Oil-in-water emulsion

Abstract

To improve milk flavor of an oil-in-water emulsion containing oil and fat and a milk ingredient, preferably, of an oil-in-water emulsified filling such as cream filling, cheese filling, condensed milk filling, custard cream, and chocolate filling.SOLUTION: An oil-in-water emulsion contains a mineral raw material which contains whey calcium and / or calcium chloride, and one or two or more selected from magnesium chloride, potassium chloride, sodium chloride, salt, ocean deep water, an ocean deep water processed product, and crude seawater magnesium chloride. The oil-in-water emulsion is improved in milk flavor compared to a conventional oil-in-water emulsion by adjusting potassium (K), sodium (Na), calcium (Ca) and magnesium (Mg) derived from the mineral raw material to a prescribed mixing amount and mixing ratio.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a technology for improving the flavor of an oil-in-water emulsion, and more specifically to an oil-in-water emulsion containing mineral raw materials including at least one calcium source selected from whey calcium, calcium phosphate, and calcium chloride, and one or more selected from magnesium chloride, potassium chloride, sodium chloride, table salt, deep-sea water, processed deep-sea water products, and crude seawater magnesium chloride, and containing potassium, sodium, calcium, and magnesium derived from the mineral raw materials in a predetermined weight ratio. [Background technology]

[0002] Dairy products such as fresh cream, fresh cheese, condensed milk, and condensed milk have a rich milk flavor (a fresh milk-like aroma and a long-lasting milk-like richness), and have been popular foods since ancient times. In contrast to these, oil-in-water emulsions such as whipped cream, cream for kneading, cheese filling, and condensed milk filling, which contain milk-derived non-fat milk solids and edible animal and vegetable oils other than milk fat as all or part of the fat content, are widely used. However, although these oil-in-water emulsions contain milk-derived non-fat milk solids, they are inferior in rich milk flavor to dairy products such as fresh cream, fresh cheese, condensed milk, and condensed milk. This is because the milk-derived ingredients used as non-fat milk solids, such as whole milk powder, skim milk powder, whey powder, total milk protein, butter oil, and buttermilk powder, lose their unique milk flavor, such as a fresh aroma and a long-lasting milk-like richness, during the processing stage, and it is thought that the flavor of products containing these ingredients is inferior to the flavor of the dairy products mentioned above.

[0003] Therefore, in order to compensate for these flavors, solutions focusing on the mineral components naturally contained in milk have been investigated. Patent Document 1 describes an oil-in-water emulsion containing fats and oils, non-fat milk solids, and water, the non-fat milk solids being 3 to 20% by weight, and containing magnesium salts and potassium salts in specified amounts, which has a natural milk flavor and can be used as an ingredient to be kneaded into confectionery, bread, cooking, and retort foods. Patent Document 2 describes a whey mineral composition with adjusted sodium, potassium, calcium, and magnesium contents that can impart a balanced, rich, natural milk flavor to foods and beverages without giving them a salty or bitter taste even when added in large quantities. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-170415 [Patent Document 2] Japanese Patent Application Publication No. 2018-078849 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the oil-in-water emulsion described in Patent Document 1 cannot be said to have a sufficient milk flavor, and although it is particularly effective when used as a material for various kneading ingredients, it has a rather strange flavor when used in foods that are ingested directly, such as various fillings. Furthermore, in the study by the present inventors, when a whey mineral composition obtained from milk as described in Patent Document 2 was used, an odd taste different from the original flavor of milk was perceived.

[0006] An object of the present invention is to improve the milk flavor of an oil-in-water emulsion containing an oil or fat and a milk component, preferably an oil-in-water emulsion filling such as cream filling, cheese filling, condensed milk filling, custard cream, or chocolate filling. [Means for solving the problem]

[0007] As a result of investigations, the inventors have found that the problems of the present invention can be solved by adjusting the quantitative ratio of mineral components without using whey minerals that reflect the mineral composition contained in milk. They have also found that in an oil-in-water emulsion containing mineral raw materials including whey calcium and / or calcium chloride and one or more selected from magnesium chloride, potassium chloride, sodium chloride, table salt, deep-sea water, processed deep-sea water products, and crude seawater magnesium chloride, the milk flavor of the oil-in-water emulsion can be improved by adjusting the potassium (K), sodium (Na), calcium (Ca), and magnesium (Mg) derived from the mineral raw materials to predetermined amounts and ratios, thereby completing the present invention.

[0008] That is, the present invention is as defined by the following items. [1] An oil-in-water emulsion, characterized by satisfying the following conditions a) to g): a) Contains mineral raw materials as raw materials; b) the mineral raw material contains whey calcium and / or calcium chloride; c) The mineral raw material further contains one or more selected from magnesium chloride, potassium chloride, sodium chloride, table salt, deep sea water, deep sea water processed products, and crude seawater magnesium chloride; d) the oil-in-water emulsion contains 0.003 to 0.2 mmol of Mg derived from the mineral raw material per 100 g of water; e) the oil-in-water emulsion contains 0.005 to 2.5 mmol of calcium derived from the mineral raw material in total per 100 g of water; f) the oil-in-water emulsion contains 0.01 to 2.8 mmol in total of K, Na, Ca, and Mg derived from the mineral raw materials per 100 g of water; g) the oil-in-water emulsion contains 0.007 mmol or more of K, Na, Ca, and Mg derived from the mineral raw materials in total per gram of milk protein contained in the emulsion; [2] The oil-in-water emulsion according to [1] above, further characterized by satisfying the following condition h): h) the oil-in-water emulsion contains 0.02 to 2 mmol of Na and Ca derived from the mineral raw materials in total per 100 g of water; [3] The oil-in-water emulsion according to [1] or [2] above, which satisfies the following condition d'): d') the oil-in-water emulsion contains 0.008 to 0.15 mmol of Mg derived from the mineral raw material per 100 g of water; [4] The oil-in-water emulsion according to any one of [1] to [3] above, which satisfies the following condition h'): h') the oil-in-water emulsion contains 0.05 to 2 mmol of Na and Ca derived from the mineral raw materials in total per 100 g of water; [Effects of the Invention]

[0009] The composition of the present invention can provide an oil-in-water emulsion having an improved flavor compared to conventional oil-in-water emulsions, and therefore can produce oil-in-water emulsions such as cream filling, cheese filling, condensed milk filling, custard cream, and chocolate filling that have an enhanced milky feel and richness. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention relates to an oil-in-water emulsion (hereinafter sometimes referred to as "the oil-in-water emulsion of the present invention") that satisfies the following conditions a) to g): a) Contains mineral raw materials as raw materials; b) the mineral raw material contains whey calcium and / or calcium chloride; c) The mineral raw material further contains one or more selected from magnesium chloride, potassium chloride, sodium chloride, table salt, deep sea water, deep sea water processed products, and crude seawater magnesium chloride; d) the oil-in-water emulsion contains 0.003 to 0.2 mmol of Mg derived from the mineral raw material per 100 g of water; e) the oil-in-water emulsion contains 0.005 to 2.5 mmol of calcium derived from the mineral raw material in total per 100 g of water; f) the oil-in-water emulsion contains 0.01 to 2.8 mmol in total of K, Na, Ca, and Mg derived from the mineral raw materials per 100 g of water; g) the oil-in-water emulsion contains 0.007 mmol or more of K, Na, Ca, and Mg derived from the mineral raw materials in total per gram of milk protein contained in the emulsion; The oil-in-water emulsion of the present invention is characterized by an improved flavor, preferably an improved milk-specific flavor such as a milky feel (a fresh milky aroma) and richness (a lingering aftertaste), compared to conventional oil-in-water emulsions.

[0011] In the present invention, whey calcium, calcium phosphate, and calcium chloride can be used as calcium sources. Here, whey calcium refers to a dairy raw material obtained from milk or whey (milk serum) that is primarily composed of ash and contains a large amount of calcium. For example, whey calcium is obtained by removing as much protein and lactose as possible from acid whey, adjusting the solution to a pH of 6.0 to 8.0, and separating the resulting insoluble matter to increase the calcium content. The whey calcium used in the present invention can be prepared by such a process, or commercially available whey calcium can also be used. In the present invention, it is preferable to use whey calcium having a calcium content in the ash of 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, 25% by mass or more, 26% by mass or more, 27% by mass or more, 28% by mass or more, 29% by mass or more, or 30% by mass or more. There is no particular upper limit to the calcium content, but examples of whey calcium include 70% by mass or less, 60% by mass or less, 50% by mass or less, or 45% by mass or less. However, when eggshell calcium or calcined seashell calcium, which are mainly composed of calcium carbonate, are used as a calcium source, it is not desirable because a sufficient flavor-improving effect cannot be obtained.

[0012] In the present invention, "table salt" refers to a substance containing sodium chloride as its main component, produced by drying seawater or mining rock salt, and "deep-sea water" refers to seawater collected from 200 meters below sea level or deeper, characterized by very little dissolved organic matter and being extremely clean from a microbial perspective. The composition of deep-sea water varies slightly depending on the sea area and season, but it contains minerals such as potassium, calcium, magnesium, and sodium. Deep-sea water may be used as is as the mineral raw material of the present invention, or a processed deep-sea water product that has been processed by concentration, powdering, component adjustment, etc. may also be used. In the present invention, crude seawater magnesium chloride refers to a substance containing magnesium chloride as a main component, which is obtained by precipitating and separating potassium chloride and sodium chloride from seawater, and is called "bittern" when used as a coagulant for converting soy milk into tofu.

[0013] In the oil-in-water emulsion of the present invention, the content of Mg derived from the mineral raw material may be 0.003 to 0.2 mmol, more preferably 0.008 to 0.15 mmol, per 100 g of water contained in the oil-in-water emulsion.

[0014] In the oil-in-water emulsion of the present invention, the content of calcium derived from the mineral raw material may be 0.005 to 2.5 mmol, preferably 0.01 to 2.0 mmol, more preferably 0.01 to 1.5 mmol, and even more preferably 0.01 to 1.0 mmol, per 100 g of water contained in the oil-in-water emulsion.

[0015] In the oil-in-water emulsion of the present invention, the content of K derived from the mineral raw material is preferably 0.01 to 2.0 mmol, more preferably 0.01 to 1.5 mmol, and even more preferably 0.01 to 1.0 mmol, per 100 g of water contained in the oil-in-water emulsion.

[0016] In the oil-in-water emulsion of the present invention, the content of Na derived from the mineral raw material is preferably 0.002 to 2.0 mmol, more preferably 0.002 to 1.5 mmol, and even more preferably 0.002 to 1.0 mmol, per 100 g of water contained in the oil-in-water emulsion.

[0017] In the oil-in-water emulsion of the present invention, the total content of K, Na, Ca, and Mg derived from the mineral raw materials may be 0.01 to 2.8 mmol per 100 g of water contained in the oil-in-water emulsion, with the lower limit being preferably 0.03 mmol or more, 0.05 mmol or more, or 0.07 mmol or more, and the upper limit being preferably 2.5 mmol or less.

[0018] In the oil-in-water emulsion of the present invention, the total content of K, Na, Ca, and Mg derived from the mineral raw materials may be 0.007 mmol or more per gram of milk protein contained in the oil-in-water emulsion. Here, milk protein refers to a protein derived from milk. The upper limit of the total content can be, for example, 2.0 mmol or less, preferably 1.5 mmol or less, and more preferably 0.5 mmol or less per gram of milk protein contained in the oil-in-water emulsion.

[0019] In the oil-in-water emulsion of the present invention, the total content of Na and Ca derived from the mineral raw materials may be 0.02 to 2 mmol, more preferably 0.05 to 2 mmol, per 100 g of water contained in the oil-in-water emulsion.

[0020] The oil-in-water emulsion of the present invention may contain milk protein. Here, milk protein refers to a protein derived from milk. In the present invention, milk protein can be added to the oil-in-water emulsion in the form of a raw milk-derived material such as raw milk, cow's milk, skim milk, fresh cream, concentrated milk, evaporated milk, sweetened condensed milk, whole milk powder, skim milk powder, buttermilk powder, whey protein, casein, or sodium caseinate, and is preferably added in an amount of 2 to 15% by mass in terms of milk protein.

[0021] The oil-in-water emulsion of the present invention may or may not contain whey minerals. Here, whey minerals refer to a composition obtained by removing as much protein and lactose as possible from milk or whey, and having a mineral composition similar to that of the raw milk or whey. The whey mineral content of the oil-in-water emulsion of the present invention is preferably 0.15% by mass or less, 0.14% by mass or less, 0.13% by mass or less, 0.12% by mass or less, 0.11% by mass or less, 0.10% by mass or less, 0.09% by mass or less, 0.08% by mass or less, 0.07% by mass or less, 0.06% by mass or less, 0.05% by mass or less, 0.04% by mass or less, 0.03% by mass or less, 0.02% by mass or less, or 0.01% by mass or less, and the emulsion may be substantially free of whey minerals.

[0022] The oils and fats used in the oil-in-water emulsion of the present invention may be any edible oils and fats, and specific examples thereof include natural vegetable oils and fats such as palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, coconut oil, and palm kernel oil; natural animal oils and fats such as beef tallow, lard, fish oil, and milk fat; and hardened oils, extremely hardened oils, fractionated oils, and interesterified oils, either alone or in combination.

[0023] The oil-in-water emulsion of the present invention may optionally contain sugars, thickening polysaccharides, starches, salts, and emulsifiers. Examples of sugars include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohols, corn syrup, starch syrup, and dextrin. Examples of sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide alcohols such as isomaltitol, maltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol; tetrasaccharide or higher sugar alcohols such as oligosaccharide alcohols; reduced starch saccharification products; and reduced starch hydrolysates. Examples of thickening polysaccharides include gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharides, carrageenan, tamarind seed gum, and tara gum. Examples of starches include other cereal flours such as wheat flour, rye flour, barley flour, and rice flour; starches such as corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, and rice starch; and modified starches obtained by processing these starches. Examples of salts include hexametaphosphate, diphosphate, sodium citrate, polyphosphate, and sodium bicarbonate. Examples of emulsifiers include lecithin, monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, and organic acid monoglycerides. The sugars, thickening polysaccharides, starches, salts, and emulsifiers may each be used alone or in combination of two or more. Optionally, flavorings, colorants, preservatives, and the like may also be added.

[0024] The oil-in-water emulsion of the present invention can be used as whipped cream, cream filling, oil cream for kneading, cheese filling, condensed milk filling, coffee creamer, custard cream, flower paste, ice cream, chocolate filling, etc., and can also be suitably used as a raw material for these oil-in-water emulsions, as well as a raw material for water-in-oil emulsions such as margarine, fat spreads, and butter cream. The oil-in-water emulsion of the present invention may also be added to various bakery products, snacks, cooked foods, dairy products, chocolate, etc. Examples of bakery products include breads such as white bread, sweet bread, and cooked bread, as well as Danish pastries, pies, choux pastries, donuts, cakes, cookies, biscuits, waffles, scones, and steamed sweets. Examples of snack foods include chips, fried foods, and puffed foods made from potatoes, sweet potatoes, corn, peas, etc. Examples of cooked foods include processed meat foods such as hamburger steak, meatballs, meatballs, gyoza, shumai, chicken nuggets, and formed meat, processed potato foods such as croquettes and hash browns, sauces such as white sauce, demi-glace sauce, various pasta sauces, and gratin, processed egg foods such as omelets, and fish paste products. Examples of dairy products include ice cream, fermented dairy products, and the like. Among these, it is preferred to use it as an oil-in-water emulsion filling such as cream filling, cheese filling, condensed milk filling, custard cream, or flour paste that is to be consumed directly, and it is more preferred that such oil-in-water emulsion filling is not foamed. More preferably, the oil-in-water emulsion of the present invention is used as a cream filling, condensed milk filling, or custard cream. In a preferred embodiment, the oil-in-water emulsion of the present invention does not contain whipped cream.

[0025] The present invention will be explained in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples. [Example]

[0026] 1. Production of the oil-in-water emulsion of the present invention Oil-in-water emulsions were produced using the blending amounts shown in Tables 4 to 9 according to the following procedure, and designated as Examples 1 to 25 and Comparative Examples 1 to 25, respectively. (Manufacturing Procedure) Water heated to 60°C (a mixture of palm-based oil, lauric-based oil, and interesterified oil made from palm-based oil and lauric-based oil) and other raw materials were added to a cutter mixer, and the mixture was heated to 115°C while stirring and mixing, and held for 30 seconds. The temperature was then lowered to 5°C to obtain an oil-in-water emulsion.

[0027] 2. Sensory evaluation The obtained oil-in-water emulsion was subjected to a sensory evaluation by a panel of 10 people. The sensory evaluation was carried out by 10 panelists on the milky taste, richness, saltiness, astringency, and yeasty odor based on the scoring criteria shown in Tables 1 to 3. The average of the scores was calculated and rounded to the nearest whole number to obtain the score for each oil-in-water emulsion. *Milkiness: Fresh milky scent (milk-like) **Richness: A lingering milky aftertaste

[0028] [Table 1]

[0029] [Table 2]

[0030] [Table 3]

[0031] 3.Results The results are shown in the following Tables 4 to 9. The results show that the oil-in-water emulsions of Examples 1 to 25 received scores of 3 or more in all sensory evaluation items and exhibited excellent flavor.

[0032] [Table 4]

[0033] [Table 5]

[0034] [Table 6]

[0035] [Table 7]

[0036] [Table 8]

[0037] [Table 9] [Industrial Applicability]

[0038] The composition of the present invention can provide an oil-in-water emulsion having an improved milk flavor compared to conventional oil-in-water emulsions, and can therefore produce oil-in-water emulsions such as cream filling, cheese filling, condensed milk filling, custard cream, and chocolate filling that have an enhanced milky feel and richness, and therefore has extremely high industrial applicability in the food industry.

Claims

1. An oil-in-water emulsion characterized by satisfying the following conditions a) to g): a) Contains mineral raw materials and milk components as raw materials, without using whey minerals that reflect the mineral composition contained in milk; b) the mineral raw material contains whey calcium and / or calcium chloride; c) The mineral raw material further contains one or more selected from magnesium chloride, potassium chloride, sodium chloride, table salt, deep sea water, processed deep sea water products, and crude seawater magnesium chloride, and also contains 0.01 to 2.0 mmol of K per 100 g of water and 0.002 to 2.0 mmol of Na per 100 g of water; d) the oil-in-water emulsion contains 0.003 to 0.2 mmol of Mg derived from the mineral raw material per 100 g of water; e) the oil-in-water emulsion contains 0.005 to 2.5 mmol of calcium derived from the mineral raw materials in total per 100 g of water; f) the oil-in-water emulsion contains 0.01 to 2.8 mmol in total of K, Na, Ca, and Mg derived from the mineral raw materials per 100 g of water; g) the oil-in-water emulsion contains 0.013013 mmol or more of K, Na, Ca, and Mg derived from the mineral raw materials in total per 1 g of milk protein contained in the emulsion;

2. 2. The oil-in-water emulsion according to claim 1, further satisfying the following condition h): h) the oil-in-water emulsion contains 0.02 to 2 mmol of Na and Ca derived from the mineral raw materials in total per 100 g of water;

3. 3. The oil-in-water emulsion according to claim 1, wherein the emulsion satisfies the following condition d'): d') the oil-in-water emulsion contains 0.008 to 0.15 mmol of Mg derived from the mineral raw material per 100 g of water;

4. 4. The oil-in-water emulsion according to claim 1, wherein the emulsion satisfies the following condition h'): h') The oil-in-water emulsion contains 0.05 to 2 mmol of Na and Ca derived from the mineral raw materials in total per 100 g of water;

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