Oil-based emulsions in water

Abstract

To provide an oil-in-water type emulsion and an emulsified powder or the like in which unpleasant flavor derived from protein hydrolyzate is suppressed and flavor of the whole emulsion is improved.SOLUTION: The inventors have found that adding polyphenol to an emulsion containing a protein hydrolyzate suppresses the unpleasant flavor derived from the protein hydrolyzate and improves the overall flavor of the emulsion, thus completing the present invention.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-in-water emulsion, an emulsified powder, and the like. [Background technology]

[0002] Plant proteins are increasingly being used as substitutes for animal proteins, and are used for purposes such as stabilizing emulsions.

[0003] Patent Document 1 discloses a powdered oil containing pea protein, oil, and starch hydrolysate. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-3101 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention provides an oil-in-water emulsion, emulsified powder, and the like in which the unpleasant flavor derived from protein hydrolysates is suppressed and the flavor of the entire emulsion is improved. [Means for solving the problem]

[0006] The inventors discovered that by adding polyphenols to an emulsion containing a protein hydrolysate, the unpleasant flavor derived from the protein hydrolysate is suppressed and the overall flavor of the emulsion is improved, and thus completed the present invention.

[0007] That is, the present invention relates to the following aspects [1] to [6]. [1] An oil-in-water emulsion containing fats and oils, proteins, polyphenols, and carbohydrates, wherein the protein is a vegetable protein hydrolysate, and the polyphenols are contained in an amount of 3.0 to 85% by weight based on 100% by weight of the protein and 0.6 to 20% by weight based on 100% by weight of the fats and oils. [2] The oil-in-water emulsion according to [1], which contains 15 to 350% by weight of tea extract relative to 100% by weight of protein. [3] The oil-in-water emulsion according to [1] or [2], wherein the pH of the emulsion is 5.0 to 8.0. [4] An emulsified powder obtained by drying the oil-in-water emulsion according to any one of [1] to [3]. [5] The emulsified powder according to [4], which contains 10 to 70% by weight of fats and oils, 2 to 40% by weight of proteins, 0.2 to 3.4% by weight of polyphenols, and 10 to 90% by weight of carbohydrates, when the emulsified powder is taken as 100% by weight. [6] A food or beverage containing the emulsified powder described in [4] or [5]. [Effects of the Invention]

[0008] The present invention can provide an oil-in-water emulsion and emulsified powder in which the unpleasant flavor derived from protein hydrolysates is suppressed and the flavor of the entire emulsion is improved. The improved flavor makes it possible to widely use the emulsion as a dairy allergy-free or animal-free emulsion. DETAILED DESCRIPTION OF THE INVENTION

[0009] The oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, proteins, polyphenols, and carbohydrates, and is obtained by emulsifying the fats and oils, proteins, polyphenols, and carbohydrates. The emulsified powder of the present invention is obtained by further spray-drying the oil-in-water emulsion.

[0010] The fats and oils described in the present invention are not particularly limited as long as they are edible, and examples thereof include vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, corn oil, olive oil, sesame oil, rice bran oil, safflower oil, cottonseed oil, peanut oil, linseed oil, perilla oil, grape seed oil, perilla oil, and algae oil, animal fats and oils such as fish oil, lard, chicken oil, beef tallow, and milk fat, and processed fats and oils (hardened, fractionated, interesterified, etc.) thereof, and two or more types may be used in combination. The content of the fats and oils is preferably 10 to 70 wt%, more preferably 15 to 65 wt%, and even more preferably 20 to 60 wt%, based on 100 wt% of the emulsified powder.

[0011] The protein described in the present invention is not particularly limited as long as it is a plant-derived protein, and examples thereof include legume proteins such as soybean protein, pea protein, broad bean protein, chickpea protein, and kidney bean protein, cereal proteins such as wheat protein and rice protein, and nut protein such as sesame protein. Two or more types of plant proteins may be used in combination. The plant protein is preferably a plant protein hydrolysate obtained by treatment with enzymes, heat, alkali, or the like. Commercially available products can be used, but proteins treated with alkaline hydrolysis are preferred. Examples of bases used in alkaline hydrolysis include sodium hydroxide, sodium bicarbonate, potassium hydroxide, and calcium hydroxide. After hydrolysis, the solution may be neutralized with an acid such as citric acid, tartaric acid, malic acid, formic acid, or acetic acid to a pH of about 5.0 to 8.0, preferably 5.5 to 7.5. The protein content is preferably 5 to 70 wt% relative to 100 wt% of the fat or oil, more preferably 10 to 60 wt%, and even more preferably 15 to 50 wt%, and is preferably 2 to 40 wt% relative to 100 wt% of the total amount of fat or oil, protein, and carbohydrates, more preferably 3 to 30 wt%, more preferably 4 to 20 wt%, and particularly preferably less than 10 wt%, and is preferably 2 to 40 wt% relative to 100 wt% of the emulsified powder, more preferably 3 to 30 wt%, and even more preferably 4 to 20 wt%. The use of vegetable protein hydrolysates provides a high emulsifying effect, high emulsion stability even without the inclusion of emulsifiers such as polyglycerol fatty acid esters, and can suppress oxidative deterioration of fat or oil over time, thereby providing an emulsified powder that can be used in a variety of products.

[0012] In the present invention, it is sufficient that the emulsion contains polyphenols, and the polyphenol content is 3.0 to 85 wt%, preferably 3.5 to 80 wt%, and more preferably 4.0 to 70 wt%, relative to 100 wt% of protein. The polyphenol content is preferably 0.60 to 20 wt%, more preferably 0.70 to 18 wt%, and even more preferably 0.80 to 15 wt%, relative to 100 wt% of the total amount of protein and carbohydrates. The polyphenol content is preferably less than 10 wt%, more preferably 0.10 to 9.0 wt%, more preferably 0.20 to 8.0 wt%, and particularly preferably 0.30 to 7.0 wt%, relative to 100 wt% of the emulsified powder. The polyphenol content is preferably 0.20 to 3.4 wt%, more preferably 0.22 to 3.3 wt%, and even more preferably 0.25 to 3.2 wt%, relative to 100 wt% of the emulsified powder. By including polyphenols in the emulsion, unpleasant odors in the emulsion, particularly unpleasant odors derived from protein hydrolysates, can be suppressed compared to emulsions that do not contain polyphenols.

[0013] Examples of polyphenols include catechin, tannic acid, chlorogenic acid, and their analogs, as well as mixtures thereof. Polyphenol-containing substances containing preferably 5% by weight or more, more preferably 8% by weight or more, even more preferably 10% by weight or more, and particularly preferably 15% by weight or more of polyphenols can be used, but it is preferable to use tea extracts such as green tea, roasted green tea, oolong tea, and black tea.

[0014] The tea extract is not particularly limited as long as it is obtained by extracting tea-derived components, including polyphenols, using an aqueous solvent by a common extraction method. The aqueous solvent may be an aqueous solution containing inorganic salts, ethanol, etc., but is preferably a solvent containing 80% by weight or more, more preferably 90% by weight or more of water, with water being particularly preferred. After extraction, the liquid can be recovered from the mixture containing the tea raw material by filtration through a nonwoven fabric, centrifugation, etc., and a concentrated or dried extract may be used, or a commercially available tea extract may be used. When a tea extract is used, the tea extract solids content is preferably 15 to 350 wt %, more preferably 18 to 300 wt %, even more preferably 20 to 250 wt %, and particularly preferably 55 wt % or more relative to the protein content; preferably 3.0 to 90 wt %, more preferably 3.5 to 80 wt %, and even more preferably 4.0 to 70 wt % relative to 100 wt % of the fats and oils; and preferably 0.80 to 14.5 wt %, more preferably 0.90 to 14.0 wt %, even more preferably 1.0 to 13.5 wt %, and particularly preferably 1.2 wt % or more relative to 100 wt % of the emulsified powder.

[0015] Examples of carbohydrates used in the present invention include disaccharides such as lactose and trehalose, sugar alcohols such as reduced starch syrup and maltitol, thickening polysaccharides such as gum arabic and xanthan gum, starches such as potato starch and cornstarch, modified starch, starch syrup, dextrin, etc., and two or more of these may be used in combination. The carbohydrate content is preferably 30 to 400 wt% relative to 100 wt% of the fat or oil, more preferably 40 to 350 wt%, and even more preferably 50 to 300 wt%, and is preferably 10 to 80 wt% relative to 100 wt% of the total amount of fat or oil, protein, and carbohydrate, more preferably 20 to 75 wt%, even more preferably 30 to 70 wt%, and particularly preferably 42 wt% or more. The carbohydrate content is preferably 10 to 90 wt%, more preferably 20 to 80 wt%, and even more preferably 25 to 75 wt% relative to 100 wt% of the emulsified powder.

[0016] The emulsification treatment described in the present invention can be carried out by a general emulsification method, which may involve mixing and homogenizing fats and oils, proteins, polyphenols, carbohydrates, and water, or by heating. Specifically, the treatment can be carried out using an emulsification device, such as a high-pressure homogenizer, colloid mill, ultrasonic emulsifier, homomixer, or homodisper, or by combining two or more types of device. When the oil-in-water emulsion obtained by the emulsification treatment is taken as 100% by weight, the emulsion preferably contains 20 to 97% by weight of water, more preferably 30 to 95% by weight, and even more preferably 40 to 92% by weight. The emulsion preferably contains 0.5 to 25% by weight of fats and oils, more preferably 1.0 to 20% by weight, and even more preferably 1.5 to 15% by weight. The emulsion preferably contains 0.1 to 10% by weight of protein, more preferably 0.2 to 5.0% by weight, and even more preferably 0.3 to 3.0% by weight, and even more preferably 1.0% by weight. It is particularly preferable that the emulsion contains less than 0.5% by weight of carbohydrates, preferably 0.5 to 40% by weight, more preferably 1.0 to 30% by weight, and even more preferably 2.0 to 20% by weight. It is preferable that the emulsion contains 0.020 to 0.33% by weight of polyphenols, more preferably 0.025 to 0.30% by weight, and even more preferably 0.028 to 0.28% by weight. It is preferable that the emulsion contains 0.08 to 1.4% by weight of tea extract, more preferably 0.09 to 1.3% by weight, and even more preferably 0.10 to 1.2% by weight. An emulsified powder can be obtained by drying the oil-in-water emulsion. The drying method is not particularly limited as long as the powder of the present invention is obtained, but examples include drying using a spray dryer, drum dryer, freeze dryer, etc., and spray drying using a spray dryer is preferred.

[0017] As described above, the oil-in-water emulsion and emulsified powder of the present invention can suppress unpleasant odors in the emulsion, particularly unpleasant odors derived from protein hydrolysates, by including polyphenols in the emulsion, and can therefore be widely used in various foods and beverages such as beverages, foods, seasonings, functional foods, and supplements, as well as pharmaceuticals, quasi-drugs, cosmetics, feed, etc. The amount added is not particularly limited, but is preferably 0.01 to 50%, more preferably 0.1 to 30%, and even more preferably 0.5 to 10%. [Example]

[0018] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified.

[0019] [Preparation 1] Pea protein, which had been hydrolyzed with sodium hydroxide and then neutralized with citric acid, was emulsified with perilla oil, starch syrup (Halodex (registered trademark), Hayashibara Co., Ltd.), and water, and spray-dried to obtain a perilla oil emulsion powder (perilla oil content: 30%, starch syrup content: 61%, pea protein content: 7.5%). An oil-in-water emulsion was prepared by adding 45 g of water to 5 g of the emulsion.

[0020] [Preparation 2] 90 g of 80°C hot water was added to 10 g of green tea leaves, and the mixture was extracted at 80°C for 10 minutes. The extract was then cooled to room temperature to prepare a green tea extract (solid content of green tea extract: 3.0%, polyphenol content: 0.7%).

[0021] [Test Example 1] The oil-in-water emulsion of Preparation 1 and the green tea extract of Preparation 2 were mixed in a weight ratio of 2:1 (Example 1-1), 4:1 (Example 1-2), 8:1 (Example 1-3), or 1:1 (Comparative Example 1) to obtain green tea extract-containing oil-in-water emulsions (Examples 1-1 to 1-3 and Comparative Example 1). Each green tea extract-containing oil-in-water emulsion was spray-dried to obtain each emulsified powder. The proportions in each emulsified powder are shown in Table 1.

[0022] [Evaluation Test 1] Sensory evaluation was performed by three expert panelists on the green tea extract-containing oil-in-water emulsions of Examples 1-1 to 1-3 and Comparative Product 1, and the results are shown in Table 1. Products in which the unpleasant flavor derived from the alkaline hydrolyzate was suppressed and the overall flavor of the emulsion was improved were marked with an O, and products in which the flavor of the green tea extract was too strong and the flavor of the emulsion was undesirable were marked with an X. Table 1 also shows the percentage of green tea extract solids or polyphenols when the vegetable protein or fat / oil is taken as 100%.

[0023] [Table 1]

[0024] As shown in Table 1, the unpleasant flavor derived from the alkaline hydrolysate was suppressed in all of the examples 1-1 to 1-3, and the overall flavor of the emulsion was improved. However, the flavor of the green tea extract in comparison product 1 was too strong, resulting in an undesirable flavor of the emulsion.

[0025] Therefore, by adding green tea extract containing polyphenols to an emulsion using alkaline hydrolyzed vegetable protein as an emulsifier, the unpleasant flavor derived from the alkaline hydrolyzate is suppressed and the overall flavor of the emulsion is improved. However, it was found that adding more than 400% of the green tea extract to the vegetable protein adversely affects the overall emulsion flavor, which is undesirable.

[0026] [Preparation 3] Hojicha extract liquid (hojicha extract solids: 3.0%, polyphenol content: 0.7%) was prepared by adding 45 g of water to 5 g of roasted green tea extract powder (hojicha extract content: 30%, dextrin content: 70%).

[0027] [Test Example 2] The oil-in-water emulsion of Preparation 1 and the roasted green tea extract of Preparation 3 were mixed in a weight ratio of 5:1 (Example 2-1), 10:1 (Example 2-2), 20:1 (Example 2-3), 1:1 (Comparative Example 2-1), or 40:1 (Comparative Example 2-2) to obtain roasted green tea extract-containing oil-in-water emulsions (Examples 2-1 to 2-3, and Comparative Examples 2-1 and 2-2). Each roasted green tea extract-containing oil-in-water emulsion was spray-dried to obtain each emulsified powder. The proportions in each emulsified powder are shown in Table 2.

[0028] [Evaluation Test 2] A sensory evaluation was conducted by three expert panelists on the roasted green tea extract-containing oil-in-water emulsions of Examples 2-1 to 2-3 and Comparative Products 2-1 and 2-2. Products in which the unpleasant flavor derived from the alkaline hydrolysate was suppressed and the overall flavor of the emulsion was improved were marked with an O. Comparative Product 2-1, in which the flavor of the roasted green tea extract was too strong and the emulsion's flavor was undesirable, and Comparative Product 2-2, in which the unpleasant flavor derived from the alkaline hydrolysate was not suppressed and the overall flavor of the emulsion was not improved, were both marked with an X. The results are shown in Table 2. Table 2 also shows the percentage of roasted green tea extract solids or polyphenols when the vegetable protein or fat / oil is taken as 100%. The total amount of carbohydrates shown is the sum of starch syrup and dextrin.

[0029] [Table 2]

[0030] As shown in Table 2, in all of the examples 2-1 to 2-3, the unpleasant flavor derived from the alkaline hydrolysate was suppressed and the overall flavor of the emulsion was improved, but in the comparison example 2-1, the flavor of the roasted green tea extract was too strong, resulting in an undesirable emulsion flavor, and in the comparison example 2-2, the unpleasant flavor derived from the alkaline hydrolysate was not suppressed and the overall flavor of the emulsion was not improved.

[0031] Therefore, by adding roasted green tea extract containing polyphenols to an emulsion using alkaline hydrolyzed vegetable protein as an emulsifier, the unpleasant flavor derived from the alkaline hydrolyzate is suppressed and the overall flavor of the emulsion is improved. However, when the amount added is less than 10% relative to the vegetable protein, no flavor-improving effect is observed, and when added at 400% or more, the flavor of the roasted green tea extract adversely affects the entire emulsion, which is undesirable.

[0032] [Preparation 3] 1,350 g of 80°C hot water was added to 150 g of green tea leaves, and the mixture was extracted at 80°C for 10 minutes. The extract was then cooled to room temperature to prepare a green tea extract (solid content of green tea extract: 3.4%, polyphenol content: 0.7%).

[0033] [Test Example 3] 18.8 g of broad bean protein (Example 3-1) or chickpea protein (Example 3-2) was added to 300 g of water, dispersed, and then 3.0 g of 48% aqueous sodium hydroxide solution was added. The mixture was heated to 90 °C to hydrolyze each vegetable protein, then cooled and neutralized to pH 7.2 with 50% aqueous citric acid solution. After neutralization, 62.2 g of starch syrup (Halodex (registered trademark)), 75 g of algae oil (containing 30% DHA) (Example 3-1) or linseed oil (Example 3-2), 275.7 g of the green tea extract from Preparation 3, and 63.4 g of water were added, and the mixture was emulsified using a high-pressure homogenizer to obtain green tea extract-containing oil-in-water emulsions (Examples 3-1 and 3-2). In addition, oil-in-water emulsions (Comparative Products 3-1 and 3-2) were prepared in the same manner as in Example 3-1 or 3-2, except that water was added instead of the green tea extract liquid in Example 3-1 or 3-2 and the amount of starch syrup was changed to 75.5 g. Each oil-in-water emulsion was spray-dried to obtain emulsified powders. The proportions of each component in the emulsified powders obtained in Examples 3-1 and 3-2 were: fats and oils: 50.0%, carbohydrates: 29.0%, vegetable protein: 12.5%, citric acid: 1.3%, sodium hydroxide: 1.0%, and green tea extract solids: 6.3% (polyphenols: 1.29%).

[0034] [Evaluation Test 3] The oil-in-water emulsions of Example Products 3-1 and 3-2 and Comparative Products 3-1 and 3-2 were subjected to sensory evaluation by three expert panelists, and the results are shown in Table 3, with ○ indicating that the unpleasant flavor derived from the alkaline hydrolysate was suppressed and the overall flavor of the emulsion was improved, and × indicating that the unpleasant flavor derived from the alkaline hydrolysate was present and the overall flavor of the emulsion was unfavorable. Table 3 also shows the percentage of green tea extract solids or polyphenols when the bean protein or oil is taken as 100%. Table 3 also shows the percentage of green tea extract solids or polyphenols when the bean protein or oil is taken as 100%.

[0035] [Table 3]

[0036] As shown in Table 3, in the example products 3-1 and 3-2 to which green tea extract containing polyphenols was added, the unpleasant flavor derived from the alkaline hydrolysate was suppressed and the overall flavor of the emulsion was improved, whereas the comparison products 3-1 and 3-2 to which no green tea extract was added had an unpleasant flavor derived from the alkaline hydrolysate and the overall flavor of the emulsion was undesirable.

[0037] Therefore, it was found that even in emulsions using alkaline hydrolyzed proteins of various vegetable proteins as emulsifiers, the unpleasant flavor derived from the alkaline hydrolyzate was suppressed by adding green tea extract containing polyphenols, and the overall flavor of the emulsion was improved.

Claims

1. An oil-in-water emulsion containing fats and oils, proteins, polyphenols and carbohydrates, wherein the proteins are hydrolyzed vegetable proteins, the polyphenols are those in a tea extract, and the polyphenols in the tea extract are contained in an amount of 3.0 to 85% by weight relative to 100% by weight of the proteins and 0.6 to 20% by weight relative to 100% by weight of the fats and oils, and the pH of the emulsion is 5.0 to 8.

0.

2. 2. The oil-in-water emulsion according to claim 1, wherein the tea extract is contained in an amount of 15 to 350% by weight relative to 100% by weight of protein.

3. 3. An emulsified powder obtained by drying the oil-in-water emulsion according to claim 1 or 2.

4. The emulsified powder according to claim 3, which contains 10 to 70% by weight of fats and oils, 2 to 40% by weight of proteins, 0.2 to 3.4% by weight of polyphenols, and 10 to 90% by weight of carbohydrates, when the emulsified powder is taken as 100% by weight.

5. A food or drink comprising the emulsified powder according to claim 3 or 4.

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