Oil-based emulsions in water

Abstract

To provide an oil-in-water emulsified product which can give milk sensation and richness and prevent an odd taste derived from a flavor and a carbohydrate.SOLUTION: An oil-in-water emulsified product comprises a carbohydrate, a yeast extract, and a whey powder. The oil-in-water emulsified product comprises the carbohydrate, the yeast extract, and the whey powder whose ratio (mass) is 1:0.00050 to 1:0.20 to 5.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-in-water emulsion, a food product containing the oil-in-water emulsion, and a whipped cream produced by whipping the oil-in-water emulsion. [Background technology]

[0002] Conventionally, whipped cream made by whipping fresh cream has been used as a nappe, sandwich, or topping for cakes, desserts, coffee, etc. However, fresh cream, which is an oil-in-water emulsion, has poor emulsion stability and is prone to emulsion destruction in its oil-in-water state due to vibration and temperature. Furthermore, even when whipped cream is whipped and used as whipped cream, it has an extremely short end width and is very "tight." Furthermore, when this whipped cream is subjected to secondary processing using a nappe machine or topping machine, it is subjected to pressure and temperature increases, which result in poor spreadability when used as a nappe, and when used as a topping, it is known that the sharpness of the artificial flowers is poor and the texture is poor.

[0003] For this reason, in recent years, foaming oil-in-water emulsions made by emulsifying vegetable oils have been used instead of fresh cream. However, compared to fresh cream, foaming oil-in-water emulsions made by emulsifying vegetable oils have a weaker milky taste and richness, and furthermore, they have not been able to sufficiently suppress the unpleasant flavors derived from flavorings and sugars that are added to enhance the flavor.

[0004] As means for solving such problems, methods have been proposed, such as a method of blending flavoring materials, non-fat milk solids, sweetening materials, and flavoring agents produced from milk and dairy products as raw materials (Patent Document 1), and a method of blending flavoring materials obtained by heat-treating an aqueous whey mineral liquid (Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-147628 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-233089 Summary of the Invention [Problem to be solved by the invention]

[0006] However, these methods were not effective enough in suppressing the milky taste, richness, and unpleasant flavors.

[0007] The present invention has been made in view of the above circumstances, and aims to provide an oil-in-water emulsion that can impart a milky taste and richness and suppress unpleasant flavors derived from flavorings and carbohydrates. [Means for solving the problem]

[0008] In order to solve the above problems, the present invention provides an oil-in-water emulsion containing carbohydrates, yeast extract, and whey powder, characterized in that the carbohydrates, yeast extract, and whey powder are contained in a ratio (by mass) of 1:0.00050 to 1:0.20 to 5.

[0009] The food and drink of the present invention is characterized by containing the oil-in-water emulsion described above. [Effects of the Invention]

[0010] The oil-in-water emulsion of the present invention can impart a milky taste and richness, and suppress unpleasant flavors derived from flavorings and carbohydrates. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in detail below.

[0012] The oil-in-water emulsion of the present invention contains carbohydrates, yeast extract, whey powder, oils and fats, and water.

[0013] Examples of carbohydrates contained in the oil-in-water emulsion of the present invention include saccharides such as monosaccharides (glucose, fructose, galactose, mannose, etc.) and disaccharides (lactose (milk sugar), sucrose, maltose, trehalose, etc.); Oligosaccharides such as fructooligosaccharides, galactooligosaccharides (4'-galactosyllactose), xylooligosaccharides, beet oligosaccharides (raffinose), soybean oligosaccharides (raffinose, stachyose), and lactoferrin oligosaccharides (lactosucrose); Dextrins (dextrin, maltodextrin, isomaltodextrin (branched maltodextrin), starch syrup, powdered syrup, cyclodextrin, branched cyclodextrin, roasted dextrin, polymeric dextrin, indigestible dextrin), inulins (inulin, inulin hydrolyzate, agave inulin), thickening polysaccharides (LM pectin, HM pectin, pullulan, guar gum, guar gum hydrolyzate, xanthan gum, gum arabic, gum ghatti, native gellan gum, deacylated gellan gum, locust bean gum, tara gum, galactomannan, glucomannan, konjac mannan, caramel, Polysaccharides such as dolan, carrageenan, karaya gum, cassia gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, rhamsan gum, alginic acid, sodium alginate, PGA (propylene glycol alginate), soy polysaccharides, methylcellulose, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropylmethylcellulose, agar, gelatin, fucoidan, porphyran, laminaran), starch, resistant starch, isomaltulose, polydextrose, indigestible glucan, arabinogalactan; Sugar alcohols such as erythritol, sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, and mannitol; and the like, and dextrins are particularly preferred.

[0014] The oil-in-water emulsion composition of the present invention preferably contains, as the carbohydrate, a dextrin having a DE value of 5 to 30 and a viscosity of a 50% aqueous solution at 20°C in the range of 50 to 500 mPa·s. The DE value of the dextrins used in the present invention is not particularly limited, but is preferably 7 to 25, more preferably 15 to 25, from the viewpoint of further enhancing the effects of imparting a milky flavor and richness and suppressing unpleasant flavors derived from flavorings and carbohydrates. The viscosity of the dextrins is also not particularly limited, but is preferably 60 to 300 mPa·s, more preferably 100 to 200 mPa·s, from the viewpoint of further enhancing the effects of imparting a milky flavor and richness and suppressing unpleasant flavors derived from flavorings and carbohydrates. Dextrins with a wide molecular weight distribution are more preferred, from the viewpoint of further enhancing the effects of imparting a milky flavor and richness and suppressing unpleasant flavors derived from flavorings and carbohydrates.

[0015] The dextrins used in the present invention are partial starch hydrolysates obtained by chemically or enzymatically decomposing starch into smaller molecules, and commercially available products can be used. Examples of starch sources include corn, cassava, rice, potato, sweet potato, and wheat.

[0016] The viscosity of dextrins was measured at 20°C using a 50% aqueous solution (dissolved by heating, allowed to cool, and then the moisture content was adjusted) using a B-type viscometer (BH type) with a No. 1 rotor at 20 rpm for 30 seconds.

[0017] The DE value (Dextrose Equivalent) is an index of the chain length of glucose residues, which are the structural units of dextrins, and indicates the reducing sugar content (%) of dextrins. The higher the value, the shorter the chain length of the dextrins.

[0018] The carbohydrate content in the oil-in-water emulsion is not particularly limited, but from the viewpoint of enhancing the milky feel, it is preferably from 0.5% to 10% by mass, more preferably from 1% to 5% by mass, and even more preferably from 2% to 4% by mass.

[0019] The yeast extract contained in the oil-in-water emulsion of the present invention is a liquid or powder substance obtained by extracting useful components from yeast, such as amino acids, nucleic acids, minerals, and vitamins. Yeast extract can be obtained from the raw material yeast by autolysis, enzymatic hydrolysis extraction, hot water extraction, or other methods, but the extraction method is not particularly limited. The raw material yeast is preferably, but not limited to, the genus Saccharomyces, such as baker's yeast and brewer's yeast, or the genus Candida, such as torula yeast. These may be used alone or in combination of two or more.

[0020] The yeast extract contained in the oil-in-water emulsion of the present invention is not particularly limited, but from the viewpoint of further enhancing the effect of suppressing unpleasant flavors derived from flavorings and carbohydrates, yeast extracts containing 45% by mass or more of protein per dry mass, or yeast extracts containing more than 15% by mass and 25% by mass or less of free glutamic acid per dry mass, are preferred.

[0021] As the yeast extract in the present invention, commercially available products (for example, those used in the following examples) may be used.

[0022] The protein content in yeast extract can be determined by measuring the total nitrogen content using the Kjeldahl method or the combustion method (modified Dumas method) and multiplying the measured value by the nitrogen-to-protein conversion factor of 6.25. The free glutamic acid content in yeast extract can be measured using, for example, a JEOL JLC-500 / V automated amino acid analyzer, a Waters Acquity UPLC system (USA), or an Oji Scientific Instruments BF-5 biosensor, according to the accompanying instructions. The BF-5 biosensor quantifies glutamic acid in solution using an enzyme electrode that specifically reacts with glutamic acid; this enzyme electrode does not react with glutamic acid in proteins or peptides. Therefore, using this device, only free glutamic acid can be selectively quantified. When measuring with the BF-5 biosensor, measurements are performed on a 5-fold diluted solution of yeast extract, and a calibration curve can be prepared using 1 mM and 5 mM glutamic acid standard solutions.

[0023] The content of yeast extract in the oil-in-water emulsion is not particularly limited, but from the viewpoint of sufficiently suppressing unpleasant flavors derived from flavorings and carbohydrates, it is preferably 0.0025% by mass or more, more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, and particularly preferably 0.02% by mass or more. From the viewpoint of suppressing a decrease in milky flavor, the upper limit of the content of yeast extract in the oil-in-water emulsion is preferably 1% by mass or less, more preferably 0.6% by mass or less, even more preferably 0.08% by mass or less, and particularly preferably 0.05% by mass or less.

[0024] The ratio (by mass) of yeast extract to saccharide in the oil-in-water emulsion is preferably 0.0012 or more, and more preferably 0.005 or more, from the viewpoint of enhancing the effect of suppressing unpleasant flavors derived from flavorings and carbohydrates. The upper limit of the ratio of yeast extract to saccharide in the oil-in-water emulsion is preferably 0.05 or less, and more preferably 0.03 or less, from the viewpoint of suppressing a decrease in the milky flavor.

[0025] The whey powder contained in the oil-in-water emulsion of the present invention is not particularly limited, but examples include whey powder, protein-concentrated whey powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), etc. These may be used alone or in combination of two or more.

[0026] The content of whey powder in the oil-in-water emulsion is not particularly limited, but from the viewpoint of enhancing the milky feel, it is preferably 0.5 to 10% by mass, more preferably 1 to 5% by mass, and even more preferably 1 to 3% by mass.

[0027] The ratio (by mass) of whey powder to saccharide in the oil-in-water emulsion is preferably 0.25 to 5, more preferably 0.4 to 1.5, from the viewpoint of enhancing the milky feel.

[0028] The oil-in-water emulsion may contain any edible oil, such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, corn oil, olive oil, sesame oil, shea butter, monkey fat, cacao butter, lard, beef tallow, milk fat, fractionated oils thereof, and processed oils thereof (those that have been subjected to one or more of hydrogenation and transesterification).

[0029] The content of the oil in the oil-in-water emulsion is not particularly limited, but from the viewpoint of whipping properties, it is preferably 10 to 50% by mass, more preferably 20 to 45% by mass, and even more preferably 30 to 40% by mass. The whipping properties referred to here refer to whipping time, texture, change in hardness of the whipped cream over time, ease of forming naps, resistance to secondary processing, and artificial flower properties.

[0030] The oil-in-water emulsion of the present invention contains carbohydrates, yeast extract, and whey powder in a ratio (by mass) of 1:0.00050 to 1:0.20 to 5. From the viewpoint of further enhancing the effects of imparting a milky taste and richness and suppressing unpleasant flavors derived from flavorings and carbohydrates, the carbohydrates, yeast extract, and whey powder are more preferably contained in a ratio of 1:0.0012 to 0.05:0.25 to 5, and even more preferably in a ratio of 1:0.005 to 0.03:0.4 to 1.5.

[0031] The whey powder contained in the oil-in-water emulsion of the present invention is not particularly limited, but from the viewpoint of imparting a milky feel and richness, whey powder having a lipid to carbohydrate ratio of 0.005 to 1 is preferred, whey powder having a lipid to carbohydrate ratio of 0.01 to 0.1 is more preferred, and whey powder having a lipid to carbohydrate ratio of 0.02 to 0.05 is even more preferred.

[0032] As the whey powder in the present invention, commercially available products (for example, those used in the following examples) may be used.

[0033] The carbohydrate content in whey powder can be determined by subtracting the water content, fat content, protein content, and ash content from the total content.

[0034] The lipid content of whey powder can be determined by, for example, ether extraction, chloroform-methanol mixture extraction, Gerber method, acid hydrolysis, and Roese-Gottlieb method. Carbohydrates in whey powder can be determined by subtracting the water, protein, lipid, and ash content from the total carbohydrate content. The moisture content of whey powder can be determined by, for example, the Karl Fischer method, drying gun method, vacuum heating drying method, atmospheric pressure heating drying method, and plastic film method.

[0035] The protein content of whey powder can be determined by, for example, measuring the total nitrogen content by the Kjeldahl method or the combustion method (modified Dumas method) and multiplying the measured value by the nitrogen / protein conversion factor of 6.25.

[0036] The ash content in whey powder can be determined by, for example, magnesium acetate ashing method, direct ashing method, sulfuric acid ashing method, or the like.

[0037] The oil-in-water emulsion of the present invention preferably contains buttermilk. By blending buttermilk into the oil-in-water emulsion, it is possible to impart further richness to the emulsion.

[0038] The buttermilk contained in the oil-in-water emulsion of the present invention is not particularly limited, but it is particularly preferably in powder form (buttermilk powder) from the viewpoint of efficiently enhancing the effect of imparting a milky feeling and richness and suppressing unpleasant flavors derived from flavorings and carbohydrates.

[0039] The content of buttermilk in the oil-in-water emulsion is not particularly limited, but from the viewpoint of further imparting richness, it is preferably 0.01 to 10% by mass, more preferably 0.5 to 5.0% by mass, and even more preferably 1.0 to 3.0% by mass. The content of buttermilk is based on the solid content of the buttermilk.

[0040] The ratio (by mass) of buttermilk to 1 carbohydrate in the oil-in-water emulsion is preferably 0.1 to 5, from the viewpoint of imparting richness without reducing the milky flavor. The lower limit of the ratio of buttermilk to 1 carbohydrate is more preferably 0.5 or more. The upper limit of the ratio of buttermilk to 1 carbohydrate is more preferably 4.5 or less, from the viewpoint of preventing a reduction in the milky flavor. The ratio of buttermilk to 1 carbohydrate is based on the solid content of the buttermilk.

[0041] The oil-in-water emulsion may also contain various ingredients such as milk or dairy products, emulsifiers, pH adjusters, flavors, coloring components, and antioxidants.

[0042] Examples of milk include cow's milk. Examples of dairy products include skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, concentrated skim milk, unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, total milk protein, sodium caseinate, potassium caseinate, etc. These may be used alone or in combination of two or more.

[0043] Emulsifiers include glycerin fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin esters (polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters), sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, sunflower lecithin), enzymatically hydrolyzed lecithin (soybean lysolecithin, egg yolk lysolecithin), Examples of such starches include lactic acid bacteria, saponin, calcium stearoyl lactylate, sodium stearoyl lactylate, modified starches (etherified carboxymethyl starch, hydroxypropyl starch, esterified starch phosphate, sodium starch octenylsuccinate, starch acetate, heat-moisture treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, resistant starch, etc.), sphingolipids, plant sterols, bile powder, tomato glycolipids, etc. These may be used alone or in combination of two or more. The emulsifier is not particularly limited, but taking into consideration the emulsion stability of the oil-in-water emulsion before whipping, and the fact that the fat in the cream quickly aggregates during whipping to partially destroy the emulsion and maintain the demulsified state for a long period of time, it is possible to use lecithin, the main component of which is a phospholipid such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, or phosphatidylserine, in combination with sucrose fatty acid esters, glycerin fatty acid esters, or the like.

[0044] Examples of pH adjusters include inorganic salts such as phosphates, metaphosphates, polyphosphates, and pyrophosphates, and organic acid salts such as citrates and tartrates, etc. These may be used alone or in combination of two or more.

[0045] The oil-in-water emulsion of the present invention can be produced, for example, by the following procedure.

[0046] The various ingredients, such as fats and oils, carbohydrates, yeast extract, whey powder, emulsifiers, and water, are mixed and emulsified. A homomixer or the like can be used for emulsification. Typically, lipophilic emulsifiers are added to the oil phase, and hydrophilic emulsifiers are added to the aqueous phase. Hydrophilic yeast extracts and powdered milks are pre-dissolved in water before use. Emulsification can be carried out by heating the oil phase to a temperature at which the blended fats and oils are completely dissolved, and heating the aqueous phase to a temperature at which the oil phase does not drop in temperature after mixing, and then mixing the oil phase with the aqueous phase, at a temperature of, for example, 60 to 70°C.

[0047] After emulsification, homogenization is carried out. Homogenization can be carried out using a high-pressure homogenizer by appropriately setting conditions such as pressure that are conventionally used in the production of oil-in-water emulsions. The median diameter of the oil droplets can be adjusted during this homogenization process. Furthermore, sterilization or pasteurization can be carried out before or after homogenization. The median diameter after homogenization is preferably 0.8 to 1.6 μm, and more preferably 1.0 to 1.3 μm.

[0048] The homogenized emulsion is then cooled to obtain the oil-in-water emulsion of the present invention. Cooling is preferably carried out using equipment capable of cooling to the desired temperature in a short period of time, such as a plate heat exchanger or a tubular heat exchanger. It is preferable to use such equipment to cool to a temperature range of 1 to 7°C in a short period of time. After cooling, the emulsion is stirred under refrigeration, and on an industrial scale, it is left to stand in a tank at the cooled temperature for, for example, 1 to 2 days to stabilize (age). It is then filled into a product.

[0049] Examples of foods containing the oil-in-water emulsion of the present invention include whipped cream, creme fromage, milk jam, mousse, baked cheese, rare cheese, terrine, soup, milk paste, flower paste, jelly, and the like.

[0050] Whipped cream exhibiting a foamed state can be produced by stirring the oil-in-water emulsion of the present invention using a whipping tool or a dedicated mixer (such as an open-type vertical mixer or a closed-type continuous mixer) so as to incorporate air. When foaming, carbohydrates such as granulated sugar, sugar, and liquid sugar, alcohols, flavors, thickening stabilizers, and fresh cream may also be added.

[0051] The whipped cream thus obtained is refrigerated as necessary and then subjected to secondary processing, which includes shaping methods using machines that pass the whipped cream through a nappe machine or depositor after whipping, and manual shaping methods such as nappe using a spatula or pouring using a piping bag.

[0052] The whipped cream thus obtained can be used for various food applications, such as toppings for cakes, sandwiches for bread, pies, choux pastries, Danish pastries, cookies, biscuits, and cakes, and as a topping for desserts and coffee. [Example]

[0053] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0054] The yeast extracts used are shown in Table 1.

[0055] [Table 1]

[0056] The whey powders used are shown in Table 2.

[0057] [Table 2]

[0058] <Preparation of oil-in-water emulsion> The blending amounts in the oil-in-water emulsions are as shown in Tables 3 to 7. In the blending amounts shown in Tables 3 to 7, an oil-soluble emulsifier was added to the fat or oil to form an oil phase. Meanwhile, sugars, yeast extract, whey powder, buttermilk powder, a water-soluble emulsifier, phosphates, and flavorings were added to water to form an aqueous phase. The blending amount of water in the aqueous phase (the remainder) was adjusted so that the total oil-in-water emulsion was 100% by mass. The aqueous and oil phases were heated to 65°C, the oil phase was added to the aqueous phase, and the mixture was emulsified by stirring. The mixture was then homogenized using a high-pressure homogenizer. The mixture was then rapidly cooled to 1-5°C and aged for 10 hours in a refrigerator while stirring to obtain an oil-in-water emulsion.

[0059] <Making whipped cream> 1.20 5 kg of oil-in-water emulsion and 600 g of granulated sugar were added to a coated bowl. 2.1 After adjusting the temperature to 5°C, the mixture was whipped using a vertical mixer (Kanto Mixing Machinery Co., Ltd.) to obtain whipped cream.

[0060] <Making the creme fromage> 1. Mix 100g of softened cream cheese with 30g of sour cream, 4g of condensed milk, and 3g of lemon juice. 2. 200 g of the oil-in-water emulsion of the present invention was mixed with 50 g of granulated sugar and whipped to obtain a cream fromage.

[0061] <Making rare cheese> 1. Mix 15g of granulated sugar, 20g of egg yolk, and 4g of plain flour. 2. Add 40g of water to 50g of Mirucool 1000LT (Miyoshi Oil & Fats Co., Ltd.) and heat. Add to 1 to make custard. 3. 100 g of softened cream cheese was mixed with 20 g of the oil-in-water emulsion of the present invention, 10 g of yogurt, and 2 g of lemon juice. 4. Whip the custard from step 2 together with step 3 while it is still warm. 5. Pour 4 into dessert cups and let cool.

[0062] <Making milk jam> 1. 100 g of the oil-in-water emulsion of the present invention and 100 g of milk were placed in a saucepan, and while stirring, 100 g of granulated sugar, 30 g of trehalose, 5 g of buttermilk powder, 5 g of powdered agar (product name: Le Kanten Ultra, manufactured by Ina Foods Co., Ltd.), and 1.5 g of thickener (product name: Ceolus DX-2, manufactured by Asahi Kasei Corporation) that had been previously mixed were sprinkled in to prevent lumps from forming, and the mixture was brought to a boil. 2. Add 50g of condensed milk and 30g of starch syrup (product name: Hellodex, manufactured by Hayashibara Co., Ltd.) and simmer until reduced, being careful not to burn. 3. Remove from heat and add 15g of oil composition (product name: Pantheon Select Butter Rich, manufactured by Miyoshi Oil & Fats Co., Ltd.), 5g of milk liqueur, 3g of salt, and 0.2g of vanilla milk flavor (manufactured by Chemi-Com Japan Co., Ltd.).

[0063] The resulting oil-in-water emulsion and whipped cream, creme fromage, rare cheese, and milk jam obtained by whipping the emulsion were evaluated as follows.

[0064] <Tasting evaluation of whipped cream, cream fromage, rare cheese, and milk jam> After whipping, the whipped cream, crème fromage, rare cheese, and milk jam were left to stand at 10°C for one day, and then a panel of 20 people tasted them and evaluated the milky texture, richness of the milk, masking, and overall evaluation using the following criteria. An overall evaluation of △ or better was considered to have resolved the issue. The sensory evaluation below was carried out after the selection of the panel shown below and discussion among the panel. A five-taste (sweet, sour, salty, bitter, and umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard smell test were conducted, and 20 panelists (8 men and 12 women in their 20s to 40s) who were deemed suitable for each test were selected. Next, before conducting the sensory evaluation, the entire panel discussed the matter in advance to ensure that each panel member had a common understanding of the characteristics of each evaluation item. In order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test lot numbers and contents of the samples were not disclosed to the panel members, and the samples were presented randomly. The scores for the sensory evaluation were calculated by rounding off the average score of 0 to 4 points given by 20 panelists according to the following criteria.

[0065] [Breast feeling] 4: A strong sense of fresh milk 3: Feel the freshness of the milk 2: Feel the freshness of milk 1: The fresh milk feeling is weak 0: Very weak fresh milk feeling [Richness of milk] 4: Strong milk fat flavor 3: You can really taste the richness of the milk fat. 2: Feel the richness of milk fat 1: The richness of the milk fat is weak 0: Very weak milk fat richness [masking] 3: Almost no unpleasant flavors from flavorings or sugars 2: No unpleasant flavors from flavorings or sugars 1: I sense an unpleasant taste from flavorings and sugars. 0: Strong off-flavors from flavorings and sugars [comprehensive evaluation] ◎: Total score of 11 points for milky feel, richness of milk, and masking ○: Total score of 10 for milky feel, richness of milk, and masking △: Overall score of 6 to 9 points for milkiness, richness, and masking ×: The total score for milky feel, milky richness, and masking is 5 points or less, or any of the milky feel, milky richness, and masking is 0 points

[0066] [Table 3]

[0067] [Table 4]

[0068] [Table 5]

[0069] [Table 6]

[0070] [Table 7]

[0071] Table 4 lists examples in which only the type of yeast extract was changed, Table 5 lists examples in which only the type of whey powder was changed, and Table 6 lists examples in which only the buttermilk powder content was changed.

[0072] <Result> It is understood that the overall evaluations of milky flavor, milky richness, and masking were low in Comparative Examples 1 to 3 because no carbohydrates, yeast extract, or whey powder were used. Also, it is understood that the overall evaluations of milky flavor, milky richness, and masking were low in Comparative Examples 4 to 7 because, although carbohydrates, yeast extract, and whey powder were used, the carbohydrates, yeast extract, and whey powder were not contained in a ratio (by mass) of 1:0.00050 to 1:0.20 to 5.

[0073] In contrast, according to Examples 1 to 22, it is understood that the total score for milky flavor, richness of milk, and masking is high when carbohydrates, yeast extract, and whey powder are contained in a ratio of 1:0.00050 to 1:0.20 to 5. That is, Examples 1 to 22 have the effect of improving the milky flavor and richness of milk while suppressing unpleasant flavors derived from flavorings and carbohydrates.

[0074] The results in Table 4 indicate that the use of a yeast extract containing 45% or more protein by mass per dry mass or a yeast extract containing more than 15% but not more than 25% free glutamic acid by mass per dry mass significantly reduces the unpleasant flavors derived from flavorings and carbohydrates. Furthermore, the results in Table 5 indicate that the use of a whey powder containing 0.005 to 1 part lipid to 1 part carbohydrate can improve the milky flavor and richness of the milk while suppressing the unpleasant flavors derived from flavorings and carbohydrates, regardless of the lipid content. The results in Table 6 indicate that the use of buttermilk improves the evaluation of the richness of the milk, and that the use of buttermilk in a ratio (by mass) of 0.1 to 5 parts carbohydrate to 1 part carbohydrate can improve the evaluation of the richness of the milk while suppressing the decrease in the milky flavor.

Claims

1. An oil-in-water emulsion containing carbohydrates, yeast extract, and whey powder, The sugar, the yeast extract, and the whey powder are contained in a ratio (by mass) of 1:0.00050 to 0.05:0.4 to 5, The carbohydrate contains dextrins. Oil-in-water emulsion.

2. The whey powder contains 0.005 to 1 mass of lipids to carbohydrates.

2. The oil-in-water emulsion according to claim 1.

3. Also contains buttermilk 3. The oil-in-water emulsion according to claim 1 or claim 2.

4. The buttermilk is contained in a ratio (by mass) of 0.1 to 5 parts by weight of carbohydrate to sugar. The oil-in-water emulsion according to claim 3.

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

6. A foam obtained by foaming the oil-in-water emulsion according to any one of claims 1 to 4. Whipped cream.

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