Foamable oil-in-water-type emulsified oil or fat composition

Abstract

Provided is a foamable oil-in-water-type emulsified oil or fat composition that has good flavor, good emulsion stability and good whipping properties without using a milk protein.　This foamable oil-in-water-type emulsified oil or fat composition contains 0.1-10 mass% of a plant-derived protein material, wherein the pH value of an aqueous phase is 7-10. The plant-derived protein material is preferably derived from peas. The foamable oil-in-water-type emulsified oil or fat composition preferably contains an ocean-derived potassium salt. In the foamable oil-in-water-type emulsified oil or fat composition, the content of a non-fat milk solid is preferably less than 3.0 mass%.

Description

Foaming oil-in-water emulsified fat composition

[0001] The present invention relates to a foamable oil-in-water emulsified oil composition containing a vegetable protein material.

[0002] The milk flavor of foamable oil-in-water emulsified oil and fat compositions such as fresh cream and whipped cream is mainly obtained by milk proteins. For this reason, even whipped cream using vegetable oils and fats uses milk proteins such as sodium caseinate and skim milk powder, or milk ingredients containing milk proteins. Casein protein, the main component of these milk proteins, is characterized by high emulsifying and solubility, while its aqueous solution has low viscosity.

[0003] However, in recent years, there has been an increasing demand for the development of foods that use only plant-based ingredients, without using animal-based ingredients such as milk fat or milk protein, due to growing environmental awareness of using renewable plant-based ingredients instead of animal-based ingredients, as well as concerns about supply stability and rising prices due to the increase in global consumption of animal-based food ingredients.

[0004] In recent years, there has also been an increasing demand for the development of foods that do not contain animal allergens such as milk allergens and egg allergens, as well as foods that can be eaten by vegetarians and vegans.

[0005] For these purposes, it is necessary to impart a milky milk-like appearance and a good milk flavor to oil-in-water emulsified oil-and-fat compositions such as whipped cream and concentrated milk-like compositions without using any milk components such as milk fat or milk protein.

[0006] For this reason, vegetable oils and fats are used instead of milk fats, vegetable proteins such as soybean protein are used instead of dairy proteins such as skim milk powder and WPC, and vegetable milks such as soy milk and coconut milk are used instead of cow's milk.

[0007] However, when vegetable oils, vegetable milk, or vegetable proteins are used instead of milk fat or milk protein, vegetable oils lack the rich flavor of dairy fat, resulting in a problem of insufficient richness in the resulting oil-in-water emulsion. Furthermore, vegetable proteins and vegetable milks have a strong plant-derived flavor, resulting in a problem of a poor flavor. Furthermore, vegetable proteins have low solubility and emulsifying properties, resulting in a problem of extremely high viscosity in aqueous solutions.

[0008] Therefore, it is difficult to stably produce oil-in-water emulsions such as whipped cream and concentrated milk-like compositions, and in particular, in the case of foamable oil-in-water emulsified oil compositions, there is a problem that the whipping properties are extremely poor.

[0009] To solve the above-mentioned problems, the first attempt was to use a vegetable protein material that had been depolymerized by enzyme treatment or alkali treatment. However, although this method increases emulsion stability by solubilizing the protein, it imparts bitterness and astringency to the foamable oil-in-water emulsified oil composition, thereby worsening the flavor and, conversely, significantly reducing whipping properties.

[0010] Therefore, in order to solve the above-mentioned problems, methods have been proposed that use plant milk such as soy milk (see, for example, Patent Document 1), that use tofu puree (see, for example, Patent Document 2), that use concentrated soy protein, a lipophilic protein (see, for example, Patent Document 3), that combine multiple pulse protein materials to adjust the particle size distribution of the protein material (see, for example, Patent Document 4), and that use specific peas (see, for example, Patent Document 5).

[0011] However, the methods of Patent Documents 1 and 2 have the problem that good emulsion stability and whipping properties cannot be obtained unless the amount of additives is increased, and therefore the flavor specific to vegetable proteins tends to be strong. Furthermore, the method of Patent Document 3 has the problem that the soybean flavor is too strong, and when mixed with other ingredients or flavoring materials are added, the flavors of those ingredients are inhibited. Furthermore, the method of Patent Document 4 has the problem that the foamable oil-in-water emulsified oil composition has poor demulsification properties, and desirable whipping properties cannot be obtained. Furthermore, the method of Patent Document 5 has the problem that the oil-in-water emulsified oil composition does not have whipping properties, and therefore its applications are limited.

[0012] JP 60-153757 A JP 2008-022821 A JP 2014-073110 A JP 2021-052700 A JP 2006-271279 A

[0013] Therefore, an object of the present invention is to provide a foamable oil-in-water emulsified oil composition that has good flavor, good emulsion stability, and good whipping properties without using milk protein.

[0014] As a result of extensive investigations aimed at solving the above problems, the present inventors have found that the above problems can be solved by making the pH of the aqueous phase weakly alkaline during the production of a foamable oil-in-water emulsified oil composition, rather than by using an alkali-treated vegetable protein material. That is, the present invention provides a foamable oil-in-water emulsified oil composition, which contains 0.1 to 10 mass % of a vegetable protein material and has an aqueous phase with a pH of 7 to 10.

[0015] The foamable oil-in-water emulsified oil and fat composition of the present invention has good flavor, good emulsion stability, and good whipping properties without using milk protein.

[0016] The foamable oil-in-water emulsified oil composition of the present invention will be described in detail below based on preferred embodiments. First, the vegetable protein material used in the present invention will be described. In the present invention, the term "vegetable protein material" refers to a food material that contains vegetable protein as the main component and is used as an ingredient in various processed foods and beverages. "Vegetable protein as the main component" means that the vegetable protein content of the solids of the vegetable protein material is 65 mass% or more. The solid content of the vegetable protein material is the amount excluding water, and can be measured by a normal pressure heating and drying method. The solid content of sugars and the solid content of vegetable milk mentioned below have the same meaning.

[0017] Examples of food materials from which vegetable protein ingredients can be derived include nuts and seeds such as hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts; pulses such as soybeans, adzuki beans, mung beans, chickpeas, peas, and peanuts; grains such as rice, barley, wheat, oats, and oats; vegetables; and fruits. The foamable oil-in-water emulsified oil-fat composition of the present invention can use one or more of the vegetable protein ingredients derived from the above food ingredients. In terms of reducing the odor inherent to the raw material and, in particular, not inhibiting the flavor of other raw materials when mixed with them or when flavoring materials are blended therewith, the foamable oil-in-water emulsified oil-fat composition of the present invention preferably contains at least a pea-derived vegetable protein material as the vegetable protein material, and more preferably contains only a pea-derived vegetable protein material.

[0018] In order to further enhance the effects of the present invention, it is preferable that the above-mentioned vegetable protein material does not contain partial protein hydrolysates obtained by partially hydrolyzing the protein using enzymes, acids, alkalis and / or heat.

[0019] There are no particular limitations on the form of the vegetable protein material used in the present invention, and it is typically in the form of powder or granules.

[0020] The vegetable protein material used in the present invention can further improve emulsion stability, so the vegetable protein content in the solids is preferably 70% by mass or more, more preferably 80% by mass or more. A vegetable protein content of 70% by mass or more further enhances emulsion stability, thereby preventing thickening over time. In addition, it is no longer necessary to incorporate a large amount of vegetable protein material to increase the protein content in the foamable oil-in-water emulsified oil / fat composition, thereby preventing deterioration of flavor. Furthermore, deterioration of solubility is suppressed, thereby preventing precipitation during storage and loss of whipping properties. There is no particular upper limit on the protein content of the vegetable protein material, but, for example, 97% by mass or less is preferred from the perspective of ease of availability, and 95% by mass or less is more preferred.

[0021] The vegetable protein material used in the present invention is preferably a powder with a volumetric median diameter of 10 to 100 μm, more preferably 10 to 50 μm, and even more preferably 20 to 50 μm, because this can further improve emulsion stability. When the volumetric median diameter of the vegetable protein material is 100 μm or less, deterioration in solubility is suppressed, thereby suppressing precipitation during storage, impairing whipping properties, and suppressing effects on the milk flavor. Furthermore, when the volumetric median diameter of the vegetable protein material is 10 μm or more, prolonged whipping times are suppressed.

[0022] The volume-based median diameter of the vegetable protein material can be measured by using a Shimadzu laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation) or the like to measure the particle size of a sample obtained by stirring 40 mL of an aqueous dispersion containing 2.5% by mass of the vegetable protein material by inversion in a rotator (RT-50N, manufactured by Taitec) at 30°C for 2 hours at 15 rpm.

[0023] The content of the vegetable protein material in the foamable oil-in-water emulsified oil composition of the present invention is 0.1 to 10% by mass, more preferably 0.3 to 8% by mass, and even more preferably 1.0 to 5.0% by mass. When the content of the vegetable protein material is equal to or greater than the above-mentioned lower limit, it is possible to more effectively prevent the emulsification stability of the emulsified oil composition from decreasing and causing aggregation over time. On the other hand, when the content is equal to or less than the above-mentioned upper limit, it is possible to more effectively prevent the viscosity from becoming too high, which impairs whipping properties, or the foamable oil-in-water emulsified oil composition from becoming too rich and having a flavor different from that of milk.

[0024] The protein content of the foamable oil-in-water emulsified oil composition of the present invention is preferably 0.1 to 8% by mass, more preferably 0.3 to 6% by mass, even more preferably 0.7 to 4.0% by mass, and particularly preferably 0.7 to 2.5% by mass. When the protein content is equal to or greater than the lower limit, the emulsification stability of the emulsified oil composition can be more effectively prevented from decreasing and causing aggregation over time. On the other hand, when the protein content is equal to or less than the upper limit, the viscosity becomes too high, impairing whipping properties, and the foamable oil-in-water emulsified oil composition can be more effectively prevented from becoming too rich and having a flavor different from that of dairy. The protein content is calculated by taking into account the protein contained in the above-mentioned vegetable protein material, as well as the protein contained in other protein materials and the other raw materials described below.

[0025] The protein contained in the foamable oil-in-water emulsified oil composition of the present invention is preferably "plant-based." "Plant-based" means that the protein contained in the foamable oil-in-water emulsified oil composition is mainly plant-derived protein. "Mainly plant-derived protein" means that the proportion of plant-derived protein in the total protein is 50 mass% or more. As described above, the foamable oil-in-water emulsified oil composition of the present invention contains the above-mentioned plant protein material and has a pH of the aqueous phase within the following range, thereby having a certain degree of milk flavor even without containing milk protein.

[0026] In addition to the fact that the foamable oil-in-water emulsified oil composition of the present invention can be used as a food that can be eaten by vegetarians and vegans, it is preferable that the foamable oil-in-water emulsified oil composition of the present invention does not contain animal-derived proteins such as milk proteins. "Does not contain animal-derived proteins" means that the presence of trace amounts of animal-derived proteins unintentionally contained in the foamable oil-in-water emulsified oil composition during the production process is acceptable, and specifically means that the proportion of animal-derived proteins in the total protein is 0.1% by mass or less. In the foamable oil-in-water emulsified oil composition of the present invention, animal-derived proteins may be used in addition to plant-derived proteins. When animal-derived proteins are used, it is preferable that 10% by mass or less of the protein in the foamable oil-in-water emulsified oil composition is animal-derived protein, more preferably 5% by mass or less, and particularly preferably 1% by mass or less.

[0027] The foamable oil-in-water emulsified oil and fat composition of the present invention preferably contains a marine-derived potassium salt, since it has a natural, mellow taste and a milky flavor with a good body and aftertaste. The marine-derived potassium salt is a salt obtained from a solution of solutes mainly composed of potassium chloride, which is obtained by further removing salts such as magnesium from a crude magnesium chloride solution called nigari, which is mainly composed of magnesium obtained by removing sodium from seawater for the production of table salt.

[0028] The marine-derived potassium salt used in the present invention may have a potassium chloride content of 51% by mass or more based on the solid content. The upper limit of the potassium chloride content is preferably 99.7% by mass or less based on the solid content. The marine-derived potassium salt preferably has a solid content of 95% by mass or more, more preferably 97% by mass or more. The solid content is the amount of the marine-derived potassium salt excluding water, and can be measured by the atmospheric pressure heating and drying method or the Karl Fischer method.

[0029] Examples of marine-derived potassium salts include "Ocean Potassium" (manufactured by FC Chemicals), "Purified Potassium Chloride" (manufactured by Diasalt), and "Potassium Base" (manufactured by FC Chemicals). Potassium salts commonly used in foods include potassium citrate, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium oxalate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium nitrate, potassium carbonate, and potassium sorbate. The use of marine-derived potassium salts in the present invention is advantageous in that it allows for a superior milk flavor to be obtained compared to the use of these chemical or mineral-derived potassium sources.

[0030] The content of the marine-derived potassium salt varies depending on the type and intended use of the foamable oil-in-water emulsified oil composition, but is preferably 0.01 to 5 mass %, more preferably 0.04 to 1.5 mass %, and particularly preferably 0.06 to 0.5 mass % in the foamable oil-in-water emulsified oil composition. When a mineral-derived or chemical potassium salt is added instead of the marine-derived potassium salt, a similar amount can also be used.

[0031] Furthermore, the pH of the aqueous phase of the foamable oil-in-water emulsified oil composition of the present invention is 7 to 10, preferably 7.1 to 9.0, more preferably 7.5 to 8.4, and particularly preferably 7.7 to 8.0. By adjusting the pH of the aqueous phase within the above range, it is possible to obtain a foamable oil-in-water emulsified oil composition with high emulsion stability, as well as a foamable oil-in-water emulsified oil composition with excellent whipping properties and a good flavor. In the present invention, the pH of the aqueous phase is measured at 5.0°C. The pH can be measured, for example, using a pH meter such as a D-73 manufactured by Horiba, Ltd.

[0032] In the present invention, for example, the pH of the aqueous phase of the foamable oil-in-water emulsified oil composition can be adjusted to the above-mentioned range by adding an alkaline agent to the aqueous phase. Examples of alkaline agents that can be used to adjust the pH include sodium salts such as sodium bicarbonate, sodium carbonate, sodium hydroxide, sodium lactate, sodium nitrate, sodium sulfate, trisodium phosphate, and trisodium citrate; and calcium salts such as calcium hydroxide and tricalcium phosphate. One or more selected from these can be used. From the viewpoint of flavor, etc., the use of sodium salts is preferred, and in particular, the use of sodium carbonate is more preferred in order to obtain a foamable oil-in-water emulsified oil composition with higher emulsion stability and a good flavor. The amount of alkaline agent used can be appropriately determined depending on the type and strength of the alkaline agent and the desired pH value. The amount of alkaline agent used in the foamable oil-in-water emulsified oil composition is preferably 0.005 to 0.3% by mass, more preferably 0.01 to 0.2% by mass. In particular, the content of the sodium salt in the foamable oil-in-water emulsified oil composition is preferably 0.005 to 0.3% by mass, more preferably 0.01 to 0.2% by mass, and the content of sodium carbonate is preferably 0.005 to 0.3% by mass, more preferably 0.01 to 0.2% by mass.

[0033] The fat content of the foamable oil-in-water emulsified oil composition of the present invention is preferably 10 to 49% by mass, more preferably 25 to 49% by mass. By adjusting the fat content to be equal to or greater than the above lower limit, the richness of the foamable oil-in-water emulsified oil composition increases. Furthermore, by adjusting the fat content to be equal to or less than the upper limit, the oil-in-water emulsion becomes more stable. Note that the above oil content (fat content) is calculated by adding the oil content contained in the other components described below.

[0034] The fats and oils used in the foamable oil-in-water emulsified fat and oil composition of the present invention are not particularly limited, and examples thereof include vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and cacao butter; animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil; and processed fats obtained by subjecting these fats and oils to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, these fats and oils can be used alone or in combination of two or more.

[0035] The foamable oil-in-water emulsified oil composition of the present invention exhibits a certain degree of milk flavor without containing milk fat by adjusting the content of the vegetable protein material within the above-mentioned range and the pH of the aqueous phase within the above-mentioned range. Therefore, in addition to the fact that the foamable oil-in-water emulsified oil composition of the present invention can be used as a food that can be eaten by vegetarians and vegans, it is preferable in the present invention not to use animal-derived oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil, or processed oils and fats obtained by subjecting the animal oils and fats to one or more treatments selected from hydrogenation, fractionation, and interesterification.

[0036] The foamable oil-in-water emulsified oil composition of the present invention has a certain degree of milk flavor, good emulsion stability, and good whipping properties without using milk protein, by setting the content of the above-mentioned vegetable protein within the above-mentioned range and the pH of the aqueous phase within the above-mentioned range. Therefore, the foamable oil-in-water emulsified oil composition of the present invention preferably has a non-fat milk solids content of less than 3.0% by mass, more preferably 1.0% by mass or less, even more preferably 0.1% by mass or less, and most preferably does not contain non-fat milk solids. In the present invention, non-fat milk solids refers to components obtained by excluding lipids from milk-derived solids. Note that, when the foamable oil-in-water emulsified oil composition of the present invention contains non-fat milk solids, the lower limit thereof can be 0.01% by mass or more.

[0037] The foamable oil-in-water emulsified oil composition of the present invention preferably contains vegetable milk, as this can impart richness to the foamable oil-in-water emulsified oil composition and mask the grassy smell derived from vegetable protein materials. Vegetable milk is an extract, squeezed juice, grinding liquid, or pulverized liquid of nuts, seeds, grains, or legumes, and has recently attracted attention as a substitute for cow's milk. Vegetable milk is usually liquid at 25°C. In the case of an extract, the solvent is water, and it can be obtained by adding water to nuts, seeds, legumes, or grains, mixing, and then straining, or by grinding or pulverizing followed by solid-liquid separation. Furthermore, grinding liquid and pulverized liquid can be obtained by grinding or pulverizing nuts, seeds, legumes, or grains and then adding water. In this case, it does not matter whether grinding or pulverization or adding water is performed first.

[0038] Nuts and seeds used in the production of plant milk include peanuts, hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts. Grains used in the production of plant milk include rice, barley, wheat, pearl barley, rye, and oats. Beans used in the production of plant milk include soybeans, adzuki beans, chickpeas, peas, mung beans, fava beans, and lentils. In the present invention, plant milk derived from one or more species selected from the group consisting of almonds, rice, soybeans, oats, chickpeas, and peas is preferably used in order to obtain a good milk flavor, and plant milk derived from oats is particularly preferred in order to obtain a better milk flavor.

[0039] The oil content in the plant milk is not particularly limited, but is preferably, for example, 0.1 to 10% by mass. The protein content in the plant milk is also not particularly limited, but is preferably, for example, 0.1 to 10% by mass. Generally, the protein content of the solid content of plant milk is less than 50% by mass, and preferably 40% by mass or less. The plant milk may be a concentrated solution of the plant milk, or a solution processed by enzyme treatment, microbial fermentation treatment, heat treatment, acid treatment, or the like. Commercially available products may also be used.

[0040] The content of the vegetable milk in the foamable oil-in-water emulsified oil composition of the present invention is 0.3 to 30% by mass, more preferably 0.5 to 20% by mass.

[0041] The foamable oil-in-water emulsified oil composition of the present invention preferably has a water content of 35 to 85% by mass, more preferably 45 to 70% by mass, which is calculated by adding the water content contained in the other components described below.

[0042] The foamable oil-in-water emulsified oil composition of the present invention only needs to have an aqueous phase as its outermost phase, and therefore includes multiple emulsion systems such as water-in-oil-in-water emulsions.

[0043] The foamable oil-in-water emulsified oil composition of the present invention may contain a sugar. Examples of such sugars include white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced starch syrup, polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bound starch syrup, caramel, maple sugar, oligosaccharides, reduced oligosaccharides, xylose, trehalose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, xylooligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, lactoferrin oligosaccharides, hemicellulose, molasses, isomaltooligosaccharides, maltooligosaccharides, coupling sugar, raffinose, lactulose, theandeoligosaccharides, and gentiooligosaccharides.

[0044] The foamable oil-in-water emulsified oil composition of the present invention may be free of sugars. When sugars are contained, the upper limit of the sugar content is preferably 50% by mass or less, more preferably 40% by mass or less, in terms of solids. When sugars are contained to impart a milky flavor similar to that of fresh cream, the sugar content is preferably about 2.5% by mass, which is the lactose content in fresh cream, i.e., about 1 to 5% by mass in terms of solids. When sugars are contained for the purpose of imparting sweetness, the lower limit of the sugar content is preferably 3% by mass or more, more preferably 10% by mass or more, in terms of solids. However, when the foamable oil-in-water emulsified oil composition of the present invention is used as a food that can be eaten by vegetarians or vegans, it is necessary that it does not contain sugars of animal origin, particularly lactose derived from dairy products and its processed sugars.

[0045] The foamable oil-in-water emulsified oil composition of the present invention may contain an emulsifier. Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithins such as soybean lecithin, enzyme-treated lecithin, and saponins. These emulsifiers can be used alone or in combination of two or more. When these emulsifiers are contained, the foamable oil-in-water emulsified oil composition preferably contains 0.01 to 5% by mass, more preferably 0.1 to 3% by mass, in terms of emulsion stability and flavor.

[0046] The foamable oil-in-water emulsified oil composition of the present invention may contain a thickening stabilizer. Examples of the thickening stabilizer include xanthan gum, guar gum, gum arabic, pullulan, tamarind seed gum, psyllium seed gum, carrageenan, alginate, furcellaran, locust bean gum, pectin, curdlan, gellan gum, white fungus polysaccharide, starch, modified starch, crystalline cellulose, low-substituted carboxymethylcellulose, carboxymethylcellulose, methylcellulose, gelatin, dextrin, agar, and dextran. These thickening stabilizers can be used alone or in combination of two or more. When a thickening stabilizer is used in the present invention, the amount of the thickening stabilizer in the foamable oil-in-water emulsified oil composition is preferably 0.005 to 1% by mass, more preferably 0.01 to 0.4% by mass. In this case, it is preferable to use one or more of the above-mentioned thickening stabilizers: xanthan gum, guar gum, white fungus polysaccharide, starch, and modified starch, and more preferably a combination of xanthan gum and guar gum.

[0047] The foamable oil-in-water emulsified oil composition of the present invention may contain other ingredients to the extent that the effects of the present invention are not adversely affected. Examples of such other ingredients include acidulants such as acetic acid, lactic acid, and gluconic acid; sweeteners such as stevia and aspartame; colorants such as salt, β-carotene, caramel, and red koji pigment; antioxidants such as tocopherol and tea extract; and food ingredients and additives such as eggs and various egg products, flavorings, milk and dairy products, seasonings, food preservatives, shelf-life enhancers, fruits, fruit juices, coffee, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood. While any other ingredients may be used as long as they do not impair the objectives of the present invention, they are preferably used in an amount of up to 20% by weight, more preferably up to 10% by weight, in total, of the foamable oil-in-water emulsified oil composition of the present invention. When the foamable oil-in-water emulsified oil composition of the present invention is used as a food that can be eaten by vegetarians or vegans, it is necessary that the other ingredients described above do not contain raw materials of animal origin.

[0048] Next, a method for producing a foamable oil-in-water emulsified oil composition of the present invention will be described. The method for producing a foamable oil-in-water emulsified oil composition of the present invention is characterized by including an alkali treatment step during the production of a foamable oil-in-water emulsified oil composition containing a vegetable protein material. The alkali treatment step involves adding an alkali agent to an aqueous phase, mixing, and adjusting the pH of the aqueous phase to the above-mentioned range. The type of alkali agent used in the alkali treatment step is as described above. The pH of the aqueous phase after alkali treatment is also as described above.

[0049] First, an oil phase and an aqueous phase are prepared. Either the oil phase or the aqueous phase may be prepared first, or they may be prepared simultaneously. Specifically, an oil phase is prepared by adding other ingredients to an oil or fat as needed. An aqueous phase is prepared by adding a vegetable protein material, an alkaline agent, and, as needed, vegetable milk and other raw materials to water. In preparing the aqueous phase, the amount of vegetable protein material used is adjusted so that the content of the vegetable protein material in the foamable oil-in-water emulsified oil composition is 0.1 to 10% by mass, and the amount of alkaline agent used is adjusted so that the pH of the aqueous phase is 7 to 10. While the vegetable protein material is preferably added to the aqueous phase as described above, it may also be added to the oil phase. When adding the vegetable protein material to the oil phase, the amount of vegetable protein material used is also adjusted so that the content of the vegetable protein material in the foamable oil-in-water emulsified oil composition is 0.1 to 10% by mass.

[0050] The aqueous phase is then mixed with the oil phase to form an oil-in-water emulsion. During emulsification, a preliminary emulsion may first be prepared, and then, if necessary, this may be homogenized at a pressure of 0 to 100 MPa using a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill.

[0051] If necessary, heat sterilization or pasteurization treatment may be performed using a direct heating method such as injection or infusion, or an indirect heating method such as plate, tubular, or scraping, using UHT, HTST, or low-temperature sterilization, batch, retort, or microwave heating, or heating by cooking over an open flame. After heating, the mixture may be homogenized again as needed. If necessary, cooling procedures such as rapid cooling or slow cooling may be performed. The pH of the aqueous phase is preferably adjusted by adding an alkaline agent during the preparation of the aqueous phase as described above, but may also be performed after the preparation of the preliminary emulsion or during homogenization.

[0052] The foamable oil-in-water emulsified oil composition of the present invention can be whipped to produce whipped cream. The obtained whipped cream can be mainly used for fillings, sandwiches, toppings, cream toppings, and centers. The foamable oil-in-water emulsified oil composition of the present invention can also be used as a coffee whitener, a cream for kneading into foods, or a cooking cream, with or without foaming.

[0053] Examples of the above foods include bakery products such as bread, sweet buns, pies, Danish pastries, croissants, French bread, semi-hard rolls, choux pastries, donuts, cakes, crackers, cookies, hard biscuits, waffles, and scones; desserts such as Western confectionery, Japanese confectionery, chocolate confectionery, frozen desserts, puddings, and mousses; fillings such as custard cream, jam, and chocolate paste; stews, gratins, doria, and beverages.

[0054] The present invention will now be described in more detail with reference to examples and comparative examples, but these are not intended to limit the present invention in any way.

[0055] In the examples, the vegetable protein materials listed in Table 1 below were used. The specifications of each vegetable protein material are listed in Table 1. In the following, "non-enzyme treated" means that no enzymes were used in the manufacturing process. Each vegetable protein material did not contain partial protein hydrolysates that had been partially decomposed by enzymes, acids, alkalis, or heat. The particle size of the vegetable protein materials was measured using a Shimadzu laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation).

[0056]

[0057] <Production of Oat Milk> 90.76 parts by mass of water was heated to 60°C, and while stirring, 0.05 parts by mass of α-amylase BAN480L (Novozymes), 0.1 parts by mass of glucoamylase Amylase AG (Novozymes), and 8.0 parts by mass of oat powder (Glanbia) (oil content 3.0% by mass, protein content 11.9% by mass, potassium content 0.330% by mass, sodium content 0.008% by mass) were added, and the mixture was maintained for 3 hours to allow the enzyme reaction to occur. The mixture was then inactivated at 90°C for 15 minutes and cooled to 5°C to produce an oat saccharified product. One part by mass of sunflower oil and 0.09 parts by mass of salt were added to the oat saccharified product, mixed and emulsified to prepare a preliminary emulsion. The resulting mixture was homogenized at a pressure of 3 MPa, sterilized at 140°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and cooled to 5°C to obtain oat milk A with a protein content of 0.95% by mass.

[0058] <Production of Foamable Oil-in-Water Emulsified Oil and Fat Composition> [Example 1] Sodium methylate was added as a catalyst to an oil and fat blend prepared by mixing 55 parts by mass of extremely hardened palm oil with an iodine value of 1 and 45 parts by mass of palm kernel oil, and a non-selective interesterification reaction was carried out. The mixture was then decolorized (3% by mass of clay, 85°C, under a reduced pressure of 0.93 kPa or less) and deodorized (250°C, 60 minutes, with a steam injection amount of 5% by mass and a reduced pressure of 0.4 kPa or less) to obtain interesterified oil and fat A. 30 parts by mass of palm kernel oil, 2 parts by mass of interesterified oil and fat A, and 3 parts by mass of palm mid-melting point fraction were mixed and dissolved by heating to 65°C. 0.2 parts by mass of soybean lecithin and 0.1 parts by mass of glycerin fatty acid ester (HLB 4) were then added to form an oil phase. Separately, 0.2 parts by mass of sucrose fatty acid ester (HLB 11), 3 parts by mass of vegetable protein material A, 3 parts by mass of oat milk A, 0.03 parts by mass of salt, 0.07 parts by mass of marine-derived potassium salt (Ocean Potassium: manufactured by FC Chemicals) (protein content: 0% by mass, solid content: 99.9% by mass, potassium content in solid content: 52.2% by mass), 0.03 parts by mass of guar gum, 0.05 parts by mass of xanthan gum, 0.03 parts by mass of sodium carbonate, and 58.29 parts by mass of water were mixed and dissolved by heating to 65°C to form an aqueous phase. The oil phase and the aqueous phase were mixed to obtain a mixture. The resulting mixture was emulsified to prepare a preliminary emulsion. The preliminary emulsion was homogenized at a pressure of 3 MPa, sterilized at 140°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and then cooled to 5°C. The mixture was then aged in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsified oil composition A of Example 1, having a protein content of 2.48% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass.

[0059] [Example 2] A foamable oil-in-water emulsified oil composition B of Example 2 was obtained using the same formulation and production method as in Example 1, except that the sodium carbonate in Example 1 was changed to sodium bicarbonate, having a protein content of 2.48% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass.

[0060] [Example 3] A foamable oil-in-water emulsified oil composition C of Example 3 having a protein content of 2.48% by mass, a pH of the aqueous phase of 8.5, and a non-fat milk solids content of 0% by mass was obtained using the same formulation and production method as in Example 1, except that the amount of sodium carbonate added in Example 1 was changed from 0.03 parts by mass to 0.1 parts by mass, and the amount of water was changed from 58.29 parts by mass to 58.22 parts by mass.

[0061] [Example 4] A foamable oil-in-water emulsified oil composition D of Example 4 was obtained using the same formulation and production method as in Example 1, except that the amount of sodium carbonate added in Example 1 was changed from 0.03 parts by mass to 0.015 parts by mass and the amount of water was changed from 58.29 parts by mass to 58.305 parts by mass. The foamable oil-in-water emulsified oil composition D had a protein content of 2.48% by mass, a pH of the aqueous phase of 7.5, and a non-fat milk solids content of 0% by mass.

[0062] [Example 5] A foamable oil-in-water emulsified oil composition E of Example 5 was obtained using the same formulation and production method as in Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material B. The foamable oil-in-water emulsified oil composition E had a protein content of 2.52% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass.

[0063] Example 6 A foamable oil-in-water emulsified oil composition F of Example 6 was obtained using the same formulation and production method as Example 1, except that the 3 parts by mass of the vegetable protein material A in Example 1 was changed to a mixture of 1.5 parts by mass of vegetable protein material A and 1.5 parts by mass of vegetable protein material B. The foamable oil-in-water emulsified oil composition F of Example 6 had a protein content of 2.55% by mass, an aqueous phase pH of 7.75, and a non-fat milk solids content of 0% by mass.

[0064] [Example 7] A foamable oil-in-water emulsified oil composition G of Example 7 was obtained using the same formulation and production method as in Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material C. The foamable oil-in-water emulsified oil composition G had a protein content of 2.61% by mass, an aqueous phase pH of 7.75, and a non-fat milk solids content of 0% by mass.

[0065] [Example 8] A foamable oil-in-water emulsified oil composition H of Example 8 was obtained using the same formulation and production method as in Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material D. The foamable oil-in-water emulsified oil composition H had a protein content of 2.28% by mass, a pH of the aqueous phase of 7.9, and a non-fat milk solids content of 0% by mass.

[0066] [Example 9] A foamable oil-in-water emulsified oil composition I of Example 9 was obtained using the same formulation and production method as in Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material E. The foamable oil-in-water emulsified oil composition I had a protein content of 2.55% by mass, a pH of the aqueous phase of 7.9, and a non-fat milk solids content of 0% by mass.

[0067] [Example 10] A foamable oil-in-water emulsified oil composition J of Example 10 was obtained using the same formulation and production method as in Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material F. The foamable oil-in-water emulsified oil composition J had a protein content of 2.43% by mass, an aqueous phase pH of 7.9, and a non-fat milk solids content of 0% by mass.

[0068] [Example 11] A foamable oil-in-water emulsified oil composition K of Example 11 was obtained using the same formulation and production method as in Example 1, except that the vegetable protein material A in Example 1 was changed to vegetable protein material G. The foamable oil-in-water emulsified oil composition K had a protein content of 2.46% by mass, a pH of the aqueous phase of 7.9, and a non-fat milk solids content of 0% by mass.

[0069] Comparative Example 1 A foamable oil-in-water emulsified oil composition L of Comparative Example 1 was obtained using the same formulation and production method as in Example 1, except that sodium carbonate in Example 1 was not added and the water was changed from 58.29 parts by mass to 58.32 parts by mass, having a protein content of 2.45% by mass, a pH of the aqueous phase of 6.8, and a non-fat milk solids content of 0% by mass.

[0070] Example 12 A foamable oil-in-water emulsified oil composition M of Example 12 was obtained using the same formulation and production method as in Example 1, except that 3 parts by mass of oat milk was not added and the amount of water was changed from 58.29 parts by mass to 61.29 parts by mass. The foamable oil-in-water emulsified oil composition M had a protein content of 2.45% by mass, a pH of the aqueous phase of 7.85, and a non-fat milk solids content of 0% by mass.

[0071] Example 13 A foamable oil-in-water emulsified oil composition N of the present invention, having a protein content of 2.47% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass, was obtained using the same formulation and production method as in Example 1, except that 3 parts by mass of oat milk was changed to 3 parts by mass of almond milk (Almond Breeze sugar-free: Pokka Sapporo Food & Beverage Co., Ltd.) (oil content 1.2% by mass, protein content 0.6% by mass).

[0072] Example 14 A foamable oil-in-water emulsified oil composition O of the present invention, having a protein content of 2.48% by mass, a pH of the aqueous phase of 7.75, and a non-fat milk solids content of 0% by mass, was obtained using the same formulation and production method as in Example 1, except that 0.07 parts by mass of marine-derived potassium salt was changed to 0.07 parts by mass of potassium chloride (mineral-derived) (Sylvin: manufactured by Organo Food Tech) (protein content 0% by mass, potassium content 52.0% by mass).

[0073] Example 15 A foamable oil-in-water emulsified oil composition P of the present invention having a protein content of 2.48% by mass, a pH of the aqueous phase of 7.85, and a non-fat milk solids content of 0% by mass was obtained using the same formulation and production method as in Example 1, except that 0.07 parts by mass of marine-derived potassium salt was not added and the water was changed from 58.29 parts by mass to 58.36 parts by mass.

[0074] <Evaluation 1 of Foamable Oil-in-Water Emulsified Oil Compositions> The obtained foamable oil-in-water emulsified oil compositions A to P were evaluated for flavor, emulsion stability, and whipping properties by the following methods. The results are shown in Table 2 below.

[0075] <Evaluation of Flavor> A sensory test was conducted by 15 panelists on the flavor of the whipped cream when it was put in the mouth, and they rated it on the following six-point scale, with the most common rating being the result of the flavor evaluation. A: A rich, good milk flavor is felt. B: A good milk flavor is felt. C: A weak milk flavor, but no bean smell is felt. D: A weak milk flavor, with a slight bean smell. E: No milk flavor is felt, and a strong bean smell is felt. F: No milk flavor is felt, and a strong bean smell is felt.

[0076] <Method for evaluating emulsion stability> The obtained foamable oil-in-water emulsified oil composition was left in a refrigerator at 5°C for 2 weeks, and then the viscosity was measured under the conditions below. The composition was visually observed for the following state of separation and sedimentation, and the composition was rated as follows: A: no separation and sedimentation occurred at all; B: almost no separation and sedimentation occurred; C: slight separation and sedimentation was observed; D: clear separation and sedimentation was observed; and E: severe separation and sedimentation was observed.

[0077] <Method for evaluating whipping properties> 8 parts by mass of caster sugar was added to 100 parts by mass of the obtained foamable oil-in-water emulsified oil composition and the mixture was placed in a mixer bowl. The mixture was whipped using a vertical mixer at a speed of 450 revolutions per minute until an optimal foaming state was reached, and the foaming time and overrun were measured. The foaming time and overrun were evaluated according to the following evaluation criteria: a mixture with both evaluation results of A was rated A, a mixture with one evaluation result of A and the other evaluation result of B was rated B, a mixture with both evaluation results of B was rated C, a mixture with either evaluation result of C was rated D, and a mixture with both evaluation results of C was rated E. Note that a mixture with too high a viscosity to be whipped was rated F.

[0078] <Evaluation criteria for foaming time> Foaming times of 4 minutes or more and less than 6 minutes were evaluated as A, foaming times of 3 minutes or more and less than 4 minutes or 6 minutes or more and less than 7 minutes were evaluated as B, and foaming times of less than 3 minutes or 7 minutes or more were evaluated as C. <Evaluation criteria for overrun> Foaming times of 110 or more and less than 130 were evaluated as A, foaming times of 100 or more and less than 110 or 130 or more and less than 140 were evaluated as B, and foaming times of less than 100 or 140 or more were evaluated as C.

[0079]

[0080] As is clear from Table 2, the foamable oil-in-water emulsified oil and fat compositions of Examples 1 to 15 had a milk flavor that was equal to or better than that of the foamable oil-in-water emulsified oil and fat composition of Comparative Example 1, and also had better emulsion stability and whipping properties than the foamable oil-in-water emulsified oil and fat composition of Comparative Example 1. From the above results, it is clear that according to the present invention, a foamable oil-in-water emulsified oil and fat composition having a good flavor, good emulsion stability, and good whipping properties can be obtained without using milk protein.

Claims

1. A foamable oil-in-water emulsified oil composition containing 0.1 to 10% by mass of a vegetable protein material and having an aqueous phase with a pH of 7 to 10.

2. The foamable oil-in-water emulsified oil composition according to claim 1, wherein said vegetable protein material is derived from peas.

3. The foamable oil-in-water emulsified oil composition according to claim 1 or 2, which contains a marine-derived potassium salt.

4. A foamable oil-in-water emulsified oil composition according to claim 1 or 2, having a non-fat milk solids content of less than 3.0% by mass.

5. The foamable oil-in-water emulsified oil composition according to claim 1 or 2, wherein said foamable oil-in-water emulsified oil composition contains vegetable milk.

6. The foamable oil-in-water emulsified oil composition according to claim 5, wherein the plant milk is derived from oat.

7. A foamable oil-in-water emulsified oil composition according to claim 1 or 2, wherein the protein contained in the foamable oil-in-water emulsified oil composition is vegetable-based.

8. A method for producing a foamable oil-in-water emulsified oil composition, which comprises an alkali treatment step during the production of the foamable oil-in-water emulsified oil composition containing a vegetable protein material.

9. The method for producing a foamable oil-in-water emulsified oil composition according to claim 8, wherein sodium carbonate is used in the alkali treatment step.

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