Foamable emulsified composition, creamy composition, food product, and method for producing foamable emulsified composition

Abstract

A purpose of the present invention is to provide a foamable emulsified composition in which a plant-based component is used and that has excellent shape retention.　Provided is a foamable emulsified composition containing a ground cereal grain product in which the protein content in the composition is 0.4 wt.% or greater.

Description

Foamable emulsion composition, creamy composition, food product, and method for producing foamable emulsion composition

[0001] The present invention relates to a foamable emulsion composition, a creamy composition using the foamable emulsion composition, a food product using the creamy composition, and a method for producing the foamable emulsion composition.

[0002] Fresh cream has an oil-in-water structure, with very fine particles (fat globules) of milk fat surrounded by a membrane (phospholipids and proteins) dispersed in water. When fresh cream is whipped, the membranes of the fat globules break due to impact. The fat that flows out from the broken fat globules connects the fat globules together and traps air (air bubbles). When the cream is whipped further, the fat globules form a mesh structure, firmly holding the air and stabilizing it. In this way, fluffy whipped cream is produced. While fresh cream is characterized by a rich flavor and rich taste, whipped cream is preferred for its relatively light flavor and light texture. Whipped cream can be eaten as is or frozen, and is also used as a spread on cakes and as a dessert topping.

[0003] Whipped cream is often placed in a piping bag and formed into a specific spiral shape, such as that known from soft serve ice cream, before use. Therefore, whipped cream is required to have the property of maintaining its shape (shape retention) when formed into a specific shape. After production, whipped cream may be stored at room temperature or in a refrigerated state for a certain period of time (e.g., several hours at room temperature or 1 to 3 days in a refrigerator) before use, or may be stored frozen and then thawed before use. Therefore, whipped cream is required to have the above-mentioned shape retention even after storage under hygienic conditions, such as at room temperature or in a refrigerator, or after freezing and thawing.

[0004] Traditionally, whipped cream has been made from dairy ingredients. In recent years, however, cream substitutes made from plant-based ingredients have been developed for people with dairy allergies or lactose intolerance, as well as those who cannot eat animal products (such as vegans).

[0005] Patent Literature 1 discloses a cream substitute containing a non-hydrolyzed pulse protein and soluble fiber as a cream substitute using a plant-based ingredient instead of a dairy ingredient. The pulse protein is derived from a legume such as pea. Patent Literature 2 also discloses a method for producing a plant-based cream substitute composition in which the ratio of plant protein to total protein is 50% by mass or more and the ratio of dairy protein is less than 50% by mass.

[0006] Patent No. 7334156 Patent No. 7329408

[0007] As a result of intensive research, the present inventors have found that dairy-free creams, due to the absence of dairy components having excellent foaming and shape-retaining properties, tend to exhibit the above-mentioned problems with shape retention, such as being unable to incorporate air bubbles properly when whipped and losing their shape after freezing and thawing. For these reasons, a foamable emulsion composition having excellent shape retention is desired as a raw material for cream.

[0008] The present invention has been made in view of the above problems, and has as its object to provide a foamable emulsion composition which uses plant-derived ingredients and has excellent shape retention.

[0009] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors discovered that the above-mentioned problems can be solved by using ground grains, which are plant-based ingredients, and by setting the protein content in the composition within a specific range, and thus completed the present invention. Specific aspects of the present invention are as follows.

[0010] [1] A foamable emulsion composition containing a pulverized grain product, wherein the protein content in the composition is 0.4% by weight or more. [2] The foamable emulsion composition according to [1], wherein the protein content in the composition is 0.4 to 10% by weight. [3] The foamable emulsion composition according to [1] or [2], further comprising a plant-derived protein material. [4] The foamable emulsion composition according to any one of [1] to [3], wherein the dietary fiber content in the composition is 0.01 to 10% by weight. [5] The foamable emulsion composition according to any one of [1] to [4], wherein the pulverized grain product comprises at least one selected from the group consisting of pulverized wheat, barley, millet, and rice. [6] The foamable emulsion composition according to [5], wherein the pulverized wheat, barley, and rice are at least one selected from the group consisting of pulverized oats and barley. [7] The foamable emulsion composition according to [5], wherein the ground pulses contain ground chickpeas. [8] The foamable emulsion composition according to [3], wherein the plant-derived protein material contains at least one protein selected from the group consisting of pulse proteins, wheat proteins, rice proteins, nut proteins, and root vegetable proteins. [9] The foamable emulsion composition according to [8], wherein the pulse proteins contain at least one protein selected from the group consisting of chickpea proteins, mung bean proteins, pea proteins, fava bean proteins, soybean proteins, lentil proteins, kidney bean proteins, and adzuki bean proteins.

[10] The foamable emulsion composition according to [8], wherein the wheat proteins contain at least one protein selected from the group consisting of oat proteins, barley proteins, wheat proteins, glutinous barley proteins, and rolled barley proteins.

[11] The foamable emulsion composition according to any one of [1] to

[10] , further containing a dietary fiber material.

[12] The foamable emulsion composition according to any one of [1] to

[11] , further comprising an emulsifier.

[13] A creamy composition using the foamable emulsion composition according to any one of [1] to

[12] .

[14] A food product using the creamy composition according to

[13] , the food product being at least one type selected from the group consisting of cakes, milk desserts, toppings, ice cream, smoothies, and frozen drinks.

[15] The creamy composition according to

[13] , which is a whipped creamy composition.

[16] The creamy composition according to

[15] , which is in a frozen state.

[17] The creamy composition according to

[13] , which is in a refrigerated or frozen state.

[18] A method for producing a foamable emulsion composition, which comprises a step of mixing an aqueous phase raw material containing water and a pulverized grain product with an oil phase raw material containing an oil or fat.

[19] The foamable emulsion composition according to any one of [1] to

[12] , produced by the method according to

[18] .

[0011] The foamable emulsion composition of the present invention uses plant-derived ingredients and has excellent shape retention.

[0012] Photographs of the state of whipped cream at each evaluation point in the evaluation of shape retention. Photographs of samples for evaluating shape retention for Examples 1 and 2 and Comparative Examples 1 to 3. Photographs of samples for evaluating shape retention for Examples 3 to 7. Photographs of samples for evaluating shape retention for Examples 8 and 9 and Comparative Examples 4 and 5. Photographs of samples for evaluating shape retention for Examples 10 to 12. Photographs of samples for evaluating shape retention for Examples 13 to 15. Charts showing evaluation results using a taste sensor. Charts showing the relationship between bitterness and bitter off-flavors in the evaluation results using a taste sensor. Charts showing the relationship between astringency and astringent stimulation in the evaluation results using a taste sensor.

[0013] The present invention includes, but is not limited to, the following aspects: Unless otherwise defined herein, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The substances, materials, and examples disclosed herein are merely illustrative and are not intended to be limiting.

[0014] 1. Foamable Emulsion Composition The foamable emulsion composition of the present invention contains ground grain, and the protein content in the composition is 0.4% by weight or more. The foamable emulsion composition of the present invention contains ground grain, which is a plant-based ingredient, and the protein content in the composition is 0.4% by weight or more, resulting in excellent shape retention. In some cases, the foamable emulsion composition of this embodiment is excellent in melt-in-the-mouth texture, richness and flavor persistence, good flavor, and little off-flavor, making it possible to produce a rich and delicious food. In some cases, the foamable emulsion composition of this embodiment has a characteristic flavor that is similar to cream derived from plant ingredients in terms of umami and sourness, less saltiness than cream derived from plant ingredients, and a cleaner taste, and is similar to cream derived from dairy ingredients in terms of bitterness, bitter off-flavors, astringency, and astringency.

[0015] As described above, in whipped cream using a conventional foamable emulsion composition containing a milk component, fat globules form a network structure, firmly holding air and stabilizing the cream. Without being bound by theory, it can be assumed that in the foamable emulsion composition of the present invention, the pulverized grain and / or protein components form a network, holding air, and creating the shape retention of the whipped cream. It can also be assumed that the plant-derived protein material, dietary fiber material, and other components described below also form the network and contribute to further improving the shape retention of the whipped cream.

[0016] (Protein Content) "Protein" refers to a polymeric compound formed by linking a large number of amino acids. In the foamable emulsion composition of this embodiment, protein is contained in multiple components, such as pulverized grain and the optional plant-derived protein material described below. The protein content (content) in the foamable emulsion composition is 0.4% by weight or more, preferably 0.4 to 10% by weight. By having the protein content within the above numerical range, a foamable emulsion composition with excellent shape retention can be obtained. The protein content may be 0.4% by weight, 0.5% by weight, 0.6% by weight, 0.7% by weight, 0.8% by weight, 0.9% by weight, 1% by weight, 1.1% by weight, 1.25% by weight, 1.5% by weight, 2% by weight, 5% by weight, or 10% by weight, or may be within a numerical range with any two of these numerical values ​​as the lower and upper limits. In this specification, the protein content in a foamable emulsion composition means the total protein content of each component (ground grain, plant-derived protein material, etc.) The protein content can be calculated based on the protein content of each component and the amount of each component.

[0017] (Dietary Fiber Content) "Dietary fiber" is a general term for indigestible components that are difficult to digest by human digestive enzymes. While most dietary fiber is a component that constitutes the cell walls of plant, algae, and fungal foods, many polysaccharides, such as polydextrose, glucomannan, and inulin, also function as dietary fiber nutritionally. Chemically, dietary fiber is often a polysaccharide among carbohydrates. In the foamable emulsion composition of this embodiment, dietary fiber is contained in multiple components, such as ground grain, optional dietary fiber materials described below, and other plant components. In this specification, the dietary fiber content in the foamable emulsion composition refers to the total dietary fiber content of each component (ground grain, dietary fiber material, etc.). This dietary fiber content can be calculated based on the dietary fiber content of each component and the amount of each component. The dietary fiber content (content) in the foamable emulsion composition is not particularly limited, but is preferably 0.01 to 10% by weight. The dietary fiber content within the above range may be 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10% by weight, or may be within a range with any two of these values ​​as the lower and upper limits.

[0018] (Grain pulverized product) Grain pulverized products are obtained by grinding grains and are also called grain flour. The grain pulverized product is not particularly limited, but pulverized wheat, beans, miscellaneous grains, rice, etc. can be used. These can be used alone or in combination of two or more.

[0019] The oat pulverized product is not particularly limited, and examples thereof include oat pulverized product, barley pulverized product, etc. These can be used alone or in combination of two or more. The oat pulverized product is not particularly limited, and examples thereof include oat saccharified liquid, oat powder, etc. These can be used alone or in combination of two or more. Among these, it is preferable to use oat saccharified liquid alone or a combination of oat saccharified liquid and oat powder, in order to enable adjustment of effects, viscosity, etc. The oat saccharified liquid is obtained by saccharifying oat powder through an enzymatic reaction. Examples of the oat saccharified liquid that can be used include commercially available products such as Oat Saccharified Liquid S and Oat Saccharified Liquid SF (both manufactured by API Co., Ltd.). Oat Saccharified Liquid S is rich in dietary fiber and protein and has a high viscosity. Oat Saccharified Liquid SF is obtained by filter pressing the above-mentioned Oat Saccharified Liquid S to remove dietary fiber and protein, and has a low viscosity.

[0020] The ground beans are not particularly limited, but ground chickpeas can be used.

[0021] The above-mentioned pulverized grain product is not particularly limited, but a grain saccharified liquid can also be used. The grain saccharified liquid is obtained by saccharifying grain powder through an enzymatic reaction. The grain saccharified liquid is not particularly limited, but wheat saccharified liquid, bean saccharified liquid, rice flour saccharified liquid, etc. can be used. These can be used alone or in combination of two or more. The above-mentioned oat saccharified liquid can be used as the wheat saccharified liquid. Rice milk can be used as the rice flour saccharified liquid.

[0022] The use of cereal saccharified liquid can replace the sugar typically added during whipping. The cereal saccharified liquid has a natural sweetness that improves flavor. Furthermore, the proteins and dietary fiber in the saccharified liquid have foaming and foam-maintaining properties, which also improve the properties of whipped cream. These effects are more useful than adding sugars (sugar, corn syrup, etc.). To achieve these effects, it is desirable to use raw grain powder that does not undergo a separation process such as filtration with a filter press, leaving insoluble components, high-molecular-weight components, and the like intact. However, cereal saccharified liquids containing large amounts of insoluble components and high-molecular-weight components tend to be less processable due to their high viscosity. Therefore, processability can be improved by further combining cereal saccharified liquid from which these components have been removed to reduce viscosity.

[0023] The content of the ground grain in the foamable emulsion composition is not particularly limited, but is preferably 5 to 40 wt %, more preferably 8 to 35 wt %, and most preferably 10 to 30 wt %. By having the ground grain content within the above range, a foamable emulsion composition with excellent shape retention can be obtained.

[0024] (Plant-derived protein material) The foamable emulsion composition can further contain a plant-derived protein material. In this specification, the term "protein material" refers to a food-consumable ingredient that is rich in protein, preferably as a major component. Adding a protein material can efficiently increase the protein content in the foamable emulsion composition, thereby improving the foaming and foam-retention properties of the foamable emulsion composition even without the inclusion of foaming ingredients such as eggs or milk. Furthermore, by using a plant-derived (plant-derived) material as the "protein material" rather than an animal-derived material, not only can the composition be consumed by vegans, people with animal allergies, and others who cannot eat animal-derived materials, but also can reduce animal-derived flavors and aromas. While the above-mentioned pulverized grain also contains protein, if its effect is insufficient, the addition of a plant-derived protein material can more selectively improve foam-retention properties. In this case, a relatively small amount of pulverized grain can be added compared to when protein is supplied solely from pulverized grain. This makes it possible to selectively improve the foam retention performance while suppressing the off-taste, off-odor and changes in physical properties that are inherent to grain flour and maintaining flavor and low viscosity.

[0025] Plant-derived protein materials can be produced by extraction and processing from protein-containing plants. The plant-derived protein material is not particularly limited as long as it is a plant-derived protein that is generally used for food. The plant-derived protein material is not particularly limited, but examples thereof include bean protein, wheat protein, rice protein, nut protein, and root vegetable protein. These can be used alone or in combination of two or more.

[0026] The pulse protein is not particularly limited, but examples thereof include chickpea protein, mung bean protein, pea protein, fava bean protein, soybean protein, lentil protein, kidney bean protein, and adzuki bean protein. Among these, chickpea protein, mung bean protein, pea protein, and fava bean protein are preferred, with mung bean protein being more preferred. These pulse proteins may be used alone or in combination of two or more.

[0027] The wheat protein is not particularly limited, but examples thereof include oat protein, barley protein, wheat protein, glutinous barley protein, and pressed barley protein. These may be used alone or in combination of two or more. The nut protein is not particularly limited, but examples thereof include almond protein, cashew nut protein, and pistachio protein. The root vegetable protein is not particularly limited, but examples thereof include potato protein and tiger nut (tuber) protein.

[0028] The plant-derived protein material may be a component other than the above-mentioned pulverized grain (it may not contain the above-mentioned pulverized grain). The plant-derived protein material may be a raw material obtained by separating and purifying a plant-derived raw material to increase the protein purity, or may be a material for plant-derived milk (soy milk, nut-derived milk, etc.) or a processed product thereof. The protein content of the plant-derived protein material is not particularly limited, but is preferably 1% by weight or more, more preferably 5% by weight or more, even more preferably 10% by weight or more, and most preferably 50% by weight or more. The protein content of the plant-derived protein material can be 10% by weight or more and 100% by weight or less.

[0029] The content of the plant-derived protein material in the foamable emulsion composition is not particularly limited, but is preferably 0.05 to 5 wt %, more preferably 0.1 to 2 wt %, and most preferably 0.2 to 1 wt %. By having the content of the plant-derived protein material within the above range, it is possible to improve foam retention while maintaining flavor and low viscosity.

[0030] (Emulsifier, oils and fats) Emulsification refers to the process in which one of two insoluble substances becomes fine particles and is uniformly dispersed in another liquid. "Emulsifier" is a general term for chemicals used for purposes such as emulsification, foaming, and defoaming. It is synonymous with surfactant, but when used for food, it is often called an emulsifier. A foamable emulsion composition can further contain an emulsifier. A foamable emulsion composition can further contain an oil or fat. Air bubbles can be generated by adding an emulsifier and an oil or fat. Fat globules can be formed by adding an emulsifier and an oil or fat and stirring. By incorporating air into the fat globules, a whipped state can be generated and maintained.

[0031] The emulsifier is not particularly limited, and examples thereof include sucrose fatty acid esters, sorbitan acid fatty acid esters, lecithin, glycerin fatty acid esters, propylene glycol fatty acid esters, and chelating agents. Examples of chelating agents that can be used include sodium metaphosphate and sodium caseinate. Chelating agents can improve the stability of emulsions. These emulsifiers can be used alone or in combination of two or more. Among these emulsifiers, a combination of sucrose fatty acid esters and sodium metaphosphate is preferred as an aqueous phase ingredient described below, and a combination of sorbitan acid fatty acid esters and lecithin is preferred as an oil phase ingredient described below.

[0032] The content of the emulsifier in the foamable emulsion composition is not particularly limited, but is preferably 0.1 to 2% by weight, more preferably 0.5 to 1% by weight. By keeping the content of the emulsifier within the above range, the emulsion can be stabilized.

[0033] The content of the chelating agent in the foamable emulsion composition is not particularly limited, but is preferably 0.05 to 5% by weight, more preferably 0.1 to 1% by weight, and most preferably 0.2 to 0.5% by weight.

[0034] The fat or oil is not particularly limited, but may be shortening, palm oil, etc. Of these, shortening is preferred.

[0035] The content of the fat or oil in the foamable emulsion composition is not particularly limited, but is preferably 30 to 60% by weight, more preferably 40 to 50% by weight. By keeping the fat or oil content within the above range, foaming can be stabilized.

[0036] (Dietary fiber material) The foamable emulsion composition can further contain a dietary fiber material. Addition of the dietary fiber material can impart foam retention properties. In this specification, the term "dietary fiber material" refers to a component that is ingestible as a food and that is rich in dietary fiber, preferably as a main component. Dietary fiber materials can be obtained by processing, such as extraction or concentration, from materials derived from plants or the like that contain fiber components, or by processing polymers produced during fermentation of microorganisms or the like. Addition of the dietary fiber material can selectively and efficiently increase the dietary fiber content in the foamable emulsion composition.

[0037] The content of the dietary fiber material in the foamable emulsion composition is not particularly limited, but is preferably 0.05 to 5 wt %, more preferably 0.1 to 3 wt %, and most preferably 0.2 to 2 wt %. The content of the dietary fiber material in the foamable emulsion composition refers to the amount of the raw material itself blended as the dietary fiber material, and is different in meaning from the total dietary fiber content contained in each component described above in (Dietary fiber content).

[0038] The dietary fiber material is not particularly limited, but water-soluble dietary fiber, insoluble dietary fiber, etc. can be used. These can be used alone or in combination of two or more. The water-soluble dietary fiber is not particularly limited, but fermented cellulose can be used. The insoluble dietary fiber is not particularly limited, but xanthan gum, alginic acid, amaceous gum, etc. can be used. These dietary fiber materials can be used alone or in combination of two or more. Of these, fermented cellulose is preferred.

[0039] The foamable emulsion composition may or may not contain dairy components, but preferably does not contain dairy components. The absence of dairy components in the foamable emulsion composition allows for the removal of dairy components, which are allergens. "Dairy components" refer to components of secretions produced by mothers in mammals to nourish and raise their infants. As used herein, "free of dairy components" means that dairy components are not used as raw materials, and may also include embodiments in which dairy components are present as impurities. The content of dairy components in the foamable emulsion composition is not particularly limited, but may be 0 to 10% by weight, 0.1 to 5% by weight, or 0.2 to 3% by weight.

[0040] The foamable emulsion composition may or may not contain a soy component, but is preferably free of a soy component. By not containing a soy component in the foamable emulsion composition, allergenic soy components can be removed, and the soy odor can be eliminated. In this specification, "free of soy components" means that soy components are not used as raw materials, and may also include embodiments in which soy components are present as impurities. The content of soy components in the foamable emulsion composition is not particularly limited, but may be 0 to 10% by weight, 0.1 to 5% by weight, or 0.2 to 3% by weight.

[0041] As described above, the foamable emulsion composition does not contain dairy ingredients and / or soybean ingredients, which are conventional main ingredients, and therefore can be made into a food that corresponds to an allergen-free food.

[0042] The viscosity of the foamable emulsion composition is not particularly limited, and may be 1 to 500 mPa·s, 5 to 200 mPa·s, or 10 to 100 mPa·s. Having the viscosity of the foamable emulsion composition within the above numerical range facilitates foaming. For example, having the viscosity of the foamable emulsion composition within the above numerical range makes it easier to incorporate air when stirred with a whisk, thereby facilitating the generation of bubbles. The viscosity of the foamable emulsion composition can be measured, without limitation, based on the procedures and methods described in the Examples below. The viscosity of the foamable emulsion composition may be the viscosity of any of the samples "before freezing and the next day," "before freezing and three days later," or "before freezing and five days later" described in the Examples below.

[0043] The specific gravity of the foamable emulsion composition is not particularly limited, but is preferably 0.3 to 0.6 g / cm ３ is preferred, and 0.4 to 0.5 g / cm ３ is more preferable. When the specific gravity of the foamable emulsion composition is within the above numerical range, it can hold a moderate amount of air bubbles and have an appropriate texture. Without limitation, the specific gravity of the foamable emulsion composition can be measured based on the procedures and methods described in the Examples below. Without limitation, the specific gravity of the foamable emulsion composition may be the specific gravity of any of the samples "before freezing and the next day", "before freezing and three days later", or "before freezing and five days later" described in the Examples below.

[0044] The foamable emulsion composition of this embodiment may be a foamable emulsion composition produced by the method described below in "3. Method for producing a foamable emulsion composition."

[0045] 2. Creamy Compositions, Foods The creamy composition of the present invention is not particularly limited as long as it is a creamy composition using the foamable emulsion composition described in "1. Foamable Emulsion Composition" above. According to the Dairy and Milk Products Ordinance, "cream" means "raw milk, cow's milk, special milk, etc., from which components other than milk fat have been removed." However, this specification is not limited to this definition, and a "creamy composition" is defined as any composition having a similar texture to cream. Therefore, the term "creamy composition" is used in a broad sense to include not only "cream" as defined in the Dairy and Milk Products Ordinance, but also "creams" classified as "foods made primarily from milk or dairy products (foods made primarily from milk, etc.)," ​​and "cream substitutes" made from plant milk, etc. The creamy composition may be a cream substitute.

[0046] The food product of the present invention is not particularly limited as long as it uses the creamy composition. In one embodiment, the food product is at least one selected from the group consisting of cakes, desserts, frozen creams, smoothies, and frozen drinks. Desserts include bavarois and mousse, and frozen creams include ice cream and soft serve ice cream. The cake may also be a cake with the creamy composition spread on top. The cake may also be a roll cake made by rolling up dough.

[0047] The creamy composition is not particularly limited, but may be a fresh cream-like composition, whipped cream (a whipped creamy composition), etc. The whipped cream is not particularly limited, but may be frozen whipped cream (a whipped creamy composition in a frozen state), refrigerated whipped cream (a whipped creamy composition in a refrigerated state), etc.

[0048] The creamy composition is not particularly limited, but refrigerated cream (a creamy composition in a refrigerated state), frozen cream (a creamy composition in a frozen state), etc. can be used.

[0049] The frozen whipped cream can be used in, but is not limited to, cakes, milk desserts, toppings, ice cream, smoothies, frozen drinks, etc.

[0050] 3. Method for Producing Foamable Emulsion Composition The method for producing the foamable emulsion composition of the present invention comprises the step of mixing an aqueous phase raw material containing water and ground grains with an oil phase raw material containing fats and oils.

[0051] In the method of this embodiment, the foamable emulsion composition may be the foamable emulsion composition described above in "1. Foamable emulsion composition." The components of the foamable emulsion composition in the method of this embodiment (such as the type and content of each component) may be the same as the components described above in "1. Foamable emulsion composition."

[0052] The aqueous phase raw material may further contain at least one selected from the group consisting of a plant-derived protein material, an emulsifier, and a dietary fiber material. The components of the ground grain, plant-derived protein material, emulsifier, and dietary fiber material may be the same as those described in "1. Foamable emulsion composition" above. The emulsifier contained in the aqueous phase raw material is preferably a sucrose fatty acid ester, sodium metaphosphate, glycerin fatty acid ester, or a combination thereof, and more preferably a combination of a sucrose fatty acid ester and sodium metaphosphate.

[0053] The method of this embodiment may further include a step of mixing and pre-emulsifying water, ground grain, and, optionally, at least one selected from the group consisting of a plant-derived protein material, an emulsifier, and a dietary fiber material to prepare the aqueous phase raw material.

[0054] The oil phase raw material may further contain an emulsifier. The oil or emulsifier components may be the same as those described in "1. Foamable emulsion composition" above. The emulsifier contained in the oil phase raw material is preferably a sorbitan acid fatty acid ester, lecithin, or a combination thereof, and more preferably a combination of a sorbitan acid fatty acid ester and lecithin.

[0055] The method of the present embodiment may further include a step of mixing and pre-emulsifying the fat or oil, and optionally an emulsifier, to prepare the oil phase raw material.

[0056] The method of the present embodiment may further include a step of emulsifying the mixture of the aqueous phase raw materials and the oil phase raw materials obtained in the mixing step.

[0057] The method of the present embodiment may further include a step of stirring the emulsion obtained by the emulsifying step so as to incorporate gas. Whipped cream can be prepared by the stirring step. The stirring to incorporate gas is preferably whipping.

[0058] The method of this embodiment can produce the foamable emulsion composition described above in "1. Foamable emulsion composition."

[0059] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. Those skilled in the art can easily modify and alter the present invention based on the description in this specification, and such modifications and alterations are within the technical scope of the present invention.

[0060] 1. Ingredients The ingredients used in the Examples and Comparative Examples of this specification are as follows. The protein content and dietary fiber content of each ingredient are also shown. Ingredients without a description of the protein content or dietary fiber content do not contain, or are considered to contain, protein or dietary fiber.

[0061] (1) Grain pulverization products Oat saccharification liquid 1: Oat saccharification liquid S (manufactured by API Co., Ltd.) (protein 5.4% by weight, dietary fiber 1.9% by weight) Oat saccharification liquid 2: Oat saccharification liquid SF (manufactured by API Co., Ltd.) (protein 0.6% by weight, dietary fiber 0.2% by weight) Oat powder EX-OAT (manufactured by API Co., Ltd.) (protein 11.1% by weight, dietary fiber 8.9% by weight) Chickpea powder EX-CP (manufactured by API Co., Ltd.) (protein 33.8% by weight, dietary fiber 17.9% by weight)

[0062] (2) Plant-derived protein materials Mung bean protein (Allprotein (registered trademark) MP-AC, manufactured by Organo Food Tech Co., Ltd.) (protein 0.75% by weight, dietary fiber 3% by weight) Chickpea protein (Allprotein (registered trademark) CP-AC, manufactured by Organo Food Tech Co., Ltd.) (protein 63% by weight, dietary fiber 4% by weight) Pea protein 1 (S-80-B-7, manufactured by Sojitz Foods Corporation) (protein 80% by weight or more) Pea protein 2 (ProFam (registered trademark) Pea 580, manufactured by ADM) (protein 75% by weight, dietary fiber 2% by weight) Broad bean protein (Allprotein (registered trademark) FP-AC, manufactured by Organo Food Tech Co., Ltd.) (protein 85% by weight, dietary fiber 1% by weight)

[0063] (3) Dietary fiber material Fermented cellulose: Sun Artist (registered trademark) PN-1 (manufactured by San-ei Gen F.F.I. Co., Ltd.) (contains 20% by weight of fermented cellulose, xanthan gum, etc.) Water-soluble dietary fiber (Fibrixa (registered trademark), manufactured by Nagasevita Co., Ltd.) (dietary fiber 82.7% by weight) Amaseed gum (Orpin AM, manufactured by Organo Food Tech Co., Ltd.) (dietary fiber 100% by weight) (4) Emulsifiers Emulsifier 1: sucrose fatty acid ester Emulsifier 2: sorbitan acid fatty acid ester Emulsifier 3: lecithin Emulsifier 4: sodium metaphosphate (5) Fats and oils Shortening (palm oil, palm kernel oil)

[0064] 2. Preparation of whipped cream (1) Water, emulsifier, plant-derived protein material, and dietary fiber material were added to a bowl in this order and stirred, followed by further stirring in a homogenizer. The above-mentioned pulverized grain was then added to the resulting mixture, and the mixture was pre-emulsified by stirring in a homogenizer to obtain an aqueous phase raw material (raw material 1). (2) Oil and fat and an emulsifier were added to a bowl and dispersed, and the mixture was pre-emulsified by stirring in a homogenizer to obtain an oil phase raw material (raw material 2). (3) The aqueous phase raw material and oil phase raw material were mixed, and the mixture was pre-emulsified using a pre-emulsifier (colloid mill) to obtain a treated liquid. (4) The pre-emulsified treated liquid was further emulsified using a high-pressure homogenizer to obtain a cream concentrate. (5) The emulsified cream concentrate was placed in a steam tank and sterilized by heating at 65°C for 30 minutes. (6) The sterilized cream concentrate was stored in a refrigerator (4°C) with stirring overnight for 1, 3, or 5 days. (7) After cooling and storage, 276 g of the cream stock solution was weighed out, and 24 g of beet sugar was added and whipped to obtain whipped cream. The whipping was carried out by thoroughly stirring at speed 4 for about 4 minutes using a tabletop mixer KENMIX (manufactured by Aikosha Seisakusho Co., Ltd.).

[0065] 3 Evaluation (1) Shape Retention The shape retention was evaluated according to the following procedure. Each whipped cream prepared by whipping the cream concentrate stored in the refrigerator for 1 day, 3 days, or 5 days was placed in a piping bag, about 10 g was squeezed out, and left at room temperature for 1 hour. The overall structure of the squeezed whipped cream was then observed, and the whipped cream was then broken with a spoon to observe the internal structure, thereby evaluating the shape retention. Hereinafter, the sample stored in the refrigerator for 1 day will be referred to as the "pre-freezing, next day" sample, the sample stored in the refrigerator for 3 days will be referred to as the "pre-freezing, 3 days later" sample, and the sample stored in the refrigerator for 5 days will be referred to as the "pre-freezing, 5 days later" sample. Furthermore, whipped cream prepared by whipping the cream concentrate stored in the refrigerator for 1, 3, or 5 days was placed in a piping bag and approximately 10 g of the whipped cream was squeezed out. The squeezed cream was then flash-frozen in the squeezed state in a freezer set at -30°C and stored at -18°C or below for 2 weeks. The whipped cream that had been frozen for 2 weeks was removed from the freezer and left at room temperature for 1 hour to thaw. The overall structure of the squeezed whipped cream after thawing was then observed, and the whipped cream was then broken with a spoon to observe the internal structure, thereby evaluating its shape retention. Hereinafter, the sample frozen and thawed after 1 day of refrigeration is referred to as the "post-thawing, next day" sample, the sample frozen and thawed after 3 days of refrigeration is referred to as the "post-thawing, 3 days later" sample, and the sample frozen and thawed after 5 days of refrigeration is referred to as the "post-thawing, 5 days later" sample. - Shape retention was evaluated by five trained panelists according to the following criteria. Photographs of the state of the whipped cream at each evaluation score in the shape retention evaluation are shown in Figure 1. The average of the evaluation scores (1 to 5 points) from the five panelists was calculated and used as the evaluation score for shape retention. When the calculated average value had a value with one decimal place, the value was rounded up to the nearest 0.5 point and used as the average value. An evaluation score of 3 points or more can be said to pass in terms of shape retention.

[0066] (Evaluation criteria) 5: No change due to freezing or thawing or over time (same as normal whipped cream) 4: Little change due to freezing or thawing or over time, the shape of the cream remains almost completely 3: No problem with changes due to freezing or thawing or over time, the shape of the cream remains clearly (acceptable range) 2: Some changes due to freezing or thawing or over time, the shape of the cream remains to some extent 1: Significant changes due to freezing or thawing or over time, the shape of the cream has almost completely disappeared

[0067] (2) Viscosity In (7) of "2. Preparation of whipped cream" above, the viscosity of liquid samples (pre-whipping samples) obtained after adding beet sugar to the cream concentrate stored in the refrigerator for 1, 3, or 5 days (hereinafter referred to as the "pre-freezing, next day" sample, "pre-freezing, 3 days later" sample, and "pre-freezing, 5 days later" sample) was measured at a temperature of approximately 10°C using a B-type viscometer (TVB-10, manufactured by Toki Sangyo Co., Ltd.). If the viscosity is too high, air cannot be effectively incorporated during whipping, so a lower viscosity is preferable from the viewpoint of whipping properties.

[0068] (3) Specific Gravity The specific gravity of the samples "before freezing and the next day", "before freezing and three days later", and "before freezing and five days later" in "(1) Shape Retention" in 3 above was measured using a specific gravity cup. ３ When the temperature is about 100°C, the resulting product has a moderate amount of air bubbles and an appropriate texture, which is preferable.

[0069] (4) Sensory Evaluation The samples of "before freezing and the next day", "before freezing and three days later", "before freezing and five days later", "after thawing and the next day", "after thawing and three days later", and "after thawing and five days later" in "(1) Shape Retention" above in 3 were evaluated by five trained panelists for each of the following categories: melt-in-the-mouth texture, body / flavor persistence, good flavor, and lack of off-flavors. The average of the evaluation scores (1 to 5 points, higher scores indicate higher evaluations) of the five panelists was calculated and used as the evaluation score for each category. When the calculated average value had a value with one decimal place, the value was rounded up to the nearest 0.5 point and used as the average value. It is preferable that the evaluation score for each category be 2 points or more. The total of the evaluation scores for each category was also calculated.

[0070] 4 Test 1 Each whipped cream (aerated emulsion composition) was prepared according to the procedures in 2(1) to 2(7) above using each ingredient shown in Table 1 below. The numerical value for each ingredient in Table 1 means the weight % of each ingredient relative to the total whipped cream prepared. Ingredient 1 and ingredient 2 shown in Table 1 are the blended components of the aqueous phase ingredient and the oil phase ingredient, respectively. The numerical values ​​for the protein content and dietary fiber content shown in Table 1 (both in weight %) mean the protein content and dietary fiber content in the whipped cream, and are values ​​calculated from the protein content and dietary fiber content of each blended ingredient and the weight % of each ingredient.

[0071] Each of the whipped cream samples prepared or each sample in a liquid state before whipping was evaluated according to the above items 3(1) to (4). The evaluation results are shown in Tables 2 to 5. Photographs of the samples for evaluating shape retention "before freezing, 5 days later" and "after thawing, 5 days later" are shown in Figure 2.

[0072]

[0073]

[0074]

[0075]

[0076]

[0077] Examples 1 and 2 relate to whipping emulsion compositions containing ground grains and having a protein content of 0.4% by weight or more. In Examples 1 and 2, dairy-free cream is achieved by using ground grains. Comparative Examples 1 to 3 relate to whipping emulsion compositions containing ground grains but having a protein content of less than 0.4% by weight.

[0078] The results in Table 2 show that the whipped creams of Examples 1 and 2 were excellent in shape retention, with both samples receiving a rating of 3 or higher. In particular, the shape retention of both samples of Example 2, in which oat powder was added, was improved compared to Example 1, in which no oat powder was added.

[0079] On the other hand, the whipped creams of Comparative Examples 1 to 3 had good shape retention in the samples taken before freezing and the next day, before freezing and five days later, and after thawing and the next day, but had poor shape retention in the sample taken five days after thawing.

[0080] From the above results, it was found that the protein content of the composition is important for improving the shape retention of the samples after thawing and after 5 days. The whipped creams of Examples 1 and 2 do not contain dairy ingredients and can be said to have excellent formulations from the perspective of allergy prevention, etc.

[0081] The results in Table 3 show that the cream concentrates of Examples 1 and 2 have higher viscosities than the cream concentrates of Comparative Examples 1 to 3, and there is room for improvement in terms of stirrability, but there are no problems with workability in particular. Furthermore, the results in Table 3 show that the whipped creams of Examples 1 and 2 have specific gravities of 0.3 to 0.6 g / cm, similar to the whipped creams of Comparative Examples 1 to 3. ３ It was found that the texture was about the same as the original, had a moderate amount of bubbles, and had an appropriate texture.

[0082] As can be seen from the results in Table 4, in terms of the scores and total scores for each item in the sensory evaluation of the whipped cream before and after 5 days of freezing, Examples 1 and 2 achieved results equivalent to or better than those of Comparative Examples 1 to 3. Comparative Example 3, in which chickpea powder was added, received low marks for good flavor and off-flavor due to the unique taste of chickpeas.

[0083] The results in Table 5 show that the scores and total scores for each item in the sensory evaluation of the whipped cream after thawing and 5 days later were not significantly different from the scores for the whipped cream before freezing and 5 days later, indicating that no deterioration in terms of sensory evaluation was observed.

[0084] 5. Test 2 Each whipped cream (aerated emulsion composition) was prepared according to the procedures in 2(1) to (7) above using each ingredient shown in Table 6. The numerical values ​​of each ingredient, protein content, dietary fiber content, etc. in Table 6 have the same meanings as in Table 1.

[0085] For each of the whipped cream samples prepared or each sample in a liquid state before whipping, the above-mentioned evaluations in 3(1) and (4) were carried out using the samples "before freezing, after 5 days" and the samples "after thawing, after 5 days." The above-mentioned evaluations in 3(2) and (3) were also carried out using the samples "before freezing, after 5 days." The evaluation results are shown in Tables 7 to 10. Photographs of the shape retention evaluation samples "before freezing, after 5 days" and "after thawing, after 5 days" are shown in Figure 3.

[0086]

[0087]

[0088]

[0089]

[0090]

[0091] Examples 3 to 7 relate to foamable emulsion compositions containing pulverized grains and having a protein content of 0.4% by weight or more. In Examples 3 to 7, equal amounts of two types of oat saccharified liquids were used as the pulverized grains, and the total amount of these saccharified liquids was varied. Furthermore, in Examples 3 to 7, the protein content was adjusted by adding mung bean protein, a plant-derived protein material.

[0092] As can be seen from the results in Table 7, all of the samples in Examples 3 to 7 were evaluated as having excellent shape retention, with scores of 4 or higher even after 5 days of thawing. The evaluation of shape retention shown in Examples 3 to 7 is the same as that of conventional whipped cream made with milk.

[0093] The results in Table 8 show that the viscosity and specific gravity can be reduced by decreasing the concentration (content) of the oat saccharified liquid, which is a pulverized grain product. This shows that the viscosity and specific gravity can be controlled while maintaining shape retention by adjusting the content of the pulverized grain product.

[0094] As shown in Table 9, all of the whipped creams of Examples 3 to 7 achieved excellent results in the evaluation of each item and in the total. In particular, Example 7 showed higher values ​​in each evaluation. The results of Example 7 are presumably due to the fact that the fermented cellulose was able to exert its foam-retaining properties, even though the protein content and dietary fiber content were almost the same as those of Example 6.

[0095] As shown in Table 10, even after freezing and thawing, the evaluation was almost the same as when the product was not frozen, and the sensory evaluation results were good.

[0096] From the above, it was found that when making cream using ground grains such as grain saccharified liquid, the protein content can be adjusted while maintaining properties such as shape retention by adding plant-derived protein materials.

[0097] 6 Test 3 Each whipped cream (aerated emulsion composition) was prepared according to the procedures in 2(1) to (7) above using each ingredient shown in Table 11. The numerical values ​​of each ingredient, protein content, dietary fiber content, etc. in Table 11 have the same meanings as in Table 1.

[0098] For each whipped cream sample prepared or each sample in a liquid state before whipping, the evaluation in 3(1) above was performed using the sample "before freezing, after 5 days" and the sample "after thawing, after 5 days." The evaluation in 3(2) and (3) above was also performed using the sample "before freezing, after 5 days." Furthermore, the evaluation in 3(4) above was performed using the sample "before freezing, after 3 days" and the sample "after thawing, after 3 days." The evaluation results are shown in Tables 12 to 15. Photographs of the shape retention evaluation samples "before freezing, after 5 days" and "after thawing, after 5 days" are shown in Figure 4.

[0099]

[0100]

[0101]

[0102]

[0103]

[0104] Examples 8 and 9 relate to foamable emulsion compositions containing pulverized grains and having a protein content of 0.4% by weight or more. In Examples 8 and 9, pea protein or fava bean protein is used as the plant-derived protein material. On the other hand, Comparative Examples 4 and 5 relate to foamable emulsion compositions containing pulverized grains but having a protein content of less than 0.4% by weight.

[0105] The results in Table 12 show that Examples 8 and 9 did not lose their shape and were excellent in shape retention, whereas Comparative Examples 4 and 5 lost their shape and were poor in shape retention.

[0106] The results in Table 13 show that Examples 8 and 9 had higher viscosities and specific gravities than Comparative Examples 4 and 5, and the load during whipping was relatively large, but there were no problems with processability.

[0107] From the results in Tables 14 and 15, for Examples 8 and 9, the samples before freezing and after 3 days showed slightly lower scores in terms of flavor due to the addition of flavors derived from pea protein and fava bean protein, but the samples after thawing and after 3 days showed an improved flavor and had a flavor within an acceptable range.

[0108] The above results demonstrate that the addition of plant-derived protein materials has the same effect regardless of their origin (type).

[0109] 7 Test 4 Each whipped cream (aerated emulsion composition) was prepared according to the procedures in 2(1) to (7) above using each ingredient shown in Table 16. The numerical values ​​of each ingredient, protein content, dietary fiber content, etc. in Table 16 have the same meanings as in Table 1.

[0110] For each whipped cream sample prepared or each sample in a liquid state before whipping, the evaluation in 3(1) above was performed using a sample "before freezing, after 5 days" and a sample "after thawing, after 5 days." The evaluation in 3(2) and (3) above was also performed using the sample "before freezing, after 5 days." Furthermore, the evaluation in 3(4) above was performed using a sample "before freezing, after 3 days" and a sample "after thawing, after 3 days." The evaluation results are shown in Tables 17 to 20. Photographs of the shape retention evaluation samples "before freezing, after 5 days" and "after thawing, after 5 days" are shown in Figure 5.

[0111]

[0112]

[0113]

[0114]

[0115]

[0116] Examples 10 to 12 relate to foamable emulsion compositions containing ground grain and having a protein content of 0.4% by weight or more. In the formulations of Examples 10 to 12, only the type of plant-derived protein material was changed.

[0117] The results in Table 17 show that all of Examples 10 to 12 had excellent shape retention before freezing and after freezing and thawing.

[0118] The results in Table 18 show that Example 10 has a relatively lower viscosity and specific gravity than Examples 11 and 12.

[0119] From the results in Tables 19 and 20, for Example 12 using pea protein, the samples before freezing and after 3 days showed slightly low scores in terms of flavor, but the samples after thawing and after 3 days showed an improved flavor and were within the acceptable range. This is thought to be due to the decrease over time of the bean-specific flavor contained in the pea protein.

[0120] The above results demonstrate that the addition of plant-derived protein materials has the same effect regardless of their origin (type).

[0121] 8. Experiment 5 (Preparation of Ground Chickpeas) Chickpeas were added to 9 times the amount of boiling water and heated at a boil for 1 hour. The water containing the heated chickpeas was cooled to room temperature (approximately 25°C), and the amount of water lost through evaporation was replenished. The chickpeas were then ground using a colloid mill (manufactured by Mountec Co., Ltd.) to obtain ground chickpeas. The resulting ground chickpeas had a rough texture, a sweeter taste than soy milk, and a pleasant, mild flavor. The ground chickpeas had a protein content of 1.95% by weight and a dietary fiber content of 1.59% by weight. Hereinafter, the ground chickpeas (chickpea paste) obtained as described above were used as a ground grain material for whipped cream.

[0122] (Preparation and Evaluation of Whipped Cream) Each whipped cream (aerated emulsion composition) was prepared according to the procedures in 2(1) to (7) above using each ingredient shown in Table 21. The numerical values ​​of each ingredient, protein content, dietary fiber content, etc. in Table 21 have the same meanings as in Table 1.

[0123] For each whipped cream sample prepared or each sample in a liquid state before whipping, the evaluation of 3(1) above was performed using a sample "before freezing, after 5 days" and a sample "after thawing, after 5 days." The evaluation of 3(2) and 3(3) above was also performed using a sample "before freezing, after 5 days." The evaluation of 3(4) above was also performed using a sample "after thawing, after 3 days." The evaluation results are shown in Tables 22 to 25. Photographs of the shape retention evaluation samples for the "before freezing, after 5 days" and "after thawing, after 5 days" samples are shown in Figure 6.

[0124]

[0125]

[0126]

[0127]

[0128] Examples 13 to 15 relate to foamable emulsion compositions containing ground grain and having a protein content of 0.4% by weight or more. In the formulations of Examples 13 to 15, ground chickpeas prepared as described above were used as the ground grain, with the amount of ground chickpeas being varied.

[0129] The results in Table 22 show that all of Examples 13 to 15 maintained their shape and were excellent in shape retention before freezing and after freezing and thawing.

[0130] As can be seen from the results in Table 23, whipped creams with low viscosity were obtained in all of Examples 13 to 15. It was found that whipped creams with low viscosity can be obtained by using ground chickpeas, which is a type of ground grain.

[0131] As can be seen from the results in Table 24, the results of the sensory evaluation were within the acceptable range for all of Examples 13 to 15. Furthermore, the results of Examples 13 to 15 show that increasing the content of ground chickpea improves the evaluation of the long-lasting richness and flavor, good flavor, and lack of off-flavors.

[0132] The results of Examples 13 to 15 and the above-mentioned Examples 1 to 12 reveal that the same effect is obtained even when different types of ground grain materials are used.

[0133] 9 Test 6 (Measurement using a taste sensor) A more quantitative evaluation of taste was carried out using a taste sensor. Measurements were carried out for the following samples. Note that for Comparative Examples 6 to 8, conventional commercially available fresh cream or whipped cream was measured and used as a control. - Whipped cream (aerated emulsion composition) of Example 7 described above - Comparative Example 6: Fresh cream (milk fat content 35%) - Comparative Example 7: Fresh Whip (frozen whipped cream, manufactured by Nikken Foods Co., Ltd.) - Comparative Example 8: Kokurimu whipped cream (soy milk whipped cream, manufactured by Fuji Oil Co., Ltd.)

[0134] Each sample was subjected to the following pretreatment before measurement using a taste sensor. (1) 40 g of each sample and 160 g of distilled water were placed in a pouch bag, and each sample was dissolved in the distilled water to obtain an aqueous solution. (2) 200 g of the aqueous solution obtained in (1) above was placed in a conical tube (Falcon (registered trademark) tube). (3) The conical tube from (2) above was centrifuged at 3,000 rpm for 10 minutes. (4) After centrifugation, the oil layer on the surface of the aqueous solution in the conical tube was removed, and the aqueous layer was filtered through an ultrafine filter. The filtered aqueous layer was used as the sample for measurement using the taste sensor.

[0135] As the taste sensor, a taste recognition device with the following sensors was used. Table 25 shows a list of tastes that can be evaluated by each taste sensor. Taste recognition device TS-6000A (manufactured by Intelligent Sensor Technology Co., Ltd.) Sensors used: AAE (umami), CA0 (sourness), C00 (bitterness), AE1 (astringency), CT0 (saltiness), UM2 (umami B)

[0136]

[0137] Measurements were performed using the "CPA measurement method," which detects two types of information from one sensor, and evaluations were conducted for the following items: sourness, bitterness, astringency, umami B, saltiness, bitterness, astringency, and umami richness. The conventional fresh cream of Comparative Example 6 was used as the standard for each taste. Measurements were performed three times for each sample, and the average of the obtained measurements was used as the evaluation result.

[0138] The results of the evaluation using the taste sensor are shown in Table 26 and FIG.

[0139]

[0140] The whipped cream of Example 7 exhibited low values ​​for sourness, umami B, and rich umami, similar to the soybean-derived cream of Comparative Example 8. These results revealed that cereal-derived creams exhibit low values ​​for these flavors. Furthermore, the whipped cream of Example 7 exhibited a lower salty value than Comparative Examples 6 to 8, and had a cleaner flavor. These results demonstrate that the whipped cream of Example 7 exhibits a cleaner flavor.

[0141] Furthermore, in the case of cream made from soybeans, beaniness is often a problem. Therefore, for this beaniness, bitterness and bitter off-flavors, as well as astringency and astringency stimulation, were extracted from all of the above-mentioned measurement results and examined. The results are shown in Figures 8 and 9. Figure 8 is a chart showing the relationship between bitterness (X-axis, horizontal axis) and bitter off-flavors (Y-axis, vertical axis) after extracting bitterness and bitter off-flavors. Figure 9 is a chart showing the relationship between astringency (X-axis, horizontal axis) and astringency stimulation (Y-axis, vertical axis) after extracting astringency and astringency stimulation.

[0142] 8, it was found that Comparative Examples 6 and 7, which were derived from dairy ingredients, had a bitter taste and bitter off-flavors, whereas Comparative Example 8, which was derived from soybeans, did not have such bitter taste and bitter off-flavors. Therefore, Comparative Example 8 was shown to have a more monotonous flavor than Comparative Examples 6 and 7. On the other hand, the whipped cream of Example 7, unlike Comparative Example 8, showed a tendency for bitter taste and bitter off-flavors similar to those of Comparative Examples 6 and 7, and it was revealed that it had a bitter taste and bitter off-flavors closer to those of cream derived from dairy ingredients.

[0143] Furthermore, with regard to astringency and astringency, as with bitterness and bitter impurities, Comparative Examples 6 and 7 derived from dairy ingredients had astringency and astringency, whereas Comparative Example 8 derived from soybean did not have such astringency and astringency. Therefore, Comparative Example 8 was shown to have a more monotonous flavor than Comparative Examples 6 and 7. On the other hand, the whipped cream of Example 7, unlike Comparative Example 8, showed a tendency for astringency and astringency similar to Comparative Examples 6 and 7, and was found to have astringency and astringency closer to that of cream derived from dairy ingredients.

[0144] As described above, it was found that the whipped cream of Example 7 had a refreshing flavor similar to that of Comparative Example 8, which was derived from soybeans, a plant-based ingredient, in terms of umami and sourness. On the other hand, it was found that the whipped cream of Example 7 showed trends similar to those of Comparative Examples 6 and 7, which were derived from dairy ingredients, rather than those of Comparative Example 8, which was derived from soybeans, in terms of bitterness, bitter impurities, astringency, and astringency stimulation. Furthermore, the whipped cream of Example 7 showed lower saltiness values ​​than other samples, including soybean-derived creams, indicating that it had a refreshing taste compared to the other samples. In this way, it was proven by instrumental analysis using a taste sensor that the whipped cream of Example 7 had a distinctive flavor.

[0145] As described above, the foamable emulsion composition of the present invention using plant-derived ingredients has excellent shape retention. Furthermore, in some embodiments, the foamable emulsion composition has excellent melt-in-the-mouth properties, richness and flavor retention, good flavor, and little off-flavor, making it possible to produce a rich and delicious food. Furthermore, in some embodiments, the foamable emulsion composition does not contain dairy ingredients and / or soybean ingredients, which are conventional main ingredients, making it possible to produce an allergen-friendly food. In addition, in some embodiments, the foamable emulsion composition has a characteristic flavor that is similar to cream derived from plant-derived ingredients in terms of umami and sourness, less saltiness than cream derived from plant-derived ingredients, and a cleaner taste, and is similar to cream derived from dairy ingredients in terms of bitterness, bitter off-flavors, astringency, and astringency.

Claims

1. A foamable emulsion composition containing ground grain, wherein the protein content in the composition is 0.4% by weight or more.

2. The foamable emulsion composition according to claim 1, wherein the protein content in the composition is 0.4 to 10% by weight.

3. The foamable emulsion composition according to claim 1 or 2, further comprising a plant-derived protein material.

4. A foamable emulsion composition according to any one of claims 1 to 3, wherein the dietary fiber content in the composition is 0.01 to 10% by weight.

5. A foamable emulsion composition according to any one of claims 1 to 4, wherein the ground grain material comprises at least one selected from the group consisting of ground wheat, ground beans, ground miscellaneous grains, and ground rice.

6. The foamable emulsion composition according to claim 5, wherein the ground wheat or barley product comprises at least one selected from the group consisting of ground oats and ground barley.

7. The foamable emulsifying composition of claim 5, wherein the ground pulses include ground chickpeas.

8. The foamable emulsion composition according to claim 3, wherein the plant-derived protein material comprises at least one selected from the group consisting of bean protein, wheat protein, rice protein, nut protein, and root vegetable protein.

9. The foamable emulsified composition according to claim 8, wherein the pulse protein comprises at least one selected from the group consisting of chickpea protein, mung bean protein, pea protein, fava bean protein, soy protein, lentil protein, kidney bean protein, and adzuki bean protein.

10. The foamable emulsion composition according to claim 8, wherein the barley protein comprises at least one selected from the group consisting of oat protein, barley protein, wheat protein, glutinous barley protein, and pressed barley protein.

11. The foamable emulsion composition according to any one of claims 1 to 10, further comprising a dietary fiber material.

12. The foamable emulsion composition according to any one of claims 1 to 11, further comprising an emulsifier.

13. A creamy composition using the foamable emulsified composition according to any one of claims 1 to 12.

14. A food product using the creamy composition according to claim 13, which is at least one selected from the group consisting of cakes, milk desserts, toppings, ice cream, smoothies, and frozen drinks.

15. The creamy composition of claim 13, which is a whipped creamy composition.

16. The creamy composition of claim 15, which is in a frozen state.

17. The creamy composition according to claim 13, which is in a refrigerated or frozen state.

18. A method for producing a foamable emulsion composition, comprising the step of mixing an aqueous phase raw material containing water and ground grain with an oil phase raw material containing fats and oils.

19. A foamable emulsion composition according to any one of claims 1 to 12, produced by the method according to claim 18.

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