JP2018093868A - Oil-in-water-type emulsion composition and manufacturing method of oil-in-water-type emulsion composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an emulsion composition maintaining emulsion stability even through a high temperature process such as sterilization (heat resistance) and small in change of particle diameter distribution before and after heating, maintaining emulsion stability even when an oil phase composition has state change (for example, the oil phase component is solidified and crystallized by temperature decrease, the oil phase component is molten by temperature increase) (temperature decrease resistance) and easy to be handled during manufacturing.SOLUTION: The problem is solved by an oil-in-water-type emulsion composition having solid particles, a surfactant having one alkyl group, an oil phase component and a water phase component, in which the oil phase component contains an oil phase component having an unsaturated bond and/or an oxygen atom, and the solid particles exist on a boundary surface between the oil phase component and the water phase component.SELECTED DRAWING: Figure 1

Description

  The present invention relates to an oil-in-water emulsion composition and a method for producing the oil-in-water emulsion composition.

Conventionally, emulsification using an emulsifier / surfactant has been used for emulsification in the food field. Since emulsification with an emulsifier / surfactant is thermodynamically unstable, for example, an oil-in-water emulsion composition (O / It was necessary to reduce the particle size of the (W type) oil droplets to the submicron level.
However, in recent years, in the food field, there are increasing needs such as appearance that leads to appetite, flavor (which stimulates senses based on taste and smell), texture, and health-oriented ingredients. Therefore, there is a need for an emulsification technique capable of preparing an emulsion composition having an emulsion size and structure different from those of conventional emulsion compositions using an emulsifier / surfactant. As a method other than emulsification with an emulsifier / surfactant, research on fine particle stabilized emulsions (Pickering emulsions) has been actively conducted in recent years.

In particular, in the cosmetic field, the method described in Patent Document 1 is disclosed. In the pharmaceutical field, a method described in Patent Document 2 is disclosed.
However, for use in food applications, for example, it is necessary to impart heat resistance that can withstand high-temperature heating during sterilization. On the other hand, control of the particle size that affects the texture, appearance, touch, viscosity, stability, and the like is an important item in oral materials such as foods and pharmaceuticals. Nevertheless, neither Patent Document 1 nor Non-Patent Document 1 touches on the presence or absence of changes in the particle size distribution before and after heating. Compared to oily components used for industrial applications such as paraffin, ester-based oily components and edible fats and oils are highly polar, and appropriate wettability particles can be selected from problems such as composition distribution and purity. It was difficult to stabilize the emulsion composition using the fine particle stabilization technique. In addition, when an oily component other than edible oils and fats is used, it is difficult to prepare a sufficient oil-in-water emulsion composition in terms of taste even if it is harmful to the human body or not harmful. . In addition, Patent Document 2 is easily disintegrated by thermal stimulation, and contains an excessive amount of surfactant, so that it is unsuitable for use in food applications.

JP 2008-291027 A Special table 2013-500844 gazette

J. Giermanska-Kahn et.Al, Langmuir 2005, 21, 4316-4323 Oil Vol.65, No4 (2012), 94-102 Petrochemistry, 26, 150 (1977)

When preparing an oil-in-water emulsion composition, the degree of foaming during high-speed agitation is also determined in terms of manufacturing cost and ease of handling from the viewpoint of the use of the antifoaming agent during manufacturing time and manufacturing time. A big influence. Therefore, it is also an important item to suppress foaming during production as much as possible.
In addition, in an oil-in-water emulsion using an oil phase component having an unsaturated bond and / or an oxygen atom, such as an oil-in-water emulsion using an edible fat, The emulsification instability resulting from the suppression of the creaming to be connected and the interface breakage due to the acicular crystal growth is a big problem (Non-Patent Document 2).
In addition, edible fats and oils have a problem of producing a deteriorated odor due to oxidation and hydrolysis (Non-patent Document 3).
In the present invention, an emulsion composition that retains emulsion stability even after a high-temperature process such as sterilization (heat resistance), has a small change in particle size distribution before and after heating, and the oil phase component changes state. Even if it is present (for example, the oil phase component solidifies and crystallizes when the temperature falls, the oil phase component melts when the temperature rises), it maintains the emulsification stability (temperature resistance), and a composition that is easy to handle during production. Providing is a first problem. In addition, it is an emulsion composition that retains emulsion stability even after a high temperature process such as sterilization (heat resistance) and has a small change in particle size distribution before and after heating, and the oil phase component changes state. (For example, the oil phase component coagulates and crystallizes when the temperature falls. The oil phase component melts when the temperature rises), maintains the emulsification stability (cold temperature resistance), and suppresses the deterioration of fats and oils. Providing goods is a second problem. Furthermore, when the composition is eaten or consumed, it is not harmful to the human body and is suitable as a taste. Particularly, even when the amount of oil and fat content is the same, the oil feeling (oil feeling and fat feeling) is strong, and the fat and oil content of the food and drink It aims at providing the composition which can contribute to quantity reduction.

  The present inventors have intensively studied to solve the above-mentioned problems, and are emulsion compositions containing solid particles, wherein the oil phase component and the water phase component are combined by combining a surfactant and a specific oil component. The present invention has been found by conceiving that the above-mentioned problems can be solved by adopting an emulsified structure in which the solid particles are present at the interface with.

That is, the gist of the first aspect of the present invention is as follows.
(A1) Solid particles, a surfactant having one alkyl group, an oil phase component, and an aqueous phase component, wherein the oil phase component contains edible fats and oils having unsaturated bonds and / or oxygen atoms, An oil-in-water emulsion composition in which the solid particles are present at the interface between an oil phase component and the water phase component.
(A2) The oil-in-water emulsion composition according to (A1), which has a heat resistance of 60 ° C. or higher.
(A3) The oil-in-water emulsion composition according to (A1) or (A2), wherein the concentration of the surfactant is 0.00001 wt% or more and 0.05 wt% or less with respect to the total amount of the composition.
(A4) The surfactant is an oil-in-water emulsion composition according to any one of (A1) to (A3), including a surfactant having an HLB value greater than 8.
(A5) The oil-in-water emulsion composition according to any one of (A1) to (A4), wherein the concentration of the surfactant in the composition is not more than the critical micelle concentration of the surfactant.
(A6) The oil-in-water emulsion composition according to any one of (A1) to (A5), wherein the surfactant includes a surfactant having at least one cationic group in the molecule.
(A7) The surfactant is an oil-in-water emulsion composition according to any one of (A1) to (A6), which includes a cationic surfactant.
(A8) The oil-in-water emulsion composition according to any one of (A1) to (A7), wherein an average particle size of the solid particles is 0.01 μm or more and 5 μm or less.
(A9) The oil-in-water emulsion composition according to any one of (A1) to (A8), wherein the average particle size of the solid particles present at the interface between the continuous phase and the discontinuous phase is 0.01 μm or more and 5 μm or less.
(A10) The oil-in-water emulsion composition according to any one of (A1) to (A9), wherein the size of the discontinuous phase in the oil-in-water emulsion composition is 0.5 μm or more and less than 1 mm.
(A11) The oil-in-water emulsion composition according to (A1) to (A10), which is for food.
(A12) First step of mixing the aqueous phase component, the surfactant and the solid particles, and stirring the mixture, mixing the mixture obtained in the step and the oil phase component. A method for producing an oil-in-water emulsion composition according to any one of (A1) to (A11), comprising a second step of stirring the mixture.
(A13) The oil phase component, the surfactant, and the solid particles are mixed, and the mixture is obtained by mixing the water phase component and the mixture obtained in the first step of stirring the mixture. And the 2 'step which stirs this mixture, The manufacturing method of the oil-in-water type emulsion composition in any one of (A1)-(A11).
The second aspect of the present invention is summarized as follows.
(B1) It has solid particles, a surfactant, an oil phase component, and an aqueous phase component, and the oil phase component contains edible fats and oils, and the solid particles are present at the interface between the oil phase component and the aqueous phase component. An oil-in-water emulsion composition for food that exists.
(B2) The oil-in-water emulsion composition for food according to (B1), which has a heat resistance of 60 ° C. or higher.
(B3) The oil-in-water emulsion composition for food according to (B1) or (B2), wherein the concentration of the surfactant is 0.00001 wt% or more and 0.05 wt% or less with respect to the total amount of the composition.
(B4) The oil-in-water emulsion composition for food according to any one of (B1) to (B3), wherein the surfactant includes a surfactant having an HLB value greater than 8.
(B5) The oil-in-water emulsion composition for food according to any one of (B1) to (B4), wherein the concentration of the surfactant in the composition is not more than the critical micelle concentration of the surfactant.
(B6) The oil-in-water emulsion composition for food according to any one of (B1) to (B5), wherein the surfactant includes a surfactant having at least one cationic group in the molecule.
(B7) The oil-in-water emulsion composition for food according to any one of (B1) to (B6), wherein the surfactant includes a cationic surfactant.
(B8) The oil-in-water emulsion composition for food according to any one of (B1) to (B7), wherein the solid particles have an average particle size of 0.01 μm or more and 5 μm or less.
(B9) The oil-in-water emulsion composition for food according to any one of (B1) to (B8), wherein the average particle size of the solid particles present at the interface between the continuous phase and the discontinuous phase is 0.01 μm or more and 5 μm or less. .
(B10) The oil-in-water emulsion composition for food according to any one of (B1) to (B9), wherein the size of the discontinuous phase in the oil-in-water emulsion composition is 0.5 μm or more and less than 1 mm.
(B11) First step of mixing the aqueous phase component, the surfactant and the solid particles, and stirring the mixture, mixing the mixture obtained in the step and the oil phase component. The manufacturing method of the oil-in-water type emulsion composition for foodstuffs in any one of (B1)-(B10) including the 2nd step which stirs this mixture.
(B12) Mixing the oil phase component, the surfactant and the solid particles, and stirring the mixture, the 1 ′ step, the mixture obtained in the step, and the water phase component And the 2 'step which stirs this mixture, The manufacturing method of the oil-in-water type emulsion composition for foodstuffs in any one of (B1)-(B10).

According to the present invention, an emulsion composition that retains emulsification stability even after a high temperature process such as sterilization (heat resistance) and has a small change in particle size distribution before and after heating, the state of the oil phase component changes. Even if it is a case (for example, the oil phase component is solidified and crystallized by the temperature drop. The oil phase component melts by the temperature rise), the emulsion stability is maintained (temperature drop resistance), and the composition is easy to handle during production. Things can be provided.
In addition, it is an emulsion composition that retains emulsion stability even after a high temperature process such as sterilization (heat resistance) and has a small change in particle size distribution before and after heating, and the oil phase component changes state. (For example, the oil phase component coagulates and crystallizes when the temperature falls. The oil phase component melts when the temperature rises), maintains the emulsification stability (cold temperature resistance), and suppresses the deterioration of fats and oils. Things can be provided.
Furthermore, when the composition is eaten or consumed, it is not harmful to the human body and is suitable as a taste. Particularly, even when the amount of oil and fat content is the same, the oil feeling (oil feeling and fat feeling) is strong, and the fat and oil content of the food and drink The composition which can contribute to quantity reduction can be provided.

It is a polarizing microscope photograph after heating up oil-in-water type emulsion composition A to 60 degreeC and making it cool to room temperature after that (drawing substitute photograph). It is a polarizing microscope photograph of the emulsion composition which diluted the oil-in-water emulsion composition A 10 times with water (drawing substitute photograph). It is a polarizing microscope photograph in the quenching position of the oil-in-water emulsion composition A (drawing substitute photograph). 6 is a graph showing the particle size distribution before and after heating in Example 4.

  Hereinafter, embodiments of the present invention will be described in detail. The description of the constituent requirements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not limited to these contents unless it exceeds the gist.

The oil-in-water emulsion composition according to the embodiment of the present invention contains solid particles, a surfactant, an oil phase component, and an aqueous phase component. And it is an oil-in-water type emulsion composition which has a structure where the said solid particle exists in the interface of the said oil phase component and the said water phase component.
Specifically, the first embodiment of the present invention has solid particles, a surfactant having one alkyl group, an oil phase component, and an aqueous phase component,
The oil phase component includes edible fats and oils having unsaturated bonds and / or oxygen atoms,
It is an oil-in-water emulsion composition in which the solid particles are present at the interface between the oil phase component and the water phase component.
Further, the second embodiment of the present invention has solid particles, a surfactant, an oil phase component, and an aqueous phase component,
The oil phase component includes edible fats and oils,
The oil-in-water emulsified composition for foods, wherein the solid particles are present at the interface between the oil phase component and the water phase component.
In this specification, the oil-in-water emulsion composition includes a multilayer emulsion such as a W / O / W emulsion in addition to a so-called O / W oil-in-water emulsion composition having a continuous phase as an aqueous phase. . The presence of solid particles at the interface between the oil phase component and the water phase component can be confirmed by cross-sectional observation of the oil-in-water emulsion composition using a cryo-scanning electron microscope (Cryo-SEM) or the like. The method for observing the cross section is not particularly limited as long as it is a commonly used method. For example, after the oil-in-water emulsion composition is rapidly frozen by a rapid freezing method such as a metal contact method, a diamond knife for an optical microscope is used. It is possible to prepare a cross-section with a cryomicrotome and observe the cross-section of the sample with a Cryo-SEM.

The solid particles contained in the oil-in-water emulsion composition of the present embodiment are not dissolved in the water phase component and oil phase component to be used, and even after the solid particles are added to the water phase component and / or oil phase component. Any solid particles can be used as long as they can stir the aqueous phase and / or the oil phase. Examples of solid particles include inorganic substances, organic substances, and organic-inorganic composites.
Examples of inorganic substances include silica particles such as spherical silica and fumed silica, ceramics such as talc, titanium oxide, and hydroxyapatite, calcium carbonate, zeolite, and inorganic pigments. Examples of organic substances include: [chitin, chitosan, cellulose, microcrystalline cellulose, hydroxypropyl methylcellulose, hydroxycellulose, methylcellulose, fermented cellulose, sodium carboxymethylcellulose, gellan gum, native gellan gum, xanthan gum, carrageenan, dextrin, indigestible dextrin, soybean Polysaccharides such as polysaccharides, pectin, alginic acid, propylene glycol alginate, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, gadhi gum, pullulan, gum arabic, agar, fascelan, inulin, konjac mannan, polylactic acid , Polymers such as polyvinyl alcohol and polyethylene glycol, organic pigments, oligomers, Janus particles, Starch, processed starch, animal protein such as cyclodextrin, whey and casein, vegetable protein such as soy protein and zein, microorganism derived protein such as hydrophobin, enzyme, protein degradation product, peptide, microorganism, spore, cell , Plant extracts such as flavonoids, pulverized foods such as pulverized protein gels and cereal powders, complexes and derivatives thereof, and the like. It may be a synthetic product or a natural product. In particular, in the case of polysaccharides and polymers, they may be linear (cellulose), branched (glucomannan, etc.), side chain (galactomannans), or spherical (gum arabic, soybean polysaccharide). It may be an acidic polysaccharide, a neutral polysaccharide, or a basic polysaccharide. Examples of the organic-inorganic composite include ferritin holding Fe, gel fine particles prepared from sodium alginate and calcium salt, and the like. The form of the solid particles before being dispersed in the water phase or oil phase may be powder, paste, or pellet.

As for starch, there are no particular restrictions on the raw material, but typical raw materials include potato, waxy potato, wheat, corn, straw corn, high amylose corn, sweet potato, rice, sticky rice, cassava, kudzu, katakuri, mung bean , Sago palm, bracken, green lily and the like.
As processed starch products, various types of processing (enzymatic, physical, and chemical) are applied to starch by wet or dry methods to improve its properties or to provide functionality. Specifically, enzyme-treated starch, starch sodium phosphate, starch phosphate sodium, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphate crosslinked starch, Phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, starch acetate, hydroxypropyl starch, starch sodium octenyl succinate, oxidized starch, acid-treated starch, pregelatinized starch, dried starch, heat-treated starch, wet Heat-treated starch, oil-modified starch, granulated demp , Like oil absorbing starch.
In addition, solid is a state which does not have fluidity in the temperature history which passes from the time of composition preparation to the time of consumption.

Although there is no restriction | limiting in the shape of a solid particle, A spherical shape, rod shape, string shape, gel shape, mesh shape, porosity, needle shape, flake shape, agglomerate, etc. are mentioned. The solid particles may be simple substances, aggregates or aggregates. In the case of a simple structure of a polymer, it is preferable to have an entangled structure or a crosslinked structure by hydrogen bonds, ionic bonds or intermolecular forces. The solid particles may be a single component, or a mixture, aggregate, or aggregate composed of a plurality of different types of components. When the solid particles are in a gel form, they may be contracted or swollen. The active ingredient may be contained in the solid particles or in the surface layer.
When silica is used, either hydrophilic silica or hydrophobic silica may be used, but hydrophilic silica is preferred from the viewpoint of safety and cost when considering use in the food and pharmaceutical fields. As a method for imparting hydrophilicity or hydrophobicity to silica, a known method may be used, for example, surface treatment with a silane coupling agent or the like. Although there is no restriction | limiting in the solid particle used by this invention, Such a prior chemical treatment is not necessarily required.
When used in the food field, the solid particles may be edible and may be food additives or food materials. As the solid particles, one kind of solid particles may be used, or two or more kinds of solid particles may be used in combination.

  The primary particle size of the solid particles is not particularly specified, but is usually 0.001 μm or more, preferably 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm or more, particularly preferably 0.5 μm or more. It is usually 50 μm or less, preferably 5 μm or less, more preferably 1 μm or less, and particularly preferably 0.9 μm or less. The primary particle size of the solid particles indicates an average particle size of particles that can be observed on an enlarged image of a particle image obtained by, for example, scanning electron microscope (SEM) measurement. The number of particles to be observed may be 5 or more, 40 or more, 100 or more, or 200 or more. A catalog value may be used as the primary particle size of the solid particles.

There is no particular limitation on the average particle size of the solid particles, but the average particle size of the solid particles dispersed in the liquid in a diluted state is usually 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm or more, It is particularly preferably 0.5 μm or more, usually 50 μm or less, preferably 5 μm or less, more preferably 3 μm or less, further preferably 1 μm or less, particularly preferably 0.9 μm or less.
The size of the solid particles in the liquid is, for example, the particle size distribution, average diameter, and median diameter of the solid particles dispersed in the powder or liquid using a laser diffraction / scattering particle size distribution measuring device. Can be measured. Here, the dilute state is an arbitrary concentration, but refers to a concentration that can be measured by a flow method or the like using a laser diffraction / scattering particle size distribution measuring apparatus. The concentration used for the measurement is usually 20% by weight or less, preferably 5% by weight or less, more preferably 1% by weight or less, still more preferably 0.1% by weight or less, and particularly preferably 0.02% by weight or less.

  The size of the solid particles present at the water phase-oil phase interface in the oil-in-water emulsion composition is not particularly specified, but is usually 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm. As described above, the thickness is particularly preferably 0.5 μm or more, usually 50 μm or less, preferably 5 μm or less, more preferably 3 μm or less, further preferably 1 μm or less, and particularly preferably 0.9 μm or less. The size of the solid particles present at the water phase-oil phase interface indicates, for example, an average particle diameter of particles that can be observed on an enlarged image of a particle image obtained by measurement using an optical microscope or a scanning electron microscope (SEM). . It is preferable to observe using an operation electron microscope. The number of particles to be observed may be 5 or more, 40 or more, 100 or more, or 200 or more. When measurement with a laser diffraction / scattering particle size distribution measuring device is difficult due to insufficient intensity of diffracted / scattered light, etc. The particle size distribution, average size, and median size of solid particles can be measured. The analysis of the measurement result by the dynamic light scattering method can be analyzed by, for example, the cumulant method.

The content of the solid particles in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it is an amount that can be usually contained in the emulsion composition, but is usually 0.01% by weight or more based on the total amount of the composition, Preferably it is 0.05% by weight or more, more preferably 0.1% by weight or more, most preferably 0.5% by weight or more, and usually 50% by weight or less, preferably 40% by weight or less, more preferably 30% by weight. % Or less, particularly preferably 20% by weight or less, most preferably 15% by weight
It is as follows.

As the surfactant contained in the oil-in-water emulsion composition of the first embodiment of the present invention, any surfactant can be used as long as it is a surfactant having one alkyl group. Surfactants having two alkyl groups are difficult to use for surface modification because they tend to form aggregates. In addition, when a step of previously dissolving the surfactant in the aqueous phase is required, the surfactant having one alkyl group is more preferable than the surfactant having two alkyl groups from the viewpoint of solubility. Easy to handle. In particular, a low molecular weight surfactant that is a low molecular weight, amphiphilic, surface active substance and a molecular weight of 5000 or less is preferable. Low molecular surfactants do not include macromolecules such as proteins, polysaccharides, and synthetic polymers.
The low molecular surfactant may be in any form such as powder, solid, liquid, paste and the like. The molecular weight of the low molecular surfactant is more preferably 3000 or less, and most preferably 2000 or less. The smaller the molecular weight of the low molecular surfactant, the larger the number of moles per weight, and the more the number of molecules that contribute to the reaction with the solid particles, which is preferable. Although there is no restriction | limiting in particular as a minimum of the molecular weight of a low molecular surfactant, Since the hydrophilic part and lipophilic part are included in molecular structure, the molecular weight is 200 or more normally.

Examples of the surfactant include an anionic surfactant, a cationic surfactant, an amphoteric surfactant, and a nonionic surfactant.
The alkyl group possessed by the surfactant may be a linear alkyl group or a branched alkyl group, but is preferably a linear alkyl group. The chain length of the alkyl group has 8 or more carbon atoms, preferably 10 or more, more preferably 12 or more, still more preferably 14 or more, and most preferably 16 or more. Although an upper limit is not specifically limited, Usually, it is 24 or less, Preferably it is 22 or less. In addition, the alkyl group of the present embodiment may be saturated or unsaturated, but more preferably saturated.
The surfactant preferably has a functional group capable of reacting or interacting with the surface of the solid particles, but is not limited thereto. The surface property of the solid particles can be modified by adsorbing the surfactant to the solid particles through such a functional group. As a result, the adsorption of the solid particles to the aqueous phase-oil phase interface is reinforced, and an emulsified composition having better emulsification stability than the emulsified composition of the solid particles alone can be obtained.

  Examples of the reaction or interaction between the solid particles and the surfactant include electrostatic interaction, hydrophobic interaction, intermolecular force interaction, hydrogen bond, antigen-antibody reaction, and the like. Examples of functional groups possessed by surfactants that realize these reactions or interactions include cationic groups, anionic groups, amino acid residues, hydroxyl groups, carboxyl groups, peptides, proteins, antigens, etc. An ionic group, an anionic group, an amino acid residue, a hydroxyl group, a carboxyl group, and a peptide are preferable.

The functional group that realizes electrostatic interaction or hydrogen bonding is more preferable as the electronic polarization in the molecular structure of the hydrophilic group is larger. Specifically, when it contains a hydroxyl group, it is preferred to contain 2 or more hydroxyl groups, more preferred to contain 3 or more hydroxyl groups, and most preferred is a polyol containing 4 or more hydroxyl groups. When an ether group is included, it is preferable to include two or more ether groups, more preferably three or more ether groups, and most preferably a polyether including four or more ether groups. Similarly, preferred examples include polycarbonyl, polythiol, polyamide and the like.
The surfactant containing a hydroxyl group or an ether group is preferably a food emulsifier that can be used for food and drink when used for food applications.

  Examples of the emulsifier for food containing a hydroxyl group or an ether group include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, Examples thereof include lactic acid fatty acid esters such as sodium stearoyl lactate, enzymatically decomposed lecithin, acetic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and organic acid monoglycerides such as diacyltartaric acid monoglyceride. Among them, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester having a polyol or polyether structure suitable for realizing electrostatic interaction are preferable, sucrose fatty acid ester, Polyglycerin fatty acid esters and polyoxyethylene sorbitan fatty acid esters are more preferred, and sucrose fatty acid esters and polyglycerin fatty acid esters are most preferred.

Specifically, the polymerization degree of glycerin having one alkyl group such as decaglycerin myristic acid ester, decaglycerin palmitic acid ester, decaglycerin stearic acid ester, decaglycerin oleic acid ester is 4 or more, preferably 4 to 12 Polyglycerol fatty acid ester of glycerol; glycerol monofatty acid ester such as glycerol monomyristate, glycerol monopalmitate, glycerol monostearate, glycerol monooleate; diglycerol myristate ester, diglycerol palmitate ester having one alkyl group , Diglycerin fatty acid esters such as diglycerin stearate and diglycerin oleate; triglyceryl myristic acid ester having one alkyl group, triglycerin Triglycerin fatty acid esters such as palmitic acid esters, triglycerin stearic acid esters, triglycerin oleic acid esters; monoglycerides such as monoglycerides of saturated or unsaturated fatty acids having 12 to 22 carbon atoms and succinic acid, citric acid or diacetyltartaric acid Organic acid ester; polyglycerin condensed ricinoleic acid ester such as tetraglycerin ricinoleic acid ester having one alkyl group; sorbitan myristic acid ester, sorbitan palmitic acid ester, sorbitan stearic acid ester, sorbitan oleic acid having one alkyl group Sorbitan fatty acid esters such as esters; propylene glycol myristic acid ester, propylene glycol parimitic acid ester having one alkyl group Propylene glycol fatty acid esters such as propylene glycol stearate, propylene glycol oleate; sucrose myristic acid ester, sucrose palmitate ester, sucrose stearate ester, sucrose stearate ester having one alkyl group And water-soluble phospholipids such as lysolecithin.

  The emulsifier for food has a structure having one alkyl group in the mixture because the mixture has a distribution in the number of bonded alkyl groups with respect to a plurality of ester-bondable hydroxyl groups in the molecular structure of the hydrophilic group. It is preferable that the ratio of the monoester having a high monoester content is preferably 40% by weight or more, more preferably 50% by weight or more, still more preferably 60% by weight or more, and 70% by weight. Most preferably, it is at least% by weight.

Commercially available products of the above sucrose fatty acid esters include “Ryoto Sugar Ester S-1670”, “Ryoto Sugar Ester S-1570”, “Ryoto Sugar Ester S-1170”, “Ryoto Sugar Ester S-970”. "Ryoto sugar ester P-1670", "Ryoto sugar ester P-1570", "Ryoto sugar ester M-1695", "Ryoto sugar ester O-1570", "Ryoto sugar ester L-1695""Ryoto Sugar Ester LWA-1570""Ryoto Monoester P" (Mitsubishi Chemical Foods, trade name); "DK Ester SS", "DK Ester F-160", "DK Ester F" -140 "," DK ester F-110 " Ichi Kogyo Seiyaku Co., Ltd., trade name) and the like.

Among the above-mentioned polyglycerol fatty acid esters, polyglycerol fatty acid esters having an average degree of polymerization of glycerol of 2 to 20 are preferable, and an average degree of polymerization of 2 to 10 is more preferable.
Examples of commercially available polyglycerin fatty acid esters include “Ryoto-polyglycerester S-10D”, “Ryoto-polyglycerol ester SWA-10D”, “Ryoto-polyglycerol ester SWA-15D”, “Ryoto-polyglycerol ester SWA-20D”, "Ryoto Polyglycerester P-8D", "Ryoto Polyglycerester M-7D", "Ryoto Polyglycerester M-10D", "Ryoto Polyglycerester O-15D", "Ryoto Polyglycerester L-7D", “Ryoto Polyglyceride L-10D” (trade name, manufactured by Mitsubishi Chemical Foods, Inc.); “SY Glister MSW-7S”, “SY Glister MS-5S”, “SY Glister MO-7S”, “SY Glister MO” -5S "," SY Glister ML-750 "," S Glister ML-500 ”(trade name, manufactured by Sakamoto Pharmaceutical Co., Ltd.);“ Sunsoft Q-14F ”,“ Sunsoft Q-12F ”,“ Sunsoft Q-18S ”,“ Sunsoft Q-182S ”, "Sunsoft Q-17S", "Sunsoft Q-14S", "Sunsoft Q-12S", "Sunsoft A-121C", "Sunsoft A-141C", "Sunsoft A-121E", "Sunsoft A-12E" “Soft A-141E”, “Sunsoft A-171E”, “Sunsoft A-181E” (trade name, manufactured by Taiyo Chemical Co., Ltd.); “Poem TRP-97RF”, “Poem J-0021”, “Poem J” -0081HV "," Poem J-0381V "(trade name, manufactured by Riken Vitamin Co., Ltd.);" NIKKOL Hexaglyn 1-M "," NIKKOL Hexaglyn 1-L ", NIKKOL De
"caglyn 1-SV", "NIKKOL Decaglyn 1-OV", "NIKKOL Decaglyn 1-M", "NIKKOL Decaglyn 1-L" (product name, manufactured by Nikko Chemicals, Inc.) and the like.

  Examples of commercially available polyoxyethylene sorbitan fatty acid esters include “Emazole S-120V”, “Emazole L-120V”, “Emazol O-120V”, “Leodol TW-S120V”, “Leodol TW-L120”, “Leodol TW”. -O120V "," Leodol TW-L106 "," Leodoll TW-P120 "," Leodoll TW-O320V "," Leodoll Super TW-L120 "," Leodoll 440V "," Leodoll 460V "(above, manufactured by Kao Corporation, "Sorgen TW-60F", "Sorgen TW-20F", "Sorgen TW-80F" (above, Daiichi Kogyo Seiyaku, trade name); "Admul T60K", "Admul T80K" (above, Kerry, trade name); "T-Maz60K", "T-Maz8 K ”(above, manufactured by BASF, trade name);“ Wilsurf TF-60 ”,“ Wilsurf TF-80 ”(above, trade name, manufactured by NOF Corporation);“ Glycosperse S-20K FG ”,“ Glycosperse ” O-20K FG "(Lonza's product name) and the like.

  In the above sucrose fatty acid ester and polyglycerin fatty acid ester, a food emulsifier having an effect on heat-resistant bacteria (that is, a bacteriostatic emulsifier) can also be used. More preferred are sucrose fatty acid esters and polyglycerin fatty acid esters having 14 to 22 carbon atoms in the alkyl group, and more preferred are sucrose fatty acid esters and polyglycerin fatty acid esters having 16 to 18 carbon atoms in the constituent fatty acids. It is suitable because of its high effectiveness against sexual bacteria. As the sucrose fatty acid ester and polyglycerin fatty acid ester to be used, the monoester content is 50% by weight or more, preferably 60% by weight or more, more preferably 70% by weight or more, which is highly effective against heat-resistant bacteria. Therefore, it is preferable. As polyglycerol fatty acid ester, it is preferable that the average degree of polymerization of polyglycerol is 2-5, and it is most preferable that it is 2-3 because the effectiveness with respect to a microbe is high.

Furthermore, it is preferable that the functional group that realizes the electrostatic interaction includes an ionic polarization, that is, an ionization type functional group. As the ionization type functional group, it is more preferable to have at least one anionic group and a cationic group, more preferably an anionic group or a surfactant having at least one cationic group, Most preferably, it has only a cationic group.
Examples of the surfactant having an ionizing functional group include ionic surfactants such as an anionic surfactant, a cationic surfactant, and an amphoteric surfactant.

Examples of the surfactant having at least one cationic group include amphoteric surfactants and cationic surfactants.
Specific examples of ionic surfactants include lactic acid fatty acid esters such as calcium stearoyl lactate and sodium stearoyl lactate, fatty acid salts such as sodium stearate and sodium oleate, enzymatically decomposed lecithin, and succinic acid. Examples thereof include monoglyceride and diacyltartaric acid monoglyceride.

Lysolecithin (enzymatically decomposed lecithin) obtained by enzymatic degradation of lecithin is one in which either one of fatty acids (acyl groups) bonded to the 1-position or 2-position of glycerophospholipid is lost. Lysolecithin can be obtained by hydrolysis of lecithin with an acid or alkali catalyst, but can also be obtained by hydrolysis of lecithin using phospholipase A1 or A2. When lyso compounds represented by such lysolecithin are represented by compound names, lysophosphatidic acid, lysophosphatidylglycerin, lysophosphatidylinositol, lysophosphatidylethanolamine, lysophosphatidylmethylethanolamine, lysophosphatidylcholine (lysolecithin), lysophosphatidylserine, etc. Is mentioned. Here, examples of the origin of lecithin include those derived from plants such as soybean, corn, peanut, rapeseed, wheat and sunflower, those derived from animals such as egg yolk, cow and milk, and various lecithins derived from microorganisms. .

Specific examples of the cationic surfactant include ammonium-based cationic surfactants and sulfate-based cationic surfactants. Specifically, among quaternary ammonium salts, alkyltrimethylammonium salts include butyltrimethylammonium salt. Chloride, hexyltrimethylammonium chloride, octyltrimethylammonium chloride, decyltrimethylammonium chloride, dodecyltrimethylammonium chloride, tetradecyltrimethylammonium chloride, hexadecyltrimethylammonium chloride, stearyltrimethylammonium chloride, butyltrimethylammonium chloride, hexyltrimethylammonium bromide, octyl Trimethylammonium bromide, decyltrimethylammonium Bromide, dodecyl trimethyl ammonium bromide, tetradecyl trimethyl ammonium bromide, hexadecyl bromide, stearyl trimethyl ammonium bromide and the like.
Other tertiary amidoamines include stearamidepropyldimethylamine, stearamidepropyldiethylamine, stearamideethyldiethylamine, stearamideethyldimethylamine, palmitamidopropyldimethylamine, palmitamidopropyldiethylamine, palmitamidoethyldiethylamine, palmaramide Mitamidoethyldimethylamine, behenamidopropyldimethylamine, behenamidopropyldiethylamine, behenamidoethyldiethylamine, behenamidoethyldimethylamine, arachimidamidopropyldimethylamine, arachimidamidopropyldiethylamine, arachimidamidoethyldiethylamine, adakidamide Examples thereof include ethyldimethylamine and diethylaminoethyl stearamide.

Of these, from the viewpoint of dispersibility, quaternary ammonium salts are preferred, and hexadecyltrimethylammonium bromide is more preferred.
The HLB value of the surfactant is not particularly limited, but is preferably greater than 8, more preferably 9 or more, and even more preferably 10 or more. Here, the HLB value is normally a balance between hydrophilicity and hydrophobicity used in the field of surfactants, and a calculation formula that is usually used, for example, Griffin, Davis, Kawakami formula, an organic conceptual diagram, or the like can be used. Moreover, you may use the numerical value of HLB described in the catalog etc.

The content of the surfactant in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it is an amount that can be usually contained in the emulsion composition, but is usually 0.00001% by weight with respect to the total amount of the composition. Or more, preferably 0.00005% by weight or more, more preferably 0.0001% by weight or more, most preferably 0.001% by weight or more, and usually 0.05% by weight or less, preferably less than 0.01% by weight More preferably, it is 0.005 weight% or less.
Further, the concentration of the surfactant in the oil-in-water emulsion composition is more preferably not more than the critical micelle concentration. By setting the surfactant concentration below the critical micelle concentration, the surfactant can bind or adsorb to the solid particles in a single layer without forming micelles, so that the surface properties of the solid particles can be modified efficiently. As a result, the amount of surfactant added can be suppressed.

In the present embodiment, the surfactant preferably reacts or interacts with the solid particles, and in this case, the content of the surfactant with respect to 100 parts by weight of the solid particles is more than 0 milliequivalent and less than 60 milliequivalents. Is preferred. The reaction or interaction between the surfactant and the solid particles includes, for example, electrostatic interaction, hydrophobic interaction, intermolecular force interaction, hydrogen bond, and the like.
In addition, the analysis method of the surfactant contained in the oil-in-water emulsion type composition is not particularly limited, but for example, it can be analyzed by the following procedures (1) to (3).
(1) The oil-in-water emulsified composition is centrifuged, and the supernatant and sediment (solid particles adsorbed with a surfactant, etc.) are collected and analyzed.
(2) The surfactant is desorbed from the precipitate obtained in (1) by various methods (salt addition, pH adjustment, washing with a desired solvent such as ethanol, etc.), and a surfactant extract is obtained. obtain.
(3) The supernatant obtained in (1) and the surfactant extract obtained in (2) were subjected to GPC (see JP-A-8-269075, etc.), LC / MS, LC / MS / MS (JP 2014-1222213 etc.), GC / MS, GC / MS / MS, NMR, etc. are used for identification.

The surfactant in the second embodiment of the present invention is not particularly limited as long as it can be used for food.
Surfactants that can be used for food include, for example, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate and stearoyl lactic acid. Lactic acid fatty acid esters such as sodium, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, acetic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, organic acid monoglycerides such as diacyltartaric acid monoglyceride, glycolipid, saponin, sodium stearate And fatty acid salts such as sodium oleate. Among them, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lactic acid fatty acid ester, enzymatically decomposed lecithin, citric acid monoglyceride, succinic acid monoglyceride, diacyl tartaric acid monoglyceride are preferable, and sucrose fatty acid ester , Polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lactic acid fatty acid ester, enzymatically decomposed lecithin, succinic acid monoglyceride, diacyl tartaric acid monoglyceride are more preferable, sucrose fatty acid ester, polyglycerin fatty acid ester, lactic acid fatty acid ester, enzymatic degradation Lecithin and succinic monoglyceride are most preferred.

The oil phase component contained in the oil-in-water emulsion composition of the first embodiment of the present invention is an edible oil and fat containing an unsaturated bond and / or an oxygen atom. In the second embodiment of the present invention, The oil phase component is not particularly limited as long as it can be used for food (hereinafter referred to as “edible fat”), and any edible fat can be used.
Edible fats and oils include physiological fats and oils, fat-soluble pigments, and antioxidants. Examples of edible fats and oils containing unsaturated bonds include unsaturated higher fatty acid hydrocarbons, unsaturated higher fatty acids, animal and vegetable fats and oils, isoprenoids containing squalene and tocopherol. Examples of edible fats and oils containing oxygen atoms include higher alcohols, synthetic ester oils, glycol higher fatty acid esters, saturated fatty acids, and unsaturated fatty acids.
In the oil-in-water emulsion composition of the present embodiment, the contact between the oil phase component and the water phase component can be reduced by the solid particles, so that the oxidation of the edible oil and fat containing unsaturated bonds is suppressed, and the edible oil and fat containing oxygen atoms Since the hydrolysis of is suppressed, generation | occurrence | production of the deterioration odor of edible fats and oils can be suppressed. The deterioration of fats and oils can be evaluated by analyzing the acid value, peroxide value, or carbonyl value of the extracted oil extracted from the emulsion composition. These are in accordance with the standard oil analysis method (edited by the Japan Oil Chemists' Society).

Examples of edible oils include rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, macadamia seed oil, camellia Refined vegetable oils such as seed oil, tea seed oil, rice bran oil, cocoa butter, animal oils such as milk fat, beef tallow, pork fat, chicken fat, sheep fat, fish oil, etc., and liquid or solid products of these vegetable oils or animal fats Oil, processed oil and fat such as deodorized, fractionated, hardened and transesterified, hardened oil and hardened oil such as hardened palm oil and hardened palm kernel oil, liquid oil obtained by separating these oils and fat, solid fat, etc. Or two or more edible fats and oils can be used.
In addition, fats and oils having physiological functions can also be used. Specific examples thereof include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid, α-linolenic acid, γ-linolenic acid, medium-chain fatty acid triglyceride. (MCT). These fats and oils may be used alone or as a mixture.
In addition, fat-soluble dyes and antioxidants can also be used. Specific examples of the dyes include an anato dye, a β-carotene, a paprika dye, a carotenoid dye such as carrot carotene and dinariella carotene, Examples include turmeric pigments such as chlorophyll and curcumin (curcuminoid), food tar pigments, and the like.
Antioxidants include rosemary extract, tea extract, green coffee bean extract, grape seed extract, bayberry extract and other plant extracts, tocopherol, tocotrienol, ascorbyl palmitate, dibutylhydroxytoluene, butyl Examples include hydroxyanisole.
Among these, vegetable oils and fats, hardened oils and processed oils and fats thereof are preferable, and edible oils and fats that are solid at 25 ° C. are particularly preferable from the viewpoint of taste.

In particular, with respect to edible fats and oils, the proportion of unsaturated fatty acids other than saturated fatty acids, ie, trans fatty acids, in the total fatty acids bound to the triglyceride molecule as the main component is preferably 50% by weight or less, more preferably 30% by weight. % Or less, more preferably 20% by weight or less, particularly preferably 10% by weight or less, and most preferably 5% by weight or less is suitable for obtaining a better taste.
In addition, the edible fat / oil is preferably such that the proportion of fatty acids having 12 or less carbon atoms in the total fatty acids bound to the triglyceride molecules is 30% by weight or more.
The edible oil / fat has an iodine value of usually 60.0 or less, preferably 30.0 or less, more preferably 20.0 or less, further preferably 10.0 or less, and most preferably 5.0 or less. There is no oxidation odor at the time of heating, and it is suitable because it has a good flavor.
Also, the edible fat / oil preferably has an SFC (solid fat content) at 10 ° C. of usually 20% by weight or more, more preferably 30% by weight or more, still more preferably 40% by weight or more, and most preferably 50% by weight or more. Is preferred for making a savory composition.

Here, the solid fat amount (SFC) is generally measured by a normal pulse NMR method, and even if the solid fat index (SFI) obtained from the thermal analysis is used, a large difference does not occur.
Further, the rising melting point of the edible fat is preferably 10 ° C. or higher, more preferably 15 ° C. or higher, further preferably 20 ° C. or higher, and most preferably 25 ° C. or higher, in order to make a savory composition. . The upper limit of the rising melting point is preferably 70 ° C. or lower, more preferably 60 ° C. or lower, further preferably 50 ° C. or lower, and most preferably 45 ° C. or lower, in order to obtain good emulsion stability.

  In the first embodiment of the present invention, an oil phase component containing an unsaturated bond and / or an oxygen atom is used as the oil phase component. Therefore, it is possible to provide a composition that is suitable for taste and taste.

The content of the oil phase component in the oil-in-water emulsion composition according to this embodiment is not particularly limited as long as it is an amount capable of forming an oil-in-water emulsion composition, but is usually 5% by weight or more based on the total amount of the composition, Preferably 10% by weight or more, more preferably 20% by weight or more, particularly preferably 30% by weight or more, and usually 80% by weight or less, preferably 70% by weight or less, more preferably 60% by weight or less, particularly preferably 50% by weight. % Or less.

The water phase component contained in the oil-in-water emulsion composition of the present embodiment may be any component that is usually blended in the emulsion composition and forms a water phase. In addition to water, lower alcohols, polyhydric alcohols, and the like may be included.
The content of the water phase component in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it is an amount capable of forming an oil-in-water emulsion composition, but is usually 20% by weight or more based on the total amount of the composition, Preferably 30% by weight or more, more preferably 40% by weight or more, particularly preferably 50% by weight or more, and usually less than 95% by weight, preferably 90% by weight or less, more preferably 80% by weight or less, and further preferably 70% by weight. % Or less.

  In the present embodiment, in the oil-in-water emulsion composition, in addition to the solid particles, surfactant, oil phase component, and water phase component, a surfactant other than the surfactant having one alkyl group, Oil phase components other than oil phase components having unsaturated bonds and / or oxygen atoms, colorants other than oil phase components having unsaturated bonds and / or oxygen atoms, oil phase components having unsaturated bonds and / or oxygen atoms It may contain other antioxidants, sweeteners, stabilizers, milk components, proteins, flavoring agents, coloring agents, salts, organic acids and the like.

Examples of the surfactant other than the surfactant having one alkyl group include decaglycerin myristic acid ester, decaglycerin palmitic acid ester, decaglycerin stearic acid ester, decaglycerin oleic acid ester having two or more alkyl groups. A polyglycerol fatty acid ester having a degree of polymerization of glycerol of 4 or more, preferably 4 to 12;
Glycerin difatty acid esters such as glycerin dimyristate, glycerin dipalmitate, glycerin distearate, glycerin dioleate;
Diglycerin fatty acid esters such as diglycerin myristic acid ester, diglycerin palmitic acid ester, diglycerin stearic acid ester, diglycerin oleic acid ester, having two or more alkyl groups;
Triglycerin fatty acid esters such as triglyceryl myristic acid ester, triglycerin palmitic acid ester, triglycerin stearic acid ester, triglycerin oleic acid ester having two or more alkyl groups;
Diglyceride organic acid esters such as esters of diglycerides of saturated or unsaturated fatty acids having 12 to 22 carbon atoms with succinic acid, citric acid or diacetyltartaric acid;
Polyglycerin condensed ricinoleic acid ester such as tetraglycerin ricinoleic acid ester having two or more alkyl groups;
Sorbitan fatty acid esters such as sorbitan myristic acid ester, sorbitan palmitic acid ester, sorbitan stearic acid ester, sorbitan oleic acid ester having two or more alkyl groups;
Propylene glycol fatty acid esters such as propylene glycol myristic acid ester, propylene glycol parimitic acid ester, propylene glycol stearic acid ester, propylene glycol oleic acid ester having two or more alkyl groups;
Sucrose fatty acid esters such as sucrose myristic acid ester, sucrose palmitic acid ester, sucrose stearic acid ester, and sucrose oleic acid ester having two or more alkyl groups;
Examples include phospholipids such as lecithin, enzyme-treated lecithin; glycolipids; saponins.

  Examples of the oil phase component other than the oil phase component having an unsaturated bond and / or an oxygen atom include any oil phase components used in the fields of food, feed, cosmetics, pharmaceuticals, industry, and the like.

Examples of the sweetener include the following.
Sugar: Glucose, fructose, wood sugar, sorbose, galactose, isomerized sugar and other monosaccharides, sucrose, maltose, lactose, isomerized lactose, palatinose and other disaccharides, fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, galactooligosaccharides, Oligosaccharides such as coupling sugar and palatinose Sugar alcohols: monosaccharide alcohols such as erythritol, sorbitol, xylitol, mannitol, disaccharide alcohols such as maltitol, isomaltitol, lactitol,
Trisaccharide alcohols such as maltotriitol, isomaltotriitol, panitol, etc., four or more alcohols such as oligosaccharide alcohol, powdered maltose starch syrup, etc. High sweetness sweeteners: aspartame, neotame, sucralose, stevia, etc.

  Examples of the stabilizer include galactomannan, xanthan gum, carrageenan, gum arabic, tamarind gum, gellan gum, glucomannan, and cellulose.

Milk ingredients include milk, processed milk, skim milk, fresh cream, whey, buttermilk, sweetened condensed milk, and sugar-free condensed milk, whole milk powder, skimmed milk powder, prepared powdered milk, powdered cream, powdered whey, buttermilk Examples include powdered dairy products such as powder. Particularly preferred are buttermilk and buttermilk powder. Buttermilk is a liquid component called buttermilk or butterserum that is separated when milk fat is taken out as butter by churning or the like from cream produced by centrifugation from milk. Liquid concentrated buttermilk and powdered buttermilk powder that has been spray-dried. These may be used alone or in combination of two or more. Separately, in the process of separating cream and butter from milk, there are cases where acids such as fermentation that produce acids and acids such as organic acids are added, but butter milk used in the present invention is such fermentation and acid addition Butter milk that has not been subjected to is preferred.
Commercially available products such as “Buttermilk powder” manufactured by Yotsuba Milk Industry Co., Ltd. can be used as the buttermilk.

  The protein may be an animal protein or a vegetable protein. Examples of animal proteins include egg-derived egg yolk, egg white, whole egg, and ovalbumin, conalbumin, ovomucoid, ovo Examples thereof include globulin, milk-derived whey proteins, casein and casein sodium, casein potassium, casein magnesium, casein salts such as calcium calcium, β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulin. Examples of vegetable protein include defatted soybean flour derived from soybean, concentrated soybean protein, separated soybean protein, extracted soybean protein and the like, and 7S globulin and 11S globulin separated from these.

Arbitrary things can be used as a flavoring agent. Examples include vanilla flavors such as vanilla essence, and milk flavors such as milk flavor and butter flavor. In particular, milk fragrance is preferred, and the milk fragrance is a fragrance having a fragrance component of milk, as long as it is a fragrance containing a flavor component characteristic of milk, and may be chemically synthesized, It may be extracted and purified from milk or a mixture thereof, but it is more preferable to use milk as a raw material, and a milk flavor produced by reacting an enzyme with milk components is natural milk. It is more preferable because the flavor of can be reproduced. These may be used alone or in combination of two or more.
Any colorant other than the oil phase component having an unsaturated bond and / or an oxygen atom can be used. For example, safflower dye, gardenia dye, cochineal dye, cacao dye, caramel dye, riboflavin butyrate (VB2), and the like can be mentioned.
Any antioxidant other than the oil phase component having an unsaturated bond and / or an oxygen atom can be used.
For example, water-soluble plant extract, L-ascorbic acid and its salt, erythorbic acid and its salt, etc. are mentioned.

Examples of the salts include chlorides such as sodium chloride, potassium chloride and magnesium chloride, carbonates such as sodium carbonate, potassium carbonate and calcium carbonate, bicarbonates such as sodium bicarbonate, disodium phosphate, trisodium phosphate, Examples thereof include phosphates such as dipotassium phosphate and tripotassium phosphate, citrates such as sodium polyphosphate and sodium citrate, and sodium lactate. Salts containing magnesium are particularly preferable and can be used for food applications. Whey minerals, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, bitter (crude seawater magnesium chloride), dolomite, crude salt, magnesium stearate, phosphorus Magnesium monohydrogen phosphate, magnesium triphosphate, magnesium silicate, magnesium hydroxide, magnesium acetate, magnesium citrate, magnesium malate, magnesium benzoate, magnesium gluconate, magnesium L-glutamate, sepiolite, talc, phytin, etc. It is done.

  Examples of the organic acid include fumaric acid, succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid and the like.

  The oil-in-water emulsified composition of the present embodiment has an emulsified structure in which the solid particles are present at the interface between the oil phase component and the water phase component. Moreover, it preferably has an emulsified structure in which the solid particles are present at the interface between the continuous phase and the discontinuous phase. By having such a structure, it is possible to obtain an oil-in-water emulsion composition having controlled temperature drop resistance and heat resistance, in which the particle diameter is controlled even before and after heating.

In the structure of the oil-in-water emulsion composition, the size of the discontinuous phase, that is, the oil phase at O / W, the diameter of the oil phase at W / O / W, and the water phase of the innermost layer, stability and texture, From the viewpoint of touch, it is preferably 0.5 μm or more and 1 mm or less, more preferably 0.7 μm or more and 500 μm or less, further preferably 1 μm or more and 100 μm or less, and particularly preferably 1 μm or more and 50 μm or less. . The diameter of a discontinuous phase can be made into a desired value by adjusting suitably the stirring speed and stirring time at the time of emulsifying an emulsion composition.
Such an emulsified structure can be confirmed by observation with a polarizing microscope. The size of the discontinuous phase is the average size of the major axis of the discontinuous phase that can be confirmed by observation with a polarizing microscope. The discontinuous phase to be confirmed may be 10 or more, 50 or more, 100 or more, or 200 or more.
In addition, the size of the discontinuous phase of the oil-in-water emulsion composition, that is, the particle size distribution of the oil phase at O / W, using a laser diffraction / scattering particle size distribution measuring device or a measuring device using a dynamic light scattering method. The median diameter and average diameter can also be measured.

The oil-in-water emulsion composition of the present embodiment preferably has a small change in the diameter of the emulsion, that is, the diameter of the discontinuous phase, before and after heating at 121 ° C. The change in the diameter before and after heating is the difference between the median diameter (D50) of the oil-in-water emulsion composition after heating and the median diameter (D50) of the oil-in-water emulsion composition before heating is 100%. When calculated, the median diameter (D50) after heating may be ± 30% or less, may be ± 20% or less, may be ± 10% or less, and may be ± 5% or less. , ± 3% or less.
The oil-in-water emulsion composition of the present embodiment may contain an active ingredient that can be expected to exhibit a desired physiological action in a living body in the oil phase or in the solid particles. Thereby, it can be set as the functional food excellent in stability. In addition to general foods such as energy drinks, nourishing tonics, palatability drinks, and frozen desserts, functional foods can include retort-type nutritional supplements, liquid foods, etc. It is not limited. Examples of active ingredients that can be expected to have physiological effects include fats, trace elements, vitamins, amino acids, minerals, medicinal ingredients derived from natural or synthetic compounds, and the like.
The oil-in-water emulsion composition of the present embodiment preferably has a heat resistance of 60 ° C. or higher, and preferably has a heat resistance of 70 ° C. or higher. Here, heat resistance means that there is no separation of the oil phase after heating, more preferably, the change in the average diameter and median diameter of the emulsion before and after heating is 30%, preferably 20% or less, more preferably It means 10% or less, particularly preferably 5% or less.

Such an emulsified structure in the present embodiment is typically obtained by preparing by the following method.
A first step of mixing an aqueous phase component, the surfactant and solid particles, and stirring the mixture, mixing the mixture obtained in the step and the oil phase component, and stirring the mixture A manufacturing method comprising: a second step.
Alternatively, the oil phase component, the surfactant and the solid particles are mixed, and the mixture is obtained by mixing the aqueous phase component with the first step of stirring the mixture, the mixture obtained in the step. And 2 ′ step of stirring the mixture.

The first step is a step of preparing an aqueous phase. In this way, by adding a specific surfactant and solid particles together in the aqueous phase to prepare the aqueous phase, the surfactant and the solid particles interact with each other, so that the oil phase in the present embodiment It becomes easy to form an emulsified structure in which solid particles are present at the interface between the component and the aqueous phase component.
The 1 ′ step is a step for preparing an oil phase. In this way, by adding a specific surfactant and solid particles to the oil phase together to prepare the oil phase, the surfactant and the solid particles interact, so that the oil phase in the present embodiment It becomes easy to form an emulsified structure in which solid particles are present at the interface between the component and the aqueous phase component.
The stirring of the mixture in the first step and the first 'step may be performed at normal temperature and normal pressure, or may be performed in a warmed state and / or a high pressure state. In the case of carrying out under normal temperature and normal pressure, the stirring speed is usually 10 rpm or more and 20000 rpm or less, and the stirring time is usually 10 seconds or more and 60 minutes or less.
Examples of the agitation device include a high-pressure emulsifier, a paddle mixer, a homogenizer, an ultrasonic homogenizer, a colloid mill, a kneader, an in-line mixer, a static mixer, an onlator, and the like. A paddle mixer or a homogenizer that can be used is preferable.

The second step and the second 'step are steps for preparing an oil-in-water emulsion composition. Stirring of the mixture in the second step is typically performed in a heated state in order to sufficiently melt the oil component, and is usually 10 ° C. or higher and 100 ° C. or lower, preferably 20 ° C. or higher and 90 ° C. or lower. Moreover, what is necessary is just to let stirring speed normally be 10 rpm or more and 20000 rpm or less, and stirring time is normally 10 seconds or more and 60 minutes or less.
In addition, in this embodiment, it can prepare suitably according to the preparation method of a normal emulsion composition.
In addition, after preparing the oil-in-water emulsion composition, it is usually 80 ° C. or higher, preferably 100 ° C. or higher, usually 160 ° C. or lower, preferably 150 ° C. or lower, usually 0.01 minutes or longer, preferably 0.03 minutes. As mentioned above, you may perform the sterilization process normally for 60 minutes or less, Preferably about 30 minutes or less. The sterilization method is not particularly limited, and examples thereof include UHT sterilization, retort sterilization, and Joule type sterilization method. UHT sterilization is known as a direct injection method such as a steam injection method in which water vapor is directly blown into the composition, a steam infusion method in which the composition is injected into the water vapor, or an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate type sterilizer can be used.

Applications of the oil-in-water emulsion composition for foods of the present embodiment include foods such as beverages and liquid foods, retort-like nutritional supplements, functional foods such as liquid foods, processed flour products such as bread and noodles, fat spreads Processed oils and fats such as flour and paste, curry, pasta sauce, stew, demiglace sauce, white sauce, tomato sauce and other sauces and soups, Chinese food ingredients, rice bowl ingredients etc. retort foods and compound seasonings, yogurt , Cheese, ice cream, cream, caramel, candy, chewing gum, chocolate, cookies, biscuits, cakes, pies, snacks, crackers, Japanese confectionery, rice confectionery, bean confectionery, jelly, pudding, confectionery, hamburger, Processed livestock products such as meatballs, canned seasoned meat, frozen foods, refrigerated foods In addition to cooked and semi-prepared foods such as packaged and over-the-counter side dishes, instant foods such as instant noodles, cup noodles, instant soups and stews, fortified foods, liquid foods, high-calorie foods, etc. Is mentioned. Particularly preferred are foods such as beverages and liquid foods. Examples of beverages include milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (tea, green tea, Chinese tea, etc.), beans / cereal beverages, acidic beverages, and the like. Of these, milk drinks, coffee drinks, and tea drinks are preferred. Moreover, the oil-in-water emulsion composition for foodstuffs of this embodiment can be used conveniently for container-packed drinks, such as a can drink, a plastic bottle drink, a paper pack drink, a bottled drink, for example.

<Preparation of oil-in-water emulsion composition>
(Oil-in-water emulsion composition A)
3.007 g of silica fine particles (Sunseal SS-07, manufactured by Tokuyama Corporation) as solid particles and 12.08 g of an aqueous solution in which hexadecyltrimethylammonium bromide (CTAB, manufactured by Wako Pure Chemical Industries, Ltd.) was added in advance. Dispense into containers and homogenizer (IKA
2 at 9000 rpm using T25 digital ULTRA TURRAX)
The aqueous phase was obtained by carrying out min treatment. The CTAB aqueous solution used at this time was prepared in advance by stirring 0.0049 g of CTAB and 70.082 g of demineralized water (1.9 × 10 ⁻⁴ mol / L).
10.509 g of the aqueous phase and 4.497 g of hardened coconut oil heated to 60 ° C. were collected in a container, and further heated to 60 ° C. The oil-in-water emulsion composition A was obtained by stirring for 2 minutes at 17000 rpm using a homogenizer.

(Oil-in-water emulsion composition B)
0.920 g of hydrophilic silica fine particles (OX50, manufactured by Nippon Aerosil Co., Ltd.) and 23.1 g of an aqueous solution containing CTAB as a solid particle were collected in a container and treated with 9000 rpm for 1 min using a homogenizer to obtain an aqueous phase. . The CTAB concentration of the CTAB aqueous solution used at this time was 1.9 × 10 ⁻⁴ mol / L. The aqueous phase thus prepared was adjusted to 60 ° C., and then stirred with a homogenizer at 9000 rpm, 6 g of hardened coconut oil previously adjusted to 60 ° C. over 2 min was gradually added, and further treated at 9000 rpm for 1 min. . Furthermore, the number of rotations was reduced to 3000 rpm, and the oil-in-water emulsion composition B was obtained by processing for 10 minutes.

(Oil-in-water emulsion composition C)
Without adding a surfactant, 12.006 g of demineralized water and 2.978 g of silica fine particles (Sunseal SS-07, manufactured by Tokuyama Corporation) were used to prepare an aqueous phase by treating with a homogenizer at 17000 rpm for 2 minutes. Except that, oil-in-water emulsion composition C was obtained in the same manner as oil-in-water emulsion composition A.

(Oil-in-water emulsion composition D)
The oil-in-water emulsion composition B and the hydrophilic phase were prepared using 23.172 g of hydrophilic silica fine particles (OX50, manufactured by Nippon Aerosil Co., Ltd.) and 23.1719 g of demineralized water without adding a surfactant. Similarly, an oil-in-water emulsion composition D was obtained.

(Oil-in-water emulsion composition E)
An oil-in-water emulsion composition E was obtained in the same manner as the oil-in-water emulsion composition B except that the aqueous phase was prepared using an aqueous solution containing CTAB without adding silica fine particles.

(Composition F)
In the same manner as in the oil-in-water emulsified composition A, except that the CTAB aqueous solution was added to the oil-in-water emulsified composition A cooled to room temperature to finally adjust the CTAB concentration to 0.030% by weight. An oil-type emulsion composition was prepared, but aggregation occurred in the emulsion composition.
When observed under a microscope, aggregation of the emulsion was confirmed by adding CTAB above the critical micelle concentration (CMC). Aggregation of the oil droplet phase in such an emulsified composition is highly likely to lead to coalescence or oil phase separation when heating, heating and cooling are repeated, and it can be said that the emulsion stability is low.

(Oil-in-water emulsion composition G)
An oil-in-water emulsion composition G was prepared in the same manner as the oil-in-water emulsion composition A except that purified palm oil was used without using hardened palm oil.

(Oil-in-water emulsion composition H)
An oil-in-water emulsion composition H was prepared in the same manner as the oil-in-water emulsion composition C except that purified palm oil was used without using the hardened coconut oil.

(Oil-in-water emulsion composition I)
An oil-in-water emulsion composition I was prepared in the same manner as the oil-in-water emulsion composition E, except that purified palm oil was used without using hardened palm oil.

(Oil-in-water emulsion composition J)
As a surfactant, sucrose fatty acid ester S-570 (manufactured by Mitsubishi Chemical Foods) was used. First, an aqueous phase was prepared by adding S-570 in water in advance and dissolving by heating. Next, purified palm oil heated to 60 ° C. was added while stirring the aqueous phase at 8000 rpm using a PRIMIX homomixer at 60 ° C., and further stirred at 10000 rpm for 10 minutes. The composition was S-570: 0.7% by weight and hydrogenated coconut oil: 30% by weight.
Furthermore, after immersing in a 60 ° C. water bath for 1 hour to heat sterilize, the temperature was lowered by immersing in a normal temperature water bath to obtain an oil-in-water emulsion composition J.
Table 1 shows the compositions of the oil-in-water emulsion compositions A to I and the measurement results described below.

<Measurement of particle size of solid particles dispersed in liquid>
Water and silica particles were prepared so that the solid particle concentration was 20 wt%, and the mixture was stirred for 2 minutes at 17000 rpm with a homogenizer to obtain a silica fine particle dispersion. As the solid particles, Sun Seal SS-07 (manufactured by Tokuyama Corporation) or OX50 (manufactured by Nippon Aerosil Co., Ltd.) was used. Measurement of silica fine particles dispersed in water is carried out by using the silica fine particle dispersion as a sample and measuring the particle size distribution by a flow method using a laser diffraction / scattering particle size distribution measuring device LA-920 manufactured by Horiba. did. The relative refractive index: 1.10 is used for the analysis, and the measurement results obtained in terms of volume are shown in Table 1.

<Evaluation of high-temperature stability of oil-in-water emulsion composition>
Example 1
The oil-in-water emulsion composition A was observed at 60 ° C. using Nikon's polarizing microscope ECLIPSELV100NPOL and Nikon's image integration software NIS-Elements Ver3.2 and Linkam's microscope cooling / heating device TH-600PM. . The presence of silica particles could be confirmed on the emulsion surface layer. Therefore, it was found that when a water phase was prepared by adding a surfactant and silica particles in combination, the fine particles had a structure existing at the water phase-oil phase interface.

(Comparative Example 1)
When the oil-in-water emulsion composition C was observed with a polarizing microscope under the same conditions as in Example 1, the presence of silica particles in the emulsion surface layer could not be confirmed. Therefore, it was found that in the silica particle single system, the fine particles do not form a structure existing at the water phase-oil phase interface.

(Example 2)
The oil-in-water emulsion composition B was kept in a 60 ° C. hot water bath for 1 hour, and then it was confirmed that there was no separation of the oil phase. The results are shown in Table 2.

(Comparative Example 2)
The oil-in-water emulsion composition D was held at 60 ° C. for 1 hour, and then separation of the oil phase was confirmed. The results are shown in Table 2.

(Comparative Example 3)
The oil-in-water emulsion composition E was held at 60 ° C. for 1 hour, and then separation of the oil phase was confirmed. The results are shown in Table 2.

(Example 2 ')
The oil-in-water emulsified composition G was kept in a 60 ° C. hot water bath for 1 hour, and then it was confirmed that there was no separation of the oil phase. The results are shown in Table 2.

(Comparative Example 2 ')
The oil-in-water emulsion composition H was held at 60 ° C. for 1 hour, and then separation of the oil phase was confirmed. The results are shown in Table 2.

(Comparative Example 3 ′)
The oil-in-water emulsion composition I was held at 60 ° C. for 1 hour, and then separation of the oil phase was confirmed. The results are shown in Table 2.

  As is apparent from the results shown in Table 2, the oil-in-water emulsion composition B prepared by adding a surfactant and silica particles in combination to prepare an aqueous phase is an oil phase even after being kept at a high temperature for 1 hour. However, it was possible to maintain a stable emulsified state without separation. On the other hand, it was revealed that the oil-in-water emulsion compositions D and E in which the surfactant and the silica particles were not added together separated the oil phase and the emulsion stability was low.

<Evaluation of temperature drop stability of oil-in-water emulsion composition>
(Example 3)
3 ml of the oil-in-water emulsion composition A heated to 60 ° C. was dispensed into a container heated to 60 ° C., and this container was immersed in a water bath to lower the temperature to room temperature. Thereafter, the container was inverted, the container was vibrated, and the presence or absence of fluidity of the oil-in-water emulsion composition A was visually confirmed. The results are shown in Table 3 when the emulsion has fluidity, and when the fluidity is solid without solidification.

(Example 3 ')
Evaluation was performed in the same manner as in Example 3 except that the oil-in-water emulsion composition G was used. The results are shown in Table 3.

(Comparative Example 4)
Evaluation of temperature drop stability of emulsion Evaluated in the same manner as in Example 3 except that oil-in-water emulsion composition C was used. The results are shown in Table 3.

  As is apparent from the results shown in Table 3, the oil-in-water emulsion compositions A and G prepared by adding a surfactant and silica particles in combination to prepare an aqueous phase are capable of flowing even after the temperature is lowered. The emulsified state could be maintained. When the oil-in-water emulsion composition G was observed with a polarizing microscope and the emulsion diameter was measured at 40 points, the average value was 21.64 μm.

Moreover, when the oil-in-water emulsion composition A was cooled to room temperature and observed with a polarizing microscope, the presence of silica particles in the emulsion surface layer could be confirmed (FIG. 1). Furthermore, even when the emulsion diluted 10 times with water is observed with a microscope, the presence of silica particles can be confirmed on the emulsion surface layer (water phase-oil phase interface), and it has dilution stability. It became clear (Fig. 2). When the diameter of the solid particles adsorbed at the interface between the water phase and the oil phase was measured at 40 points, the average value was 0.67 μm and the standard deviation was 0.11. When observed at the extinction position using a polarizing microscope, the inner phase portion of the emulsion was observed as bright spots, and crystallization of the hardened coconut oil occurred in the inner phase of the emulsion, and there was no protrusion of needle crystals. Okay (Figure 3).
Therefore, when a water phase is prepared by adding a surfactant and silica particles in combination, the solid particles have a structure that exists at the interface between the water phase and the oil phase regardless of the presence or absence of dilution even after the temperature is lowered. I understood.
Even when the oil-in-water emulsion compositions A and B were cooled to room temperature, the emulsion was flowable and could maintain a stable emulsified state.
On the other hand, in the oil-in-water emulsion composition C in which the surfactant and the silica particles were not added together, it was found that the emulsion lost fluidity after cooling and could not maintain a stable emulsified state.

<Evaluation of heat resistance>
Example 4
1 ml of the oil-in-water emulsified composition A was taken in a microtube, and immersed in a water bath to cool. The microtube lid was opened, and heating was performed at 121 ° C. for 30 minutes in an autoclave BS-325 manufactured by Tommy Co., Ltd. with the opening covered with aluminum foil. After confirming that the internal temperature of the apparatus was 80 ° C. or less after heating the autoclave, the microtube was taken out and immersed in a water bath for cooling. With respect to the oil-in-water emulsion composition A before and after heating at 121 ° C., particle size distribution measurement was performed by a flow measurement method using a laser diffraction / scattering particle size distribution measuring apparatus LA-920 manufactured by Horiba. The results obtained in terms of volume using a relative refractive index of 1.30 are shown in FIG. As is apparent from FIG. 4, the particle size distribution is not changed before and after heating at 121 ° C., and the heat resistance that can withstand the heat sterilization treatment is given by using the surfactant and silica particles in combination to prepare the aqueous phase. I found out.

<Degradation evaluation of edible oils and fats>
A composition G ′ was prepared using a PRIMIX homomixer at the same composition ratio as the oil-in-water emulsion composition G. While heating the water phase at 8000 rpm while heating at 60 ° C., the oil phase heated in advance was added. The mixture was further stirred at 10000 rpm for 10 min and heated at 60 ° C. for 1 hour, and then cooled to room temperature to obtain an underwater emulsion composition G ′. The oil and fat deterioration state of this underwater emulsion composition G ′ and the oil-in-water emulsion composition J was compared. The evaluation of the oil / fat deterioration state was carried out by measuring the peroxide value (acetic acid-chloroform method) and carbonyl value (reference oil analysis test method: edited by the Japan Oil Chemists' Society) of each oil-in-water emulsified composition. Absorbance per gram of extracted oil. (Wavelength 440 nm) [peroxide not treated]) was analyzed. Sample stored for 15 days at 15 ° C. or higher after emulsification (hereinafter “test zone“ 0 day ”), sample stored at 15 ° C. or higher for 15 days after emulsification (hereinafter“ test zone “15 days”), 15 after emulsification Table 5 shows the measurement results of a sample (hereinafter, “29 days” in the test section) stored in an oven set at 40 ° C. for 25 days and then stored in an oven set at 40 ° C. for 4 days. Each sample was stored refrigerated at 4 ° C. from storage to measurement.
As a guideline for the total amount of substances produced by oxidation, assuming that the peroxide number is valence 1, meq / kg is converted to mmol / kg, and the carbonyl value is also converted to μmol / g mmol / kg. Thus, both are summed up and shown in Table 5 as oxidation products in the extracted oil, and the ratio of J to the oil-in-water emulsion composition G ′ in that value is shown in Table 6.

As shown in Tables 5 and 6, in the oil-in-water emulsion composition G ′ using a surfactant and solid particles in combination rather than the oil-in-water emulsion composition J using an emulsifier generally used in the food field, emulsification It has been found that the progress of oxidative degradation leading to the off-flavor of refined palm oil, which is an edible oil and fat during storage of the emulsified composition during and after emulsification, can be suppressed.
In addition, the oil-in-water emulsion composition J had agglomeration that was visible during storage. Therefore, it was found that the oil-in-water emulsion composition G ′ using a combination of a surfactant and solid particles is superior from the viewpoint of storage stability of the oil-in-water emulsion composition.

Claims (25)

A solid particle, a surfactant having one alkyl group, an oil phase component, and an aqueous phase component;
The oil phase component includes edible fats and oils having unsaturated bonds and / or oxygen atoms,
An oil-in-water emulsion composition in which the solid particles are present at the interface between the oil phase component and the water phase component.   The oil-in-water emulsion composition according to claim 1, which has a heat resistance of 60 ° C or higher.   The oil-in-water emulsion composition according to claim 1 or 2, wherein the concentration of the surfactant is 0.00001 wt% or more and 0.05 wt% or less with respect to the total amount of the composition.   The oil-in-water emulsion composition according to any one of claims 1 to 3, wherein the surfactant includes a surfactant having an HLB value greater than 8.   The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein the concentration of the surfactant in the composition is not more than the critical micelle concentration of the surfactant.   The oil-in-water emulsion composition according to any one of claims 1 to 5, wherein the surfactant comprises a surfactant having at least one cationic group in the molecule.   The oil-in-water emulsion composition according to any one of claims 1 to 6, wherein the surfactant includes a cationic surfactant.   The oil-in-water emulsion composition according to any one of claims 1 to 7, wherein an average particle size of the solid particles is 0.01 µm or more and 5 µm or less.   The oil-in-water emulsion composition according to any one of claims 1 to 8, wherein an average particle size of solid particles present at the interface between the continuous phase and the discontinuous phase is 0.01 µm or more and 5 µm or less.   The oil-in-water emulsion composition according to any one of claims 1 to 9, wherein the size of the discontinuous phase in the oil-in-water emulsion composition is 0.5 µm or more and less than 1 mm.   The oil-in-water emulsion composition according to claim 1, which is for food.   The aqueous phase component, the surfactant and the solid particles are mixed, the first step of stirring the mixture, the mixture obtained in the step, and the oil phase component are mixed, and the mixture The manufacturing method of the oil-in-water type emulsion composition of any one of Claims 1-11 including the 2nd step which stirs.   The oil phase component, the surfactant and the solid particles are mixed, and the first 'step of stirring the mixture, the mixture obtained in the step, and the aqueous phase component are mixed, The method for producing an oil-in-water emulsion composition according to any one of claims 1 to 11, further comprising a second step of stirring the mixture. Having solid particles, surfactant, oil phase component, and water phase component,
The oil phase component includes edible fats and oils,
An oil-in-water emulsion composition for food, wherein the solid particles are present at the interface between the oil phase component and the water phase component.   The oil-in-water type emulsion composition for foodstuffs of Claim 14 which has heat resistance of 60 degreeC or more.   The oil-in-water emulsion composition for foodstuffs of Claim 14 or 15 whose density | concentration of the said surfactant is 0.00001 weight% or more and 0.05 weight% or less with respect to the composition whole quantity.   The oil-in-water emulsion composition for food according to any one of claims 14 to 16, wherein the surfactant includes a surfactant having an HLB value greater than 8.   The oil-in-water emulsion composition for foodstuffs of any one of Claims 14-17 whose density | concentration in the composition of the said surfactant is below the critical micelle density | concentration of this surfactant.   The oil-in-water emulsion composition for food according to any one of claims 14 to 18, wherein the surfactant comprises a surfactant having at least one cationic group in the molecule.   The oil-in-water type emulsion composition for foodstuffs of any one of Claims 14-19 in which the said surfactant contains a cationic surfactant.   The oil-in-water emulsion composition for food according to any one of claims 14 to 20, wherein an average particle size of the solid particles is 0.01 µm or more and 5 µm or less.   The oil-in-water emulsion composition for food according to any one of claims 14 to 21, wherein the average particle size of solid particles present at the interface between the continuous phase and the discontinuous phase is 0.01 µm or more and 5 µm or less.   The oil-in-water type emulsion composition for foodstuffs of any one of Claims 14-22 whose magnitude | size of the discontinuous phase in an oil-in-water type emulsion composition is 0.5 micrometer or more and less than 1 mm.   The aqueous phase component, the surfactant and the solid particles are mixed, the first step of stirring the mixture, the mixture obtained in the step, and the oil phase component are mixed, and the mixture The manufacturing method of the oil-in-water type emulsion composition for foodstuffs of any one of Claims 14-23 including the 2nd step which stirs.   The oil phase component, the surfactant and the solid particles are mixed, and the first 'step of stirring the mixture, the mixture obtained in the step, and the aqueous phase component are mixed, The method for producing an oil-in-water emulsion composition for food according to any one of claims 14 to 23, comprising a 2 'step of stirring the mixture.