution are not particularly limited, and the treatment for denaturing a protein may be performed before the treatment for adjusting the molecular weight distribution, or the treatment for denaturing a protein may be performed before the treatment for adjusting the molecular weight distribution, or both treatments may be performed simultaneously. In addition, it is also possible to perform, for example, a treatment for denaturing a protein between two or more treatments for adjusting the molecular weight distribution, a treatment for adjusting the molecular weight distribution between two or more treatments for denaturing a protein, or a treatment for adjusting the molecular weight distribution in any order for each treatment. In addition, if a desired molecular weight distribution can be obtained by the treatment for denaturing a protein, the treatment for adjusting the molecular weight distribution may not be performed. When these treatments are combined and performed multiple times, all the treatments may be performed continuously from the raw material, or may be performed after a time interval. For example, a commercially available product that has undergone a certain treatment may be used as a raw material to perform another treatment. In this specification, such a treatment is referred to as a "denaturation / molecular weight distribution adjustment treatment" for convenience. As long as the above characteristics are satisfied, a denatured protein material that has undergone a denaturation / molecular weight distribution adjustment treatment and a protein that has not undergone a denaturation / molecular weight distribution adjustment treatment may be mixed to form a specific denatured protein material. In this case, the ratio of the two (protein material that has undergone a denaturation / molecular weight distribution adjustment treatment: protein that has not undergone a denaturation / molecular weight distribution adjustment treatment) can be appropriately adjusted within a range that satisfies the above characteristics, and examples of the ratio by mass include 1:99 to 99:1, for example 50:50 to 95:5, 75:25 to 90:10, etc. In another embodiment, only the protein material that has undergone a denaturation / molecular weight distribution adjustment treatment is used as the specific denatured protein material used in the present emulsion composition.In one embodiment, the specific denatured protein material used in the present emulsion composition is a vegetable protein material that has been subjected to denaturation and molecular weight distribution adjustment treatment, preferably a vegetable protein material derived from beans, more preferably a vegetable protein material derived from soybeans, peas, mung beans or broad beans.

[0032] The conditions of the treatment for denaturing the protein, such as the concentration of acid, alkali, organic solvent, mineral, etc., temperature, pressure, output strength, current, time, etc., can be appropriately set by those skilled in the art. In the case of pH adjustment treatment, the treatment may be performed within a pH range with an upper limit and a lower limit of any value of pH 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, and 12, for example, a pH range of 2 to 12. In the case of acid treatment, a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation may be used. Examples of the acid to be added include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Acid may also be added using foods and beverages containing acid, such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. In the case of alkali treatment, alkali such as sodium hydroxide and potassium hydroxide may be added. In the case of denaturant treatment, denaturants such as guanidine hydrochloride, urea, arginine, and PEG may be added. In the case of heating or cooling treatment, examples of heating temperatures include a range with any of the following temperatures as upper and lower limits, for example, 60°C to 150°C. Examples of cooling temperatures include a range with any of the following temperatures as upper and lower limits, for example, -10° C. to -75° C. Examples of heating or cooling times include a range with any of the following times as upper and lower limits, for example, 5 seconds to 200 minutes: 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes. In the case of high pressure treatment, examples of pressure conditions include a range with any of the following upper and lower limits: 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1,000 MPa, for example, 100 MPa to 1,000 MPa.In the case of organic solvent treatment, examples of the solvent used include alcohols and ketones, such as ethanol and acetone. In the case of mineral addition treatment, examples of the mineral used include divalent metal ions such as calcium and magnesium. In the case of supercritical treatment, for example, carbon dioxide in a supercritical state at a temperature of about 30°C or higher and a pressure of about 7 MPa or higher can be used for treatment. In the case of ultrasonic treatment, for example, the treatment can be performed by irradiating with a frequency of 100 KHz to 2 MHz and an output of 100 to 1,000 W. In the case of electrolysis treatment, for example, the treatment can be performed by applying a voltage of 100 mV to 1,000 mV to an aqueous protein solution. In a specific embodiment, the treatment for denaturing the protein is selected from a denaturant treatment, a heat treatment, and a combination thereof.

[0033] The conditions of the treatment for adjusting the molecular weight distribution, such as the type of enzyme, filter medium, rotation speed, current, time, etc., can be appropriately set by those skilled in the art. Examples of the enzymes used include proteases classified as "metal proteases", "acid proteases", "thiol proteases", and "serine proteases". The reaction can be carried out at a reaction temperature of 20 to 80°C, preferably 40 to 60°C. Examples of filter medium include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, etc. Examples of carriers for gel filtration include dextran, agarose, etc. Examples of centrifugation conditions include 1,000 to 3,000G, 5 to 20 minutes, etc.

[0034] (Oils and fats) The fats and oils contained in the present emulsion composition are not particularly limited, and may be of vegetable or animal origin. For example, vegetable fats and oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, palm oil, palm kernel oil, coconut oil, etc., animal fats and oils such as beef tallow, milk fat, fish oil, and lard, as well as processed fats and oils obtained by fractionating, hydrogenating, transesterifying, etc., and further mixed fats and oils and oils of these can be used. In general, when preparing an oil-in-water emulsion, it is preferable to use a liquid to semi-solid fat with a low melting point, and when preparing a powdered emulsion composition, it is preferable to use a solid to extremely hardened fat and oil. In addition, in one embodiment, the present emulsion composition does not contain milk fat. In another embodiment, the present emulsion composition does not contain animal fat and oil.

[0035] The fat and oil content is determined by the fat and oil content in the emulsion composition. When the modified protein material contains fat and oil, the fat and oil content is calculated including the amount of fat and oil in the protein material. The fat and oil content is measured by an acid hydrolysis method.

[0036] The fats and oils contained in the present emulsion composition are preferably low in trans fatty acids or free of trans fatty acids. More specifically, the trans fatty acid content of the total constituent fatty acids of the fats and oils is preferably less than 5 mass%, more preferably less than 3 mass%, for example, 0 to 4.5 mass%, 0.5 to 3 mass%, 1 to 2.5 mass%, etc.

[0037] (carbohydrates) Specific examples of carbohydrates contained in the present emulsion composition include carbohydrates including starch and dietary fiber. More specifically, carbohydrates include fructose, glucose, sugar, maltose, lactose, trehalose, starch syrup, coupling sugar, honey, isomerized sugar, invert sugar, oligosaccharides (isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, xylooligosaccharides, gentiooligosaccharides, nigerooligosaccharides, theandeoligosaccharides, soybean oligosaccharides, etc.), sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, reduced starch syrup, etc.), dextrin, and starches (raw starch, modified starch, etc.). Dietary fiber includes polydextrose, indigestible dextrin, crystalline cellulose, thickening polysaccharides, etc.

[0038] (Other ingredients) Although not essential for the present emulsion composition, various other ingredients can be contained as necessary depending on the embodiment of the present emulsion composition or the embodiment of the final product, that is, the emulsified food.

[0039] Emulsifier The present emulsion composition may or may not contain an emulsifier. Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, polysorbates, lecithin, etc. These emulsifiers may be used alone or in combination.

[0040] The amount of the emulsifier in the present emulsion composition can be appropriately adjusted depending on the embodiment of the present emulsion composition and the embodiment of the final product, that is, the emulsified food. An example of the amount is 0.3 to 2.5% by mass.

[0041] Polyvalent metal ions The present emulsion composition may or may not contain polyvalent metal ions. In addition to calcium and magnesium, other polyvalent metal ions include iron, zinc, copper, selenium, chromium, cobalt, manganese, molybdenum, etc., which can be blended in any salt form such as chloride or sulfide, but a salt form with high solubility such as calcium chloride is preferred. As one embodiment of the present invention, the present emulsion composition can provide a highly mineral-resistant emulsion composition, and in this embodiment, even if it contains polyvalent metal ions, it is also characterized in that it is unlikely to cause aggregation due to heat treatment in the production process of the present emulsion composition or the production process of the emulsion food. Therefore, it is useful for producing emulsion foods such as concentrated liquid foods that require the blending of polyvalent metal ions. In this embodiment, it is preferable to include the above-mentioned emulsifier in the present emulsion composition.

[0042] Salts The present emulsion composition may or may not contain salts. Examples of salts include organic acid salts such as sodium citrate, phosphates such as dibasic sodium phosphate, dibasic potassium phosphate, and sodium polyphosphate, and sodium bicarbonate. More specifically, when salts are used, they are preferably contained in the present emulsion composition in an amount of 0.05 to 3.0% by mass, and preferably 0.1 to 1.0% by mass.

[0043] Other additives To the present emulsion composition, flavorings, coloring agents, thickening polysaccharides, and the like may or may not be added as necessary for the purpose of adjusting the flavor, color, sweetness, and viscosity.

[0044] (Sedimentation rate of emulsion composition) In a more specific embodiment, the precipitation rate of the present emulsion composition is 10% or less, for example, 8% or less, 6% or less, 5% or less, 4% or less, or 3% or less. For example, the present emulsion composition exhibits the above precipitation rate immediately after production and after storage at 4°C for 1 week, 2 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, or 6 months. The precipitation rate is measured based on the method described below.

[0045] (Median diameter of emulsion composition) In a more specific embodiment, the median diameter of the present emulsion composition is 4 μm or less, for example, 3 μm or less, 2 μm or less, or 1 μm or less. For example, the present emulsion composition exhibits the above median diameter immediately after production and after storage at 4° C. for 1 week, 2 weeks, 1 month, 2 months, 3 months, 4 months, 5 months, or 6 months. The median diameter is measured based on the method described below.

[0046] (Production mode of the present emulsion composition) The following describes the manufacturing method of the present emulsion composition, but is not limited to this. The above-mentioned specific denatured protein material, fats and oils, carbohydrates, water, and other raw materials such as emulsifiers and minerals as necessary are mixed, and the solution is homogenized using a high-pressure homogenizer or the like to obtain the present emulsion composition. A specific method for preparing the emulsion may be according to a known method, but a specific example will be described below.

[0047] Denatured protein materials The present emulsion composition can be prepared using the above-mentioned specific denatured protein material. Typically, the present emulsion composition can be prepared using a denatured protein material that has been subjected to denaturation and molecular weight distribution adjustment treatment as a raw material. Alternatively, the above-mentioned specific denatured protein material can be easily obtained by purchasing it from a protein material manufacturer, such as Fuji Oil Co., Ltd., or by requesting a manufacturer to manufacture it. Note that conventional commercially available soy protein materials such as "Fujipro E", "Fujipro CL", "Fujipro AL", "New Fujipro 4500", "Proleena RD-1", "Proleena 900", and "Proleena HD101R" do not fall under the category of protein materials that satisfy all of the above characteristics a) to b). The above-mentioned denatured protein material may be added to the aqueous phase, the oil phase, or both the aqueous phase and the oil phase when preparing an oil emulsion composition. In addition, in a certain embodiment, the present emulsion composition can also be prepared by subjecting a protein raw material to denaturation and molecular weight distribution adjustment treatment, for example, during the preparation of the aqueous phase described below. Even in such an embodiment, the present emulsion composition can be considered to contain a denatured protein material that satisfies the above characteristics.

[0048] ○Mixing / homogenization The aqueous phase can be prepared by preparing an aqueous solution of the specific denatured protein material. Other raw materials may or may not be added to the aqueous solution as necessary. The concentration of the denatured protein material in the aqueous solution is not particularly limited, and may be, for example, 1-40%, 2-35%, 3-30%, 4-20%, 5-15%, or 6-10%. The aqueous phase may be prepared without using the specific denatured protein material. The pH of the aqueous phase is not particularly limited, and may not be adjusted, or may be adjusted by adding an acid or alkali. Examples of the pH of the aqueous phase include 3-10, 4-6.5, and 7-9. The temperature at which the aqueous phase is prepared is not particularly limited, and may be, for example, room temperature. In a more specific embodiment, when a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating is contained, the aqueous phase can be prepared by dissolving or dispersing it at a temperature range of, for example, 20-70°C, preferably 55-65°C. The raw materials to be added to the aqueous phase can be appropriately determined by those skilled in the art. For example, when salts or water-soluble flavors are added, they are added to the aqueous phase.

[0049] The oil phase may be prepared using only fats and oils, or may be prepared by mixing fats and oils with an oil-soluble material and dissolving or dispersing the mixture at a temperature of, for example, 50 to 80°C, preferably 55 to 70°C. Furthermore, the specific denatured protein material may be dispersed in the oil phase. The raw materials to be added to the oil phase can be appropriately determined by those skilled in the art. For example, when a lipophilic emulsifier or a lipophilic flavoring is used, it may be added to a part or all of the raw fats and oils.

[0050] The obtained oil phase and aqueous phase are heated to, for example, 40 to 80°C, preferably 55 to 70°C, and mixed to perform preliminary emulsification. The preliminary emulsification can be performed using a rotary agitator such as a homomixer. After the preliminary emulsification, the mixture is homogenized using a homogenizer such as a homogenizer. The pressure during homogenization using a homogenizer can be 10 to 100 MPa, preferably 30 to 100 MPa. Alternatively, all the raw materials may be mixed without preliminary emulsification and homogenized using a homogenizer. In a more specific embodiment, preliminary emulsification and / or homogenization may be performed multiple times. In a more specific embodiment, all or a part of the aqueous phase and a part of the oil phase may be mixed and pre-emulsified, and the remaining raw materials may be added and homogenized, or a part of the aqueous phase and all or a part of the oil phase may be mixed and pre-emulsified, and the remaining raw materials may be added and homogenized, or these steps may be repeated.

[0051] Examples of homogenization devices include homogenizers, high-pressure homogenizers, colloid mills, ultrasonic emulsifiers, agitator and homogenizers, cutter blade mixers such as silent cutters and stephen cookers, and rotor-stator type in-line mixers such as extruders and emulsifiers. For example, in the case of homogenization using a high-pressure homogenizer, the pressure can be 10 to 100 MPa, preferably 30 to 100 MPa.

[0052] ○Heating sterilization The obtained emulsion composition may or may not be subjected to heat sterilization as necessary. When heat sterilization is performed, for example, the emulsion composition is treated by UHT sterilization using an indirect heating method or a direct heating method, and if necessary, the emulsion composition is homogenized again using a homogenizer and cooled to 2 to 15°C. In an embodiment, the emulsion composition is heat resistant and can be subjected to retort sterilization. The temperature of heat sterilization is not particularly limited, and examples of the temperature include 110 to 150°C and 120 to 140°C. The time of heat sterilization is not particularly limited, and examples of the time include 1 second to 60 minutes, 3 seconds to 40 minutes, and 5 seconds to 30 minutes, and examples of the time include 2 to 7 seconds, 1 to 25 minutes, and 5 to 20 minutes.

[0053] ○Productization The emulsion composition obtained as described above may be pre-prepared by the manufacturer of emulsion foods during the production of the emulsion foods, but it can also be left in liquid form, processed into a paste or powder, sealed and packaged, and commercialized as an intermediate raw material for the production of emulsion foods, and provided to the manufacturer of emulsion foods.

[0054] (Characteristics of the present emulsion composition) In one embodiment, the emulsion composition has a small emulsion particle size, such as a median diameter of 4 μm or less, for example, 3 μm or less, 2 μm or less, 1 μm or less, or 0.9 μm or less, when prepared. In yet another embodiment, the emulsion composition can be prepared to have the above emulsion particle size without adding lecithin or synthetic emulsifiers. In yet another embodiment, the emulsion composition is less likely to be destroyed by heat treatment, and therefore has a low viscosity and high emulsion stability.

[0055] Furthermore, in one embodiment, the emulsion composition has high mineral resistance, and even when it contains divalent metal ions such as calcium, it does not lose its characteristics of low viscosity and high emulsion stability. Preferred examples of the viscosity include 50 mPa·s or less, 40 mPa·s or less, 35 mPa·s or less, 30 mPa·s or less, 20 mPa·s or less, 15 mPa·s or less, etc. In addition, the lower limit of the viscosity is not particularly limited, but examples thereof include 0.5 mPa·s or more, 1 mPa·s or more, etc.

[0056] (emulsified food) In one embodiment, the emulsified food containing the present emulsified composition is a food in which the whole food has an emulsified form such as oil-in-water type, water-in-oil type, water-in-oil-in-water type, or oil-in-water-in-oil type. More preferred embodiments are emulsified foods of the type in which caseinate is normally added, more specifically liquid food, whitener, creaming powder, ice cream, ice milk, lacto ice cream, whipped cream, flower paste, margarine, infant formula, oil-containing powdered emulsified drink, oil-containing liquid emulsified drink, cheese-like food, mayonnaise-like food, emulsified oil and fat, etc. In one embodiment, the preferred emulsified food of the present invention is an emulsified food of the above type, in which the caseinate / protein (mass ratio) in the protein material contained in the present emulsified composition is, for example, 1 or less, 0.5 or less, 0.25 or less, 0.1 or less, 0.05 or less, or 0.01 or less. In the most preferred embodiment, the emulsified food of the present invention does not contain caseinate. The method for producing the emulsion food can be carried out by adding the emulsion composition when mixing the raw materials and using a conventional method for each type of emulsion food. Thus, in one aspect, the present invention relates to a method for producing the above-mentioned type of emulsion food, which includes adding the emulsion composition, and in one embodiment, the present invention also relates to a method for producing the above-mentioned type of emulsion food, which includes replacing caseinate with the emulsion composition.

[0057] The amount of the present emulsion composition added to the emulsion food is not particularly limited, and can be appropriately determined by a person skilled in the art according to the type of emulsion food. In addition, in the case of an emulsion food of a type in which caseinate is normally blended, the amount of the present emulsion composition added can be determined according to the amount of caseinate used. More specific examples include 0.1 to 99% by mass, 0.5 to 95% by mass, 1 to 90% by mass, 2 to 80% by mass, 2.5 to 50% by mass, 3 to 30% by mass, 3.5 to 20% by mass, 4 to 15% by mass, 5 to 10% by mass, 0.5 to 5% by mass, etc., relative to the emulsion food. In an embodiment, the present emulsion composition may be used as it is as an emulsion food.

[0058] In one embodiment, preferred examples of the viscosity of the emulsified food include 50 mPa·s or less, 40 mPa·s or less, 35 mPa·s or less, 30 mPa·s or less, 20 mPa·s or less, 15 mPa·s or less, etc. In addition, the lower limit of the viscosity is not particularly limited, but examples include 0.5 mPa·s or more, 1 mPa·s or more, etc. In addition, in one embodiment, preferred examples of the average particle size when preparing the emulsified food include 5 μm or less, 3 μm or less, 2 μm or less, 1 μm or less, 0.9 μm or less, etc.

[0059] In another embodiment, the emulsified food is a creamy or mayonnaise-like emulsified food. For example, a mayonnaise-like emulsified food can be prepared with an emulsion composition having an oil content of 73% or more, a protein content of 1.8% or more, and a water content of 24% or less, an oil content of 74% or more, a protein content of 1.9% or more, and a water content of 22% or less, more specifically, an oil content of 75% or more, a protein content of 2% or more, and a water content of 20% or less, and even more specifically, an oil content of 75 to 80%, a protein content of 2 to 4%, and a water content of 16 to 23%.

[0060] In this specification, the liquid food refers to a liquid nutritional composition having the form of soup, potage, milk drink, fruit juice drink, etc. without ingredients. One embodiment of the liquid food, which is one aspect of the present invention, has a calorie value of 0.5 kcal / mL or more and contains at least protein, lipid, carbohydrate, minerals, and vitamins as nutritional components. Preferably, the liquid food has an energy composition of 10-25% protein, 15-45% lipid, and 35% or more carbohydrate, and a composition of 20-110 mg / 100 kcal calcium and 10-70 mg / 100 kcal magnesium. More preferably, the liquid food has an energy composition of 16-20% protein, 20-30% lipid, and 50-65% carbohydrate, and a composition of 35-65 mg / 100 kcal calcium and 15-40 mg / 100 kcal magnesium. In addition, the liquid food preferably contains the denatured protein material contained in the present emulsion composition in an amount of 50% by mass or more, preferably 60% by mass or more, of the total protein as protein. Although there is no particular upper limit, examples include liquid foods containing the denatured protein material contained in the present emulsion composition at 100% by mass or less, 95% by mass or less, or 90% by mass or less of the total protein as protein. Furthermore, it is preferable that the liquid foods have low osmotic pressure to minimize side effects such as diarrhea, fluidity to pass through a thin tube, good flavor, emulsion stability that allows storage at room temperature for several months, etc.

[0061] In this specification, the whitener refers to an oil-in-water emulsion containing proteins and lipids as ingredients. The whitener is also called a coffee whitener or creamer, and is mainly used to impart a mild feeling to foods having a bitter taste such as coffee, and is used not only for beverages such as coffee and tea, but also for toppings of coffee jellies, puddings, and fruit jellies. In one embodiment, the whitener, which is one aspect of the present invention, uses the present emulsion composition as it is. In another embodiment, the whitener contains raw materials such as oils and fats, and emulsifiers and phosphates as necessary, in addition to the present emulsion composition. In addition, a whitener containing 50% by mass or more, preferably 60% by mass or more of the denatured protein material contained in the present emulsion composition as protein, based on the total protein, is preferred. There is no particular upper limit, but examples include whiteners containing 100% by mass or less, 95% by mass or less, or 90% by mass or less of the denatured protein material contained in the present emulsion composition as protein, based on the total protein. The whitener can be produced, for example, using the methods described in WO 2010 / 073575 and JP 2016-189719 A.

[0062] (Measurement method) In this specification, the components and physical properties of the present emulsion composition and its raw materials are measured in accordance with the following methods.

[0063] <Protein content> It is measured by the Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method is expressed as the protein content in the dry matter in "mass %" relative to the mass of protein material dried at 105°C for 12 hours. The nitrogen conversion coefficient is 6.25. Basically, it is calculated by rounding off the value to the second decimal place.

[0064] <Oil / fat (lipid) content> It is measured by acid decomposition method. Basically, it is calculated by rounding off the value to the second decimal place.

[0065] <Carbohydrates> This value is obtained by subtracting the moisture, protein, lipid, and ash (measured by direct ashing method) contents from the sample.

[0066] <Molecular weight distribution> The protein material is adjusted to a concentration of 0.1% by mass in the eluent, and filtered through a 0.2 μm filter to prepare the sample solution. A gel filtration system is constructed by connecting two types of columns in series, and first, known proteins, etc. (Table 1) that serve as molecular weight markers are charged, and a calibration curve is obtained from the relationship between molecular weight and retention time. Next, the sample solution is charged, and the content ratio % of each molecular weight fraction is obtained from the ratio of the area of ​​a specific molecular weight range (time range) to the total absorbance chart area (1st column: TSK gel G3000SW XL (SIGMA-ALDRICH), 2nd column: "TSK gel G2000SW XL " (Sigma-Aldrich), eluent: 1% SDS + 1.17% NaCl + 50 mM phosphate buffer (pH 7.0), 23°C, flow rate: 0.4 ml / min, detection: UV 220 nm). Basically, it is calculated by rounding off the value to the second decimal place.

[0067] [Table 1]

[0068] <Guanidine hydrochloride added> Prepare an aqueous solution of protein material with a crude protein concentration of 0.2%. If the solution becomes cloudy during preparation, prepare a 1 to 10% aqueous solution, centrifuge, recover the supernatant, and dilute it to a crude protein concentration of 0.2% to use as the sample solution. Add an equal amount of guanidine hydrochloride solution to this to prepare a solution with a crude protein concentration of 0.1% and a guanidine hydrochloride concentration of 250 mM, and leave it in the refrigerator overnight. Visually check for the presence or absence of cloudiness. Additionally, measure the turbidity at a wavelength of 660 nm using a 10 mm glass cell.

[0069] <Ammonium sulfate added> Prepare an aqueous solution of protein material with a crude protein concentration of 0.2%. If the solution becomes cloudy during preparation, prepare a 1 to 10% aqueous solution, centrifuge, recover the supernatant, and dilute it to a crude protein concentration of 0.2% to use as the sample solution. Add an equal amount of ammonium sulfate solution to this to prepare a solution with a crude protein concentration of 0.1% and an ammonium sulfate concentration of 2M, and leave it in the refrigerator overnight. Visually check for the presence or absence of cloudiness. Additionally, measure the turbidity at a wavelength of 660 nm using a 10 mm glass cell.

[0070] <Viscosity> The viscosity of the protein material is determined by preparing an aqueous solution of the protein material so that the protein content is 10% by mass, and measuring the value displayed after 1 minute at 100 rpm using a Brookfield type viscometer (preferably a Brookfield product) at 60°C and using the rotor "#LV-1". If the measurement is not possible with "#LV-1", use the rotors "#LV-2", "#LV-3", "#LV-4", and "#LV-5" in sequence. If the measurement is not possible at "#LV-1" / 100 rpm due to low viscosity, use the "lower limit". If the measurement is not possible at "#LV-5" / 100 rpm due to high viscosity, use the "upper limit". The viscosity of the emulsion composition is measured in the same manner as above, except that the sample is directly measured using a Brookfield type viscometer at 20°C.

[0071] <Median diameter> The median diameter is measured using a laser diffraction particle size distribution analyzer (preferably made by Shimadzu Corporation). Basically, it is calculated by rounding off the value to the second decimal place, or to the next decimal place if the value is low and the significant figure is two digits. EXAMPLES

[0072] Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples. In the examples, "%" and "parts" refer to "% by mass" and "parts by mass" unless otherwise specified.

[0073] Example 1: Preparation of denatured protein material The following vegetable protein materials and modified protein materials were obtained and prepared. Sample A: Denatured and molecular weight distribution adjusted soy protein isolate (test product manufactured by Fuji Oil Co., Ltd., raw isolated soy protein: Fujipro RN, commercially available product by Fuji Oil Co., Ltd.) Sample B: Denatured and molecular weight distribution adjusted isolated pea protein (test product manufactured by Fuji Oil Co., Ltd., raw isolated pea protein: Empro86HV, commercially available product from Emsland) Sample C: Denatured and molecular weight distribution adjusted mung bean protein isolate (both sample and raw material are test manufactured by Fuji Oil Co., Ltd.) Sample D: Denatured and molecular weight distribution adjusted isolated broad bean protein (test product manufactured by Fuji Oil Co., Ltd., raw isolated broad bean protein: commercially available product from Australian Plant Proteins, Inc.) Sample E: Soy protein isolate (FujiPro RN, commercially available from Fuji Oil Co., Ltd.) Sample F: Enzyme-treated isolated soy protein (Fuji Oil Co., Ltd. test product) Sample G: Soybean peptide (Hinute AM, Fuji Oil Co., Ltd.) Sample H: Sample A of Patent Document 3 (Fuji Oil Co., Ltd. test product)

[0074] The molecular weight distribution of the above samples A to H and the results of adding guanidine hydrochloride and ammonium sulfate are shown in Table 2.

[0075] [Table 2]

[0076] Sample A was dissolved in distilled water and the pH was adjusted with NaOH to prepare a 10% by mass solution with a pH of 7. The OD660nm of this solution measured at room temperature after standing overnight was 0.13. The viscosity of this solution at 60°C was 3.1 mPa s.

[0077] Example 2: Preparation of protein-containing oil emulsion composition Protein-containing oil and fat emulsion compositions were prepared using the above samples A to D. As the oil content, 20% MCT64 (medium chain fatty acid oil, Fuji Oil Co., Ltd.) and the protein materials described in samples A to D were mixed so that the protein content was 1%, 0.5%, 0.1%, and 0.05%, respectively, and an emulsion was prepared by ultrasonic treatment. The median diameter of the prepared emulsion was measured using a laser diffraction particle size distribution measuring device (Shimadzu Corporation). The results are shown in Table 3.

[0078] [Table 3]

[0079] In all samples, good emulsion particles were maintained at protein levels of 0.5% or more.

[0080] Example 3: Storage test of protein-containing oil emulsion composition (coffee whitener) For the aqueous phase, 6.1 g of Sample A or 5.4 g of Sodium Caseinate 180 (sodium caseinate, Fonterra) was used as the denatured protein material, and 20 g of MCT 64 or palm kernel oil low melting point fraction (Fuji Oil Co., Ltd.) was used as the fat or oil. The pH was adjusted to 7.0 with sodium hydroxide and the total amount was adjusted to 100 g with distilled water, and then the mixture was homogenized with a homogenizer (10 MPa) to prepare a protein-containing fat or oil emulsion composition. The obtained emulsion compositions were stored at 4° C., and the viscosity was measured and the condition was visually observed after 1 week, 2 weeks, 1 month, 2 months, 4 months, and 6 months. The evaluation results are summarized in Table 4.

[0081] [Table 4]

[0082] Separation was observed when sodium caseinate was used during low-temperature storage, but no separation was observed over time when sample A was used, and good results were obtained. When sample A was added to coffee, neither clumping nor feathering was observed, and good results were obtained. According to the present invention, a coffee whitener containing no emulsifier was obtained.

[0083] Example 4: Liquid diet study A liquid diet was prepared using Sample A and Sample H according to the formulation in Table 5. After mixing and dissolving water, protein, and fats and oils, minerals, acid, sugar, and emulsifier were mixed, and the pH was adjusted to 7.6 with KOH solution and NaOH solution. This was subjected to a high-pressure homogenizer at a pressure of 50 MPa, and then heated at 123°C for 10 minutes to obtain a liquid diet. The obtained liquid diet was stored at 40°C for 8 weeks, and the particle size and viscosity were measured. In addition, the presence or absence of precipitation was visually confirmed while left to stand. The results are shown in Table 6.

[0084] [Table 5]

[0085] [Table 6]

[0086] A liquid food prepared using Sample H, which is the protein material of Patent Document 3, had low viscosity and a fine particle size and showed good results, but the liquid food of the present invention showed even better results.

[0087] Example 5: Study of mayonnaise-like emulsion composition A mayonnaise-like emulsion composition was prepared using the denatured protein material as an egg yolk substitute. Sample A was added to distilled water to prepare 5%, 10%, and 15% aqueous solutions. As shown in Table 7, sunflower oil (Hi-all 75B, Fuji Oil Co., Ltd.) was added little by little to the prepared aqueous solutions while stirring so that the oil content was 60%, 65%, 70%, 75%, and 80%, respectively, to prepare emulsions 1 to 5. 20 g of each emulsion was sampled and the appearance was evaluated. The results are shown in Table 8.

[0088] [Table 7]

[0089] [Table 8]

[0090] As shown in Table 8, a good emulsified state was obtained for all of Emulsions 1 to 15. In particular, mayonnaise properties were obtained even with a low water content.

[0091] Example 6: Examination of heat resistance of mayonnaise-like emulsion composition Using Samples A, F, and H, egg yolk substitute emulsions 1 to 3 were prepared according to the formulations in Table 9, and then the ingredients were mixed according to the formulations in Table 10 and homogenized using a homomixer and homogenizer to prepare mayonnaise-like emulsion compositions 1 to 3. The compositions of the mayonnaise-like emulsion compositions are shown in Table 11. 4.5 g of each sample was dispensed into a 5 mL plastic tube, and the width of the separated oil phase was measured after 5 hours at 50°C, 5 days at 60°C, 10 minutes at 100°C, and 10 minutes at 121°C. The results are shown in Table 12.

[0092] [Table 9]

[0093] [Table 10]

[0094] [Table 11]

[0095] [Table 12]

[0096] Mayonnaise-like emulsion composition 1 of the present invention, which used sample A, showed no separation under any of the conditions, and gave good results. Mayonnaise-like emulsion composition 2, which used sample F, showed separation under any of the conditions. Mayonnaise-like emulsion composition 3, which used sample H, showed separation under the conditions of 121°C for 10 minutes, which corresponds to retort sterilization. [Industrial Applicability]

[0097] By selecting a modified protein material having specific properties and combining it with an oil or fat, a protein-containing oil or fat emulsion composition having high emulsion stability can be obtained.

Claims

1. An emulsion composition having a composition of 1 to 70% by mass of protein, 30 to 99% by mass of fats and oils, and 0 to 40% by mass of carbohydrates, when the total amount of protein, fats and oils, and carbohydrates is 100% by mass, The denatured protein material is derived from legume protein in an amount of 50 mass % or more, and the denatured protein material has all of the following characteristics a) to c): A protein-containing oil and fat emulsion composition for producing emulsified foods, comprising: a) In the measurement of molecular weight distribution, the area ratio of 2,000 Da or more and less than 20,000 Da is 45-90%, the area ratio of less than 2,000 Da is 45% or less, and the area ratio of 10,000 Da or more is less than 50%; b) when an equal amount of an aqueous guanidine hydrochloride solution is added to an aqueous solution of the denatured protein material having a crude protein concentration of 0.2%, i) an aqueous solution of the denatured protein material having a crude protein concentration of 0.1% and 250 mM guanidine hydrochloride does not become cloudy, and ii) when an equal amount of an aqueous ammonium sulfate solution is added, an aqueous solution of the denatured protein material having a crude protein concentration of 0.1% and 2 M ammonium sulfate becomes cloudy, and c) The OD660nm of an aqueous solution prepared to have a protein content of 10% by mass and a pH of 7 is 0.5 or less.

2. The protein-containing fat emulsion composition for producing emulsified foods according to claim 1, wherein the composition is 1 to 20% by mass of protein and 80 to 99% by mass of fat, when the total amount of protein, fat and carbohydrate is 100% by mass.

3. 2. The protein-containing oil and fat emulsion composition for producing emulsified foods according to claim 1, which is free of milk protein.

4. 2. The protein-containing oil and fat emulsion composition for producing emulsified foods according to claim 1, which is free of animal protein.

5. An emulsified food comprising the protein-containing oil and fat emulsion composition for producing an emulsified food according to claim 1 .

6. The emulsion food according to claim 5, characterized in that the protein-containing oil and fat emulsion composition for producing an emulsion food is contained in an amount of 0.1 to 99% by mass relative to the emulsion food.

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