JP2018161104A - Foamable oil-in-water-type emulsified article - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foamable oil-in-water-type emulsified article capable of inhibiting flavor deterioration and containing soybean extract.SOLUTION: There can be provided a foamable oil-in-water-type emulsified article containing a soybean extract and capable of inhibiting flavor deterioration by containing the soybean extract derived from all fat soybean and having lipid content in a solid component of 15 mass% or less and mass ratio of protein content to hydrocarbon content of 100 to 200 mass% and laurin-based oil and fat. Although the soybean extract is contained, it can be distributed for 1 to 3 days at not only cold storage, but also room temperature because deterioration of flavor derived from soybean is less.SELECTED DRAWING: None

Description

  The present invention relates to a foamable oil-in-water emulsion containing a soybean extract.

The foamable oil-in-water emulsion is also called a whipped cream, and is a food that is preferred by everyone, such as being used in many confectionery. A typical example of a foamable oil-in-water emulsion is a foamable oil-in-water emulsion that uses a milk raw material. A foamy oil-in-water emulsion is commercially available.
In addition, the foaming oil-in-water emulsion may be distributed not only in the foamable oil-in-water emulsion flowing in the state before whipping, but also in the state after whipping, that is, in the foamed state. A foamy oil-in-water emulsion is commercially available.

Soy extract including soy milk may be used in place of milk in various products due to the recent health image of soybeans.
As an application related to a foamable oil-in-water emulsion containing a soybean extract as a raw material, for example, Patent Document 1 exists. Patent Document 1 describes “soy milk whipped cream”.
Moreover, as an application regarding the foamable oil-in-water emulsion which distribute | circulates in the foamed state, patent document 2 and 3 exist, for example. Patent Document 2 describes “a method for producing whipped creams, particularly a method for producing whipped creams that can be distributed or stored for a long time in a refrigerated temperature range”, and Patent Document 3 describes “confectionery, In the bread-making field, it is described as “a foamable oil-in-water emulsified oil / fat composition used as a filling after whipping and distributed and stored at room temperature”.

JP-A-60-153757 JP-A-3-83539 JP 2011-177056 A

  It is an object of the present invention to provide a foamable oil-in-water emulsion containing a soybean extract that can suppress flavor deterioration.

In the foamable oil-in-water emulsion containing the soybean extract, flavor deterioration tends to occur in the foamed state (after whipping).
The present inventor has intensively studied that if the flavor deterioration of the foamable oil-in-water emulsion after whipping containing the soybean extract can be suppressed, it may lead to further market expansion. It was. In such a case, a soy extract having a specific composition extracted from a specific soy raw material and a lauric oil and fat can be used to suppress flavor deterioration. It has been found that an oil-type emulsion can be provided, and the present invention has been completed.

That is, the present invention
(1) An extract derived from whole fat soybean, wherein the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass. A foamable oil-in-water emulsion containing 0.5 to 5% by mass of soybean extract in terms of solid content and 10 to 40% by mass of lauric fat,
(2) The foamable oil-in-water emulsion according to (1), wherein the lauric oil is an oil derived from one or more oils selected from the group consisting of coconut oil and palm kernel oil,
(3) (a) obtained by extracting whole fat soybean with an aqueous solvent, the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass Obtaining a soybean extract characterized by
(B) mixing the soybean extract and lauric oil and fat into the raw material and emulsifying into an oil-in-water type,
A process for producing a foamable oil-in-water emulsion,
(4) The method for producing a foamable oil-in-water emulsion according to (3), wherein the whole fat soybean is preheated.
(5) The foamable oil-in-water emulsion according to (3) or (4), wherein the lauric fat is a fat derived from one or more fats selected from the group consisting of coconut oil and palm kernel oil. Manufacturing method,
(6) It is obtained by extracting whole fat soybean with an aqueous solvent, the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass. A foamable oil-in-water emulsion capable of suppressing flavor deterioration, comprising 0.5 to 5% by mass in terms of solid content and 10 to 40% by mass of lauric fat and oil. Flavor deterioration control method,
It is about.

In addition, in patent document 1, although it is an application of the whipped cream which uses soymilk, there is no indication about the flavor deterioration suppression in the state foamed.
In patent documents 2 and 3, flavor deterioration of a foamable oil-in-water emulsion containing a soybean extract by containing a soybean extract having a specific composition and a lauric fat extracted from a specific soybean raw material There is no description that can be suppressed.

  According to the present invention, an extract derived from whole fat soybean, characterized in that the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass. The foamable oil-in-water emulsion containing the soybean extract which can suppress flavor deterioration can be provided by containing the soybean extract and lauric oil and fat which do.

The foamable oil-in-water emulsion referred to in the present invention is used for the final product in a foamed state, and the final product is stored, distributed, sold and eaten. The final product can be stored, distributed, and sold not only at refrigeration and freezing, but also at room temperature.
Until the final product is manufactured, the foamable oil-in-water emulsion according to the present invention is circulated in a liquid state that is not foamed.

Foaming oil-in-water emulsions are generally commercially available in many products using raw materials of milk, including fresh cream. In the present invention, a soy extract having a specific composition extracted from a specific soy material is used. And lauric oils and fats.
Below, the soybean extract and fats and oils used by this invention are demonstrated.

(Whole fat soybean)
The full-fat soybean as a raw material of the soybean extract of the present invention refers to a soybean oil that has not been subjected to extraction treatment of soybean oil by pressing, physical treatment with rolls, organic solvent treatment, or the like. The fat content of full-fat soybean is not particularly limited, but the full-fat soybean not subjected to extraction treatment usually exceeds 15% by mass in the solid content, and most is 18% by mass or more. When using defatted soybeans such as those used in the production of isolated soy protein or soy sauce as a raw material, the flavor of the resulting soybean extract has a strong soybean odor, and it may be difficult to obtain the effects of the present invention.

The full-fat soybean to be used may be an unpulverized round bean or may be crushed in advance before extraction with an aqueous solvent. The particle diameter when whole fat soybean is crushed in advance is arbitrary, and may be coarsely crushed or crushed.
Moreover, although whole fat soybean may be raw | natural, you may heat-process beforehand, before extracting with an aqueous solvent. From the viewpoint of reducing unpleasant odor and enhancing the effect of addition to noodles, it is more preferable to heat-treat whole fat soybeans. In particular, when crushing whole fat soybeans, it is more preferable to perform a heat treatment in advance before crushing. The method for heat treatment of full fat soybean is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, and the like can be used.

  The degree of heating is preferably such that no burnt odor is imparted to the extract. The degree of heating can be represented by a water-soluble nitrogen index (NSI) representing the degree of protein denaturation, and NSI is preferably 20 to 77, more preferably 40 to 65. By heating to such a range, a soybean extract with a lower lipid can be obtained, and thereby the effect of addition to noodles can be further enhanced. The conditions for the heat treatment differ depending on the heat treatment apparatus, and are not particularly limited. For example, when performing heat treatment with superheated steam, the treatment conditions are also affected by the production environment, so it can not be said unconditionally, but using superheated steam at approximately 120 to 250 ° C. for 5 to 10 minutes Processing conditions may be appropriately selected so that the NSI falls within the above range, and no special trial and error is required. For convenience, commercially available heat-treated soybeans in which NSI is processed in the above range can also be used.

NSI can be represented by the ratio (mass%) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as mass%.

(Aqueous solvent)
As the aqueous solvent for extracting the active ingredient of the present invention, water, hydrous alcohol or the like can be used, and water or hydrous ethanol is preferred for food production, and water is particularly preferred.

(Soybean extract)
The soybean extract of the present invention is a soybean extract obtained by extracting the above-mentioned unheated or heated whole fat soybean with an aqueous solvent, and it is important that the lipid content in the solid content is 15% by mass or less. It is preferably 12% by mass or less, more preferably 10% by mass or less, further preferably 8% by mass or less, and most preferably 7% by mass or less (hereinafter, this extract may be referred to as “the present extract”). ). That is, it is clearly distinguished from normal high-fat soy milk extracted from whole fat soybeans and defatted soy milk extracted from defatted soybeans. The extract typically includes so-called low-fat soymilk, but is not limited to these designations as long as it is an aqueous solvent extract from full-fat soy and the lipid content is in the above range. . In the present invention, the lipid content is measured by an acid decomposition method. Extraction conditions such as the amount of water added, extraction temperature, and extraction time are not particularly limited. For example, the amount of water added is 5 to 15 times the mass of whole fat soybean, the extraction temperature is 20 to 99 ° C., and the extraction time is 20 minutes to 14 hours. It can be set with This extract can take any form of liquid, solid, and powder.

  Components other than lipids contained in this extract are water-soluble components, and mainly include carbohydrates and proteins, and minor components such as other minerals, isoflavones, and saponins. Here, it is important that the mass ratio of the protein content to the carbohydrate content in the present extract (hereinafter sometimes referred to as “P / C ratio”) is 100 to 200 mass%. Furthermore, the lower limit can be selected in the range of 120% by mass or more, 130% by mass or more, or 140% by mass or more, and the upper limit can be selected in the range of 190% by mass or less, 180% by mass or less, or 170% by mass or less. Incidentally, full-fat soymilk and defatted soymilk powder have a P / C ratio greatly exceeding 200% by mass and a relatively high protein content.

In addition, soy protein materials that contain about 90% by mass of solids, such as isolated soy protein, have an excessive P / C ratio because the storage protein is the main component and only a small amount of carbohydrates are contained. Therefore, it is different from the present extract and does not have the effect as in the present invention. Conversely, the flavor of the isolated soy protein itself may affect the flavor of the cooked food.
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is a calculated value obtained by subtracting the sum of the lipid, protein and ash content from the solid content.

◆ Low-fat soymilk Low-fat soymilk, which is one form of the present extract, has a lipid content in the solid content within the above range. In general soymilk (full-fat soymilk) obtained by removing okara which is an insoluble fraction from a slurry (soybean pulverized liquid) extracted from full-fat soybean by a known method, the lipid content in the solid content is the above It becomes higher than the range and becomes 20% by mass or more. Therefore, in order to obtain low-fat soymilk, a method of separating lipids from slurry or whole-fat soymilk by high-speed centrifugation or the like, or a method of transferring lipids to the side of okara when separating okara from the slurry can be used. . As a more preferred embodiment, the effect of the present invention can be further improved by using, as a raw material, whole fat soybeans that have been heat-treated in advance as described above. For this method, for example, the method described in JP 2012-16348 A can be referred to.

The foamable oil-in-water emulsion according to the present invention contains 0.5 to 5.0% by mass of the present extract in terms of solid content in the raw material. This amount is more desirably 0.7 to 4.0% by mass, still more desirably 0.8 to 3.5% by mass, and most desirably 0.9 to 3.3% by mass.
In addition, said main extract can also be mix | blended with a liquid form, and can also be mix | blended after making powder once. In any case, the foamable oil-in-water emulsion containing the soybean extract which can suppress flavor deterioration can be provided by mix | blending said solid content conversion equivalent amount.

(Oil and fat)
The foamable oil-in-water emulsion according to the present invention needs to contain a lauric oil. As the lauric fats and oils, fats and oils derived from one or more fats and oils selected from the group consisting of palm oil and palm kernel oil can be used. These fats and oils can be used as they are or processed by one or more steps selected from fractionation, curing and transesterification. In the present invention, it is particularly desirable to use palm kernel hardened oil.
Moreover, since the object of the present invention is a foamable oil-in-water emulsion, it is desirable to use a fat that is in a molten state at the eating temperature or the mouth temperature, and the melting point of the fat used is desirably 25 to 45. ° C, more desirably 28 to 40 ° C, still more desirably 30 to 38 ° C. The melting point here refers to the rising melting point, which is measured by the method described in the Japan Oil Chemists' Society established standard oil and fat analysis test method (1), and the sample filled in the capillary tube is heated under predetermined conditions. Means the temperature at which it softens and begins to rise.
By using a suitable lauric oil and fat, it is possible to provide a foamable oil-in-water emulsion containing a soybean extract that can suppress flavor deterioration.

Further, the amount of the lauric oil / fat is 10.0 to 40.0% by mass in the raw material of the foamable oil-in-water emulsion, more preferably 15.0 to 35.0% by mass, and still more desirable. Is 20.0-30.0 mass%. By setting the amount of the lauric oil and fat to an appropriate amount, it is possible to provide a foamable oil-in-water emulsion containing a soybean extract that can suppress flavor deterioration.
Below, the manufacturing method of the foamable oil-in-water emulsion which concerns on this invention is demonstrated.

According to the present invention, a method for producing a foamable oil-in-water emulsion in a foamed state,
(A) It is obtained by extracting whole fat soybean with an aqueous solvent, the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass. Obtaining a soybean extract,
(B) a step of preparing a foamable oil-in-water emulsion containing the soybean extract and lauric oil;
It is desirable to provide.

  The specific soybean extract in the step (a) can be obtained by producing the soybean extract described above by itself or by obtaining it separately.

Step (b) is a step of preparing a foamable oil-in-water emulsion containing the soybean extract obtained in step (a) and the lauric fat. The method for preparing the foamable oil-in-water emulsion can be appropriately performed by known means.
Below, the preparation method of a foamable oil-in-water emulsion is demonstrated more concretely.

(Foaming oil-in-water emulsion)
The foamable oil-in-water emulsion according to the present invention is a pre-emulsification step, a homogenization step, a heat sterilization step, a cooling step, an aging preparation of raw materials such as the present extract, lauric fats and oils, emulsifier, and water. It is prepared through processes.

  In the pre-emulsification step of the foamable oil-in-water emulsion according to the present invention, various additives such as the present extract, lauric oil, sugar, water, emulsifier, thickener, salts, pigments, and fragrances are added as raw materials. Add and mix with heating and stirring to emulsify. The emulsification temperature in the present invention is preferably 50 to 70 ° C, more preferably 50 to 65 ° C, and still more preferably 50 to 60 ° C. In the preliminary emulsification step, various preparation tanks holding a stirrer such as a propeller can be used.

  In the homogenization step after the pre-emulsification step, a generally known homogenizer can be used. A typical example is a high-pressure homogenizer.

The heat sterilization step after homogenization is a step performed to sterilize the emulsion, and it is desirable that the temperature of the oil-in-water emulsion in the heat sterilization step is heat sterilized at 90 to 150 ° C. The temperature is desirably 110 ° C to 150 ° C, and more desirably 120 ° C to 150 ° C. There are mainly two types of heat sterilization methods, an indirect heating method and a direct heating method. As the heat sterilization method for the foamable oil-in-water emulsion according to the present invention, a direct steam blowing direct steam blowing method is desirable.
An example of the direct heating sterilizer is an ultra-high temperature sterilizer (manufactured by Iwai Machine Industry Co., Ltd.).

In the present invention, cooling is performed after heat sterilization. In the cooling process, indirect cooling and / or evaporative cooling are desirable, and it is particularly desirable to perform the cooling process only by indirect cooling. By performing cooling by indirect cooling, it is possible to suppress flavor deterioration due to dissipation of flavor components during production.
In addition, as an indirect cooling system, a plate type indirect cooling device (made by Iwai Machine Industry Co., Ltd.) can be illustrated, for example.

  Saccharides can be added to the foamable oil-in-water emulsion according to the present invention as long as the effects of the present invention are not hindered. Examples of the saccharide to be added include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, syrup, and dextrin. Examples of sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol, disaccharide alcohols such as isomaltitol, maltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltolitol, and panitol. Examples thereof include sugar alcohols having a tetra- or higher sugar such as oligosaccharide alcohol, reduced starch saccharified product, reduced starch decomposed product and the like. Moreover, the lactose which exists in the raw material containing milk protein is also contained in the saccharide | sugar of this invention.

  In the foamable oil-in-water emulsion according to the present invention, it is desirable to add an emulsifier, a thickening polysaccharide, and a salt depending on the application within a range that does not interfere with the effects of the present invention. Examples of the emulsifier include emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, and one of these emulsifiers. Or 2 or more types can be selected and used suitably. Examples of the thickening polysaccharide include one or more kinds selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum. A viscous polysaccharide can be selected and used as appropriate. In addition, as the salts, for example, one or more of hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate and the like can be selected and used as appropriate. In addition, a fragrance | flavor, a pigment | dye, a preservative, etc. can be added if desired in the range which does not prevent the effect of this invention.

  This foamable oil-in-water emulsion can be foamed and used for topping or nappe of cakes and sold for distribution by a manufacturer of cakes. An extract derived from full-fat soybean, wherein the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass In spite of being contained, since there is little deterioration of the soybean-derived flavor, it can be distributed for 1 to 3 days not only at refrigeration but also at room temperature. In addition, it is preferable that it is 20-35 degreeC with the normal temperature said by this invention, More preferably, it is 25-33 degreeC, More preferably, it is 28-30 degreeC.

  Examples are described below. Hereinafter, “%” and “parts” mean “% by mass” and “parts by mass” unless otherwise specified.

Study Preparation of Foamable Oil-in-Water Emulsions Using raw materials blended as shown in Tables 1 and 2, according to “○ Preparation Method of Foamable Oil-in-Water Emulsions” A product was prepared. In addition, the prepared foamable oil-in-water emulsion was evaluated for flavor according to “○ sensory evaluation method”, and the results are shown in Table 4.
Moreover, the calculation method of overrun and whipping time was shown in "○ Evaluation method of foamable oil-in-water emulsion".

○ Evaluation method of foamable oil-in-water emulsion (1) Overrun: [(amount of foamable oil-in-water emulsion material)-(amount of foamed material after a certain volume of foaming)] / ( Amount of foaming material after foaming of a certain volume) x 100
(2) Whip time: 1 kg of a foamable oil-in-water emulsion having a product temperature of 5 ° C. is whipped with a Hobart mixer (“MODEL N-5” manufactured by HOBART CORPORATION) at the third speed (300 rpm), and optimal foaming Time to reach state

Table 1. Formulation (Examples 1-6)

・ラウリン系油脂には、不二製油株式会社製のパーム核硬化油「パルケナH」（融点３５℃）を使用した。
・低脂肪豆乳には、不二製油株式会社製「美味投入」（固形分９．７％）を使用した。
・全脂豆乳には、不二製油株式会社製「無調整豆乳」を使用した。
・脱脂豆乳粉末には、不二製油株式会社製「ソヤフィット２０００」を使用した。
・配合中の低脂肪豆乳の固形分換算量は、全配合中の量を計算値で示した。 Table 2. Formulation (Comparative Examples 1-4)

-For the lauric oils and fats, Fuji Oil Co., Ltd. palm kernel hardened oil “Parkena H” (melting point: 35 ° C.) was used.
-As the low-fat soymilk, “Food input” (solid content: 9.7%) manufactured by Fuji Oil Co., Ltd. was used.
-For non-fat soymilk, "Non-adjusted soymilk" manufactured by Fuji Oil Co., Ltd. was used.
-“Soyafit 2000” manufactured by Fuji Oil Co., Ltd. was used as the defatted soymilk powder.
-The amount in solid content of the low-fat soymilk during blending was the calculated amount of the total blending amount.

-Preparation method of foamable oil-in-water emulsion (Examples 1-6)
The total mass charged was 40 kg, and the raw materials described in Table 1 were used to prepare an oil phase and an aqueous phase in an emulsification tank, and preliminary emulsification was performed.
According to the composition shown in Table 1, the oil phase was obtained by adding and mixing the emulsifier of the oil phase to the hardened palm kernel oil (melting point 35 ° C.) at 60 ° C. and heating for 30 minutes or more to obtain an oil phase. .
The aqueous phase was prepared by dissolving syrup, low-fat soymilk, aqueous phase emulsifier, molten salt, baking soda, thickener, and antibacterial agent according to the formulation shown in Table 1. In Example 4, no thickener was added.
The oil phase and the aqueous phase are pre-emulsified by high-speed stirring in an emulsification tank at 60 ° C. for 30 minutes, homogenized with a homogenizer at a pressure of 3 MPa, and then heated to 78 ° C. in an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). The product was subjected to sterilization by a direct heating method at 144 ° C. for 4 seconds continuously. Then, it homogenized with the pressure of 3 MPa with the homogenizer, and cooled continuously to 10 degreeC using the plate type indirect cooling device (made by Iwai Machine Industry Co., Ltd.). A foamed oil-in-water emulsion was aged for about 24 hours at 5 ° C. after cooling.
1 kg of the foamable oil-in-water emulsion is whipped at the third speed (300 rpm) with a Hobart mixer (MODEL N-5 manufactured by HOBART CORPORATION), and the whipping is completed when the optimum foaming state is reached. The foamed oil-in-water emulsion of Examples 1-6 was obtained.

(Comparative Examples 1-4)
The part of “low-fat soymilk” in the preparation method of the foamable oil-in-water emulsion of the above (Examples 1 to 6) is referred to as “unregulated soymilk (Fuji Oil Co., Ltd.)” in Comparative Examples 1 and 2. Furthermore, in Comparative Examples 3 and 4, it was replaced with “defatted powdered soy milk (“ SOYAFIT 2000 ”manufactured by Fuji Oil Co., Ltd.)”, and according to the formulation described in Table 2, according to the method described above (Examples 1 to 6), Comparative Examples 1 to 4 which were foamed oil-in-water emulsions were obtained.

  As a sample of soybean extract, “low-fat soymilk” is used in the examples, and in the comparative example, full-fat soymilk “unadjusted soymilk” and defatted soymilk powder “Soyafit 2000” are used. Table 3 shows. In the table, “heat treatment” means heat treatment of the raw material.

Table 3. Characteristics of soybean extract

○ Sensory evaluation The sensory evaluation was performed about the Example and comparative example which were prepared in "○ Preparation method of foamable oil-in-water emulsion". 10 panelists gave foamed oil-in-water emulsions of “immediately after preparation”, “after 30 hours at 30 ° C.,” “after 48 hours at 30 ° C.”, and “after 72 hours at 30 ° C.” The sample was blindly tested, and the flavor deterioration was regarded as a deteriorated odor as if the fats and oils were deteriorated.
The panelists in this evaluation were 10 skilled panelists who have been engaged in research on foamable oil-in-water emulsions.

5 points A deteriorating odor such as deterioration of fats and oils was not felt, and a very good flavor was felt.
3 points There was a deodorizing odor that slightly deteriorated fat and oil, and a slight deterioration in flavor was felt.
1 point There was a deterioration odor as if the fats and oils deteriorated, and a significant flavor deterioration was felt.
As for 4 points and 2 points, although they did not reach the higher points, they were judged to be better than the lower points.
All the results were 4 points or more and passed.

Table 4. result

  From the results in Table 4, Examples 1 to 6 in which all the results were 4 points or more were acceptable.

Discussion From the above results, in the present invention, it is an extract derived from whole fat soybean, the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass. It is possible to provide a foamable oil-in-water emulsion containing a soybean extract that can suppress flavor deterioration by containing a soybean extract characterized by being a lauric oil and fat. I found out that I can do it.

Claims (6)

An extract derived from full-fat soybean, wherein the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass A foamable oil-in-water emulsion containing 0.5 to 5% by mass in terms of solid content and 10 to 40% by mass of lauric fats and oils. The foamable oil-in-water emulsion according to claim 1, wherein the lauric fat is a fat derived from one or more fats selected from the group consisting of coconut oil and palm kernel oil. (A) It is obtained by extracting whole fat soybean with an aqueous solvent, the lipid content in the solid content is 15% by mass or less, and the mass ratio of the protein content to the carbohydrate content is 100 to 200% by mass. Obtaining a soybean extract,
(B) mixing the soybean extract and lauric oil and fat into the raw material and emulsifying into an oil-in-water type,
A method for producing a foamable oil-in-water emulsion. The process for producing a foamable oil-in-water emulsion according to claim 3, wherein the whole fat soybean is preheated. The method for producing a foamable oil-in-water emulsion according to claim 3 or 4, wherein the lauric fat is a fat derived from one or more fats selected from the group consisting of coconut oil and palm kernel oil. A soybean obtained by extracting whole fat soybean with an aqueous solvent, having a lipid content in a solid content of 15% by mass or less, and a mass ratio of protein content to carbohydrate content of 100 to 200% by mass Flavor deterioration of a foamable oil-in-water emulsion capable of suppressing flavor deterioration, characterized in that the extract contains 0.5 to 5% by mass in terms of solid content and 10 to 40% by mass of lauric fats and oils Suppression method.