JP2017029022A - Emulsification material for oil-in-water type emulsified fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an emulsification material for oil-in-water type emulsified fat capable of manufacturing oil-in-water type emulsified fat having emulsion stability with time without foreign taste.SOLUTION: There is provided an emulsification material for oil-in-water type emulsified fat satisfying all following (1) to (5). (1) containing a composite of protein and lipid. (2) containing milk protein as the protein. (3) having mass ratio of casein protein and whey protein in the milk protein of 40:60 to 95:5 by former:later. (4) containing micelle form casein protein as the casein protein. (5) having mass ratio of the protein and the lipid in the composite of 10 to 1000 pts.mass of the lipid to 100 pts.mass of the protein.SELECTED DRAWING: None

Description

  The present invention relates to an emulsified material for oil-in-water emulsified fat, which can produce an oil-in-water emulsified fat with good flavor and emulsion stability.

Conventionally, an emulsifier has been widely used for a wide range of foods for the purpose of controlling an emulsification phenomenon that affects the taste, smell, mouthfeel, appearance, storage stability, and the like of the food.
However, in recent years, in response to growing consumer awareness of health and food safety and safety, there is a growing trend to refrain from using chemically synthesized food additives as much as possible and replace them with natural ingredients. . In particular, synthetic emulsifiers may give foods a different taste such as egg taste and bitterness depending on the type and amount of food used. In particular, oil-in-water emulsified fats such as whipped cream are particularly susceptible to taste components because the outer phase is an aqueous phase, so the effect is significant, and it is required to refrain from using synthetic emulsifiers. There are many scenes.

  Therefore, the use of a complex of a protein and a lipid has been studied for the purpose of replacing a synthetic emulsifier used for food and drink, particularly an oil-in-water type emulsified fat, with a naturally derived material. For example, a method of using milk protein and phospholipid in combination (for example, see Patent Document 1), a method of using protein in combination with lysolecithin and free fatty acid (for example, see Patent Document 2), and the like have been proposed.

  However, the only proteins actually used in Patent Document 1 are nonfat dry milk and whey protein. In that case, the oil-in-water emulsified fat used is inferior in emulsion stability over time, and in particular, the foamable oil-in-water type. When used for emulsified fat (whipped cream), there is a drawback that it is not possible to prevent water separation over time after whipping. Further, the method of Patent Document 2 has a problem that the bitterness of lysolecithin is felt in addition to the problem of flavor and storage stability due to free fatty acids. Thus, the method of patent document 1 and patent document 2 was not able to be used for the wide use as an object for oil-in-water type emulsified fats.

JP 05-236896 A Japanese Patent Laid-Open No. 05-056751

  Therefore, the object of the present invention is to emulsify oil-in-water emulsified fats over time by using raw materials derived from natural materials, which can provide time-dependent emulsification stability to the oil-in-water emulsified fats used. To provide materials.

As a result of various studies to achieve the above object, the present inventors have used casein protein, and also a specific form of casein protein, preferably at a specific ratio, in producing a complex of protein and lipid. Thus, it has been found that the above-mentioned problems can be solved.
This invention is made | formed based on the said knowledge, and provides the emulsification material for oil-in-water type emulsified fat characterized by satisfy | filling all the following (1)-(5).
(1) Contains a complex of protein and lipid.
(2) Milk protein is contained as the protein.
(3) The mass ratio of casein protein and whey protein in the milk protein is 40:60 to 95: 5 in the former: latter.
(4) A micellar casein protein is contained as the casein protein.
(5) The mass ratio of the protein and the lipid in the complex is 10 to 1000 parts by mass of lipid with respect to 100 parts by mass of protein.

  Moreover, this invention provides the oil-in-water type emulsified fat which uses the said emulsifier for said oil-in-water type emulsified fats.

  Furthermore, the present invention provides a method for producing an oil-in-water emulsified fat emulsion, characterized by homogenizing an aqueous solution containing protein and lipid. Is.

  The oil-in-water emulsified fat using the oil-in-water emulsified fat emulsifying material of the present invention has no off-flavor and has stable emulsion stability over time. Therefore, the oil-in-water emulsified fat emulsified material of the present invention can be used in a wide range of applications.

Hereinafter, the emulsified material for oil-in-water emulsified fat of the present invention will be described in detail based on preferred embodiments.
The emulsified material for oil-in-water emulsified fat of the present invention contains a complex of protein and lipid as an essential component. Furthermore, the emulsification material for oil-in-water type emulsified fat of the present invention may contain other components as described later, if necessary.
First, the components of a complex of protein and lipid (hereinafter sometimes simply referred to as “complex”) used in the emulsified material for oil-in-water emulsified fat of the present invention will be described.

  The protein constituting the complex is not particularly limited, and any protein can be used. For example, milk proteins such as whey protein, casein protein, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, ovalbumin, conalbumin, egg protein such as ovomucoid, gliadin, glutenin, prolamin, glutelin, etc. Examples include wheat protein, soybean protein, pea protein, and other proteins such as animal, microbial and vegetable proteins. These proteins can be used as one or two or more proteins depending on the purpose, or in the form of a food material containing one or two or more proteins.

  In the present invention, it is essential to contain a milk protein as the protein. Specifically, the content of the milk protein in the protein is preferably 40% by mass or more, more preferably 80% by mass or more, and still more preferably. Is 100% by mass. When the content of the milk protein in the protein is less than 40% by mass, it is impossible to prevent the deterioration of the emulsion stability over time of the oil-in-water emulsified fat using the resulting oil-in-water emulsified fat emulsifier. In addition to the possibility, the flavor of the oil-in-water emulsified fat using the obtained oil-in-water emulsified fat emulsifier may be unfavorable.

  Here, in the present invention, it is essential that the mass ratio of casein protein and whey protein in the milk protein is 40:60 to 95: 5, preferably 50:50 to 95, with the former: the latter. : 5, more preferably 55:45 to 95: 5. If the ratio of casein protein in the milk protein is less than 40% by mass, it is possible to prevent deterioration in emulsion stability over time of the oil-in-water emulsified fat using the resulting oil-in-water emulsified fat emulsifier. Can not. Moreover, when the ratio of the casein protein in the milk protein is more than 95% by mass, the flavor of the oil-in-water emulsified fat using the obtained oil-in-water emulsified fat emulsifier becomes unfavorable.

  Furthermore, it is essential that the emulsified material for oil-in-water type emulsified fat of the present invention contains a micellar casein protein as the casein protein. The micellar casein protein is a casein protein obtained without destroying the casein micelle structure constituted by the crosslinking of calcium-casein-phosphate. In the present invention, the micellar casein protein itself can be used, but usually a milk protein containing the micelle casein protein or a dairy product containing the micellar casein protein is used.

  Examples of milk proteins containing the micellar casein protein include micellar casein isolate (MCI), milk protein concentrate (MPC), total milk protein (TMP) and the like, and dairy products containing the micelle casein protein. Examples thereof include skim milk powder, whole milk powder, and buttermilk powder. In the present invention, among the milk proteins containing the above-described micellar casein protein, the viscosity of the aqueous solution is particularly low, and the formulation of the emulsion material for oil-in-water emulsified fats with a high protein content can be designed according to the application and usage, and It is preferable to use micellar casein isolate (MCI) in that it contains a large amount of micellar casein protein.

  In the present invention, the content of the micellar casein protein in the casein protein is preferably 60 to 100% by mass, more preferably 80 to 100% by mass, and most preferably 100% by mass. preferable. If the content of the micellar casein protein in the casein protein is less than 60% by mass, the emulsion stability of the oil-in-water emulsified fat using the resulting oil-in-water emulsified fat emulsifier may be impaired.

  The lipid constituting the complex is not particularly limited, and any lipid can be used. Examples thereof include triglyceride, diglyceride, monoglyceride, phospholipid, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and the like. In order to make the effects of the present invention more prominent, one or more of monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters are used as lipids. In particular, the use of phospholipids is particularly preferable from the aspect of flavor and function. That is, it is particularly preferable that part or all of the lipid used in the present invention is phospholipid. The content of phospholipid in the lipid is such that the mass ratio of phospholipid and lipid other than phospholipid is the former: the latter, preferably in the range of 30: 70-100: 0, and in the range of 60: 40-100: 0. Is more preferable, and the range of 80:20 to 100: 0 is most preferable. These lipids may be used as one or more lipids depending on the purpose, or in the form of a food material containing one or more lipids.

  When the phospholipid is used in the form of lecithin, the mass ratio of the phospholipid and the other lipids contained in the lecithin is an arbitrary ratio in the range of 30:70 to 100: 0 in the former: the latter. Lecithin can be used, preferably 60:40 to 100: 0 lecithin, more preferably 80:20 to 100: 0 lecithin.

  In the present invention, the origin of the phospholipid is not particularly limited. Animal origin such as soybean origin, sunflower origin, safflower origin, rapeseed origin, egg yolk origin, fish egg origin, milk origin, etc. Phospholipids can be used. In that case, it can also be used as an extract, purified product or enzyme-treated product. Specific examples of phospholipids include phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and sphingomyelin, and one or more of these can be used.

The oil-in-water emulsifying material for emulsified fat of the present invention contains a complex of the protein and the lipid.
Here, the mass ratio of the protein to the lipid in the complex is essential that the lipid is 10 to 1000 parts by mass with respect to 100 parts by mass of the protein, and preferably 10 to 115 parts by mass with respect to 100 parts by mass of the protein. Parts, more preferably 10 to 60 parts by mass with respect to 100 parts by mass of protein, and still more preferably 10 to 40 parts by mass with respect to 100 parts by mass of protein. If the mass ratio of lipid to 100 parts by mass of protein is less than 10 parts by mass, the emulsion stability over time of the oil-in-water emulsified fat obtained using the oil-in-water emulsified fat emulsifier is greatly reduced. When the amount is more than 115 parts by mass, the flavor of the obtained oil-in-water emulsified fat is remarkably impaired, and when the oil-in-water emulsified fat emulsion of the present invention is produced by the production method described below, preliminary emulsification is performed. The viscosity of the liquid becomes so high that it becomes a gel and the production becomes difficult.

  The complex in the present invention does not simply contain a protein and a lipid but has a higher order structure formed by a strong affinity acting between the protein and the lipid.

  The emulsified material for oil-in-water type emulsified fat of the present invention containing such a complex is, for example, a food material containing protein or protein, lipid, It can be obtained by adding a food material containing lipid, and further adding the above-mentioned other components as necessary to obtain an aqueous solution containing protein and lipid, and homogenizing the obtained aqueous solution. At this time, the food material containing protein or protein and the food material containing lipid or lipid are appropriately set so that the obtained oil-in-water emulsified oil emulsified material satisfies the above requirements (1) to (5). To do. The emulsification type for homogenization may be an oil-in-water type or a water-in-oil type, but is preferably an oil-in-water type emulsification. Moreover, it is preferable to heat-sterilize before or after homogenization. However, when heat sterilization is performed after homogenization, homogenization may be performed again after heat killing.

  Examples of the apparatus used for the homogenization include a kettle type cheese emulsification pot and a high-speed shear emulsification pot such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill. The homogenization process may be performed using a two-stage homogenizer, for example, at a first stage of 3 to 100 MPa and a second stage of 0 to 5 MPa.

  In addition, as the method of heat sterilization, there are a direct heating method such as an injection method, an infusion method, a microwave, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, UHT, Heat treatment at 60 to 160 ° C. such as HTST or LTLT may be performed.

In addition, you may cool as needed after the said operation. The cooling method may be, for example, a method of quenching plasticization with a quenching plasticizer such as a votater, a combinator, or a perfector, or a method of cooling with a heat exchanger such as a tubular type or a scraping type. As another method, a method of cooling in a water bath, an ice bath, a refrigerator, a freezer, etc. after filling an appropriate container can also be mentioned.
Moreover, you may perform operations, such as concentration and drying, as needed after the said operation.

Examples of the other components include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, Curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, cassia gum, gelling agents and stabilizers such as methylcellulose, carboxymethylcellulose, polydextrose, salting agents such as salt and rock salt, inorganic salts, organic acid salts, inorganic Acid, organic acid, dextrins such as linear dextrin, branched dextrin, cyclic dextrin, indigestible dextrin, sucrose, liquid sugar, honey, glucose, fructose, maltose, lactose, cyclodextrin, enzyme saccharified starch syrup, acid Hydrolyzed starch syrup, reduced starch saccharified, reduced sugar polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, xylose, trehalose, fructooligosaccharide, soybean oligosaccharide , Galactooligosaccharides, xylo-oligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, dairy oligosaccharides, hemicellulose, molasses, isomaltoligosaccharides, malto-oligosaccharides, raffinose, lactulose, theande-oligosaccharides, gentio-oligosaccharides, acesulfame Sweeteners such as potassium, sucralose, stevia, aspartame, saccharin, neotame, licorice, rahan fruit, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, monelin Taste ingredients such as alcohol, propylene glycol, flavorings, bitters and seasonings, coloring agents, preservatives, antioxidants, pH adjusters, reinforcing agents, enzymes, excipients, anti-caking agents, dispersants, Brighteners and vitamins may be added.
However, in the present invention, the addition amount of the above-mentioned other components can obtain an excellent oil-in-water emulsifying activity, and thus the resulting oil-in-water emulsified fat has high emulsification stability, and is preferable as described below. In terms of easy properties, it is preferably 60% by mass or less, more preferably 40% by mass or less, still more preferably 20% by mass or less, and most preferably 10% by mass, based on the total amount of protein and lipid. The following.

  In addition, although the emulsion material for oil-in-water type emulsion fats of this invention contains the said composite body at least, the content is 30-100 mass% in solid content of the emulsion material for oil-in-water type emulsion oils. It is preferable that it is 30-95 mass%, It is more preferable that it is 40-90 mass%, It is most preferable that it is 45-90 mass%.

  In addition, when the food material containing protein is used as the protein, and when the food material containing lipid is used as the lipid, the complex content in the oil-in-water emulsified fat emulsion material of the present invention is used. Is calculated using the pure protein content and the pure lipid content contained in each food material.

  The form of the emulsified material for oil-in-water type emulsified fat of the present invention is not particularly limited, and may be any of solid, granular, powder, paste, fluid, and liquid forms. It is preferably fluid or liquid because it is sometimes easy to disperse uniformly in food and drink.

  Moreover, when the emulsion material for oil-in-water emulsified fat of the present invention is in a fluid or liquid form, the solid content in the emulsion material for oil-in-water emulsion fat is preferably 5% by mass or more, More preferably, it is 10 mass% or more. In addition, about the upper limit of solid content in the emulsification material for oil-in-water type emulsified fats, from the viewpoints of storage stability, dispersibility when added to food and drink, etc., preferably 50% by mass or less, more preferably 35% by mass. % Or less.

Next, the oil-in-water emulsified fat of the present invention will be described.
The oil-in-water emulsified fat of the present invention is an oil-in-water emulsified fat using the above-mentioned emulsified material for oil-in-water emulsified fat, and contains edible oil and fat, water, and other components as required.
The content of the emulsified material for oil-in-water emulsified fat in the oil-in-water emulsified fat of the present invention is preferably 0.1 to 5% by mass, more preferably 0.2 to 4% by mass, most preferably as a solid content. It is 0.3-3 mass%.

The edible oil / fat used in the oil-in-water emulsified fat of the present invention is not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed (canola) oil, hyel rapeseed oil Oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, lippe fat, fish oil, whale oil and other vegetable oils, animal fats and oils Examples thereof include processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.
Among these, it is preferable to use soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These fats and oils can be used alone or in combination of two or more.

  The oil content of the oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 1 to 50% by mass, and more preferably 5 to 45% by mass. The oil content is calculated by including the oil content contained in the following other components in addition to the content of the edible fat.

  The water content of the oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 30 to 99% by mass, and more preferably 40 to 90% by mass. In addition, in addition to the usage-amount of water, this water content shall calculate including the water content contained in the following other components.

  Moreover, the oil-in-water type emulsified fat of the present invention contains, if necessary, emulsifier, stabilizer, protein, sugar, sugar alcohol, sweetener, milk and dairy product, egg product, fruit juice, jam, cacao and cacao product, coffee and coffee You may mix | blend other components, such as taste ingredients, such as a product, a seasoning, a flavoring agent, a coloring agent, a preservative, antioxidant, and a pH adjuster.

The emulsifier is not particularly limited. Fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxy Examples include ethylene sorbitan monoglyceride. These emulsifiers can be used alone or in combination of two or more.
Since the emulsifier for the oil-in-water type emulsified fat of the present invention can be used in the oil-in-water emulsified fat of the present invention, the content of the emulsifier is preferably less than the conventional amount of use. Is 3% by mass or less, more preferably 1% by mass or less, and still more preferably 0.5% by mass or less.

Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), guar gum, xanthan gum, tamarind gum, Stabilizers such as carrageenan, alginate, fercellan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran and the like can be mentioned. These stabilizers can be used alone or in combination of two or more.
The content of the stabilizer is preferably 0.1% by mass or less, more preferably 0.05% by mass or less in the oil-in-water type emulsified fat of the present invention.

The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol Saccharides such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia and aspartame. These saccharides can be used alone or in combination of two or more.
The content of the saccharide is preferably 0 to 30% by mass, more preferably 0 to 10% by mass in the oil-in-water emulsified fat of the present invention.

  The above milk and dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, butter, cream, cheese, cream cheese, frozen and modified cream Cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free milk, sugar-free skimmed milk, sweetened milk, sweetened defatted milk, fermented milk, lactic acid bacteria beverage, milk beverage, whole milk powder, skim milk powder , Cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared milk powder, casein calcium, whey protein concentrate, total milk protein and the like.

  Examples of the egg product include whole egg, egg yolk, egg white, salted egg yolk, sugared egg yolk, enzyme-treated egg yolk, powdered whole egg, powdered egg yolk, powdered egg white, and egg white decomposition product.

Next, the preferable manufacturing method of oil-in-water type emulsified fat is demonstrated.
First, the emulsified material for oil-in-water emulsified fat of the present invention, water and an aqueous phase containing other water-soluble components as required, and an oil phase containing edible fat and oil and other oil-soluble components as needed, respectively. The oil-in-water emulsified fat of the present invention can be obtained by individually preparing, mixing and emulsifying the water phase and the oil phase, and emulsifying into an oil-in-water type.
The obtained oil-in-water type emulsified fat may be homogenized in a pressure range of 0 to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill, if necessary. If necessary, UHT / HTST / pasteurization, batch type, retort, micro using direct heating method such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type, etc. It may be subjected to heat sterilization such as wave heating or heat sterilization treatment, or may be heated by cooking such as open flame. Moreover, you may homogenize again as needed after a heating. Moreover, you may perform cooling operation, such as rapid cooling and slow cooling, as needed.

  The oil-in-water emulsified fat of the present invention thus obtained is mainly a cream for whipping, a material for confectionery, a coffee whitener, an ice cream, other than that, for example, a cream for cooking processing such as white sauce, gratin, Widely used in creams for bakery products such as bread, cookies and cakes, creams for processed meat products such as ham and sausage, seasonings such as mayonnaise and dressing, cheese-like foods, flower pastes, filling creams, spreads, etc. be able to.

  Next, examples of the oil-in-water emulsified fat emulsifying material of the present invention, and examples of oil-in-water emulsified fats using the oil-in-water emulsified fat emulsifying material and comparative examples are given, and the present invention is further described in detail. However, these do not limit the present invention.

<Manufacture of emulsion material for oil-in-water emulsified fat>
[Example 1]
7.8 parts by weight of micellar casein isolate (MCI) (protein content 78.4% by weight, casein protein to whey protein = 90: 10), whey protein concentrate (WPC) (protein content 76.0 (Mass%, mass ratio of casein protein to whey protein = 0: 100) 4.1 parts by mass is added to 84.8 parts by mass of water heated to 60 ° C., and stirred using a three-one motor. Dispersed. To this was added 3.3 parts by mass of powdered soybean lecithin (lipid content: 100% by mass, phospholipid content: 90% by mass), and the mixture was thoroughly stirred and sufficiently dispersed and emulsified to obtain a preliminary emulsion. The pre-emulsified liquid was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval: homogenizer) and then sterilized at 139 ° C. for 4 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. to obtain an emulsified material A for oil-in-water emulsified fat according to the present invention. The content of the composite in the oil-in-water emulsified fat emulsified material of the obtained oil-in-water emulsified fat emulsified fat, the content of the complex in the solid content of the oil-in-water emulsified fat emulsion, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein to lipid in the complex are described in [Table 1]. .

[Example 2]
Casein calcium (protein content 90.3% by mass, casein protein to whey protein mass ratio = 100: 0) 4.86 parts by mass, micellar casein isolate (MCI) 1.57 parts by mass, whey protein concentrate (WPC) ) 4.71 parts by mass was added to 85.56 parts by mass of water heated to 60 ° C., and was sufficiently dispersed by stirring using a three-one motor. To this was added 3.3 parts by mass of powdered soybean lecithin (lipid content: 100% by mass, phospholipid content: 90% by mass), and the mixture was thoroughly stirred and sufficiently dispersed and emulsified to obtain a preliminary emulsion. The pre-emulsified liquid was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval: homogenizer) and then sterilized at 139 ° C. for 4 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. to obtain an emulsified material B for oil-in-water emulsified fat of the present invention. In the obtained emulsion B for oil-in-water emulsified fat, the content of the complex in the emulsion for oil-in-water emulsified fat, the content of the complex in the solid content of the emulsion for oil-in-water emulsified fat, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein to lipid in the complex are described in [Table 1]. .

Example 3
3.63 parts by mass of calcium caseinate, 3.15 parts by weight of micellar casein isolate (MCI), 4.54 parts by weight of whey protein concentrate (WPC) are added to 85.38 parts by weight of water heated to 60 ° C. A three-one motor was used to stir and disperse thoroughly. To this was added 3.3 parts by mass of powdered soybean lecithin (lipid content: 100% by mass, phospholipid content: 90% by mass), and the mixture was thoroughly stirred and sufficiently dispersed and emulsified to obtain a preliminary emulsion. The pre-emulsified liquid was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval: homogenizer) and then sterilized at 139 ° C. for 4 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. to obtain an emulsified material C for oil-in-water emulsified fat according to the present invention. In the obtained oil-in-water emulsified fat emulsion C, the content of the complex in the oil-in-water emulsified fat emulsion, the content of the complex in the solid content of the oil-in-water emulsified fat, in the protein The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein to lipid in the complex are described in [Table 1]. .

Example 4
Instead of the powdery soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) used in Example 1, soybean lecithin (lipid content 93.8% by mass, phospholipid content 60% by mass, phospholipid in lipid) Emulsion D for oil-in-water emulsified fat of the present invention was obtained by the same composition and production method as in Example 1 except that the content of 64% was added in accordance with the amount of phospholipid in Example 1. In the obtained oil-in-water emulsified fat emulsion D, the content of the complex in the oil-in-water emulsified fat emulsion, the content of the complex in the solid content of the oil-in-water emulsified fat, in the protein The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein to lipid in the complex are described in [Table 1]. .

Example 5
Instead of the powdery soybean lecithin (lipid content 100 mass%, phospholipid content 90 mass%) used in Example 1, egg yolk lecithin (lipid content 100 mass%, phospholipid content 30 mass%) was used. Except having been added in an amount-matched manner, an emulsified material E for oil-in-water emulsified fat of the present invention was obtained by the same composition and production method as in Example 1. The content of the complex in the oil-in-water emulsified fat emulsified material of the obtained oil-in-water emulsified fat emulsified fat E, the content of the complex in the solid content of the oil-in-water emulsified fat emulsified fat, in the protein The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein to lipid in the complex are described in [Table 1]. .

[Comparative Example 1]
10.2 parts by mass of calcium caseinate was added to 86.51 parts by mass of water heated to 60 ° C., and the mixture was sufficiently dispersed by stirring using a three-one motor. To this was added 3.3 parts by mass of powdered soybean lecithin (lipid content: 100% by mass, phospholipid content: 90% by mass), and the mixture was thoroughly stirred and sufficiently dispersed and emulsified to obtain a preliminary emulsion. The pre-emulsified liquid was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval: homogenizer) and then sterilized at 139 ° C. for 4 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer). The mixture was homogenized again at a pressure of 5 MPa, and then cooled to 5 ° C. to obtain an oil-in-water emulsified fat emulsifying material F of Comparative Example not containing whey protein and micellar casein protein. The content of the composite in the emulsion for oil-in-water emulsified fat of the obtained oil-in-water emulsified fat for emulsion F, the content of the complex in the solid content of the emulsion for oil-in-water emulsified fat, in the protein The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein to lipid in the complex are described in [Table 1]. .

[Comparative Example 2]
12.1 parts by weight of whey protein concentrate (WPC) was added to 84.6 parts by weight of water heated to 60 ° C., and the mixture was sufficiently dispersed by stirring using a three-one motor. To this was added 3.3 parts by mass of powdered soybean lecithin (lipid content: 100% by mass, phospholipid content: 90% by mass), and the mixture was thoroughly stirred and sufficiently dispersed and emulsified to obtain a preliminary emulsion. The pre-emulsified liquid was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval: homogenizer) and then sterilized at 139 ° C. for 4 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer). The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5 ° C. to obtain an oil-in-water emulsified fat emulsifying material G of Comparative Example not containing casein protein. In the obtained oil-in-water emulsified fat emulsion G, the content of the complex in the oil-in-water emulsified fat emulsion, the content of the complex in the solid content of the oil-in-water emulsified fat emulsion, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein to lipid in the complex are described in [Table 1]. .

[Comparative Example 3]
Powdered soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) The same as in Example 1 except that 3.3 parts by mass was added and 84.8 parts by mass of water was changed to 88.1 parts by mass. Thus, an oil-in-water emulsified material H for emulsified fat of Comparative Example, in which the mass ratio of the protein to the lipid in the complex was less than 10 parts by mass with respect to 100 parts by mass of the protein, was obtained. The content of the composite in the oil-in-water emulsified fat emulsion, the content of the complex in the solid content of the oil-in-water emulsified fat emulsion, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein to lipid in the complex are described in [Table 1]. .

<Manufacture of oil-in-water emulsified fat (whipped cream)>
[Examples 6 to 10 and Comparative Examples 5 to 8]
The raw materials described in the oil phase component of [Table 2] were mixed, heated to 65 ° C., dissolved and dispersed to obtain an oil phase. On the other hand, the raw materials described in the water phase component of [Table 2] were mixed, heated to 65 ° C., dissolved and dispersed to obtain an aqueous phase. The aqueous phase and the oil phase are mixed and emulsified to prepare a pre-emulsion, homogenized at a pressure of 3 MPa using a valve type homogenizer (Alpha Laval: homogenizer), and then subjected to a VTIS sterilizer (Alfa Laval). The product was sterilized at 140 ° C. for 4 seconds using a UHT sterilizer manufactured by the same company, homogenized again at a pressure of 5 MPa, and cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain oil-in-water emulsified fats (whipped creams) A to I of the present invention and comparative examples. In addition, the numerical value in [Table 2] is a mass part.
The obtained oil-in-water emulsified fat (whipped cream) A to I was evaluated for the emulsion stability (bottom) by the method described in Evaluation 1 below, and the results are shown in Table 3. Moreover, about the whipped cream obtained by whipping this oil-in-water type emulsified fat (whipped cream), it evaluated by the method of the following evaluation 2-5, and those results were described in [Table 3]. .

In addition, the edible fats and oils described in [Table 2] are as follows.
<Palm fractionation central oil>
A middle melting point fraction obtained by fractionating palm oil having an iodine value of 52 (melting point: 33 ° C.).
<Palm core fractionated hard oil>
A high melting point portion obtained by fractionating palm kernel oil at 20 to 25 ° C. (that is, a solid portion not melted) (melting point 32 ° C.).
<Transesterified oil and fat I>
Transesterified fat and oil obtained by random transesterification of palm fraction soft oil having an iodine value of 65 using a chemical catalyst (melting point: 28 ° C.).
<Transesterified oil II>
Transesterified oil (melting point: 43 ° C.) obtained by random transesterification of a fat and oil obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 80:20 (the former: the latter) using a chemical catalyst.

<Evaluation 1 (emulsification stability)>
The obtained oil-in-water emulsified fat (whipped cream) was temperature-controlled at 20 ° C. for 1 hour, and then vibrated in the horizontal direction at 100 times / 37 seconds using a vibrator. The number of vibrations until the oil-in-water emulsified fat (whipped cream) loses fluidity is 10000 times or more, ◎, 5000 times or more and less than 10000 times, and ○ or less than 5000 times.

<Evaluation 2 (Melting mouth)>
Add 7.5 parts by weight of granulated sugar to 100 parts by weight of the resulting oil-in-water emulsified fat (whipped cream), and use a desktop mixer to whipped the overrun to 140-150%. It was. The ease of melting when this whipped cream was included in the mouth was subjected to a sensory test with 15 panelists. The evaluation is based on a three-stage evaluation of “good in mouth meltability”, “poor in mouth meltability”, and “something that can be said to be neither”. 1 point, 0 points are given to defective ones, total points of 26 points or more are ◎, 23-25 points are ◯, 20-22 points are △, 15-19 points are ×, The thing of 14 points or less was made into xx.

<Evaluation 3 (flavor)>
About the said whipped cream, the sensory test was carried out by 15 panelists about the flavor when it was included in the mouth. Evaluated in three levels: “Food with good flavor”, “Food with bad flavor”, and “Those that can be said to be neither”, “Two things for good flavor”, and “Things that can say neither” 1 point, 0 points for “poor flavor”, total points of 26 points or more ◎ 23-25 points ○, 20-22 points Δ, 15-19 points The thing was made into x and the thing below 14 points was made into xx.

<Evaluation 4 (Simari)>
About the said whipped cream, the following three-step evaluation was performed about the grade of the simari when it made a flower using a star-shaped base with a squeeze bag.
(Double-circle): It was able to squeeze out from a squeeze bag without resistance, and the obtained artificial flower was in the state where the tip was also neat and the smooth surface.
○: The squeezed bag could be squeezed out without resistance, and the resulting artificial flower had a slightly rough surface, but it was in a state with neat horns.
X: The squeezing from the squeezed bag became resistant over time, and the resulting artificial flower gradually became rough and the tip of the horn was cut off.

<Evaluation 5 (water separation)>
About the said whipped cream, the following 4 steps | paragraphs evaluation were performed about the grade of the water separation at the time of leaving for 24 hours in a 20 degreeC thermostat when flowering using a star-shaped mouthpiece with a squeeze bag.
A: Neither water separation nor softening was observed.
○: Some water separation was observed, but the original shape was not softened.
(Triangle | delta): Although the softening was recognized with water separation, the original form was stopped.
X: It became a fluid state and the original model was not stopped.

Claims (5)

An emulsified material for oil-in-water type emulsified fat characterized by satisfying all of the following (1) to (5).
(1) Contains a complex of protein and lipid.
(2) Milk protein is contained as the protein.
(3) The mass ratio of casein protein and whey protein in the milk protein is 40:60 to 95: 5 in the former: latter.
(4) A micellar casein protein is contained as the casein protein.
(5) The mass ratio of the protein and the lipid in the complex is 10 to 1000 parts by mass of lipid with respect to 100 parts by mass of protein.   The emulsion material for oil-in-water type emulsified fat according to claim 1, wherein the content of the micellar casein protein in the casein protein is 60 to 100% by mass.   3. The oil-in-water emulsified fat emulsifying material according to claim 1, wherein a part or all of the lipid is a phospholipid.   The oil-in-water type emulsified fat which uses the emulsifier for oil-in-water type emulsified fats as described in any one of Claims 1-3.   It is a manufacturing method of the emulsification material for oil-in-water type emulsified fats as described in any one of Claims 1-3, Comprising: The oil-in-water type emulsified fat characterized by homogenizing the aqueous solution containing a protein and a lipid. Method for emulsifying material.