Plant-based water-in-oil emulsion and method for producing same

Abstract

The present invention addresses the problem of imparting body to a plant-based water-in-oil emulsion. Provided is a plant-based water-in-oil emulsion characterized by satisfying all of the following conditions (a) to (c).　(a) The emulsion contains at least a lipid and moisture.　(b) The emulsion includes a plant raw material containing a phospholipase-treated phospholipid.　(c) The amount of the phospholipid derived from the plant raw material is 0.003 wt% or greater in the water-in-oil emulsion.

Description

Plant-based water-in-oil emulsion and method for producing same

[0001] RELATED APPLICATIONS This application claims the benefit of priority from Japanese Patent Application No. 2024-050801, filed on March 27, 2024. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to a plant-based water-in-oil emulsion and a method for producing the same.

[0003] Global warming and other issues of "climate change" have been widely publicized in the mass media and by international organizations. Regardless of their credibility, concerns have been raised about the impact of these concerns on animal resources. These concerns have been exacerbated by the recent outbreaks of animal diseases. Furthermore, excessive consumption of animal products has been linked to obesity and lifestyle-related diseases, raising concerns about their impact on health. Against this backdrop, there has been a growing trend toward plant-based milks, such as soy milk and oat milk, as alternatives to animal-based dairy products, such as cow's milk. This trend is part of the growing awareness of so-called plant-based foods.

[0004] For example, in the Western confectionery industry, the market for health-conscious healthy sweets is becoming more active, with the use of plant-based, low-calorie cream, vegetable milk, and soy milk instead of high-fat, high-calorie fresh cream.

[0005] Therefore, in recent years, emulsion compositions using soy milk, etc. have been studied. For example, Patent Document 1 proposes whipped cream containing 9 to 40% by mass of sugars, 20 to 35% by mass of fats and oils, 5 to 9% by mass of soy milk, 0.13 to 0.20% by mass of lecithin, 0.04 to 0.40% by mass of sucrose fatty acid ester having an HLB of 10 to 12, and water.

[0006] JP 2011-83205 A JP 2018-157773 A International Publication WO2006 / 062181 Pamphlet Japanese Patent No. 6361853

[0007] However, plant-based whipped creams such as those described in Patent Document 1 inevitably lack the richness felt in animal-based ingredients such as fresh cream. Richness refers to a persistent umami flavor, preferably a flavor that is enriched with a rich taste. Various technologies have been developed to impart a rich flavor to foods and beverages.

[0008] Generally, methods for imparting full-bodied flavor to foods and beverages include adding fat or oil ingredients or protein ingredients. Patent Document 2 proposes a method of adding a full-bodied flavor enhancer containing dried kale powder to foods and beverages (particularly miso soup). Patent Document 3 proposes a method of adding glutamic acid and aspartic acid in a specific molar ratio as an amino acid seasoning to foods and beverages (particularly dashi and soup).

[0009] However, the methods of Patent Documents 2 and 3 are technologies for supplementing the richness of extracts such as dashi and soup. Therefore, depending on the type of food or beverage, they may not necessarily be effective in imparting a sufficient richness, or may not even match the flavor of the food or beverage to which they are applied. In particular, Patent Documents 2 and 3 do not mention plant milk, which is used as a substitute for cow's milk, or plant-based oil-in-water emulsions, which are used as a substitute for cream, as foods or beverages that are intended for such purposes. In fact, even if the richness of extracts is supplemented, it is difficult to impart the richness characteristic of animals, such as milk.

[0010] In this context, Patent Document 4 has registered a patent for a method for producing a roux that has the effect of imparting richness, using as a raw material a water-in-oil emulsion containing soy milk in the aqueous phase. This technology is a useful approach in that it harmonizes well with the umami components of the ingredients, enhancing the umami sensation and imparting richness. However, the technical scope of Patent Document 4 is limited to specific applications. Therefore, different technologies are needed.

[0011] In view of the above circumstances, an object of the present invention is to provide a method for imparting a rich flavor to a plant-based water-in-oil emulsion, particularly to a plant-based water-in-oil emulsion in which a part or all of the dairy ingredients have been replaced, with a rich flavor characteristic of the dairy ingredients.

[0012] The present inventors have conducted extensive research to solve the above-mentioned problems and have discovered that the above-mentioned problems can be solved by using plant-derived raw materials containing phospholipids as raw materials and by enzymatically treating the plant-derived raw materials containing phospholipids with phospholipase, thereby completing the present invention.

[0013] That is, the present invention includes the following. [1] A plant-based water-in-oil emulsion characterized by satisfying all of the following conditions (a) to (c): (a) containing at least lipids and water; (b) containing a plant-derived raw material containing phospholipids treated with phospholipase; (c) the content of phospholipids derived from the plant-derived raw material in the water-in-oil emulsion is 0.003% by weight or more. [2] The plant-based water-in-oil emulsion according to [1], in which the phospholipid content per solid content of the plant-derived raw material is 2% by weight or more. [3] The plant-based water-in-oil emulsion according to [1], in which the lyso-conversion rate of the phospholipids contained in the plant-derived raw material is 10 to 90%. [4] The plant-based water-in-oil emulsion according to [2], in which the lyso-conversion rate of the phospholipids contained in the plant-derived raw material is 10 to 90%. [5] The plant-based water-in-oil emulsion according to [1], in which the plant-derived raw material containing phospholipids treated with phospholipase is derived from beans, grains or safflower. [6] The plant-based water-in-oil emulsion of [2], wherein the plant raw material containing the phospholipase-treated phospholipid is derived from beans, grains, or safflower. [7] The plant-based water-in-oil emulsion of [1], wherein the animal raw material contained in the water-in-oil emulsion is less than 50% by weight of all raw materials. [8] The plant-based water-in-oil emulsion of [2], wherein the animal raw material contained in the water-in-oil emulsion is less than 50% by weight of all raw materials. [9] The plant-based water-in-oil emulsion of [1], wherein the animal raw material contained in the water-in-oil emulsion is 40% by weight or less of all raw materials.

[10] The plant-based water-in-oil emulsion of [2], wherein the animal raw material contained in the water-in-oil emulsion is 40% by weight or less of all raw materials.

[11] The plant-based water-in-oil emulsion of [1], wherein the animal ingredients contained in the water-in-oil emulsion are 30% by weight or less of all ingredients.

[12] The plant-based water-in-oil emulsion of [2], wherein the animal ingredients contained in the water-in-oil emulsion are 30% by weight or less of all ingredients.

[13] The plant-based water-in-oil emulsion of [1], wherein the animal ingredients contained in the water-in-oil emulsion are 20% by weight or less of all ingredients.

[14] The plant-based water-in-oil emulsion of [2], wherein the animal ingredients contained in the water-in-oil emulsion are 20% by weight or less of all ingredients.

[15] The plant-based water-in-oil emulsion of [1], wherein the animal ingredients contained in the water-in-oil emulsion are 10% by weight or less of all ingredients.

[16] The plant-based water-in-oil emulsion of [2], wherein the animal ingredients contained in the water-in-oil emulsion are 10% by weight or less of all ingredients.

[17] The plant-based water-in-oil emulsion of [1], wherein the animal ingredients contained in the water-in-oil emulsion are 0% by weight of all ingredients.

[18] The plant-based water-in-oil emulsion of [2], wherein the animal ingredients contained in the water-in-oil emulsion are 0% by weight of all ingredients.

[19] A food or drink at least composed of the plant-based water-in-oil emulsion according to [1].

[20] A food or drink at least composed of the plant-based water-in-oil emulsion according to [2].

[21] A method for producing a plant-based water-in-oil emulsion, characterized by comprising all of the following steps (A) to (C) or the following steps (A), (D) and (E): (A) a step of preparing a plant-based raw material containing phospholipids; (B) a step of enzymatically treating the plant-based raw material containing phospholipids obtained in step (A) with phospholipase; (C) a step of preparing a water-in-oil emulsion using the plant-based raw material containing phospholipids obtained in step (B) as is or as part of a raw material; (D) a step of preparing a water-in-oil emulsion using the plant-based raw material containing phospholipids obtained in step (A) as part of a raw material; (E) a step of enzymatically treating the water-in-oil emulsion obtained in step (D) with phospholipase. wherein the amount of the phospholipid-containing plant raw material added to the water-in-oil emulsion is adjusted so that the content of phospholipids derived from the plant raw material in the water-in-oil emulsion is 0.003% by weight or more;

[22] The method for producing a plant-based water-in-oil emulsion according to

[21] , wherein the phospholipid content per solid content of the plant raw material prepared in step (A) is 2% by weight or more;

[23] The method for producing a plant-based water-in-oil emulsion according to

[21] , wherein the phospholipase used in the enzymatic treatment in step (B) or step (E) is phospholipase A1 and / or phospholipase A2;

[24] The method for producing a plant-based water-in-oil emulsion according to

[22] , wherein the phospholipase used in the enzymatic treatment in step (B) or step (E) is phospholipase A1 and / or phospholipase A2;

[25] A method for producing a plant-based water-in-oil emulsion according to

[21] , wherein the lyso-conversion rate of phospholipids contained in the plant raw material is set to 10 to 90% by the enzymatic treatment of step (B) or step (E).

[26] A method for producing a plant-based water-in-oil emulsion according to

[22] , wherein the lyso-conversion rate of phospholipids contained in the plant raw material is set to 10 to 90% by the enzymatic treatment of step (B) or step (E).

[27] A method for imparting kokumi to foods and beverages, characterized by using the plant-based water-in-oil emulsion according to [1] as an ingredient of the food and beverage.

[28] A method for imparting kokumi to foods and beverages, characterized by using the plant-based water-in-oil emulsion according to [2] as an ingredient of the food and beverage.

[29] A method for retarding the growth of bacteria or fungi by using the plant-based water-in-oil emulsion according to [1].

[30] A method for retarding the growth of bacteria or fungi by using the plant-based water-in-oil emulsion according to [2]. In other words, the present invention encompasses the following:

[31] A plant-based water-in-oil emulsion characterized by satisfying all of the following conditions (a) to (c): (a) containing at least lipids and water; (b) containing a plant-derived raw material containing phospholipids treated with a phospholipase; and (c) the content of phospholipids derived from the plant-derived raw material in the water-in-oil emulsion is 0.003% by weight or more,

[32] The plant-based water-in-oil emulsion according to

[31] above, in which the phospholipid content per solid content of the plant-derived raw material is 2% by weight or more,

[33] The plant-based water-in-oil emulsion according to

[31] or

[32] above, in which the lyso-conversion rate of phospholipids contained in the plant-derived raw material is 10 to 90%,

[34] The plant-based water-in-oil emulsion according to

[31] or

[32] above, in which the plant-derived raw material containing phospholipids treated with a phospholipase is derived from beans, grains, or safflower.

[35] The plant-based water-in-oil emulsion according to

[31] or

[32] , wherein the animal ingredients contained in the water-in-oil emulsion account for less than 50% by weight of all ingredients.

[36] A food or drink comprising at least the plant-based water-in-oil emulsion according to

[31] or

[32] .

[37] A method for producing a plant-based water-in-oil emulsion, characterized by comprising all of the following steps (A) to (C), or comprising the following steps (A), (D), and (E): (A) a step of preparing a plant-based raw material containing phospholipids; (B) a step of enzymatically treating the plant-based raw material containing phospholipids obtained in step (A) with phospholipase; (C) a step of preparing a water-in-oil emulsion using the plant-based raw material containing phospholipids obtained in step (B) as is or as a part of a raw material; (D) a step of preparing a water-in-oil emulsion using the plant-based raw material containing phospholipids obtained in step (A) as a part of a raw material; (E) a step of enzymatically treating the water-in-oil emulsion obtained in step (D) with phospholipase; wherein the amount of the plant-based raw material containing the phospholipids added in the water-in-oil emulsion is adjusted so that the content of phospholipids derived from the plant-based raw material in the water-in-oil emulsion is 0.003 wt % or more.

[38] A method for producing a plant-based water-in-oil emulsion according to the above

[37] , wherein the phospholipid content per solid content of the plant raw material prepared in step (A) is 2% by weight or more;

[39] A method for producing a plant-based water-in-oil emulsion according to the above

[37] or

[38] , wherein the phospholipase used in the enzymatic treatment in step (B) or step (E) is phospholipase A1 and / or phospholipase A2;

[40] A method for producing a plant-based water-in-oil emulsion according to the above

[37] or

[38] , wherein the enzymatic treatment in step (B) or step (E) results in a lyso-conversion rate of phospholipids contained in the plant raw material of 10 to 90%;

[41] A method for imparting kokumi to food or drink, characterized in that the plant-based water-in-oil emulsion according to the above

[31] or

[32] is used as a raw material for the food or drink;

[42] A method for retarding bacterial or fungal growth by using the plant-based water-in-oil emulsion according to

[31] or

[32] above.

[0014] The present invention provides a plant-based water-in-oil emulsion imparted with a rich flavor. In particular, the plant-based water-in-oil emulsion in which a part or all of the dairy ingredients are replaced can be imparted with the rich flavor characteristic of the dairy ingredients.

[0015] (ii) Plant-based water-in-oil emulsion The term "plant-based" does not simply mean that no animal ingredients are contained, but specifically, it is preferable that animal-derived ingredients account for less than 50% by weight of all ingredients. In more preferred embodiments, the animal-derived ingredients may account for 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 0% by weight of all ingredients.

[0016] The term "water-in-oil emulsion" refers to a substance that contains at least lipids and water and is emulsified into a water-in-oil form. Generally, there are various forms of water-in-oil emulsions. For example, one form (a) is a water-in-oil emulsion produced by mixing a fat or oil raw material, a protein raw material, and water, and, if necessary, raw materials such as carbohydrates and minerals, and emulsifying the mixture into a water-in-oil form. Another form (b) of the water-in-oil emulsion may be a water-in-oil emulsion produced by using vegetable milk such as soy milk as the fat or oil raw material, protein raw material, or water, mixing the necessary raw materials, and emulsifying the mixture into a water-in-oil form.

[0017] ■ Plant-based water-in-oil emulsion of the present invention The plant-based water-in-oil emulsion provided by the present invention is characterized in that it satisfies all of the following conditions (a) to (c): (a) It contains at least lipids and water. (b) It contains a plant-derived raw material containing phospholipids treated with phospholipase. (c) The water-in-oil emulsion contains 0.003% by weight or more of phospholipids derived from the plant-derived raw material. Below, more detailed embodiments of the plant-based water-in-oil emulsion of the present invention will be described.

[0018] ■ Moisture The plant-based water-in-oil emulsion of the present invention can be in any form, such as liquid, paste, powder, or solid. Therefore, the plant-based water-in-oil emulsion of the present invention essentially contains moisture due to these properties. In one embodiment, the moisture source can be water. In another embodiment, the moisture source can be a plant-based ingredient containing water. In another embodiment, the moisture source can be an animal-based ingredient containing water. In yet another embodiment, the moisture source can be any combination of the above three embodiments.

[0019] Lipids are essential components of the plant-based water-in-oil emulsion of the present invention. In one embodiment, the source of the lipids may be fats and oils. In another embodiment, the source may be plant-based materials containing lipids. In another embodiment, the source may be animal-based materials containing lipids. In yet another embodiment, any combination of the above three embodiments may be used.

[0020] The lipid content in the plant-based water-in-oil emulsion of the present invention may have a lower limit of 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, or 75% by weight or more. The upper limit of the lipid content may be 90% by weight or less, 89% by weight or less, 88% by weight or less, 87% by weight or less, 86% by weight or less, or 85% by weight or less. In some embodiments, the lipid content may be 50-90% by weight, 55-89% by weight, 60-88% by weight, 65-87% by weight, 70-86% by weight, or 75-85% by weight.

[0021] ■ Fats and Oils The fats and oils that serve as lipid sources are not limited as long as they are edible, and a wide range of fats and oils with melting points of approximately -25 to 70°C can be used. Examples include vegetable fats and oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, linseed oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, and palm kernel oil. Other examples include animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, as well as microbial fats and oils such as algae oil. Further examples include mixed oils and oils exemplified above. Further examples include processed oils and oils obtained by subjecting the above oils and oils alone or mixed oils to processes such as hardening, fractionation, and interesterification. When providing a plant-based water-in-oil emulsion, particularly one that does not contain animal ingredients, it is preferable to use only the vegetable oils and oils exemplified above or their processed oils and oils.

[0022] ■ Plant-derived raw materials As plant-derived raw materials that serve as lipid sources, in addition to the above-mentioned plant oils and fats, the plant milks exemplified below can be used.

[0023] Plant Milk: Plant milk is milk (a milky liquid) obtained from plant seeds. Examples of plant milk include beans such as soybeans, peas, chickpeas, and broad beans; seeds such as almonds, hazelnuts, cashews, coconuts, walnuts, peanuts, and pistachios; grains such as rice and oats; safflower; and other varieties such as rapeseed and hemp. In one embodiment, a plant milk can be used after adding water to create an emulsion and then removing the insoluble fraction (e.g., insoluble fiber). In another embodiment, a plant milk can be added to water, finely ground, and homogenized without removing the insoluble fraction. In yet another embodiment, a plant milk cream can be used, in which a lipid-rich fraction is separated from plant milk by centrifugation or other methods. For example, with soybeans, typical soy milk can be used, which is obtained by extracting whole soybeans or defatted soybeans with water and removing the insoluble fiber, okara. In this case, a production method appropriately improved to obtain soy milk with a better flavor or a high-fat soy emulsion composition (so-called soy milk cream) such as that disclosed in JP 2012-016348 A can be used. Also usable is soy milk obtained by dissolving soy flour in water, pulverizing the soy flour, and homogenizing the soy milk without removing insoluble fiber.

[0024] Soy milk cream can be selected as one embodiment of the plant milk used in the present invention. Soy milk cream is preferable because it contains more lipids than regular soy milk and therefore has a higher phospholipid content. While fresh cream is generally produced by separating milk from cow's milk using a centrifuge, in one embodiment, soy milk cream can be obtained similarly by, for example, further centrifuging soy milk obtained from whole soybeans to recover a low-gravity, oil-rich cream layer, although the production method is not particularly limited. The lipid content of soy milk cream (as a chloroform / methanol mixed solvent extract) is preferably 25% by weight or more, more preferably 30% by weight or more, more preferably 35% by weight or more, and even more preferably 40% by weight or more, based on the solids. The upper limit is preferably 80% by weight or less, more preferably 75% by weight or less, and even more preferably 70% by weight or less. The protein content of soy milk cream is preferably 15% by weight or more, more preferably 20% by weight or more, and even more preferably 25% by weight or more, based on the solids. The upper limit is preferably 40% by weight or less, more preferably 35% by weight or less. The lipid / protein content ratio of the soy milk cream is preferably 1 or more, more preferably 1.2 or more, based on the weight of the solid content. In addition, according to the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan (Ministry of Education, Culture, Sports, Science and Technology), the protein content of typical full-fat soy milk is 39.1% by weight of the solid content and the lipid content is 21.7% by weight of the solid content, resulting in a lipid / protein content ratio of 0.55.

[0025] In a more preferred embodiment of the soy milk cream described above, the "lipophilic proteins" of soy proteins are preferably concentrated, as this provides a richer taste and a pleasant soybean-derived flavor. An indicator of whether or not lipophilic proteins are concentrated can be estimated by determining the LCI (Lipophilic Proteins Content Index) value described in JP 2012-016348 A. In the present invention, it is more preferable to use soy milk cream in which lipophilic proteins are concentrated, with an LCI value of 45% or more, preferably 50% or more. As a commercially available soy milk cream with an LCI value of 45% or more, for example, "Nokurimu" (Co-cream) manufactured by Fuji Oil Co., Ltd. can be used.

[0026] Protein: The plant-based water-in-oil emulsion of the present invention may, but does not necessarily, contain protein. In some embodiments, the protein source may be a plant-based material containing protein. In other embodiments, the protein source may be an animal-based material containing protein. In other embodiments, any combination of the above two embodiments may be used. The protein content in the plant-based water-in-oil emulsion of the present invention may have a lower limit of 0.4 wt% or more, 0.5 wt% or more, 0.6 wt% or more, 0.7 wt% or more, 0.8 wt% or more, or 0.9 wt% or more. The upper limit of the protein content may be 4.0 wt% or less, 3.8 wt% or less, 3.5 wt% or less, 3.2 wt% or less, 3.0 wt% or less, 2.8 wt% or less, 2.5 wt% or less, 2.2 wt% or less, 2.0 wt% or less, or 1.8 wt% or less. In some embodiments, the protein content may be 0.4 to 4.0% by weight, 0.5 to 3.5% by weight, 0.6 to 3.0% by weight, 0.7 to 2.8% by weight, 0.8 to 2.2% by weight, or 0.9 to 1.8% by weight.

[0027] ■ Protein-containing plant raw materials As the protein-containing plant raw material that serves as a protein supply source, the above-mentioned plant milk and plant protein materials can be used. As the plant protein material, for example, a powdered plant protein material or the like can be used, which has a protein content of 70% by weight or more, preferably 80% by weight or more, and more preferably 90% by weight or more in the solid content. Examples of plant materials that can be used include soybeans, peas, wheat, canola, and almonds. Some of these plant protein materials contain relatively high amounts of phospholipids even if they have a low lipid content. Therefore, these plant protein materials can also be used as the "phospholipid-containing plant raw material" used in the present invention.

[0028] (ii) Plant-based raw material containing phospholipids treated with phospholipase: It is important that the plant-based water-in-oil emulsion of the present invention contains a plant-based raw material containing phospholipids treated with phospholipase. It is also important that the phospholipid content derived from the plant-based raw material in the plant-based water-in-oil emulsion of the present invention is 0.003 wt% or more. This imparts a rich flavor to the plant-based water-in-oil emulsion. This content may preferably be 0.005 wt% or more, 0.007 wt% or more, 0.01 wt% or more, 0.015 wt% or more, 0.02 wt% or more, 0.025 wt% or more, 0.03 wt% or more, 0.035 wt% or more, 0.04 wt% or more, 0.045 wt% or more, or 0.05 wt% or more. The upper limit of the content is not particularly limited, but may be preferably 1 wt % or less, 0.8 wt % or less, 0.6 wt % or less, 0.4 wt % or less, 0.3 wt % or less, 0.25 wt % or less, or 0.2 wt % or less. In some embodiments, the content may be 0.003 to 1 wt %, 0.005 to 1 wt %, 0.007 to 1 wt %, 0.01 to 1 wt %, 0.015 to 0.8 wt %, 0.02 to 0.6 wt %, 0.025 to 0.4 wt %, 0.03 to 0.3 wt %, 0.035 to 0.25 wt %, 0.04 to 0.2 wt %, 0.045 to 0.2 wt %, or 0.05 to 0.2 wt %.

[0029] Measurement of phospholipid content In the present invention, the vegetable phospholipid content is measured by colorimetry in accordance with the Standard Methods for Analysis of Fats, Oils, and Related Materials (established by the Japan Oil Chemists' Society). More specifically, the sample is extracted according to the prescribed method, ashed using a dry ashing method, and the amount of phosphorus contained is determined using molybdenum blue absorptiometry. From this, the phospholipid content calculated as stearoyl-oleo-lecithin can be used.

[0030] ■ Phospholipid-Containing Plant Material In the present invention, the phospholipid-containing plant material to be treated with phospholipase preferably has a phospholipid content per solid content of 2% by weight or more. More preferably, it is 2.5% by weight or more, and even more preferably, 3% by weight or more. Specific plant materials containing phospholipids include vegetable oils and fats, vegetable milk, and vegetable protein materials. The type of plant is not limited, but examples include legumes such as soybeans, peas, and broad beans; seeds such as almonds, hazelnuts, cashews, walnuts, peanuts, and pistachios; grains such as rice and oats; and safflower. The plant is preferably derived from legumes, grains, or safflower. Even more preferably, the plant is derived from legumes or grains. Among the above, in an embodiment using a phospholipid-containing vegetable oil, oat oil such as "SWEOAT OIL" manufactured by Seti Co., Ltd. can be used. In some embodiments, the plant can be a combination of the above-mentioned raw materials in an appropriate ratio.

[0031] In the plant-based water-in-oil emulsion of the present invention, it is important that the plant-based raw material containing the phospholipids described above is enzymatically treated with phospholipase to convert the phospholipids into lyso-formed phospholipids, which can impart a rich flavor to the plant-based water-in-oil emulsion.

[0032] Phospholipase is a type of enzyme that acts on lecithin and hydrolyzes fatty acids bound to phospholipids. As the phospholipase used in the present invention, phospholipase A1 (standard EC classification: EC 3.1.1.32) and / or phospholipase A2 (standard EC classification: EC 3.1.1.4) are preferred because they contribute to the lyso-conversion of phospholipids.

[0033] Phospholipase A1 catalyzes the hydrolysis of phosphatidylcholine to produce 2-acylglycerophosphocholine and a carboxylate, whereas phospholipase A2 catalyzes the hydrolysis of phosphatidylcholine to produce 1-acylglycerophosphocholine and a carboxylate. Phospholipase A2 is more preferred.

[0034] Phospholipases that can be used include those found in animal tissues, plant tissues, or the microbial kingdom, as well as commercially available products. Commercially available phospholipases are not particularly limited in terms of origin, nor are they subject to any particular production or purification method, although purified or partially purified products are preferred. Furthermore, phospholipases may have any enzymatic activity, such as amylase activity, protease activity, or peptidase activity, as long as they are enzyme preparations with the relevant activity.

[0035] Regarding the activity unit of phospholipase, for example, 1 unit indicating the activity of phospholipase A2 is expressed as the amount of enzyme that produces 1 μmol of free fatty acid per minute when the enzyme acts on La-phosphatidylcholine (final concentration: 1%) as a substrate under conditions of pH 8.0 and 37°C.

[0036] In the process for producing the plant-based water-in-oil emulsion of the present invention, the timing of the enzymatic treatment with phospholipase can be, in one embodiment, to directly enzymatically treat the plant raw material containing phospholipids. In another embodiment, a water-in-oil emulsion can be prepared using the plant raw material containing phospholipids as part of the raw material, and then the water-in-oil emulsion can be enzymatically treated. In either embodiment, the phospholipase acts appropriately on the phospholipids to perform the desired enzymatic treatment, but from the viewpoint of reaction efficiency, it is preferable to directly enzymatically treat the plant raw material containing phospholipids.

[0037] The conditions for the enzymatic treatment with phospholipase are not particularly limited, but it is preferable to perform the enzymatic treatment at the optimum temperature and optimum pH for each phospholipase. Specifically, for phospholipase A2, the temperature conditions for the enzymatic treatment are preferably 20 to 80°C, more preferably 30 to 80°C, and even more preferably 30 to 60°C. Furthermore, for phospholipase A2, the pH conditions for the enzymatic treatment are preferably pH 4 to 10, more preferably pH 5 to 9, and even more preferably pH 5.5 to 8.5. After the enzymatic treatment, a step of inactivating the phospholipase may be added, if necessary. The conditions for the enzymatic inactivation are not particularly limited, as long as they are at or above the temperature at which the phospholipase is inactivated.

[0038] ■ Lyso-conversion rate: The lyso-conversion rate of phospholipids in the plant-based raw material containing the phospholipids treated with phospholipase is preferably 10-90%, more preferably 20-85%, and even more preferably 20-80%, 30-80%, 40-80%, or 30-70%. Having the lyso-conversion rate within this range can further improve the effect of imparting richness to plant-based water-in-oil emulsions. The lyso-conversion rate of plant-based phospholipids is measured by eluting the phospholipids from the plant-based raw material containing the phospholipids with an organic solvent (e.g., chloroform) and measuring the peak area of ​​each component by HPLC analysis (e.g., Murakami et al., Journal of the Japan Oil Chemists' Society, Vol. 48, No. 8, 1999). The lyso-conversion rate can be calculated using the following formula from the peak areas of phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), and lysophosphatidylethanolamine (LPE). Lyso-conversion rate (%) = (LPC + LPE) / (PC + LPC + PE + LPE) × 100

[0039] The plant-based water-in-oil emulsion of the present invention may contain auxiliary ingredients in addition to the phospholipid-containing plant raw material, such as necessary food ingredients (oils and fats, proteins, fruit juices, fruit pulp, vegetables, sugars, soy milk, dairy products, grain flours, starches, cocoa mass, poultry, animal, and fish products, seasonings, etc.) and food additives (emulsifiers, salts, minerals, vitamins, thickening agents, acidulants, flavorings, etc.).

[0040] (ii) Production mode of water-in-oil emulsion Hereinafter, a production example of the above-mentioned mode (a) of the water-in-oil emulsion will be shown, but it is merely an example and is not limited to this mode.

[0041] The aqueous phase can be prepared at any temperature range. In a more specific embodiment, when a hydrophilic emulsifier or carbohydrate whose solubility improves upon heating is included, the aqueous phase can be prepared by dissolving or dispersing it at a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C. The ingredients to be added to the aqueous phase can be appropriately determined by those skilled in the art. For example, when salts or water-soluble flavorings are added, they are added to the aqueous phase.

[0042] The oil phase can be prepared by mixing oil-soluble materials containing fats and oils and dissolving or dispersing them at a temperature of, for example, 50 to 80°C, preferably 55 to 70°C. The raw materials to be added to the oil phase can be appropriately determined by those skilled in the art. For example, when a lipophilic emulsifier is used, it is added to a part of the raw fats and oils or to the oil phase.

[0043] The resulting aqueous phase and oil phase can be pre-emulsified as needed, followed by rapid cooling and kneading to produce the product. Pre-emulsification can be carried out by heating to, for example, 40 to 80°C, preferably 55 to 70°C, and mixing. Rapid cooling and kneading can be carried out using, for example, a perfector, a votator, or a combinator. If necessary, heat sterilization or the like can be carried out before or after the pre-emulsification or rapid cooling and kneading step.

[0044] ■ Applications The plant-based water-in-oil emulsion of the present invention obtained as described above has a rich flavor and a good taste, and therefore can be used as a raw material for producing various foods and beverages, particularly as a milk substitute in one embodiment. Regarding such use, in one embodiment, the plant-based water-in-oil emulsion of the present invention can be used as is to produce various foods and beverages. In another embodiment, the plant-based water-in-oil emulsion of the present invention can be used as part of the raw material for producing various foods and beverages. The type of food and beverage is not particularly limited, and examples include beverages such as soy milk drinks, dairy drinks, and soft drinks; desserts such as pudding, bavarois, jelly, frozen desserts, and soft mixes; creams such as whipped cream, pre-whipped cream, and cooking cream; fillings; whiteners; fermented foods such as yogurt, cheese, and fermented drinks; thick liquid foods; bakery products such as biscuits, cookies, bread, and cakes; chocolate products such as hydrated chocolate; spread products such as margarine and butter; seasoning products such as mayonnaise, dressings, sauces, dashi, and seasoned soups; soup products such as corn soup and clam chowder; and prepared foods such as fried foods, fish paste products, and poultry, animal, and fish products.

[0045] In addition, in certain embodiments, the plant-based water-in-oil emulsion of the present invention has antibacterial and / or antifungal effects. More specifically, the growth of bacteria or fungi can be retarded in a water-in-oil emulsion made from a plant-based raw material containing lipids that have not been treated with phospholipase, compared to a water-in-oil emulsion made from a plant-based raw material containing lipids that have not been treated with phospholipase.

[0046] The present invention will be described in more detail below with reference to examples, in which "parts" and "%" are all by weight.

[0047] ■ Test 1: Examination of the type of enzyme (Examples 1 and 2, Comparative Example 1) The influence of different types of phospholipase enzymes on the body-taste imparting effect of a plant-based water-in-oil emulsion was examined.

[0048] Examples 1 and 2 Soy milk cream (trade name: "Co-cream", manufactured by Fuji Oil Co., Ltd., total solids 19.0 wt%, protein content per solids 29.5 wt%, phospholipid content per solids 2.5 wt%) was first treated with the two types of phospholipases shown in Table 1 to obtain an enzyme-treated soy milk cream solution. Next, 0.6 wt% of salt was added to 25 wt% of each of the obtained enzyme-treated solutions, and then 74.4 wt% of vegetable oil (a mixed oil of interesterified oil with a melting point of 45°C, interesterified oil with a melting point of 33°C, and liquid oil at 20°C) that constitutes the oil phase of the water-in-oil emulsion was mixed. The mixed oil was then pre-emulsified and then rapidly cooled and kneaded in a combinator to obtain prototypes A and B, which correspond to the vegetable-based water-in-oil emulsion of the present invention.

[0049] Comparative Example 1 The soy milk cream used in Example 1 was not subjected to the enzyme treatment with phospholipase, and a plant-based water-in-oil emulsion (trial product C) was obtained in the same manner as in Examples 1 and 2.

[0050] Five trained panelists with expertise in the field of water-in-oil emulsions were asked to conduct a sensory evaluation of the kokumi-imparting effect of prototypes A and B compared to prototype C (control). The sensory evaluation was carried out using the following evaluation method. The results are shown in Table 1.

[0051] The prototypes A to C obtained in Examples 1 and 2 and Comparative Example 1 were stored in a refrigerator at 5°C for one week. The panelists then agreed to assign scores (1 to 5 points) for the sensory evaluation according to the following evaluation criteria. A prototype that received a score of 3 or more was deemed to have passed.

[0052] <Evaluation criteria> 1 point: No richness is imparted at all compared to the control group 2 points: There is a slight difference compared to the control group, but not much richness is imparted 3 points: There is a noticeable difference compared to the control group, and richness is imparted 4 points: There is a difference of more than 3 points compared to the control group, and considerable richness is imparted 5 points: There is a difference of more than 4 points compared to the control group, and significant richness is imparted

[0053]

[0054] As shown in Table 1, the sensory evaluations of Examples 1 and 2 were acceptable, even though the phospholipid content in the prototypes was the same. Treatment with phospholipase A1 or phospholipase A2 was found to be effective in imparting richness to plant-based water-in-oil emulsions. In particular, prototype A, which was treated with phospholipase A2, had a high lyso-conversion rate of phospholipids and imparted a more pronounced richness.

[0055] ■ Test 2: Study of lyso-conversion rate (Examples 3 to 7) Next, the extent of the enzymatic reaction by phospholipase was changed to study the effect of differences in lyso-conversion rate on the richness-imparting effect of plant-based water-in-oil emulsions. The soy milk cream used in Example 1 was subjected to enzyme treatment using phospholipase A2, with the conditions of the enzyme reaction (enzyme amount, reaction time) variously adjusted so that the lyso-conversion rate of the soy milk cream would be approximately 10 to 90%. Using each of the resulting enzyme reaction solutions of the soy milk cream, plant-based water-in-oil emulsions (prototypes D to H) were obtained in the same manner as in Example 1.

[0056] The obtained prototypes D to H were subjected to a sensory evaluation according to the evaluation criteria used in Test 1. The results are shown in Table 2.

[0057]

[0058] As can be seen from Table 2, by adjusting the lyso-conversion rate of the phospholipid-containing plant-based raw material to about 10 to 90%, the effect of imparting full-bodied flavor to the plant-based water-in-oil emulsion by phospholipase treatment was observed. In Examples 6 and 7, although the sensory evaluation was acceptable, the lyso-conversion rate was close to 90%, and the full-bodied flavor imparting effect tended to be slightly reduced.

[0059] ■ Test 3: Investigation of phospholipid content of phospholipid-containing vegetable raw materials (Examples 8 to 13, Comparative Example 2) The vegetable raw materials containing phospholipids were the soy milk cream used in Example 1, oat oil "SWEOAT OIL" (manufactured by Seti Co., Ltd., phospholipid content in solids: 19.7 wt%), and unsweetened soy milk (manufactured by Fuji Oil Co., Ltd., total solids: 9.8 wt%, phospholipid content in solids: 2.2 wt%). Phospholipase A2 was added to these vegetable raw materials containing phospholipids, and an enzymatic reaction was carried out with stirring to achieve a lyso-conversion rate of 10 to 90%. Using each of the resulting enzyme reaction solutions, vegetable oils, water, and salt were mixed in the proportions shown in Table 3 in the same manner as in Example 1 to obtain vegetable-based water-in-oil emulsions (prototypes I to O).

[0060] The obtained prototypes I to O were subjected to a sensory evaluation according to the evaluation criteria used in Test 1. The results are shown in Table 3.

[0061]

[0062] The results in Table 3 show that prototypes I to M and O, which have a phospholipid content of 0.003% by weight or more in the water-in-oil emulsion, are effective in imparting the full-bodied taste of a plant-based water-in-oil emulsion. Conversely, prototype N, which has a phospholipid content of less than 0.003% by weight, was not sufficiently effective in imparting full-bodied taste, even though it was treated with phospholipase.

[0063] ■ Test 4: Investigation of fillings (Example 14, Comparative Example 3) 100 parts by weight of the water-in-oil emulsion prepared according to the formulation in Table 4 was adjusted to room temperature, then placed in a mixer bowl, set in a tabletop mixer, 15 parts by weight of powdered sugar was added, and mixed at low speed with a beater until loose. While stirring the mixture at low speed, 100 parts by weight of sweetened condensed milk was added in 2 to 3 batches to obtain fillings (prototypes P and Q). The obtained prototypes P and Q were subjected to sensory evaluation using the evaluation criteria used in Example 1. The results are shown in Table 4.

[0064]

[0065] The results in Table 4 show that the plant-based water-in-oil emulsion of the present invention, prototype K, in which the phospholipid content in the water-in-oil emulsion was 0.003% by weight or more, was effective in imparting richness to the fillings of foods and beverages that used it (prototype P). Conversely, the plant-based water-in-oil emulsion, prototype N, in which the phospholipid content was less than 0.003% by weight, was insufficient in imparting richness to the fillings of foods and beverages that used it (prototype Q).

[0066] ■ Test 5: Investigation of antifungal effect The plant-based water-in-oil emulsions obtained in Tests 1 and 2 (prototypes A, C to H) were inoculated with a small amount of Alternaria sp. or Cladosporium sp., and the emulsions were stored at a constant temperature of 15°C, after which the presence or absence of fungal growth was observed. The results are shown in Tables 5 and 6. Evaluation was based on the following evaluation criteria, with a score of 2 or less on the 18th day being considered a pass.

[0067] <Evaluation criteria> 1 point: No mold growth is observed visually. 2 points: Slight mold growth is observed visually. 3 points: Mold growth is observed visually. 4 points: Obvious mold growth is observed visually.

[0068]

[0069]

[0070] The results in Tables 5 and 6 show that the plant-based water-in-oil emulsion of the present invention, which contains a plant-based ingredient containing phospholipids treated with phospholipase, was able to retard mold growth compared to a water-in-oil emulsion that does not contain the plant-based ingredient.

Claims

1. A plant-based water-in-oil emulsion characterized by satisfying all of the following conditions (a) to (c): (a) containing at least lipids and water, (b) containing a plant-derived raw material containing phospholipids treated with phospholipase, and (c) the content of phospholipids derived from the plant-derived raw material in the water-in-oil emulsion is 0.003% by weight or more.

2. The plant-based water-in-oil emulsion according to claim 1, wherein the phospholipid content per solid content in the plant raw material is 2% by weight or more.

3. The plant-based water-in-oil emulsion according to claim 1, wherein the lyso-conversion rate of the phospholipids contained in the plant raw material is 10 to 90%.

4. The plant-based water-in-oil emulsion according to claim 2, wherein the lyso-conversion rate of the phospholipids contained in the plant raw material is 10 to 90%.

5. The plant-based water-in-oil emulsion of claim 1, wherein the plant material containing the phospholipase-treated phospholipid is derived from beans, grains, or safflower.

6. The plant-based water-in-oil emulsion of claim 2, wherein the plant material containing the phospholipase-treated phospholipid is derived from beans, grains, or safflower.

7. The plant-based water-in-oil emulsion of claim 1, wherein the animal ingredients contained in the water-in-oil emulsion are less than 50% by weight of the total ingredients.

8. The plant-based water-in-oil emulsion of claim 2, wherein the animal ingredients contained in the water-in-oil emulsion are less than 50% by weight of the total ingredients.

9. The plant-based water-in-oil emulsion according to claim 1, wherein the animal ingredients contained in said water-in-oil emulsion are 40% by weight or less of the total ingredients.

10. The plant-based water-in-oil emulsion according to claim 2, wherein the animal ingredients contained in said water-in-oil emulsion are 40% by weight or less of the total ingredients.

11. The plant-based water-in-oil emulsion according to claim 1, wherein the animal ingredients contained in the water-in-oil emulsion are 30% by weight or less of the total ingredients.

12. The plant-based water-in-oil emulsion according to claim 2, wherein the animal ingredients contained in the water-in-oil emulsion are 30% by weight or less of the total ingredients.

13. The plant-based water-in-oil emulsion according to claim 1, wherein the animal ingredients contained in the water-in-oil emulsion are 20% by weight or less of the total ingredients.

14. The plant-based water-in-oil emulsion according to claim 2, wherein the animal ingredients contained in the water-in-oil emulsion are 20% by weight or less of the total ingredients.

15. The plant-based water-in-oil emulsion according to claim 1, wherein the animal ingredients contained in the water-in-oil emulsion are 10% by weight or less of the total ingredients.

16. The plant-based water-in-oil emulsion according to claim 2, wherein the animal ingredients contained in the water-in-oil emulsion are 10% by weight or less of the total ingredients.

17. The plant-based water-in-oil emulsion according to claim 1, wherein the animal ingredients contained in the water-in-oil emulsion are 0% by weight of the total ingredients.

18. The plant-based water-in-oil emulsion according to claim 2, wherein the animal ingredients contained in the water-in-oil emulsion are 0% by weight of the total ingredients.

19. A food or drink comprising at least the plant-based water-in-oil emulsion according to claim 1.

20. A food or drink product comprising at least the plant-based water-in-oil emulsion according to claim 2.

21. A method for producing a plant-based water-in-oil emulsion, characterized by comprising all of the following steps (A) to (C), or the following steps (A), (D), and (E): (A) preparing a plant-based raw material containing phospholipids; (B) enzymatically treating the plant-based raw material containing phospholipids obtained in step (A) with phospholipase; (C) preparing a water-in-oil emulsion using the plant-based raw material containing phospholipids obtained in step (B) as is or as part of a raw material; (D) preparing a water-in-oil emulsion using the plant-based raw material containing phospholipids obtained in step (A) as part of a raw material; and (E) enzymatically treating the water-in-oil emulsion obtained in step (D) with phospholipase, wherein the amount of the plant-based raw material containing the phospholipids added to the water-in-oil emulsion is adjusted so that the content of phospholipids derived from the plant-based raw material in the water-in-oil emulsion is 0.003% by weight or more.

22. The method for producing a plant-based water-in-oil emulsion according to claim 21, wherein the phospholipid content per solid content of the plant raw material provided in step (A) is 2% by weight or more.

23. The method for producing a plant-based water-in-oil emulsion according to claim 21, wherein the phospholipase used in the enzymatic treatment in step (B) or step (E) is phospholipase A1 and / or phospholipase A2.

24. The method for producing a plant-based water-in-oil emulsion according to claim 22, wherein the phospholipase used in the enzymatic treatment in step (B) or step (E) is phospholipase A1 and / or phospholipase A2.

25. A method for producing a plant-based water-in-oil emulsion according to claim 21, wherein the enzymatic treatment in step (B) or step (E) results in a lyso-conversion rate of phospholipids contained in the plant raw material of 10 to 90%.

26. A method for producing a plant-based water-in-oil emulsion according to claim 22, wherein the enzymatic treatment in step (B) or step (E) results in a lyso-conversion rate of phospholipids contained in the plant raw material of 10 to 90%.

27. A method for imparting full-bodied flavor to food and beverages, comprising using the plant-based water-in-oil emulsion according to claim 1 as an ingredient of the food and beverages.

28. A method for imparting full-bodied flavor to food and beverages, comprising using the plant-based water-in-oil emulsion according to claim 2 as an ingredient of the food and beverages.

29. A method for retarding bacterial or fungal growth by using the plant-based water-in-oil emulsion of claim 1.

30. A method for retarding bacterial or fungal growth by using the plant-based water-in-oil emulsion of claim 2.

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