JP2017029163A - Oil-in-water-type emulsion composition for adding milk flavor and method for adding milk flavor to food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water-type emulsion composition for adding milk flavor capable of enhancing and adding milk fat feeling, fresh milk feeling like raw milk and richness with concentrated feeling without deteriorating flavor which food and drink originally have.SOLUTION: There is provided an oil-in-water-type emulsion composition for adding milk flavor containing following (A) to (D) components and having average particle diameter of emulsion particle forming an oil phase part of 150 to 800 nm with 5 to 25 mass% of the (A) component, 5 to 20 mass% of the (B) component, 0.1 to 15 mass% of the (C) component and 30 to 80 mass% of the (D) component. (A) lauric acid-based oil and fat. (B) middle chain fatty acid triglyceride. (C) an emulsifier. (D) water and/or polyhydric alcohol. There is provided an oil-in-water-type emulsion composition for adding milk flavor further containing a perfume. There is provided an oil-in-water-type emulsion composition for adding milk flavor further containing C4 to C18 fatty acid.SELECTED DRAWING: None

Description

  The present invention relates to an oil-in-water emulsion composition for imparting milk flavor, and a method for imparting milk flavor to food and drink. More specifically, water for imparting milk flavor can be used as an alternative to milk ingredients by enhancing the milk flavor (milk flavor) of foods and drinks containing milk ingredients such as coffee, tea, and cocoa containing milk. The present invention relates to a middle oil-type emulsified composition and a method for imparting a milk flavor to food and drink.

  Coffee and black tea are drunk in many countries around the world and are very popular taste drinks for people. In Japan, especially coffee has formed a huge beverage market, including “black type (sugar-free)” that does not add anything to the extracted coffee, and “regular type”. , "Fine sugar type", "cafe au lait type", etc., sweets (granulated sugar, white sugar etc.) and dairy ingredients added in various proportions, cans, paper packs, PET bottles, bottles Are manufactured and sold as products in various forms. Among them, demand for milk-flavored coffee to which milk ingredients are added is very high.

  Milk materials added to coffee, black tea, etc. include milk, powdered milk (whole milk powder, skimmed milk powder), condensed milk, cream and the like. Of these milk materials, milk accounts for about 90% of water, so it easily changes in quality, and careful attention is required for transportation and storage. On the other hand, milk powder is excellent in preservability and is easy to transport and store, but exhibits a flavor different from the original flavor of milk. Condensed milk, which is a viscous liquid concentrated milk, has a relatively low procurement cost and high storage stability, and has a smooth structure that is not found in powdered milk. It is gone. Cream improves the flavor by adding richness and mellowness to coffee, but natural cream is expensive to procure and it is difficult to maintain quality. Synthetic creams that use the are the mainstream.

  However, these milk raw materials tend to move away from the “coffee-likeness” as the ratio increases, and often cause fat separation. In addition, these dairy ingredients may solidify, float, and separate due to temperature changes after product shipment and the passage of time, so when drinking coffee beverages that contain a large amount of dairy ingredients, shake them before drinking Is needed. In addition, products containing 3% or more of milk solids in the product (Cafe au lait, cafe latte, coffee milk, etc.) are listed in the “Ministerial Ordinance on Milk and Milk Ingredient Standards (Ministerial Ordinance on Milk, etc.)” Based on “milk beverages”.

  In addition, conventionally, when producing a coffee beverage containing a milk material, if the milk material is added to the coffee extract and sterilized by heating, agglomerates and precipitates of the milk material are generated, There is a problem that the fresh fragrance is impaired and an unpleasant odor is generated.

  In addition, dairy ingredients are oxidized by the heat at the time of warming sales, and when the deterioration progresses over time, a specific odor is emitted. To avoid this, antioxidants such as vitamin E are added, but it still depends on heating. The service life of the flavor was about 1 to 2 weeks (normal shelf life is about 1 year from the date of manufacture).

  In addition, due to the recent increase in health-consciousness, there is an increasing trend of consumers who want to refrain from taking milk ingredients with high calories as much as possible. On the other hand, however, there is a desire to fully enjoy the milk flavor. Therefore, there is a demand in the market for coffee beverages that can fully enjoy the milk flavor while minimizing the intake calories.

Under such circumstances, technology development to enhance the milk flavor of foods and drinks has been promoted so that even if the amount of milk ingredients added is reduced, the lost milk flavor can be compensated. It has been reported. Some of these reports are listed below.
For example, even if an emulsion is mixed with a coffee extract or a tea extract, it is possible to suppress the separation of oil and fat and protein precipitation, and to make a milk-flavored coffee beverage or tea beverage with milk. When producing butter from fresh cream, containing 5-30% by mass of medium-chain fatty acid oil consisting only of medium-chain fatty acids having 8 to 10 carbon atoms, as a concentrated milk type emulsion capable of A concentrated milk type emulsion characterized by containing 5 to 30% by mass of a milk solid content in buttermilk, which is a by-product of (Patent Document 1).

  Further, as a method for enhancing the milk flavor of foods and beverages such as coffee and tea, low saccharification and reduction in which the sugar composition per solid content is 40% by weight or more of 5 saccharides and 35% by weight or more of 7 saccharides or more A method of adding chickenpox to food and drink has been reported (Patent Document 2).

  In addition, as a foamable oil-in-water emulsified composition that can be used as a whipped cream with good milk flavor and richness, it contains an oil phase containing fats and oils, a high-intensity sweetener, and whey minerals A foamable oil-in-water emulsified composition obtained by mixing and emulsifying with an aqueous phase is reported (Patent Document 3).

  In addition, in order to impart or enhance the flavor and richness of milk materials such as butter and cheese, 12-methyltridecanal is contained at a concentration of 1 ppt to 100 ppm, and milk fat feeling, body feeling, It has been reported that the body taste is enhanced (Patent Document 4).

  In addition, brown rice or germination treatment was performed as a method of imparting milk flavor such as milk feeling and milk-derived flavor and taste to foods and drinks containing only a small amount of milk components, or as a method of further improving the milk flavor of milk-containing products. By adding and heating the powder obtained by pulverizing brown rice to foods and drinks containing milk ingredients, the flavor of milk is enhanced, and the milk-specific odor is reduced, and the milk-specific milky feeling and taste It has been reported that a food and drink with improved milk flavor is obtained (Patent Document 5).

  Further, as a milk flavor imparting or enhancing agent capable of imparting a sweet creamy flavor peculiar to milk raw materials, it contains (Z) -6-octenal as an active ingredient, Or the enhancer has been reported (patent document 6).

  In addition, as a method for producing a milk flavor enhancer that can obtain a sufficient milk flavor and richness even if only a small amount of milk flavor component is present in the food, corn powder and fats and oils are lower than the boiling point of water. There has been reported a method for producing a milk flavor enhancer characterized by performing contact treatment at a temperature (Patent Document 7).

JP 2008-212100 A JP 2008-259447 A JP 2011-101737 A JP 2010-158210 A Japanese Patent Laid-Open No. 2005-21047 JP 2003-189 A JP 2000-4822 A

  However, the prior art for enhancing the milk flavor may impair the flavor of beverages such as coffee and black tea, and does not impart a natural milk fat feeling, milk feeling, and richness. In addition, there is hardly any emulsifying flavor-type emulsifying composition for imparting milk flavor that can be used directly in water-based food or drink.

  In view of these circumstances, the problem to be solved by the present invention is to enhance and impart a milky feeling, a fresh milky feeling like raw milk, and a rich body without damaging the original flavor of food and drink. Another object is to provide an oil-in-water emulsion composition for imparting milk flavor.

  In order to solve the above problems, the present inventors first selected various vegetable oils and fats with reference to the fatty acid composition of milk, and prepared various emulsions each containing the vegetable oils and fats. And as a result of mix | blending the various emulsions prepared with respect to the aqueous solution of milk, and repeating evaluation of milk flavor, it discovered that lauric-acid type | system | group fats and oils were suitable as edible fats and oils which enhance a milky feeling. Based on this knowledge, the present invention will be completed by further studying various components other than the lauric acid oil and fat constituting the emulsified fragrance, the blending amount of each component, the average particle diameter of the emulsified particles, and the like. It came.

That is, the present invention
An oil-in-water emulsion composition for imparting milk flavor, wherein the emulsion particles comprising the following components (A) to (D) and having an oil phase part have an average particle diameter of 150 to 800 nm.
(A) Lauric acid type fats and oils,
(B) medium chain fatty acid triglycerides,
(C) an emulsifier,
(D) Aqueous solvent.

  Moreover, this invention is a method to provide milk flavor to food / beverage products characterized by adding the oil-in-water type emulsion composition for milk flavor provision to food / beverage products.

  By adding to the food / beverage products containing a milk component, this invention can reinforce the milk fat feeling, milk feeling, and richness of this food / beverage products, without impairing the original flavor of the food / beverage products. Moreover, even if it adds to the food / beverage products which do not contain a milk component, a milk-fat feeling, a milk feeling, and richness can be provided to this food / beverage products, without impairing the original flavor of this food / beverage products. It can be used as a low-calorie and inexpensive milk flavoring material in place of conventionally used milk ingredients.

  The oil-in-water emulsified composition for imparting milk flavor of the present invention (hereinafter abbreviated as “emulsified composition”) emulsifies lauric fats and oils into fine particles using medium-chain fatty acid triglycerides and emulsifiers, and is aqueous. It has been processed so as to be dispersed in a solvent. Details will be described below.

  (A) The lauric acid fat which is a component is a component which becomes a base which forms an oil phase part in the emulsified composition of the present invention, imparts milky feeling and richness to the emulsified composition of the present invention, and is good It is a component that enables stable emulsification stability. In the present invention, lauric acid-based fats and oils mean oils and fats containing 35% or more of lauric acid in the total constituent fatty acids of the fats and oils, particularly 35 to 55% of lauric acid, and 4 to 13 of palmitic acid. % Containing fat is preferably used. Examples of lauric oils and fats include coconut oil, palm kernel oil, high lauric rapeseed oil, and oils and fats that have been hardened (hydrogenated), fractionated, and transesterified, and these are a mixture of one or more. Can be used. Specifically, it is preferable to use 1 type, or 2 or more types selected from refined coconut oil, refined palm kernel oil, hydrogenated coconut oil, and palm / palm mixed processed oil.

  An edible oil / fat mixture containing lauric acid / fat as a main component can be used as the component (A) instead of lauric acid / fat alone. In this mixture, edible fats and oils other than lauric fats and oils include palm oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, corn oil, rice oil, lard, beef fat, fish oil and other animal and vegetable fats and oils. Milk fat and the like are exemplified, and these can be used alone or in combination of two or more. When using a mixture of lauric oil and fat and edible fats and oils other than lauric oil, the content of lauric oil and fat in the mixture is usually in order to ensure that sufficient milk flavor is imparted. It is desirable that the content is 50 mass% or more.

  (A) The lauric acid type fat which is a component is normally 5-25 mass% in the emulsion composition of this invention, Preferably, 10-20 mass% is mix | blended. If it is less than 5% by mass, the milk fat feeling and richness cannot be sufficiently imparted, and if it exceeds 25% by mass, the taste of fats and oils may be too strong.

  (B) Medium chain triglycerides (MCT) which is a component dissolves the lauric acid type fat which is (A) component, forms an oil phase part, and plays the role which stabilizes emulsification. In the present invention, the medium-chain fatty acid triglyceride means a triglyceride composed of linear saturated fatty acids having 8 and 10 carbon atoms (that is, caprylic acid and capric acid, respectively).

  The constituent ratio of the linear saturated fatty acid having 8 carbon atoms and the linear saturated fatty acid having 10 carbon atoms is not particularly limited. For example, triglycerides containing about 75% by mass of fatty acids having 8 carbon atoms and about 25% by mass of fatty acids having 10 carbon atoms are exemplified, and such triglycerides are commercially available (for example, “O.D.O. "(Product name)", "Score 64G" (product name), "Scoray MC" (product name), all made by Nisshin Oillio Group). Medium chain fatty acid triglycerides can be obtained by appropriately adjusting the use ratio of medium chain fatty acids and glycerin having 8 to 10 carbon atoms and subjecting them to esterification reaction by a conventional method in addition to those commercially available in this way. it can.

  (B) The medium chain fatty acid triglyceride which is a component is normally 5-20 mass% with respect to the total mass of the emulsion composition of this invention, Preferably, 6-15 mass% is mix | blended. If it is less than 5% by mass, dissolution of lauric acid fats and oils will be insufficient and the emulsification stability will be hindered.

  As the emulsifier as component (C), it is preferable to use one or more selected from glycerin fatty acid ester, quillaja saponin, sucrose fatty acid ester, and polysorbate. Examples of the glycerin fatty acid ester include monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester and the like, and the fatty acid part is palmitic acid, stearic acid, oleic acid, arachidic acid, and behenic acid. The Examples of sucrose fatty acid esters include those in which the fatty acid moiety is palmitic acid, stearic acid, arachidic acid, or behenic acid. These emulsifiers may be used alone or in combination of several kinds.

  (C) The emulsifier which is a component is 0.1-15 mass% with respect to the total mass of the emulsion composition of this invention, Preferably, 2-7 mass% is mix | blended. When the amount is less than 0.1% by mass, the emulsification is not sufficiently performed. On the other hand, when it exceeds 15% by mass, an unfavorable flavor may be generated due to the emulsifier.

  Component (D), water and / or polyhydric alcohol, dissolves water-soluble components such as the emulsifier to form an aqueous phase. Examples of the polyhydric alcohol include ethylene glycol, propylene glycol, diethylene glycol, 1,3-butylene glycol, 1,4-butylene glycol, glycerin, diglycerin, triglycerin, and trimethylol. Rupropane and the like are exemplified, and glycerin and 1,3-butylene glycol are particularly preferable. Moreover, liquid sugar and a lower alcohol can also be mix | blended with water and / or a polyhydric alcohol. Examples of liquid sugars include sucrose liquid sugar, glucose fructose liquid sugar, invertible liquid sugar, and lower alcohols such as ethanol.

  (D) The water and / or polyhydric alcohol which are components are normally mix | blended 30-80 mass% with respect to the total mass of the emulsion composition of this invention. If it is less than 30% by mass, the emulsified particles are likely to be broken, and the emulsified composition may become unstable. On the other hand, when it exceeds 80 mass%, sufficient milk flavor may not be provided.

  In addition to the components (A) to (D) described above, various synthetic fragrances, natural fragrances, natural essential oils, plant extracts, and the like can be blended as fragrance components in the emulsion composition of the present invention. For example, natural essential oils, natural fragrances, and synthetic fragrances described in "Patent Office, Well-known and commonly used technology (fragrance) Part II food fragrance, P88-131, issued on January 14, 2000" can be mentioned. .

  For example, δ-caprolactone, γ-caprolactone, γ-heptalactone, γ-octalactone, γ-nonalactone, γ-decalactone, 7-decen-4-olide, 3-methyl-4-decene-4-olide, 3- Methyl-5-decen-4-olide, γ-undecalactone, γ-dodecalactone, γ-tridecalactone, γ-tetradecalactone, 2-hexene-5-olide, 2-heptene-5-olide, δ -Octalactone, 2-octene-5-olide, 4-methyl-5-octanolide, δ-nonalactone, 2-nonene-5-olide, 4-methyl-5-nonanolide, δ-decalactone, 2-decene-5 Orido, 4-methyl-5-decanolide, δ-undecalactone, 2-undecen-5-olide, 4-methyl-5-undecanolide, δ-dodecalactone 2-dodecene-5-olide, 4-methyl-5-dodecanolide, δ-tridecalactone, 2-tridecen-5-olide, 4-methyl-5-tridecanolide, δ-tetradecalactone, 2-tetradecene-5 Orido, 2-Pentadecene-5-Olide, 2-Hexadecene-5-Olide, 2-Heptadecene-5-Olide, 2-Octadecene-5-Olide, 2-Nonadecene-5-Olide, 2-Eicosene-5-Olide, Lactones such as ε-decalactone; propionic acid, butyric acid, valeric acid, isovaleric acid, caproic acid, trans-2-hexenoic acid, heptanoic acid, caprylic acid, nonanoic acid, 5-hydroxynonanoic acid, capric acid, 2- Decenoic acid, 4-decenoic acid, 5-decenoic acid, 6-decenoic acid, 9-decenoic acid, 5-hydroxydecenoic acid, 5-hydroxyundecane , Fatty acids such as lauric acid, 5-hydroxydodecanoic acid, myristic acid, pentadecanoic acid, isopentadecanoic acid, palmitic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid; trans-2-octena , Trans-2-nonenal, acetaldehyde, propanal, butanal, 2-butenal, hexanal, octanal, 4-heptenal, 2,4-octadienal, nonana , 2-nonenal, 2,4-nonadienal, 2,6-nonadienal, decanal, 2,4-decadienal, 12-methyltridecanal, undecanal, 2, Aldehydes such as 4-undecadienal, dodecanal, benzaldehyde, vanillin, ethyl vanillin, furfural, heliotropin diethyl acetal; Ethyl acetate, ethyl acetate, butyl acetate, isoamyl acetate, decyl acetate, dodecyl acetate, phenethyl acetate, ethyl lactate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-ethylbutyrate, methyl valerate, methyl caproate, ethyl caproate , Methyl heptanoate, ethyl heptanoate, ethyl caprylate, isoamyl caprylate, heptyl caprylate, methyl nonanoate, ethyl nonanoate, methyl caprate, ethyl caprate, ethyl undecanoate, methyl laurate, ethyl laurate, myristine Ethyl acetate, ethyl palmitate, methyl salicylate, diethyl succinate, diethyl sebacate, ethyl 5-hydroxyhexanoate, ethyl 5-hydroxydecanoate, ethyl 5-hydroxyundecanoate, propyl 5-hydroxydecanoate, 5-hydroxy Esters such as isopropyl decanoate, 2-methylpropyl 5-hydroxyoctanoate, ethyl 5-hydroxy-9-methyldecanoate; ethanol, propanol, butanol, pentanol, hexanol, heptanol , Octanols, nonanol, decanol, benzyl alcohol, phenylethyl alcohol, furfuryl alcohol, etc .; furaneol, 2-heptanone, 2-octanone, 3 -Octanone, 1-octen-3-one, 2-nonanone, 3-nonanone, 8-nonen-2-one, 2-undecanone, 2-tridecanone, acetoin, 5-hydroxy-4-octanone, diacetyl, 2,3 -Pentadione, 2,3-hexadione, 2,3-heptadione, acetylisovaleryl, p-methoxyacetopheno , Ketones such as benzophenone, maltol; nitrogen-containing compounds such as phenylethylanthranilate, trimethylamine, indol, skatole, pyridine, isoquinoline, pyrazine, methylpyrazine, 2-acetylpyrroline; methyl mercaptan , Isobutyl mercaptan, 2,4-dithiapentane, dimethyl sulfide, dimethyl disulfide, 2,4-dithiapentane, dimethyl trisulfide, bis (2-methyl-3-furyl) disulfide, dimethyl sulfoxide, dimethyl sulfone, methanethiol, Methylsulfonylmethane, methyl isothiocyanate, ethyl isothiocyanate, allyl isothiocyanate, 2-methyl-3-butanethiol, methional, ethyl thioacetate, methyl thiobutyrate, 3-butenyl ester Thiocyanate, 2-methylthiophene, benzothiazole, sulfur, acetyl lactate thiomethyl ester, propionyl lactate thiomethyl ester, butyryl lactate thiomethyl ester, valeryl lactate thiomethyl ester, 2-methylbutyryl lactate thiomethyl ester, desilyl Known sulfur-containing compounds such as lactate thiomethyl ester, acetyl lactate thioethyl ester, propionyl lactate thioethyl ester, butyryl lactate thioethyl ester, valeryl lactate thioethyl ester, isocaproyl lactate thiopropyl ester, 2-acetyl-2-thiazoline Perfume compound of milk; Lipase degradation product of milk fat; Protease degradation product of milk protein; Milk or milk from milk, concentrated milk, powdered milk, milk whey, butter, cheese, yogurt or mixtures thereof Examples include processed products.

  Among the fragrances, 12-methyltridecanal, δ-hexalactone, δ-octalactone, δ-decalactone, δ-dodecalactone, δ-tetradecalactone, γ-nonalactone, γ-decalactone, γ-undecalactone Use of one or more selected from γ-dodecalactone is particularly effective in enhancing the milk fat feeling and richness imparted by the emulsion composition of the present invention and imparting the flavor of milk. .

  Moreover, the C4-C18 fatty acid can be added to the emulsion composition of the present invention. As a result, a creamy rich feeling and a fresh feeling like raw milk can be further enhanced. Among them, one or more selected from butyric acid, hexanoic acid, lauric acid, stearic acid, and oleic acid enhance the milky feeling and richness imparted by the emulsified composition of the present invention, and the flavor of milk. Is particularly effective in terms of imparting.

In the emulsified composition of the present invention, various other water-soluble and oil-soluble components can be blended within a range not impeding the effects of the present invention. Other components include, for example, water-soluble pigments (for example, food red No. 2, No. 3, No. 102, No. 104, No. 105 and No. 106; Food Yellow No. 4 and No. 5; Edible Green Synthetic tar dyes such as No. 3; Food Blue No. 1 and No. 2; Cocoa Dye, Gardenia Yellow Dye, Gardenia Blue Dye, Gardenia Green Dye, Grapeskin Dye, Cochineal Dye, Purple Corn Dye, Purple Cabbage Dye, Perilla Dye Natural pigments such as hibiscus pigment, red beet pigment, safflower pigment, lac pigment, turmeric pigment, caramel pigment); water-soluble vitamins (eg vitamin C, vitamin B ₁ , vitamin B ₂ , vitamin B ₁₂ , niacin, pantothenic acid) Folic acid); oil-soluble vitamins (eg vitamin A, vitamin D, vitamin E, vitamin K), oil-soluble antioxidants (eg Tocopherols, rosemary extract, vitamin C palmitate); perfume retention agents (eg, ethylene glycol, propylene glycol, dipropylene glycol, glycerin, hexyl glycol, benzyl benzoate) , Triethyl citrate, diethyl phthalate, hacholine, medium chain fatty acid triglyceride, medium chain fatty acid diglyceride); emulsifiers, thickeners, stabilizers and the like other than those mentioned above.

  In the emulsified composition of the present invention, the average particle diameter of the emulsified particles forming the oil phase is preferably 150 to 800 nm, particularly 250 to 800 nm. If it is less than 150 nm, the milk fat feeling and richness may not be sufficiently imparted, and the milk feeling may be impaired. On the other hand, if it exceeds 800 nm, the milk fat feeling and richness are not sufficiently imparted, and the taste of fat and oil is strong. There is a risk of becoming too much.

  What is necessary is just to measure the average particle diameter of the emulsified particle | grains which form an oil phase part using a particle diameter measuring apparatus, for example, the Otsuka Electronics company make, laser zeta electrometer ELS-8000 (brand name) is illustrated.

  The emulsified composition of the present invention can be added or enhanced as it is by adding a very small amount to a food or drink as it is. The food and drink may not only contain milk components but also may contain no milk components. Even if it adds to the food / beverage products which do not contain a milk component, the emulsion composition of this invention can provide a natural milk feeling, milk fat feeling, and richness.

  The amount of the emulsified composition of the present invention in the food or drink varies depending on the type and form of the food and drink, and cannot be generally stated. For example, the range of 0.005 to 0.5% with respect to the total mass of the food or drink. It can be illustrated.

  Specific examples of foods and drinks that can impart a milk flavor with the emulsified composition of the present invention are not limited in any way. For example, carbonated beverages such as a beverage, a carbonated beverage containing fruit juice, and a carbonated beverage containing milk. Beverages: Fruit drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nourishing drinks, lactic acid bacteria drinks, milk drinks, yogurt drinks, and other food drinks; green tea, Taste drinks such as black tea, oolong tea, herb tea, coffee drink, cocoa; alcoholic drinks such as Chu-hai, cocktail drink, sparkling liquor, fruit liquor, condiment liquor; butter, tea Dairy materials such as ice cream, whipped cream, milk, yogurt; desserts such as ice cream, lact ice, ice confectionery, yogurt, pudding, jelly, daily dessert, etc. Mixes for caramels, candy, tablet confectionery, crackers, biscuits, cookie, pie, chocolate, snacks and other confectionery and cake mixes for producing them; bread, General foods such as supermarkets, white sauces, and various instant foods.

  The preparation method of the emulsified composition of the present invention is not particularly limited. To illustrate a preferred embodiment, first, one type of glycerin fatty acid ester, quillajasaponin, sucrose fatty acid ester, polysorbate, or the like Two or more kinds of emulsifiers, water and / or water-soluble components such as polyhydric alcohol are heated and dissolved to prepare an aqueous phase part. The polysorbate may be dispersed and dissolved in the oil phase part. On the other hand, oil-soluble components such as lauric acid-based fats and oils, medium chain fatty acid triglycerides, C4 to C18 fatty acids, fragrances, and oil-soluble antioxidants are heated and dissolved to prepare an oil phase part. Next, the aqueous phase portion and the oil phase portion are mixed and pre-emulsified with a stirrer or the like, and the resulting pre-emulsified liquid is emulsified particles by high-speed stirring and emulsification using an emulsifier such as a homomixer or a homogenizer. An emulsified composition having an average particle size of 150 to 800 nm is obtained.

The following examples further illustrate the present invention.
[Comparison of oils and fats]
[Example 1]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. Also, palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucore H, melting point: about 38 ° C., registered trademark) 200 g, commercially available vitamin E 5 g, medium chain fatty acid glycerin ester (hereinafter abbreviated as “MCT”. Nissin) 95.0 g ODO (product name) manufactured by Eulio Group was heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 1).

[Example 2]
An emulsified composition 1000 g was obtained according to the same procedure as in Example 1 except that 200 g of refined palm kernel oil (Fuji Oil Co., Ltd., melting point: about 25 ° C.) was used instead of 200 g of the palm-palm mixed processed oil and fat (Invention). Product 2).

[Example 3]
An emulsion composition 1000 g was obtained according to the same procedure as in Example 1 except that 200 g of refined palm oil (manufactured by Nisshin Oillio Group, melting point: about 25 ° C.) was used instead of 200 g of the palm-palm mixed processed oil and fat ( Invention 3).

[Example 4]
In place of 200 g of palm-palm mixed processed oil and fat, 1000 g of an emulsified composition was obtained according to the same procedure as Example 1 except that 200 g of hardened coconut oil (manufactured by Nisshin Oillio Group, melting point: about 31 ° C.) was used ( Invention 4).

[Comparative Example 1]
An emulsified composition according to the same procedure as in Example 1, except that 200 g of refined palm oil (manufactured by Nisshin Oillio Group, Delica Premium (product name), melting point: about 38 ° C.) is used instead of 200 g of the palm / palm mixed processed fat / oil. 1000 g of a product was obtained (Comparative product 1).

[Comparative Example 2]
In place of 200 g of palm / palm mixed processed oil / fat, the same procedure as in Example 1 was used except that 200 g of soybean hardened oil (manufactured by Nisshin Oillio Group, soybean hardened oil 34 (product name), melting point: about 30 ° C.) was used. 1000 g of an emulsified composition was obtained (Comparative product 2).

[Comparative Example 3]
According to the same procedure as in Example 1, except that 200 g of coconut / palm mixed processed oil / fat is used, except that 200 g of rapeseed oil (Nisshin Oilio Group, rapeseed oil 34 (product name), melting point: about 33 ° C.) is used. 1000 g of an emulsified composition was obtained (Comparative product 3).

[Comparative Example 4]
1000 g of an emulsified composition was obtained according to the same procedure as in Example 1 except that 200 g of MCT was used instead of 200 g of the palm-palm mixed processed oil and fat (Comparative Product 4).

[Comparative Example 5]
1000 g of an emulsified composition was obtained according to the same procedure as in Example 1 except that 200 g of commercially available unsalted butter was used in place of 200 g of the palm-palm mixed processed oil and fat (Comparative Product 5).

(sensory evaluation)
0.1% of Inventions 1 to 4 and Comparative Products 1 to 5 are added to a 20% aqueous milk solution and a 20% aqueous coffee solution containing commercial milk, respectively, sterilized at 121 ° C. for 20 minutes, and allowed to stand at room temperature for 1 week. After placement, sensory evaluation was performed on the flavor by five well-trained panelists. The results are shown in Tables 2 and 3.

As is clear from the results of Tables 2 and 3, the inventive products 1 to 4 showed an increase in milk fat feeling and richness in any case of 20% milk aqueous solution and 20% aqueous coffee containing milk. In particular, the effect of the invention product 1 was recognized remarkably.
On the other hand, none of the comparative products 1 to 5 felt milky fat feeling and richness. Moreover, the flavor different from milk was felt in the comparative product 1.
From the above results, among the fats and oils, the palm-palm mixed processed oil, refined palm kernel oil, refined palm oil, and hardened palm oil add a used emulsified composition to the milk-containing product. It was confirmed that it could increase. In particular, the effect of the mixed oil of palm and palm was remarkable.

[Examination of emulsifier]
[Example 5]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, and 95 g of MCT were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 5). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 478 nm.

[Example 6]
60 g of Kirayasaponin (manufactured by Maruzen Pharmaceutical Co., Ltd., Kirayanin C-100 (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and heat sterilized at 90 ° C. to obtain an aqueous phase. In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, and 95 g of MCT were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 6). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 325 nm.

[Example 7]
Sucrose fatty acid ester (Mitsubishi Chemical Foods, Ryoto Sugar Ester P-1570 (product name)) 10 g, ethanol 50 g, glycerin 580 g were mixed and dissolved, and heat sterilized at 90 ° C. temperature to obtain an aqueous phase part. . In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, and 95 g of MCT were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained 1000 g of emulsified compositions (invention product 7). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 368 nm.

[Example 8]
150 g of polysorbate 80 (manufactured by Kao, Emazole O-120V (product name)),
Ethanol 150 g and D-sorbitol 400 g were mixed and dissolved to obtain an aqueous phase.
In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, and 95 g of MCT were heated and dissolved to obtain an oil phase part. Next, the oil phase part was mixed with the water phase part, and stirred for 10 minutes at 6000 rpm using a TK homomixer to obtain 1000 g of an emulsified composition (Invention 8). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 563 nm.

[Comparative Example 6]
500 g of gum arabic 30% aqueous solution and 200 g of glycerin were mixed and dissolved, and sterilized by heating at a temperature of 90 ° C. to obtain an aqueous phase. In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, and 95 g of MCT were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (comparative product 6). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 1217 nm.

(Measurement of average particle size)
The average particle size of the emulsified particles contained in the emulsified compositions of Examples 5 to 8 and Comparative Example 6 was measured using a laser zeta electrometer ELS-8000 (product name) manufactured by Otsuka Electronics Co., Ltd.

(State of the emulsified composition after storage)
As shown in Table 4, the inventive emulsion compositions 5 to 8 were very stable and good emulsion compositions without separation, aggregation and coalescence immediately after preparation and after storage at room temperature for 3 months. On the other hand, Comparative Product 6 did not aggregate or coalesce immediately after preparation, but aggregation and coalescence of emulsified particles were observed after storage at room temperature for 2 weeks, confirming that it was an unstable emulsion composition.
Inventive products 5 to 8 were mixed with 0.1% of 20% aqueous solution of milk, sterilized at 121 ° C for 20 minutes (retort sterilization), allowed to stand at room temperature for 1 week, and subjected to sensory evaluation by 10 panelists. As a result, it was confirmed that all impart a good milk fat feeling.

[Examination of average particle size]
[Example 9]
According to the same procedure as in Example 5 except that the stirring time was 15 minutes, 1000 g of an emulsified composition having an average particle diameter of the emulsified particles of 151 nm was obtained (Invention 9).

[Example 10]
According to the same procedure as in Example 5 except that the stirring time was 12 minutes, 1000 g of an emulsified composition having an average particle size of the emulsified particles of about 250 nm was obtained (Invention Product 10).

[Example 11]
According to the same procedure as in Example 5, 1000 g of an emulsified composition having an average particle diameter of emulsified particles of 495 nm was obtained (Invention Product 11).

[Example 12]
According to the same procedure as in Example 5 except that the stirring time was 5 minutes, 1000 g of an emulsified composition having an average particle diameter of the emulsified particles of 755 nm was obtained (Invention 12).

[Comparative Example 7]
According to the same procedure as in Example 5 except that the stirring time was 20 minutes, 1000 g of an emulsified composition having an average particle size of the emulsified particles of 103 nm was obtained (Comparative Product 7).

[Comparative Example 8]
1000 g of an emulsified composition having an average particle diameter of 997 nm of emulsified particles was obtained according to the same procedure as in Example 5 except that the stirring time was 2 minutes (Comparative Product 8).

(sensory evaluation)
Invention products 9 to 12 and comparative products 7 and 8 were added and mixed in a 20% aqueous solution of milk at 0.1%, sterilized at 121 ° C. for 20 minutes (retort sterilization), allowed to stand at room temperature for 1 week, Sensory evaluation was conducted by well-trained panelists. The results are shown in Table 5.

As is clear from the results in Table 5, the inventive products 9 to 12 were found to have a feeling of milk fat and increased richness. In particular, the effects of the inventive products 10 to 12 were remarkably recognized.
On the other hand, comparative products 7 and 8 did not feel milky fat feeling or increased richness.
From the above results, it was confirmed that milk fat feeling and richness can be increased by adding the product of the present invention having an average particle diameter of 151 to 755 nm to the milk-containing product. In particular, the effect of the present invention in which the average particle size of the emulsified particles was 250 to 755 nm was remarkable.

[Examination of effects of perfume compounds]
[Example 13]
According to the perfume formulation shown in Table 6, perfume compositions MF-1 to MF-12 were prepared.

  Next, 60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin, and 140 g of water were mixed and dissolved, and heat sterilized at 90 ° C. to obtain an aqueous phase part. Moreover, 200 g of palm / palm mixed processed fats and oils (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, 75 g of MCT and 20 g of the perfume composition MF-1 were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 13). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 488 nm.

[Examples 14 to 24]
According to the same procedure as Example 13 except having used 20g of MF-2-12 instead of fragrance composition MF-1 and 20g, 1000g of emulsified compositions of invention products 14-24 were obtained. The average particle diameters of the emulsified particles contained in these emulsified compositions were 485 nm, 488 nm, 486 nm, 486 nm, 485 nm, 488 nm, 485 nm, 487 nm, 486 nm, 486 nm, and 485 nm in this order.

[Comparative Example 9]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and heat sterilized at 90 ° C. to obtain an aqueous phase part. Also, 275 g of MCT, 5 g of commercially available vitamin E, and fragrance composition MF-11, 20 g were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (comparative product 9). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 486 nm.

[Comparative Example 10]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and heat sterilized at 90 ° C. to obtain an aqueous phase part. Further, MCT 275 g, commercially available vitamin E 5 g and perfume composition MF-12, 20 g were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (comparative product 10). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 488 nm.

(sensory evaluation)
0.1% of Inventions 13 to 24, Invention 11 and Comparative Products 9 and 10 were added to a 20% aqueous milk solution and a 20% aqueous coffee solution containing commercial milk, respectively, and retort sterilized at 121 ° C. for 20 minutes. Then, after standing for 1 week, sensory evaluation was performed on the flavor by 5 well-trained panelists. The results are shown in Table 7.

[Table 7]

As shown in Table 7, Invention 11 to which no fragrance compound was added had a noticeable increase in milk fat feeling and richness, and was clearly darker than 20% aqueous solution of milk. Compared to 11, the flavor of milk was clearer. In addition, the inventive products 14 to 24 were given a fresh milk flavor, and were judged to be preferable. Among them, the inventive products 23 and 24 were remarkably imparted and enhanced with the flavor of fresh milk, and were highly evaluated.
On the other hand, although the perfume compound was added, the oils and fats used were comparative products 9 and 10 having only MCT, although there was a slight change in flavor, but there was no increase in milk fat feeling and richness.

[Examination of effects of fatty acids]
[Example 25]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. Also, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucoa H, registered trademark), commercially available vitamin E 5 g, MCT 65 g, butyric acid 10 g, and perfume composition MF-12, 20 g were heated and dissolved to obtain an oil phase part. did. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 25). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 483 nm.

[Example 26]
1000 g of an emulsified composition was obtained in accordance with the same procedure as in Example 25 except that 10 g of hexanoic acid was used instead of 10 g of butyric acid (Invention Product 26). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 485 nm.

[Example 27]
1000 g of an emulsified composition was obtained according to the same procedure as in Example 25 except that 10 g of lauric acid was used instead of 10 g of butyric acid (Invention Product 27). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 487 nm.

[Example 28]
1000 g of an emulsified composition was obtained according to the same procedure as in Example 25 except that 10 g of stearic acid was used instead of 10 g of butyric acid (Invention Product 28). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 490 nm.

[Example 29]
1000 g of an emulsified composition was obtained according to the same procedure as in Example 25 except that 10 g of oleic acid was used instead of 10 g of butyric acid (Invention 29). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 488 nm.

(sensory evaluation)
Inventive products 25-29, Invention products 24 and 11, and Comparative product 4 are each added to 0.1% of commercial milk 20% aqueous solution, sterilized by retort at 121 ° C. for 20 minutes, and allowed to stand at room temperature for 1 week. For the flavor, sensory evaluation was performed by 8 well-trained panelists. The results are shown in Table 8.

[Table 8]

As is apparent from the results of Table 8, Invention Product 11 to which no fatty acid or fragrance compound was added had a noticeable increase in milk fat feeling and richness, and it was clearly felt darker than 20% aqueous solution of milk, but no fatty acid was present. Invented product 24, which was added but to which a fragrance compound was added, had a clearer flavor of milk than Invention product 11. Moreover, the invention products 25-29 which added the fatty acid and the fragrance | flavor compound further increased milk-fat feeling and richness, and were judged to be preferable.
On the other hand, the fatty acid and the fragrance compound were not added, and the oil and fat used were MCT-only comparative product 4 with no milk fat feeling and richness.

[Preparation of milky taste colloid and confirmation of effect]
[Example 30]
According to the formulation shown in Table 9, a blended flavor for milk was prepared.

  Next, 60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin, and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, 75 g of MCT, and 20 g of the above-mentioned blended flavor for milk were heated and dissolved to obtain an oil phase part. Next, the water phase part and the oil phase part were mixed and stirred for 10 minutes at 6000 rpm using a TK homomixer to obtain 1000 g of an emulsified composition (Invention 30). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 490 nm.

[Example 31]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, and 95 g of MCT were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 31). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 492 nm.

[Comparative product 11]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. In addition, 200 g of hydrogenated rapeseed oil (manufactured by Nissin Oilio Group, rapeseed hydrogenated oil 34 (product name), melting point: about 33 ° C.), 5 g of commercially available vitamin E, 75 g of MCT and 20 g of the above-mentioned mixed flavoring for milk were heated and dissolved to obtain an oil phase part. . Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (comparative product 11). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 495 nm.

(sensory evaluation)
1 kg × 3 (pieces) of lacto ice was prepared in accordance with the lacto ice formulation of Table 10, placed in a stainless steel bowl, and 0.1% of each of the emulsified compositions of Invention 30, Invention 31, and Comparative 11 were added to the hand. Thoroughly mixed and dissolved using a mixer. After storing these in a refrigerator for 2 hours, they were quickly transferred to a commercially available ice creamer pot and stirred for 20 minutes. About 200 ml of the obtained agitated material was placed in a paper cup, stored in a freezer overnight, and stored overnight to prepare an ice cream.
Further, an additive-free product (reference product 1) to which no emulsion composition was added was prepared in the same procedure.
Then, sensory evaluation was performed by eight well-trained panelists about the flavor of each prepared ice cream. The results are shown in Table 11.

As is apparent from the results in Table 11, the inventive products 30 and 31 to which the emulsified composition of the present invention is added are given a milky feeling and richness. In particular, the inventive product 30 to which a mixed flavor for milk is added is the flavor of milk. Was clear.
On the other hand, the comparative product 11 to which an emulsion composition different from the emulsion composition of the present invention is added has no milk fat feeling and richness, and the reference product 1 to which no emulsion composition is added has a very milk fat feeling. It was weak and the flavor of milk was not felt at all.

(Preparation of taste colloid for cheese and confirmation of effect)
[Example 32]
According to the formulation shown in Table 12, a mixed flavor for cheese was prepared.

  Next, 60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin, and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. Moreover, 200 g of palm / palm mixed processed fats and oils (manufactured by NOF Corporation, Super Nucoa H, registered trademark), 5 g of commercially available vitamin E, 75 g of MCT and 20 g of the above blended flavoring for cheese were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 32). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 493 nm.

[Example 33]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, and 95 g of MCT were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 33). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 492 nm.

[Comparative product 12]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. Also, 200 g of rapeseed oil (Nisshin Oilio Group, rapeseed oil 34 (product name), melting point: about 33 ° C.), commercially available vitamin E 5 g, MCT 75 g, and 20 g of the above compounded flavoring for cheese were heated and dissolved to form an oil phase part. . Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (comparative product 12). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 497 nm.

(sensory evaluation)
100 g of commercially available cream cheese (Philadelphia cream cheese, Morinaga Milk Industry Co., Ltd.), 100 g of cottage cheese (Snow Brand Hokkaido 100 cottage cheese Uragoshi type, Snow Brand Milk Industry Co., Ltd.) and 10 g of granulated sugar are mixed together and kneaded thoroughly. Spread (reference product 2). Invention product 32 and 33 and the comparative product 11 were added to this cheese spread 0.1%, and the sensory evaluation was carried out about the flavor with the reference product 2 by five well-trained panelists. The results are shown in Table 13.

As is apparent from the results in Table 13, invention products 32 and 33 to which the emulsified composition of the present invention is added are given a milky feeling and richness, and in particular, the product 32 to which cheese-containing blending fragrance is added is cheese flavor. Was up.
On the other hand, the comparative product 12 to which an emulsion composition different from the emulsion composition of the present invention is added is not imparted with the milky fat feeling and richness peculiar to cheese, and the reference product to which the emulsion composition and the mixed flavor for cheese are not added. 2 had a weak feeling of richness.

(Preparation of taste colloid for butter and confirmation of effect)
[Example 34]
According to the formulation shown in Table 14, a blended fragrance for butter was prepared.

  Next, 60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin, and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. In addition, 200 g of palm / palm mixed processed fats and oils (manufactured by NOF Corporation, Super Nucore H, registered trademark), 5 g of commercially available vitamin E, 75 g of MCT, and 20 g of the above blended fragrance for butter were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (invention product 34). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 493 nm.

[Example 35]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. In addition, 200 g of palm / palm mixed processed oil (manufactured by NOF Corporation, Super Nucor H, registered trademark), 5 g of commercially available vitamin E, and 95 g of MCT were heated and dissolved to obtain an oil phase part. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained 1000 g of emulsified compositions (invention product 35). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 492 nm.

[Comparative product 13]
60 g of glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem J-0381H (product name)), 500 g of glycerin and 140 g of water were mixed and dissolved, and sterilized by heating at 90 ° C. to obtain an aqueous phase part. Further, 200 g of rapeseed hydrogenated oil 34 (manufactured by Nissin Oilio Group, rapeseed hydrogenated oil 34 (product name), melting point: about 33 ° C.) 200 g, commercially available vitamin E 5 g, MCT 75 g, and 20 g of the above blended flavoring for butter are heated and dissolved to form an oil phase part. did. Next, a water phase part and an oil phase part were mixed, and it stirred for 10 minutes at 6000 rpm using TK homomixer, and obtained the emulsion composition 1000g (comparative product 13). The average particle diameter of the emulsified particles contained in the obtained emulsified composition was 497 nm.

(sensory evaluation)
Commercially available margarine (Neosoft Half / Cholesterol Zero Snow Brand Megmilk: Reference Product 3), 0.15% of Inventive Products 34 and 35, and Comparative Product 13 were added thereto. Sensory evaluation by well-trained panelists. The results are shown in Table 15.

As is apparent from Table 15, the inventive products 34 and 35 to which the emulsified composition of the present invention is added have a buttery aroma and a rich buttery feeling. The aroma of butter was added.
On the other hand, the comparative product 13 to which the emulsion composition different from the emulsion composition of the present invention was added was not provided with the rich feeling of butter, and the reference product 3 to which the emulsion composition and the blended perfume for butter were not added, The flavor of butter and the richness of butter were hardly felt.

Claims (9)

The average particle diameter of the emulsified particles that contain the following components (A) to (D) and form the oil phase part is 150 to 800 nm, wherein (A) component is 5 to 25% by mass, and (B) component is An oil-in-water emulsion composition for imparting milk flavor, comprising 5 to 20% by mass, 0.1 to 15% by mass of component (C), and 30 to 80% by mass of component (D).
(A) Lauric acid type fats and oils,
(B) medium chain fatty acid triglycerides,
(C) an emulsifier,
(D) Water and / or polyhydric alcohol. (A) The milk according to claim 1, wherein the lauric acid fat is one or more selected from refined coconut oil, refined palm kernel oil, hydrogenated coconut oil, and coconut palm mixed processed oil and fat. An oil-in-water emulsion composition for imparting flavor. The oil-in-water emulsified composition for imparting milk flavor according to claim 1 or 2, wherein (C) the emulsifier is one or more selected from glycerin fatty acid ester, quillaja saponin, sucrose fatty acid ester, and polysorbate. object. The oil-in-water emulsified composition for imparting milk flavor according to any one of claims 1 to 3, further comprising a fragrance. The perfume is 12-methyltridecanal, δ-hexalactone, δ-octalactone, δ-decalactone, δ-dodecalactone, δ-tetradecalactone, γ-nonalactone, γ-decalactone, γ-undecalactone and γ- The oil-in-water emulsion composition for imparting milk flavor according to claim 4, wherein the composition is one or more selected from dodecalactone. The oil-in-water emulsion composition for imparting milk flavor according to any one of claims 1 to 5, further comprising a C4 to C18 fatty acid. The oil-in-water emulsion composition for imparting milk flavor according to claim 6, wherein the C4-C18 fatty acid is one or more selected from butyric acid, hexanoic acid, lauric acid, stearic acid, and oleic acid. The food-drinks to which the oil-in-water emulsion composition for milk flavor provision of any one of Claims 1-7 was added. A method for imparting milk flavor to a food or drink, comprising adding the oil-in-water emulsion composition for imparting milk flavor to any food or drink.