JP2004357699A - Plastic oil-in-water emulsified composition and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a plastic oil-in-water emulsified composition having smooth palate feeling, and excellent flavor, melting feeling in the mouth and preservability, hardly causing big changes in its appearance, physical properties and flavor according to season, and simple to use. <P>SOLUTION: This plastic oil-in-water emulsified composition contains water, oil and fat, phospholipid, milk protein, calcium and one or at least two selected from the group consisting of low viscosity alginic acid, low viscosity alginate, middle viscosity alginic acid and middle viscosity alginate, and has pH2.5-6. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a plastic oil-in-water emulsion composition that is most suitable as a filling cream for confectionery and baking, and a method for producing the same.

Starch-containing plastic oil-in-water emulsified compositions represented by flower paste and custard cream generally have starch as a skeleton by heat treatment and contain sugar, dairy products, egg products, emulsifiers, fragrances, etc. as necessary. Is what you do. These starch-containing plastic oil-in-water emulsion compositions are characterized by having a certain body feeling over a wide temperature range, are easy to use, and have been widely used as filling creams for confectionery and baking.
However, the starch-containing plastic oil-in-water emulsion composition generally has a problem that it has a heavy texture and a sticky texture.

  By the way, in recent markets, a soft filling and a soft filling are required. In the case of the above-mentioned starch-containing plastic oil-in-water emulsion composition, it is necessary to reduce the amount of starch in order to meet the purpose. However, as a result, although the weight of the texture is reduced, the physical properties are almost fluid, and the usability is deteriorated.Furthermore, under high temperature conditions such as summertime, the physical properties become more liquid and the confectionery There was a problem that it became very difficult to use it as a filling cream for bread.

  On the other hand, unlike a starch-containing plastic oil-in-water emulsion composition, a water-in-oil emulsion composition such as butter cream having an oil or fat as a skeleton has a light texture and does not feel starch-like stickiness. However, since it is mainly composed of fats and oils, it has the disadvantage that melting in the mouth and shape retention at high temperatures are greatly affected by the fats and oils used. For example, if a high melting point oil is used, the shape retention at a high temperature will be good, but the melting in the mouth will be worse, and if a low melting point oil is used, the opposite result will be obtained. Can not. Therefore, in order to obtain a water-in-oil type emulsion composition having constant physical properties for a year, it is necessary to change the blending of the used fats and oils in accordance with the season, and therefore, there is a problem that the dissolution of the mouth deteriorates in summer. .

  In order to solve such a problem, there has been proposed a method of obtaining various plastic oil-in-water emulsion compositions by using a thickener, a gelling agent, or a protein instead of starch in a flower paste. . Patent Document 1 proposes a method of blending ultrafiltered milk protein. Patent Document 2 discloses that skim milk is concentrated in a step including ultrafiltration concentration (UF concentration), and is finally spray-dried without changing the pH by 1.0 or more by an acid and / or alkali in a production process. A method using a milk protein-rich powder having a low lactose content, an oil or fat, and a molten salt has been proposed. Patent Document 3 discloses an oil-in-water emulsion containing 10 to 60% by weight of edible oil and fat containing milk fat, 1 to 10% by weight of protein, and 0.1 to 3% by weight of alginic acid and / or sodium alginate. A plastic oil-in-water emulsified oil / fat composition characterized in that the volume-based median diameter of oil droplets in the emulsion is 5 μm or less. Patent Literature 4 proposes an oil-in-water emulsion composition containing water, oil and fat, milk protein and / or egg yolk protein, low-viscosity alginates, and calcium.

However, the methods of Patent Literature 1 and Patent Literature 2 have a problem that the texture is uneven, and the composition of Patent Literature 3 has a problem that the texture is not smooth. Patent Document 4 discloses that by using a low-viscosity alginate characterized in that it does not gel at a normal addition amount or usage method, it suppresses aggregation and scorching due to thermal denaturation of a protein caused during ultra-high-temperature flash sterilization. The invention relates to a method, and the oil-in-water emulsion obtained in Patent Document 4 is, of course, fluid or liquid. In order to impart plasticity, it is necessary to separately add a large amount of starch or the like as before, As a result, there was a problem that the texture was not smooth.
In addition, the above-mentioned oil-in-water emulsion compositions also have a problem that they do not have both good meltability in the mouth and shape retention at high temperatures.

JP-T-58-500970 JP-A-9-172965 JP-A-2002-125590 JP 2001-321075 A

  It is an object of the present invention to provide a plastic oil-in-water having good flavor and smooth texture, good dissolution in the mouth, little change in its appearance, physical properties and flavor depending on the season, good storage stability and good usability. An object of the present invention is to provide a type emulsion composition and a method for producing the same.

The present invention has achieved the above object by providing the following plastic oil-in-water emulsion composition and a method for producing the same.
"Water, fats and oils, phospholipids, milk protein, calcium, and one or more selected from the group consisting of low-viscosity alginic acid, low-viscosity alginates, medium-viscosity alginic acids and medium-viscosity alginates, Is from 2.5 to 6. A plastic oil-in-water emulsion composition. "
"Water, fats and oils, phospholipids, milk proteins, calcium, and one or more selected from the group consisting of low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginates are mixed and emulsified. After preparing an oil-in-water emulsion whose pH has been further adjusted to 2.5 to 6, the emulsion is sterilized or sterilized, further subjected to a homogenization treatment, and cooled, which is characterized by being cooled. A method for producing the composition. "

  The plastic oil-in-water emulsified composition of the present invention has a good flavor and a smooth texture, which is most suitable as a filling cream for confectionery and baking, has a good melting property in the mouth, and has an appearance, physical properties and flavor in a filling storage temperature range. Since there is no significant change in the data, the device is easy to use. Further, the plastic oil-in-water emulsion composition of the present invention suppresses water separation over time, does not impair the shape retention over time, and has good storage stability. Further, according to the method for producing a plastic oil-in-water emulsion composition of the present invention, a plastic oil-in-water emulsion composition of the present invention exhibiting the above effects can be obtained.

  Hereinafter, the plastic oil-in-water emulsion composition of the present invention and the method for producing the same will be described in detail.

  The phospholipid used in the present invention is not particularly limited, and any phospholipid that can be used in foods may be used. As the phospholipid, for example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, diacylglycerophospholipids such as phosphatidic acid can be used, and the phospholipid is further subjected to enzyme treatment with phospholipase or the like. It is possible to use a lysophospholipid with improved emulsifying power, the above-mentioned phospholipid, or a food material containing the above-mentioned lysophospholipid. In the present invention, one or more selected from these can be used as the phospholipid.

  In the plastic oil-in-water emulsion composition of the present invention, it is preferable to use a food material containing the above phospholipid rather than the above phospholipid itself. Examples of the food material containing this phospholipid include milk such as egg yolk, soybean, cow's milk, goat milk, sheep milk, and human milk, and food materials containing milk-derived phospholipid from the viewpoint of flavor and texture. It is preferable to use a food material containing a phospholipid derived from milk.

When a food material containing the milk-derived phospholipid is used, the content of the phospholipid in the solid content is preferably 2% by weight or more, more preferably 3% by weight or more, and most preferably 4 to 40% by weight. It is preferable to use a food material that is
Further, the food material containing the above phospholipid may be in a liquid form, a powder form, or a concentrate. However, food materials concentrated using a solvent so that the content of phospholipids in the milk-derived solid content is 2% by weight or more are preferably not used in the present invention from the viewpoint of flavor.

The method for determining the phospholipids in the solid content of the food material containing the milk-derived phospholipids can be measured, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because the appropriate method differs depending on the form of the food material containing the phospholipid derived from milk and the like.
First, lipids of a food material containing phospholipids derived from milk are extracted using the Folch method. FIG. 1 shows a flow of the Folch method. Next, the extracted lipid solution is decomposed by a wet digestion method (according to the wet digestion method described in the Japanese Pharmaceutical Society, edited by the Japanese Society of Pharmaceutical Sciences, Hygiene Test Method, Commentary 2000 2.1 Food Component Test Method), and then molybdenum blue absorbance method (Japan Pharmaceutical Association) Ed., Hygiene Test Method / Comment 2000 2.1 Determine the phosphorus amount according to the method for determining phosphorus with molybdic acid described in 2.1 Food Component Test Method). The content (g) of the phospholipid in 100 g of the solid content of the food material containing the milk-derived phospholipid is determined from the determined amount of phosphorus using the following formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / (food material containing milk-derived phospholipid−water (g) of food material containing milk-derived phospholipid]) × 25.4 × (0 .1 / 1000)

  Examples of the food material in which the content of phospholipids in the solid content derived from milk is 2% by weight or more include, for example, an aqueous phase component produced when producing butter oil from cream or butter. The aqueous phase component produced when producing butter oil from this cream or butter is greatly different in composition from so-called buttermilk produced when producing butter from ordinary cream, and contains a large amount of phospholipids. There is. Buttermilk varies greatly depending on the manufacturing method, but the content of phospholipids in milk-derived solids is usually about 0.5 to 1.5% by weight, whereas cream or butter is used. The aqueous phase component produced when producing butter oil has a phospholipid content in milk-derived solid content of about 2 to 15% by weight, and contains a large amount of phospholipid.

  In the present invention, the so-called buttermilk itself produced when butter is produced from the ordinary cream as described above cannot be used, but the content of phospholipids in the milk-derived solid content of buttermilk is 2% by weight or more. It is possible to use what was concentrated so that it might become.

Next, a method for producing an aqueous phase component produced when producing butter oil from the above cream or butter will be described.
A method for producing an aqueous phase component produced when producing butter oil from cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by weight obtained by centrifuging milk is heated in a plate, and the fat concentration of the cream is increased to 70 to 95% by a centrifuge. Next, the emulsification is destroyed by an emulsification disrupter, and the mixture is again processed by a centrifugal separator to obtain butter oil. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  On the other hand, a method for producing an aqueous phase component generated when producing butter oil from butter is, for example, as follows. First, butter is melted in a melting machine and heated in a heat exchanger. This is separated by a centrifuge to obtain butter oil. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used in the production of the butter oil, a conventional one is used.

Further, as the aqueous phase component used in the present invention, an aqueous phase component produced when producing butter oil from cream or butter as long as the phospholipid content in milk-derived solids is 2% by weight or more. May be used as it is, or may be subjected to treatment such as spray drying, concentration, and freezing.
However, milk-derived phospholipids, when heated at a high temperature, lose their functions. Therefore, the above-mentioned heating treatment, during the concentration treatment, or when heating by sterilization or the like, preferably less than 100 ° C., less than 60 ° C. More preferably, there is.

Further, in the present invention, part or all of the phospholipids of the food material having a phospholipid content of 2% by weight or more in the milk-derived solid content may be directly lysated, or may be concentrated after lysolysis. It may be. Further, the obtained lysate may be further concentrated or spray-dried.
Phospholipids in food materials having a phospholipid content of 2% by weight or more in the milk-derived solid content may be treated with phospholipase A to lysophospholipid. Phospholipase A is an enzyme having a function of cleaving a bond connecting a glycerol portion of a phospholipid molecule and a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol portion of the phospholipid molecule is selectively cleaved. Phospholipase A is divided into A1 and A2 depending on the site of action, but A2 is preferred.

The plastic oil-in-water emulsion composition of the present invention preferably contains 0.003 to 0.5% by weight of a phospholipid. A more preferred content of the phospholipid is 0.005 to 0.4% by weight.
When the content of the phospholipid is less than 0.003% by weight, the plastic oil-in-water emulsion composition may become too hard, the texture may be uneven, or the plasticity may not be exhibited. If the content is more than 0.5% by weight, physical properties without body feeling and without plasticity tend to be exhibited. The above phospholipids also include lysophospholipids.
Further, the plastic oil-in-water emulsified composition of the present invention, when using a food material having a phospholipid content of 2% by weight or more in the solid content derived from milk as a phospholipid, the food material is solid content The content is preferably 0.1 to 8% by weight, more preferably 0.5 to 7% by weight, and most preferably 1 to 4% by weight.

In addition, the plastic oil-in-water emulsion composition of the present invention contains milk protein. Milk protein is roughly classified into casein protein and whey protein, either casein protein or whey protein may be used, or these may be used in combination.In the present invention, the casein protein and whey protein are used in the present invention. It is preferable to use them in combination.
The content of the milk protein in the plastic oil-in-water emulsion composition of the present invention is preferably 0.3 to 10% by weight, more preferably 0.5 to 8% by weight.
When the content of milk protein is less than 0.3% by weight, physical properties without a body feeling and without plasticity tend to be exhibited, and when the content of milk protein exceeds 10% by weight, the plastic oil-in-water emulsion composition becomes It may be too hard, the texture may be uneven, or plasticity may not be exhibited.

Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein, a single substance thereof, a mixture thereof, or a food material containing these, alkaline casein (caseinate), acid casein. And the like, and one or more selected from these can be used.
Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone alone or a mixture thereof, or a food material containing these, whey protein, whey, whey powder, de-lactose Whey, lactose-free whey powder, whey protein concentrate (whey protein concentrate) and the like can be mentioned, and one or more selected from these can be used.

  In addition, as the milk protein, milk ingredients containing both the casein protein and the whey protein, for example, raw milk, milk, sweetened condensed milk, sweetened skim milk, sugar-free milk, sugar-free skim milk, skim milk, Buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), cream, cream cheese, natural cheese, processed cheese, and the like. One or more kinds can be used.

In the present invention, the blending weight ratio of phospholipid to milk protein is phospholipid: milk protein = 1: 99 to 20:80, particularly 2:98 to 15:85, and smooth physical properties without warping. Is preferable in that a plastic oil-in-water emulsion of the formula (1) can be obtained. When the blending ratio of the phospholipid is smaller than the above range, unevenness may be increased and a smooth texture may not be obtained. On the other hand, if the blending ratio of the phospholipid is larger than the above range, there is a possibility that the body feeling is poor and the physical properties do not exhibit plasticity. The above phospholipids also include lysophospholipids.
Further, the casein protein and the whey protein are mixed in a weight ratio of casein protein: whey protein = 40: 60 to 85:15, particularly 45:55 to 75:25, so that the casein protein is smooth and smooth. It is preferable in terms of physical properties. If the ratio of casein protein is larger than the above range, the texture may be uneven, and if the ratio is smaller than the above range, physical properties may be poor and lack plasticity.

In addition, the plastic oil-in-water emulsion composition of the present invention contains one or more selected from the group consisting of low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid, and medium-viscosity alginic acid.
The low-viscosity alginic acid and the medium-viscosity alginic acid used in the present invention are obtained from the difference in molecular weight of alginic acid extracted and purified from brown algae such as kelp, which is subjected to acid treatment and hydrolysis under normal pressure to reduce the molecular weight. Examples of the low-viscosity alginate and the medium-viscosity alginate include low-viscosity sodium alginate and medium-viscosity sodium alginate. The low-viscosity alginic acid and the medium-viscosity alginic acid obtained above are further substituted with sodium by ion exchange to obtain low-viscosity sodium alginate and medium-viscosity sodium alginate. In addition, alginic acid extracted and purified from brown algae such as kelp is replaced with sodium by ion exchange, acid-treated and hydrolyzed under normal pressure, and low-viscosity sodium alginate and medium-viscosity sodium alginate are obtained due to the difference in molecular weight of reduced molecular weight. Can be

The low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid, and medium-viscosity alginic acid used in the plastic oil-in-water emulsion composition of the present invention preferably have the following viscosities.
As for the low-viscosity alginic acid and the low-viscosity alginate, a 10% by weight aqueous solution of the low-viscosity alginic acid and / or the low-viscosity alginic acid was measured when measured with a B-type viscometer at pH 7, 25 ° C. and 30 rpm. The viscosity is preferably 1 to 700 mPa · s, more preferably 1 to 100 mPa · s, and most preferably 1 to 60 mPa · s.

When the viscosity is measured under the same conditions as above, the viscosity of the low-viscosity alginic acid and / or a 1% by weight aqueous solution of the low-viscosity alginate is preferably 1 mPa · s or more and less than 10 mPa · s, more preferably 1 mPa · s. s or more and 8 mPa · s or less, most preferably 1 mPa · s or more and 7 mPa · s or less.

The use of the low-viscosity alginic acid and / or low-viscosity alginate in the plastic oil-in-water emulsion composition of the present invention makes the dissolution in the mouth extremely smooth.
When the viscosity of the medium viscosity alginic acid and the medium viscosity alginate is measured under the same conditions as above, the viscosity of the 1% by weight aqueous solution of the medium viscosity alginic acid and / or the medium viscosity alginate is preferably It is 10 to 100 mPa · s, more preferably 10 to 70 mPa · s, and most preferably 10 to 50 mPa · s.
By using the above-mentioned medium-viscosity alginic acid and / or medium-viscosity alginate in the plastic oil-in-water emulsion composition of the present invention, it is possible to suppress water separation from day to day, without impairing the day-to-day shape retention, and to have good storage stability. It becomes.

The low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid, and the saccharides constituting the medium-viscosity alginic acid include guluronic acid-rich low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid, medium-viscosity alginic acid, and mannuronic acid. Any of low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid, and medium-viscosity alginic acid may be used. However, since the texture varies somewhat depending on the composition of the constituent saccharides, it can be selected depending on preference.
In the plastic oil-in-water emulsion composition of the present invention, one or two or more selected from low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid and medium-viscosity alginic acid salt can be used. Or one or more selected from medium-viscosity alginic acid and medium-viscosity alginate, or a mixture of low-viscosity alginic acid and / or low-viscosity alginate and both medium-viscosity alginic acid and / or medium-viscosity alginate Good to use.

  When low-viscosity alginic acid and / or low-viscosity alginate is used, the content is preferably 0.01 to 5% by weight, more preferably 0.02 to 3% by weight in the plastic oil-in-water emulsion composition of the present invention. And particularly preferably 0.05 to 2% by weight. When the content of the low-viscosity alginic acid and / or the low-viscosity alginic acid salt is less than 0.01% by weight, tissue formation is not carried out according to the present invention, and physical properties that do not exhibit plasticity may be obtained. In such a case, the tissue formation may be too strong, resulting in a poorly soluble food.

  When the medium viscosity alginic acid and / or medium viscosity alginate is used, the content is preferably 0.01 to 1% by weight, more preferably 0.02 to 0.8% by weight in the plastic oil-in-water emulsion composition of the present invention. %, Particularly preferably 0.05 to 0.6% by weight. When the content of the medium-viscosity alginic acid and / or the medium-viscosity alginic acid salt is less than 0.01% by weight, the tissue formation is not performed according to the present invention, and there is a possibility that the plasticity is not exhibited. In such a case, the tissue formation may be too strong, resulting in a poorly soluble food.

When both low-viscosity alginic acid and / or low-viscosity alginic acid and medium-viscosity alginic acid and / or medium-viscosity alginate are used, the content is preferably 0.1% in total in the plastic oil-in-water emulsion composition of the present invention. By setting the content to 01 to 6% by weight, a plastic emulsified composition exhibiting easy-to-use physical properties and having a good texture and melting in the mouth can be obtained. At this time, each content of each alginic acid and its salt is the content when the above-mentioned low-viscosity alginic acid and / or low-viscosity alginate is used or the content when the medium-viscosity alginic acid and / or the medium-viscosity alginate is used. It is preferable not to fall outside the range.
Further, by setting the blending weight ratio of the two to be low viscosity alginic acid and / or low viscosity alginic acid: medium viscosity alginic acid and / or medium viscosity alginic acid, preferably from 99: 1 to 51:49, the desired physical properties are obtained. However, a plastic oil-in-water emulsified composition having good melting properties in the mouth is obtained.
In addition, by setting the blending weight ratio of both to low viscosity alginic acid and / or low viscosity alginate: medium viscosity alginic acid and / or medium viscosity alginate, preferably 50:50 to 1:99, the desired texture, It is a plastic oil-in-water emulsion composition that is easy to use, has good filling suitability, hardly changes in physical properties, and has easy dissolving in the mouth.
Further, a low-viscosity alginic acid and / or a low-viscosity alginic acid used in the plastic oil-in-water emulsion composition of the present invention and a 1% by weight aqueous solution of the medium-viscosity alginic acid and / or the medium-viscosity alginic acid having the above-mentioned compounding weight ratio are used. When the viscosity is measured with a B-type viscometer at pH 7, 25 ° C. and 30 rpm, the viscosity is preferably 10 to 100 mPa · s, more preferably 10 to 70 mPa · s, and most preferably 10 to 50 mPa · s. It is better to use

Moreover, the plastic oil-in-water emulsion composition of the present invention contains calcium.
As the calcium used in the present invention, calcium preparations, milk, skim milk powder, whole milk powder, casein, whey, whey powder, whey protein concentrate, protein-concentrated whey powder, other dairy products, other food materials containing calcium, etc. And one or more selected from these are used. In the present invention, preferably milk, skim milk powder, whole milk powder, casein, whey, whey powder, whey protein concentrate, protein-enriched whey powder, and other dairy products, are selected from calcium-containing food materials. It is preferable to use one kind or two or more kinds. The calcium is preferably added before adjusting the pH when producing the plastic oil-in-water emulsion composition of the present invention.

  The content of the calcium in the plastic oil-in-water emulsion composition of the present invention is preferably 0.01 to 1% by weight, and more preferably 0.02 to 0.5% by weight. In the present invention, if the calcium content is less than 0.01% by weight, a plastic tissue cannot be produced. When the calcium content exceeds 1% by weight, the plastic oil-in-water emulsion composition tends to be hard.

  In addition, when the thing containing calcium is used as the said phospholipid or the said milk protein, the content of the said calcium contains the calcium contained in these. The same applies to the content of the phospholipid and the content of the milk protein.

  The content of water in the plastic oil-in-water emulsion composition of the present invention is not particularly limited, but is preferably 10 to 90% by weight, more preferably 15 to 80% by weight in the plastic oil-in-water emulsion composition. If the water content is less than 10% by weight, mixing and dissolving of the added food material tends to be difficult. If the water content exceeds 90% by weight, the mixing and dissolving of the added food material is easy. The resulting oil-in-water emulsion composition may not be able to produce a plastic structure.

  The oils and fats used in the present invention are not particularly limited, but include, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, cocoa oil, safflower oil, milk fat, Various vegetable oils and fats such as beef tallow, lard, fish oil, whale oil, etc., and processed fats and oils processed by one or more of hydrogenation, fractionation and transesterification of these oils, and whole fat milk powder, sweetened whole milk powder And other food materials containing fats and oils. In the present invention, one or more kinds selected from these fats and oils can be used. In particular, corn oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, cocoa oil, liquid oil that exhibits a liquid state at normal temperature such as safflower oil, the hardness of the obtained plastic oil-in-water emulsion composition has no temperature dependence. Preferred from the point. The content of the above fats and oils is preferably 1 to 50% by weight, more preferably 5 to 40% by weight, in the plastic oil-in-water emulsion composition. If the content of fats and oils is less than 1% by weight, it becomes gel-like, and it is difficult to produce a plastic structure, and if the content of fats and oils exceeds 50% by weight, it is difficult to have shape retention. .

  The plastic oil-in-water emulsion composition of the present invention gives better shape retention and plasticity when the volume-based median diameter of the oil droplets is 3 μm or less, preferably 2 μm or less, and more preferably 1 μm or less. be able to. Further, in the plastic oil-in-water emulsion composition of the present invention, the oil droplets have a volume-based particle size distribution of 80 to 100% by weight of particles having a size of 0.1 μm or more and less than 1 μm, and 0 to 10% by weight of particles having a size of 1 μm or more. Most preferably, it is configured so that

  The volume-based median diameter and particle size distribution of the oil droplets can be measured, for example, as follows. 0.1 g by weight of Tween 80, Triton X-100 or SDS (sodium dodecyl sulfate) was added to 1 g of the plastic oil-in-water emulsion composition in a buffer having an appropriate pH such as Tris-HCl buffer or phosphate buffer as a dispersion medium. ) And a chelating agent such as 0.5% by weight of EDTA4Na (tetrasodium ethylenediaminetetraacetate). By measuring this with a laser diffraction particle size distribution analyzer SALD-1100 or SALD-2100 manufactured by Shimadzu Corporation, the volume-based median diameter of the oil droplets can be obtained.

  The plastic oil-in-water emulsion composition of the present invention has a pH of 2.5 to 6, preferably 3 to 6, more preferably 3.5 to 6, using a pH adjuster. By adjusting the pH value of the plastic oil-in-water emulsion composition to the above range, one or two kinds selected from milk protein, low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid and medium-viscosity alginates As described above, the optimum physical properties can be achieved. If the pH is less than 2.5, the resulting plastic oil-in-water emulsion composition becomes fragile and dissolves in the mouth worse, in addition to an excessively strong acidity. If the pH exceeds 6, the physical properties of the obtained plastic oil-in-water emulsion composition become fluid, and plasticity cannot be imparted. Examples of the pH adjuster include edible organic acids such as lactic acid, gluconic acid, citric acid, malic acid, tartaric acid, fumaric acid, acetic acid, glacial acetic acid, phytic acid, adipic acid, succinic acid, gluconodeltalactone, and ascorbic acid. , Various juices such as citrus juice, and other pH adjusters include sodium hydrogen carbonate, sodium carbonate, sodium hydroxide, sodium lactate, sodium nitrate, sodium sulfate, tricalcium phosphate, trisodium citrate, and the like. One or more selected from these can be used.

  In the plastic oil-in-water emulsion composition of the present invention, if necessary, an emulsifier, a sequestering agent, a saccharide, a starch, a flour, an inorganic salt, an organic acid salt, `` low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid and Gelling agents and thickeners other than "medium-viscosity alginates"; proteases such as chymosin; carbohydrate-degrading enzymes such as lactase (β-galactosidase) and glucoamylase; diglycerides; plant sterols; plant sterol esters; , Sea salt, seasonings, sweeteners, fruit juice, pulp, vegetables, vegetable juice, spices, spice extracts, herbs, dextrins such as linear dextrin, branched dexton, cyclic dexton, dairy products, egg products, cacao and Cocoa products, coffee and coffee products, gelatin, other various food materials in general, flavoring ingredients such as flavorings and seasonings, and clothes , Preservatives, may be incorporated such as anti-oxidants. The compounding amount of these components is preferably 95% by weight or less in the plastic oil-in-water emulsion composition of the present invention.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, and polyglycerin fatty acid. Synthetic emulsifiers such as esters, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, and the like. One or more kinds can be used. In the plastic oil-in-water emulsion composition of the present invention, it is preferable not to use the above-mentioned emulsifier in the sense of responding to the flavor and the natural tendency spread among consumers.

Examples of the saccharide include, but are not particularly limited to, glucose, fructose, sucrose, maltose, enzymatic saccharified syrup, lactose, reduced starch saccharified matter, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide, reducing sugar, and polydextrose. Sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactoligosaccharide, nectar oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. These saccharides and sweeteners can be used alone or in combination of two or more.
The content of the saccharide and the sweetener is preferably 0 to 80% by weight, more preferably 0 to 70% by weight, and still more preferably 0 to 60% by weight in the plastic oil-in-water emulsion composition of the present invention.

  Raw starch, starch obtained by treating starch with enzymes such as amylase, and chemical and physical treatments such as acid or alkali treatment, esterification, acetylation, phosphoric acid cross-linking, heating, and wet heat treatment were performed. Modified starches, and starches which are preliminarily gelatinized by heat treatment so that these modified starches are easily dissolved in water, and the like, and one or more selected from these can be used. The content of the starch in the plastic oil-in-water emulsion composition of the present invention is preferably 3% by weight or less, more preferably 1% by weight or less, and still more preferably 0.1% by weight or less. It is most preferable not to contain starch in order to obtain a good texture.

  Examples of the sequestering agent include those that block calcium ions, magnesium ions, iron ions and the like, and include, for example, phosphates such as pyrophosphate, polyphosphate, ultrapolyphosphate, and metaphosphate, and citric acid. Organic salts such as salts and tartrate; and inorganic salts such as carbonates. Further, these sequestering agents may be contained in the form of a food material. In the present invention, one or more kinds selected from these sequestering agents can be used according to the purpose. However, in the present invention, flavor problems and widespread use among consumers have occurred. It is preferable not to use the above-mentioned sequestering agent in the sense of responding to the natural intention.

  Examples of gelling agents and thickeners other than “low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate” include LM pectin / HM pectin, gellan gum, xanthan gum, locust bean gum, guar gum, tarragant gum, Examples thereof include fibrous cellulose, methylcellulose, carboxymethylcellulose, konjac mannan, soybean polysaccharide, highly viscous alginic acid, and highly viscous alginate, and one or more selected from these can be used. Generally, highly viscous alginic acid is also called alginic acid, and high viscous alginate is also called alginic acid. High-viscosity alginic acid and high-viscosity alginates have a viscosity of more than 100 mPa · s when a 1% by weight aqueous solution is measured using a B-type viscometer at pH 7, 25 ° C. and 30 rpm. The content of the above-mentioned gelling agent and thickener is preferably 2% by weight or less in the plastic oil-in-water emulsion composition of the present invention.

  When these auxiliary materials are blended, usually, the oil-soluble auxiliary materials are dissolved in the oil phase, and the water-soluble auxiliary materials are dissolved in the aqueous phase. However, the water-soluble auxiliary materials may be dispersed in the oil phase. .

Next, a method for producing the plastic oil-in-water emulsion composition of the present invention will be described.
The plastic oil-in-water emulsion composition of the present invention is selected from the group consisting of water, fats and oils, phospholipids, milk proteins, calcium, and low-viscosity alginic acids, low-viscosity alginates, medium-viscosity alginic acids and medium-viscosity alginates. After mixing and emulsifying one or more kinds, and then preparing an oil-in-water emulsion whose pH is adjusted to 2.5 to 6, the emulsion is sterilized or sterilized, further homogenized, and cooled. It is obtained by doing.

Here, when obtaining the oil-in-water emulsion, the above-mentioned raw materials may be mixed and emulsified at once, but the thickening of the oil-in-water emulsion during production and the occurrence of lumps due to poor dissolution of the raw materials may be reduced. In order to prevent this, it is preferable to mix and emulsify the above raw materials in two stages as shown below.

First, water, a part of fats and oils, milk protein, and calcium are mixed and emulsified to prepare an oil-in-water emulsion (1).
The oil-in-water emulsion (1) is heated if necessary. The heating temperature is preferably 35 to 75 ° C., but in this case, it is preferably 60 ° C. or less from the viewpoint of good flavor.
Further, if necessary, the oil-in-water emulsion (1) is homogenized. Examples of the homogenizer for performing homogenization include, for example, a kettle-type cheese emulsification kettle, a high-speed shear emulsification kettle such as a Stephan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill, and preferably a homogenizer. At a homogenizing pressure of 1 to 100 MPa, more preferably 3 to 50 MPa, most preferably 5 to 30 MPa. This homogenization treatment may be performed using a two-stage homogenizer, for example, at a homogenization pressure of 1 to 100 MPa in the first stage and 0 to 10 MPa in the second stage.
Further, if necessary, heat sterilization of the oil-in-water emulsion (1) is performed. Examples of the heat sterilization method include an injection method, an infusion method, a direct heating method such as a microwave, and a batch method, a plate method, a tubular method, an indirect heating method such as a scraping method, and UHT, HTST, and LTLT. For example, heat treatment at 60 to 160 ° C. may be performed, but it is preferable not to perform sterilization because the flavor is good.

Next, the oil-in-water emulsion (1) is mixed with one or more of the remaining fats and oils, low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginates, and The raw materials are added and mixed to obtain an oil-in-water emulsion (2).
The phospholipid may be added at the stage of preparing the oil-in-water emulsion (1), or may be added at the stage of preparing the oil-in-water emulsion (2).

  Further, the pH is adjusted to 2.5 to 6 using a pH adjuster. The timing of adding the pH adjusting agent may be simultaneous with the addition of one or more selected from low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid and medium-viscosity alginic acid. For uniformity, it is preferable to add one or more selected from low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid and medium-viscosity alginic acid. As for the rate of adjusting the pH, the whole amount of the pH adjuster may be added at once, or may be added at a slow rate such as adding 0.01% by weight per hour.

It is then sterilized or sterilized. As a sterilization or sterilization method, there are an injection type, an infusion type, a direct heating type such as a microwave, or a batch type, a plate type, a tubular type, an indirect heating type such as a scraping type, and UHT, HTST, LTLT. Heat treatment at 60 to 160 ° C. may be performed.
Here, in order to prevent thermal denaturation and browning of the protein due to temperature rise during the homogenization treatment, and to obtain stable homogenization and quality, it is preferable to cool to 40 to 75 ° C here. As a cooling method, a quenching plasticizing treatment may be performed by a quenching plasticizer such as a vatorator, a combinator, and a perfector, or a cooling may be performed by a heat exchanger such as a tubular type or a scraping type.

  Next, homogenization is performed by a homogenizer. Examples of the homogenizer include a kettle-type cheese emulsification pot, a high-speed shearing emulsification pot such as a Stephan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill, and preferably 1 to 100 MPa, and more preferably. Homogenization is performed at a homogenization pressure of 3-50 MPa, most preferably 5-30 MPa. This homogenization treatment is preferably performed using a two-stage homogenizer at a homogenization pressure of 1 to 100 MPa for the first stage and 0 to 10 MPa for the second stage.

  Finally, cooling is performed to obtain the plastic oil-in-water emulsion composition of the present invention. As a cooling method, after filling in an appropriate container, it may be cooled in a water bath, an ice bath, a refrigerator, a freezer, etc., but a quenching plasticizing treatment with a quenching plasticizer such as a vator, a combinator, a perfector, etc. It is preferred to do so. Further, cooling may be performed by a heat exchanger such as a tubular type or a scraping type.

  Although the plastic oil-in-water emulsion composition of the present invention can be used for various foods, it can be particularly suitably used for bakery foods. As bakery foods, for example, bread, sweet bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, French bread, steamed bread, pie, shoe, donut, cake, cracker, cookie, hard biscuit , Waffles, scones, dorayaki, steamed cakes, hot cakes, baked puddings and the like. The amount of the plastic oil-in-water emulsion composition of the present invention used for the bakery food is not particularly limited, and is determined by the appearance of the food and the type of the food. In addition, as a method of combining the plastic oil-in-water emulsion composition of the present invention and a bakery food, the plastic oil-in-water emulsion composition can be topped into a bakery food, sanded, injected, or wrapped, It is possible to knead it. At this time, the bakery food is in a warm state such as immediately after baking or immediately after re-warming, and even in the state immediately after baking, the bakery food is topped with the plastic oil-in-water emulsion composition of the present invention, Sand may be injected. Alternatively, the baked food may be topped, sanded, injected, or packaged with the plastic oil-in-water emulsion composition of the present invention and then baked. As other uses of the plastic oil-in-water emulsion composition of the present invention, it can be used for cooking topping and kneading.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
The viscosity of low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid, medium-viscosity alginic acid, high-viscosity alginic acid, and high-viscosity alginic acid described in Examples and Comparative Examples is as follows. It was measured under the conditions of pH 7, 25 ° C. and 30 rpm using a mold viscometer.

(Example 1)
7 parts by weight of total milk protein, 50 parts by weight of sugar, 10 parts by weight of sorbitol, a concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38% by weight, phospholipid content 4 in solid content) .89% by weight) 21 parts by weight, 2.5 parts by weight of corn oil, and 6.19 parts by weight of water were mixed, heated to 55 ° C., and subjected to a first stage 5 MPa, 2 MPa with a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a stage of homogenization pressure of 10 MPa to prepare an oil-in-water emulsion (1). 0.01 parts by weight of low-viscosity alginic acid (the viscosity of a 10% by weight aqueous solution is 30 mPa · s, the viscosity of a 1% by weight aqueous solution is 3 mPa · s), 0.25 part by weight of guar gum, 0.25 parts by weight of locust bean gum, 2 parts by weight of sunflower oil, and 0.8 parts by weight of lemon juice were added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 60 ° C. for 10 minutes with a scraping heat exchanger, and cooled to 55 ° C. with a scraping heat exchanger. Next, after homogenizing with a homogenizing pressure of 20 MPa for the first stage and 0 MPa for the second stage using a two-stage homogenizer manufactured by Izumi Food Machinery, seal in a polyethylene bag, cool to 5 ° C., and perform the plastic oil-in-water emulsification of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.39% by weight of phospholipid and 8.2% by weight of milk protein, and phospholipid: milk protein = 4.5: 95.5. (Weight ratio) and casein protein: whey protein = 80.5: 19.5 (weight ratio). The calcium content was 0.08% by weight. In addition, the content of fat and oil was 5.7% by weight, the content of water was 23.1% by weight, and the pH was 2.5.
Also, the obtained plastic oil-in-water emulsion composition of the present invention was prepared by adding 0.1% by weight of Tween 80 to 0.1 mol of potassium phosphate buffer solution of pH 8 prepared in advance and adding EDTA4Na (tetrasodium ethylenediaminetetraacetate 4). (Water salt) was dispersed in a solvent for particle size distribution measurement in which 0.2% by weight was dissolved, and as a result of examining the particle size distribution using a laser diffraction type particle size distribution analyzer SALD-2100 manufactured by Shimadzu Corporation, the volume of oil droplets was determined. The median diameter was 0.5 μm, and the volume-based particle size distribution was 100% by weight of particles of 0.1 μm or more and less than 1 μm, and 0% by weight of particles of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is as follows.

(Evaluation method)
Mouth melting ○: Extremely good melting in mouth △: Good melting in mouth ×: Poor melting in mouth Filling suitability ○: When filling in the range of 0 to 45 ° C, it can be properly filled and extremely good △: When filling in the range of 0 to 45 ° C , Good filling ×: Inappropriate filling when filling in the range of 0 to 45 ° C, unsuitable for storage suitability ○: very suitable without physical property and state change △: suitable with little change in physical property and state ×: physical property Changes occur and are unsuitable. Spreadability to bread ○: good extensibility, good △: extensible ×: no extensibility, unsuitable

(Example 2)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38 wt%, phosphorus in solid content Lipid content 4.89% by weight) 5 parts by weight, 10 parts by weight of soybean oil, and 39.2 parts by weight of water were mixed, heated to 45 ° C., and first-staged with a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 100 MPa, the second stage of 0 MPa to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 parts by weight of medium-viscosity sodium alginate (the viscosity of a 1% by weight aqueous solution is 30 mPa · s), 10 parts by weight of rapeseed oil, 0.3 part by weight of lactic acid, and 1 part by weight of starch Was added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 90 ° C. for 5 minutes with a scraping heat exchanger, and cooled to 45 ° C. with a scraping heat exchanger. Then, after homogenizing at a homogenizing pressure of 2 MPa of the first stage and 10 MPa of the second stage with a two-stage homogenizer manufactured by Izumi Food Machinery, it was sealed in a polyethylene bag and cooled to 5 ° C. to obtain the plastic oil-in-water emulsion of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. In addition, the content of fats and oils was 20.4% by weight, the content of water was 50.3% by weight, and the pH was 5.
In addition, when the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was 90% by weight of particles of 0.1 μm or more and less than 1 μm was 10% by weight of particles of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Example 3)
0.1% by weight of protein-concentrated whey powder, 0.35% by weight of total milk protein, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 40% by weight, phospholipid content in solid content) 2.7 parts by weight), 20 parts by weight of rice oil, 0.025 parts by weight of calcium chloride dihydrate, and 49.625 parts by weight of water were mixed and heated to 60 ° C. Using a two-stage homogenizer manufactured by Machinery, homogenization was performed at a homogenization pressure of 30 MPa in the first stage and 5 MPa in the second stage to prepare an oil-in-water emulsion (1). 2 parts by weight of a low-viscosity sodium alginate (viscosity of a 10% by weight aqueous solution is 30 mPa · s, viscosity of a 1% by weight aqueous solution is 3 mPa · s), 20 parts by weight of palm oil, LM pectin 2 parts by weight, 0.05 parts by weight of citric acid, 0.05 parts by weight of sodium hydrogen carbonate, 3 parts by weight of starch, and 0.1 part by weight of flavor are added and mixed in a compounding tank to obtain an oil-in-water emulsion (2 ) Was prepared. This was heat-sterilized at 140 ° C. for 5 seconds by UHT, and cooled to 60 ° C. by a scraping heat exchanger. Then, after homogenizing with a homogenizing pressure of 30 MPa for the first stage and 5 MPa for the second stage with a two-stage homogenizer manufactured by Izumi Food Machinery, sealed in a polyethylene bag, cooled to 5 ° C., and emulsified the plastic oil-in-water emulsion of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsified composition contains 0.053% by weight of phospholipid and 0.5% by weight of milk protein, and phospholipid: milk protein = 9.6: 90.4 (weight ratio). ) And casein protein: whey protein = 75: 25 (weight ratio). The calcium content was 0.02% by weight. Further, the content of fats and oils was 40.1% by weight, the content of water was 53.1% by weight, and the pH was 6.
When the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.2 μm, and the volume-based particle size distribution was , Particles of 0.1 μm or more and less than 1 μm were 100% by weight, and particles of 1 μm or more were 0% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Example 4)
Mix 10 parts by weight of milk, 2.5 parts by weight of lactose-free whey powder, 30 parts by weight of fresh cream, 10 parts by weight of starch syrup, 10 parts by weight of maltose, and 26.55 parts by weight of water, and heat to 45 ° C. A type emulsion (1) was prepared. To this oil-in-water emulsion (1), 0.05 parts by weight of low-viscosity sodium alginate (viscosity of a 10% by weight aqueous solution is 620 mPa · s, viscosity of a 1% by weight aqueous solution is 9 mPa · s), and highly viscous alginic acid (1% by weight) % Aqueous solution has a viscosity of 200 mPa · s) 0.05 parts by weight, soybean oil 10 parts by weight, malic acid 0.2 parts by weight, gelatin 0.05 parts by weight, flavoring 0.1 parts by weight, and starch 0.5 parts by weight Was added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 120 ° C. for 10 seconds by UHT, and cooled to 60 ° C. by a scraping heat exchanger. Then, after homogenizing with a homogenizing pressure of 50 MPa for the first stage and 10 MPa for the second stage using a two-stage homogenizer manufactured by Izumi Food Machinery, seal in a polyethylene bag, cool to 5 ° C., and emulsify the plastic oil-in-water emulsion of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.087% by weight of phospholipid and 1.5% by weight of milk protein, and phospholipid: milk protein = 5.5: 94.5. (Weight ratio) and casein protein: whey protein = 50: 50 (weight ratio). The calcium content was 0.05% by weight. In addition, the content of fats and oils was 24.8% by weight, the content of water was 52.7% by weight, and the pH was 5.5.
In addition, when the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was 90% by weight of particles of 0.1 μm or more and less than 1 μm was 10% by weight of particles of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Example 5)
2.0 parts by weight of whey powder, 1.0 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38% by weight, Phospholipid content in solids: 4.89% by weight) 7 parts by weight, 10 parts by weight of soybean oil, and 28.5 parts by weight of water were mixed, heated to 45 ° C, and subjected to a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 15 MPa in the first stage and 10 MPa in the second stage to prepare an oil-in-water emulsion (1). 0.25 parts by weight of low-viscosity alginic acid (viscosity of a 10% by weight aqueous solution is 100 mPa · s, viscosity of a 1% by weight aqueous solution is 7 mPa · s) and 0.25 parts by weight of a medium-viscosity sodium alginate (1% by weight) % Aqueous solution having a viscosity of 45 mPa · s) 0.25 parts by weight, 10 parts by weight of rapeseed oil, 0.5 parts by weight of lemon juice and 0.5 parts by weight of carrageenan are mixed and mixed in a compounding tank to obtain an oil-in-water emulsion. (2) was prepared. This was heat-sterilized at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenizing with a homogenizing pressure of 20 MPa for the first stage and 0 MPa for the second stage using a two-stage homogenizer manufactured by Izumi Food Machinery, seal in a polyethylene bag, cool to 5 ° C., and perform the plastic oil-in-water emulsification of the present invention. A composition was obtained. A 1% by weight aqueous solution of a mixture obtained by mixing the low-viscosity alginic acid and the medium-viscosity sodium alginate at a weight ratio of 1: 1 used in Example 5 was measured using a B-type viscometer at pH 7, 25 ° C., and 30 rpm. The viscosity measured below was 26 mPa · s.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and phospholipid: milk protein = 5.6: 94.4. (Weight ratio) and casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. In addition, the content of oil and fat was 10.6% by weight, the content of water was 43.8% by weight, and the pH was 5.
When the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was , Particles of 0.1 μm or more and less than 1 μm were 100% by weight, and particles of 1 μm or more were 0% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Example 6)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38 wt%, phosphorus in solid content Lipid content 4.89% by weight) 5 parts by weight, 10 parts by weight of soybean oil, and 39.2 parts by weight of water were mixed, heated to 45 ° C., and first-staged with a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 100 MPa, the second stage of 0 MPa to prepare an oil-in-water emulsion (1). 0.5 part by weight of low-viscosity alginic acid (viscosity of a 10% by weight aqueous solution is 60 mPa · s, viscosity of a 1% by weight aqueous solution is 5 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight and 1 part by weight of starch were added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 90 ° C. for 5 minutes with a scraping heat exchanger, and cooled to 45 ° C. with a scraping heat exchanger. Then, after homogenizing at a homogenizing pressure of 2 MPa of the first stage and 10 MPa of the second stage with a two-stage homogenizer manufactured by Izumi Food Machinery, it was sealed in a polyethylene bag and cooled to 5 ° C. to obtain the plastic oil-in-water emulsion of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4 ( Weight ratio), and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. In addition, the content of fats and oils was 20.4% by weight, the content of water was 50.3% by weight, and the pH was 5.
When the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 1 μm, and the volume-based particle size distribution was 0 μm. 50% by weight of particles having a size of 1 μm or more and less than 1 μm was 50% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Example 7)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38 wt%, phosphorus in solid content Lipid content 4.89% by weight) 5 parts by weight, 10 parts by weight of soybean oil, and 39.2 parts by weight of water were mixed, heated to 45 ° C., and first-staged with a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 100 MPa, the second stage of 0 MPa to prepare an oil-in-water emulsion (1). 0.25 parts by weight of a low-viscosity sodium alginate (viscosity of a 10% by weight aqueous solution is 100 mPa · s, viscosity of a 1% by weight aqueous solution is 7 mPa · s) and 0.25 parts by weight of a medium viscosity alginic acid (1% by weight) % Aqueous solution having a viscosity of 45 mPa · s) 0.25 parts by weight, rapeseed oil 10 parts by weight, lactic acid 0.3 parts by weight, and starch 1 part by weight were added and mixed in a compounding tank to obtain an oil-in-water emulsion (2). Was prepared. This was heat-sterilized at 90 ° C. for 5 minutes with a scraping heat exchanger, and cooled to 45 ° C. with a scraping heat exchanger. Then, after homogenizing at a homogenizing pressure of 2 MPa of the first stage and 10 MPa of the second stage with a two-stage homogenizer manufactured by Izumi Food Machinery, it was sealed in a polyethylene bag and cooled to 5 ° C. to obtain the plastic oil-in-water emulsion of the present invention. A composition was obtained. A 1% by weight aqueous solution of a mixture obtained by mixing the low-viscosity sodium alginate and the medium-viscosity alginic acid used in Example 7 at a weight ratio of 1: 1 using a B-type viscometer at pH 7, 25 ° C., and 30 rpm. The viscosity measured below was 26 mPa · s.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. The content of fats and oils was 20.5% by weight, the content of water was 50.4% by weight, and the pH was 5.
In addition, when the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was 90% by weight of particles of 0.1 μm or more and less than 1 μm was 10% by weight of particles of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Example 8)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38 wt%, phosphorus in solid content Lipid content 4.89% by weight) 5 parts by weight, 10 parts by weight of soybean oil, and 39.4 parts by weight of water were mixed, heated to 45 ° C, and first-staged by a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 100 MPa, the second stage of 0 MPa to prepare an oil-in-water emulsion (1). 0.3 parts by weight of medium-viscosity sodium alginate (viscosity of a 1% by weight aqueous solution is 10 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of lactic acid, and 1 part by weight of starch in the oil-in-water emulsion (1) Was added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 90 ° C. for 5 minutes with a scraping heat exchanger, and cooled to 45 ° C. with a scraping heat exchanger. Then, after homogenizing with a homogenizing pressure of 5 MPa for the first stage and 10 MPa for the second stage with a two-stage homogenizer manufactured by Izumi Food Machinery, seal in a polyethylene bag, cool to 5 ° C., and emulsify the plastic oil-in-water emulsion of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. The fat and oil content was 20.4% by weight, the water content was 50.4% by weight, and the pH was 5.
In addition, when the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was 90% by weight of particles of 0.1 μm or more and less than 1 μm was 10% by weight of particles of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Example 9)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38 wt%, phosphorus in solid content (Lipid content 4.89% by weight), added 0.1% by weight of phospholipase A2, stirred at 50 ° C for 1 hour, sterilized by heating at 120 ° C for 10 seconds with UHT, and scraped with a heat exchanger. 5 parts by weight of a food material in which 95% by weight of the phospholipid in the raw material was cooled to 60 ° C. and 5 parts by weight of soybean oil, 10 parts by weight of soybean oil and 39.4 parts by weight of water were mixed and heated to 45 ° C. Using a two-stage homogenizer manufactured by Machinery, homogenization was performed at a homogenization pressure of 100 MPa in the first stage and 0 MPa in the second stage to prepare an oil-in-water emulsion (1). 0.3 parts by weight of medium-viscosity sodium alginate (viscosity of a 1% by weight aqueous solution is 10 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of lactic acid, and 1 part by weight of starch in the oil-in-water emulsion (1) Was added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 90 ° C. for 5 minutes with a scraping heat exchanger, and cooled to 45 ° C. with a scraping heat exchanger. Then, after homogenizing with a homogenizing pressure of 5 MPa for the first stage and 10 MPa for the second stage with a two-stage homogenizer manufactured by Izumi Food Machinery, seal in a polyethylene bag, cool to 5 ° C., and emulsify the plastic oil-in-water emulsion of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. The fat and oil content was 20.4% by weight, the water content was 50.4% by weight, and the pH was 5.
In addition, when the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was 90% by weight of particles of 0.1 μm or more and less than 1 μm was 10% by weight of particles of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Example 10)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38 wt%, phosphorus in solid content Lipid content 4.89% by weight) 5 parts by weight, 10 parts by weight of soybean oil, and 39.4 parts by weight of water were mixed, heated to 45 ° C, and first-staged by a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 100 MPa, the second stage of 0 MPa to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.3 part by weight of a medium viscosity alginic acid (viscosity of a 1% by weight aqueous solution is 10 mPa · s), 10 parts by weight of rapeseed oil, 0.3 part by weight of lactic acid, and 1 part by weight of starch are added. The mixture was added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 90 ° C. for 5 minutes with a scraping heat exchanger, and cooled to 45 ° C. with a scraping heat exchanger. Then, after homogenizing with a homogenizing pressure of 5 MPa for the first stage and 10 MPa for the second stage with a two-stage homogenizer manufactured by Izumi Food Machinery, seal in a polyethylene bag, cool to 5 ° C., and emulsify the plastic oil-in-water emulsion of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. The fat and oil content was 20.4% by weight, the water content was 50.4% by weight, and the pH was 5.
In addition, when the particle size of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was 90% by weight of particles of 0.1 μm or more and less than 1 μm was 10% by weight of particles of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in the first embodiment.

(Comparative Example 1)
2 parts by weight of whey powder, 1.0 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solid content 38% by weight, solid content Phospholipid content of 4.89% by weight) 7 parts by weight, soybean oil 10 parts by weight, and water 26 parts by weight were mixed, heated to 45 ° C., and subjected to one-stage treatment using a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 15 MPa in the second stage and 10 MPa in the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 part by weight of a medium-viscosity alginic acid (viscosity of a 1% by weight aqueous solution is 60 mPa · s), 10 parts by weight of rapeseed oil, 3.0 parts by weight of lemon juice, and 0.5 part by weight of carrageenan Parts by weight were added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenizing at a homogenizing pressure of 20 MPa for the first stage and 0 MPa for the second stage using a two-stage homogenizer manufactured by Izumi Food Machinery, the mixture was sealed in a polyethylene bag, cooled to 5 ° C., and a plastic oil-in-water emulsion composition was obtained. Obtained.

The obtained plastic oil-in-water emulsion composition contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and the ratio of phospholipid: milk protein = 5.6: 94.4 (weight ratio). ), And casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. The content of fats and oils was 20.5% by weight, the content of water was 42.6% by weight, and the pH was 2.
When the particle size of the obtained plastic oil-in-water emulsion composition was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was 0.1 μm. 100% by weight of particles having a size of 1 μm or less and 0% by weight of particles having a size of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition is shown in Table 2 below. The evaluation method is the same as in the first embodiment.

(Comparative Example 2)
2 parts by weight of whey powder, 1 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solids content 38% by weight, solids content Phospholipid content 4.89% by weight) 7 parts by weight, soybean oil 10 parts by weight, and water 28.7 parts by weight are mixed, heated to 45 ° C., and subjected to a 1-stage homogenizer manufactured by Izumi Food Machinery Co., Ltd. The homogenization was performed at a homogenization pressure of 15 MPa in the second stage and 10 MPa in the second stage to prepare an oil-in-water emulsion (1). 0.5 parts by weight of low-viscosity sodium alginate (viscosity of a 10% by weight aqueous solution is 500 mPa · s, viscosity of a 1% by weight aqueous solution is 6 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of sodium hydrogen and 0.5 parts by weight of carrageenan were added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenizing at a homogenizing pressure of 20 MPa for the first stage and 0 MPa for the second stage using a two-stage homogenizer manufactured by Izumi Food Machinery, the mixture was sealed in a polyethylene bag, cooled to 5 ° C., and a plastic oil-in-water emulsion composition was obtained. Obtained.

The obtained plastic oil-in-water emulsion composition contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and the ratio of phospholipid: milk protein = 5.6: 94.4 (weight ratio). ), And casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. In addition, the content of fats and oils was 20.5% by weight, the content of water was 43.9% by weight, and the pH was 6.5.
When the particle size of the obtained plastic oil-in-water emulsion composition was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was 0.1 μm. 100% by weight of particles having a size of 1 μm or less and 0% by weight of particles having a size of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition is shown in Table 2 below. The evaluation method is the same as in the first embodiment.

(Comparative Example 3)
2 parts by weight of whey powder, 1 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solids content 38% by weight, solids content Phospholipid content 4.89% by weight) 7 parts by weight, 10 parts by weight of soybean oil, and 28.992 parts by weight of water were mixed, heated to 45 ° C., and subjected to one-stage treatment with a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 15 MPa in the second stage and 10 MPa in the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 10 parts by weight of rapeseed oil, 0.5 parts by weight of lemon juice, and 0.508 parts by weight of carrageenan are added and mixed in a compounding tank to obtain an oil-in-water emulsion (2). Prepared. This was heat-sterilized at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenizing at a homogenizing pressure of 20 MPa for the first stage and 0 MPa for the second stage using a two-stage homogenizer manufactured by Izumi Food Machinery, the mixture was sealed in a polyethylene bag, cooled to 5 ° C., and a plastic oil-in-water emulsion composition was obtained. Obtained.

The obtained plastic oil-in-water emulsion composition contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and the ratio of phospholipid: milk protein = 5.6: 94.4 (weight ratio). ), And casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. The content of fats and oils was 20.5% by weight, the content of water was 44.3% by weight, and the pH was 5.
When the particle size of the obtained plastic oil-in-water emulsion composition was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was 0.1 μm. 100% by weight of particles having a size of 1 μm or less and 0% by weight of particles having a size of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition is shown in Table 2 below. The evaluation method is the same as in the first embodiment.

(Comparative Example 4)
2 parts by weight of whey powder, 1 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, concentrate of an aqueous phase component produced when producing butter oil from cream (solids content 38% by weight, solids content Phospholipid content 4.89% by weight) 7 parts by weight, 10 parts by weight of soybean oil, and 28.992 parts by weight of water were mixed, heated to 45 ° C., and subjected to one-stage treatment with a two-stage homogenizer manufactured by Izumi Food Machinery. The homogenization was performed at a homogenization pressure of 15 MPa in the second stage and 10 MPa in the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 2 parts by weight of highly viscous sodium alginate (viscosity of a 1% by weight aqueous solution is 800 mPa · s), 10 parts by weight of rapeseed oil, 0.5 part by weight of lemon juice, 0.5 part by weight of carrageenan Was added and mixed in a mixing tank to prepare an oil-in-water emulsion (2). This was heat-sterilized at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenizing at a homogenizing pressure of 20 MPa for the first stage and 0 MPa for the second stage using a two-stage homogenizer manufactured by Izumi Food Machinery, the mixture was sealed in a polyethylene bag, cooled to 5 ° C., and a plastic oil-in-water emulsion composition was obtained. Obtained.

The obtained plastic oil-in-water emulsion composition contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and the ratio of phospholipid: milk protein = 5.6: 94.4 (weight ratio). ), And casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. The content of fats and oils was 20.5% by weight, the content of water was 39.2% by weight, and the pH was 5.
When the particle size of the obtained plastic oil-in-water emulsion composition was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was 0.1 μm. 100% by weight of particles having a size of 1 μm or less and 0% by weight of particles having a size of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition is shown in Table 2 below. The evaluation method is the same as in the first embodiment.

It is a flowchart of the Folch method for extracting the lipid of the food material containing the phospholipid derived from milk.

Claims (7)

  Water, fats and oils, phospholipids, milk protein, calcium, and one or more selected from the group consisting of low-viscosity alginic acid, low-viscosity alginates, medium-viscosity alginic acids and medium-viscosity alginates, A plastic oil-in-water emulsion composition characterized by being 2.5 to 6.   The plastic oil-in-water emulsion composition according to claim 1, wherein a food material having a phospholipid content of 2% by weight or more in solids derived from milk is used as the phospholipid.   The plastic oil-in-water emulsion composition according to claim 1 or 2, which contains 0.3 to 10% by weight of the milk protein.   The viscosity of the low-viscosity alginic acid and / or a 10% by weight aqueous solution of the low-viscosity alginic acid is 1 to 700 mPa · s when measured with a B-type viscometer under conditions of pH 7, 25 ° C., and 30 rpm, and The plastic oil-in-water emulsion composition according to any one of claims 1 to 3, wherein a 1% by weight aqueous solution of alginic acid and / or the above-mentioned medium-viscosity alginate has a viscosity of 10 to 100 mPa · s.   The plastic oil-in-water emulsion composition according to any one of claims 1 to 4, wherein a volume-based median diameter of the oil droplets of the plastic oil-in-water emulsion composition is 3 µm or less.   Water, fats and oils, phospholipids, milk protein, calcium, and one or two or more selected from the group consisting of low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate, mixed and emulsified, Further, after preparing an oil-in-water emulsion having a pH adjusted to 2.5 to 6, the emulsion is sterilized or sterilized, further subjected to a homogenization treatment, and cooled, characterized by being cooled. Method of manufacturing a product. A food using the plastic oil-in-water emulsion composition according to claim 1.

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