JP2023049042A - Animal protein-containing oil-in-water type emulsion - Google Patents

Abstract

To provide a highly versatile method capable of suppressing odd flavor derived from an animal protein, without spoiling the whole flavor, in food and drink containing the animal protein.SOLUTION: Oil-in-water type emulsion can suppress odd flavor derived from an animal protein, while maintaining excellent whole flavor, by adding random transesterification oil prepared to a specific fatty acid composition, to food and drink containing the animal protein.SELECTED DRAWING: None

Description

The present invention relates to an oil-in-water emulsion containing animal protein.

With the recent rise in health consciousness, more and more people are actively taking in foods and drinks containing protein. In addition, new products that emphasize functionality by adding protein to dairy products such as milk and beverages are also appearing.

However, some animal proteins have unpleasant odors and unpleasant tastes. For example, milk protein that has undergone concentration and drying processes in the manufacturing process has a unique off-flavor known as casein odor or whey odor, and has the drawback of being unpleasant and unpleasant when ingested. . Therefore, there is a problem of poor palatability during eating and drinking.

In order to solve the above problems, various methods have been conventionally proposed. Methods for removing the odor of casein include, for example, a method of adding whey minerals to sodium caseinate (Patent Document 1), and stirring and washing a casein dispersion solution at a predetermined shear rate to remove odorous substances of casein. A method of removing by transferring to alkaline water or the like (Patent Document 2) and a method of using chlorogenic acid (Patent Document 3) have been proposed.

JP-A-8-56583 JP-A-2000-270782 Japanese Patent Application Laid-Open No. 2003-210119

Although the method for improving the off-flavor derived from milk protein proposed in Patent Documents 1 to 3 exhibits a certain amount of effect, it is not sufficiently satisfactory for many consumers, and also has the problem of lacking versatility. be. Therefore, there is a demand for a method for further improving offensive taste and offensive odor of milk protein.

An object of the present invention is to provide a highly versatile method for suppressing off-flavours derived from animal proteins without impairing the overall flavor of foods and drinks containing animal proteins.

The present inventors have conducted intensive research to solve the above problems, and found that by adding a specific amount of predetermined fats and oils to food and drink containing animal protein, while maintaining a good overall flavor, The inventors have found an effect of suppressing off-flavours derived from animal proteins, and have solved the above problems.

That is, the present invention involves the following.
(1) An oil-in-water emulsion containing random transesterified fat and animal protein that satisfies the following (A) and (B),
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 40% by weight
(B) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80% by weight
(2) The oil-in-water emulsion according to (1), wherein the random transesterified fat satisfies (A), (B), and (C),
(C) The oil-in-water emulsion according to (1), wherein the oleic acid content is 10% by weight or less in the constituent fatty acid composition (3) The random transesterified fat satisfies (A), (B), and (D) thing,
(D) (Content of saturated fatty acid with 12 to 14 carbon atoms)/(Content of saturated fatty acid with 6 to 10 carbon atoms) ratio is 1.0 to 6.0
(4) The oil-in-water emulsion according to (2), wherein the random transesterified fat satisfies (A), (B), (C), and (D),
(D) (Content of saturated fatty acid with 12 to 14 carbon atoms)/(Content of saturated fatty acid with 6 to 10 carbon atoms) ratio is 1.0 to 6.0
(5) The oil-in-water emulsion according to (1) or (2), wherein (A) is 1 to 35% by weight,
(6) The oil-in-water emulsion according to (3) or (4), wherein (A) is 1 to 35% by weight,
(7) The oil-in-water emulsion according to (5), wherein 1.9 parts by weight or more of the random transesterified fat is added per 100 parts by weight of the protein content in the oil-in-water emulsion,
(8) The oil-in-water emulsion according to (6), wherein 1.9 parts by weight or more of the random transesterified fat is added per 100 parts by weight of the protein content in the oil-in-water emulsion.
(9) The oil-in-water emulsion according to (5), wherein the protein content of the oil-in-water emulsion is 2.2% by weight or more,
(10) The oil-in-water emulsion according to (6), wherein the protein content of the oil-in-water emulsion is 2.2% by weight or more,
(11) The oil-in-water emulsion according to (5), wherein the animal protein is milk protein,
(12) The oil-in-water emulsion according to (6), wherein the animal protein is milk protein,
(13) The oil-in-water emulsion according to (5), wherein the oil-in-water emulsion is a beverage, whipped cream, or whitener.
(14) The oil-in-water emulsion according to (6), wherein the oil-in-water emulsion is a beverage, whipped cream, or whitener.
(15) Mix and emulsify 1.9% by weight or more of random transesterified fat and oil (per 100 parts by weight of protein content in oil-in-water emulsion) that satisfies the following (A) and (B), and animal protein. , a method for producing an oil-in-water emulsion,
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 40% by weight
(B) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80% by weight
(16) A method of suppressing off-flavours in an oil-in-water emulsion containing random transesterified fat and animal protein that satisfies the following (A) and (B),
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 40% by weight
(B) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80% by weight
Also, in other words, the following applies.
(21) An oil-in-water emulsion containing a random transesterified oil that satisfies the following (A) and (B) and an animal protein,
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 30% by mass
(B) In the constituent fatty acid composition, the content of saturated fatty acids with 12 to 14 carbon atoms is 45 to 80 mass%
(22) The oil-in-water emulsion according to (21), wherein 1.9 parts by weight or more of the random transesterified oil is added per 100 parts of the protein content in the oil-in-water emulsion.
(23) The oil-in-water emulsion according to (21) or (22), wherein the random transesterified oil further satisfies the following (C),
(C) In the constituent fatty acid composition, the content of oleic acid is 10% by mass or less (24) The protein content of the oil-in-water emulsion is 2.2% by weight or more, (21) to (23) any one item the described oil-in-water emulsion,
(25) The oil-in-water emulsion according to any one of (21) to (24), wherein the animal protein is milk protein,
(26) The oil-in-water emulsion according to any one of (21) to (25), wherein the oil-in-water emulsion is a beverage, whipped cream, or whitener,
(27) The method for producing the oil-in-water emulsion according to any one of (21) to (26),
(28) A method for suppressing off-flavours in the oil-in-water emulsion according to any one of (21) to (26), characterized by containing the random transesterified oil and the animal protein.

By adding the specific fats and oils used in the present invention to foods and drinks containing animal proteins, it is possible to suppress the off-flavours derived from animal proteins without impairing the overall flavor.

(Oil-in-water emulsion)
The oil-in-water emulsion in the present invention refers to a cream-like composition obtained by mixing basic raw materials such as oils and fats, proteins, carbohydrates and water and emulsifying the mixture into an oil-in-water type.

(animal protein)
The type of animal protein in the present invention is not limited, but examples include collagen, gelatin, milk protein, milk protein derived from microbial fermentation, etc. Milk protein is particularly preferred regardless of the production method. It is also possible to use them by mixing them in an appropriate ratio. It is also possible to use these decomposition products. For example, milk proteins are various proteins found in milk and compositions containing them, including casein, α-lactalbumin, β-lactoglobulin, lactoferrin, whey protein concentrate (WPC), total milk protein (TMP). , milk protein peptides, and the like. Casein includes lactic casein, acid casein, rennet casein, caseinate, and casein hydrolyzate. Raw materials containing these include raw milk, milk, skim milk, fresh cream, concentrated milk, unsweetened condensed milk, sweetened condensed milk, whole milk powder, skim milk powder, buttermilk powder, whey protein, acid casein, rennet casein, or casein. Examples include caseins such as sodium, calcium caseinate, potassium caseinate, and total milk protein milk.
The protein content of the oil-in-water emulsion of the present invention is not limited, but the higher the protein content, the easier the effect of the present invention is, and it is preferably 2.2% by weight or more, more preferably 2.5% by weight, and further. Preferably 3% by weight, even more preferably 4% by weight. The upper limit is preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 13% by weight or less.

(random transesterified fat)
The random transesterified fat used in the present invention is characterized by being a random transesterified fat that satisfies the following (A) and (B), preferably the following (A), (B) and (C), or the following A random transesterified fat that satisfies (A), (B) and (D), more preferably a random transesterified fat that satisfies all of (A), (B), (C) and (D) below.
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 40% by weight
(B) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80% by weight
(C) The content of oleic acid in the constituent fatty acid composition is 10% by weight or less (D) (content of saturated fatty acid with 12 to 14 carbon atoms) / (content of saturated fatty acid with 6 to 10 carbon atoms) ratio is 1.0 to 6.0

The random transesterified fat of the present invention preferably contains 1 to 35% by weight, more preferably 3 to 35% by weight, and still more preferably 5 ~25 wt%, even more preferably 5-20 wt%.

The random transesterified fat of the present invention preferably contains 50 to 80% by weight, more preferably 60 to 75% by weight, of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition (B).

The random transesterified fat of the present invention preferably has an oleic acid content of 10% by weight or less, more preferably 9% by weight or less, still more preferably 8% by weight or less, still more preferably 8% by weight or less in the (C) constituent fatty acid composition. 6% by weight or less.

The random transesterified fat of the present invention preferably has a ratio of (D) (content of saturated fatty acid having 12 to 14 carbon atoms)/(content of saturated fatty acid having 6 to 10 carbon atoms) of 1.0 to 6.0. 0, more preferably 1.0 to 5.0, still more preferably 1.3 to 4.5, still more preferably 1.5 to 4.0.

As the raw material for the random transesterified fat, various fats and oils can be used by adjusting the blending amount thereof as long as the above-mentioned constitution is satisfied. Oils and fats that can be used include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal Fat, cocoa butter, coconut oil, palm kernel oil, medium-chain fatty acid binding fat (MCT) and other vegetable oils and fats, milk fat, beef tallow, lard, fish oil, whale oil and other animal fats and oils, algae oil, produced by microbial fermentation The oils and fats mentioned above can be exemplified, and the above-mentioned oils and fats can be exemplified by single or mixed oils, or processed oils and fats obtained by hardening, fractionating, transesterifying, or the like.

Examples of raw materials for the random transesterified fat include coconut oil, palm kernel oil, medium chain fatty acid binding fat (MCT), milk fat, and the like. Processed oils and fats that have been subjected to, etc. can be exemplified.
A feature of the random transesterified oil for frozen desserts of the present invention is that it is not necessary to contain a non-lauric fat as an essential ingredient in the raw fat. Non-lauric fats and oils may be used as long as the effects of the present invention are not impaired, but in a more desirable mode, it is preferable not to use non-lauric fats and oils as raw material fats and oils.

It is preferable to use fats and oils containing lauric acid as an essential ingredient for the raw materials of the random transesterified fats and oils of the present invention. In this case, it is preferable to use a lauric acid-containing oil whose iodine value (IV) is preferably 10 or less, more preferably 5 or less, and still more preferably 1 or less.

The amount of the random transesterified oil added is 1.9 parts by weight or more, preferably 9 to 2000 parts by weight or more, more preferably 45 to 500 parts by weight, with respect to 100 parts by weight of the protein content in the oil-in-water emulsion. parts, more preferably 45 to 200 parts by weight. Thereby, the off-flavour derived from milk protein can be suppressed effectively. Here, the oil contained in the oil-in-water emulsion does not necessarily have to be only the random transesterified oil, and at least 1.9 parts by weight or more of the random transesterified oil per protein content in the oil-in-water emulsion is included. Other fats and oils may be used together if they are used.

The method for suppressing off-flavours of the present invention can suppress off-flavours derived from animal proteins by including the random transesterified fat and the animal protein in the oil-in-water emulsion. The random transesterified fat, the animal protein content, and the preparation method of the oil-in-water emulsion are as described in other sections.

The oil-in-water emulsion of the present invention may contain auxiliary raw materials in addition to proteins and fats. Auxiliary raw materials include necessary food raw materials (fruit juice, fruit pulp, vegetables, sugars, dairy products, cereal flours, starches, cacao mass, game products, seasonings, etc.) and food additives (emulsifiers, salts, minerals, vitamins, Thickening stabilizers, acidulants, perfumes, etc.) can be used as appropriate.

One production mode of the oil-in-water emulsion of the present invention is shown below, but it is only an example and is not limited to this mode.

〇Mixing and homogenization The water phase can be prepared in any temperature range. In a more specific embodiment, when a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating is included, it can be prepared by dissolving or dispersing at a temperature range of 20 to 70°C, preferably 55 to 65°C. Raw materials to be added to the aqueous phase can be appropriately determined by those skilled in the art. For example, when adding salts, water-soluble fragrances, etc., they are added to the aqueous phase.
The oil phase can be prepared by mixing oil-soluble materials containing oils and fats and dissolving or dispersing them at a temperature range of, for example, 50 to 80°C, preferably 55 to 70°C. Raw materials to be added to the oil phase can be appropriately determined by those skilled in the art. For example, when a lipophilic emulsifier is used, it is added to part of the raw fat or oil or to the oil phase.
The obtained oil phase and water phase are heated to, for example, 40 to 80° C., preferably 55 to 70° C., and mixed for preliminary emulsification. Preliminary emulsification can be performed using a rotary stirrer such as a homomixer. After preliminary emulsification, the mixture is homogenized with a homogenizer such as a homogenizer. The pressure during homogenization by a homogenizer can be 2-20 Mpa, preferably 3-10 Mpa.

○ Heat sterilization The obtained composition may or may not be subjected to heat sterilization as necessary. When heat sterilization is performed, for example, the mixture is treated by a UHT sterilization method using an intermediate heating method or a direct heating method, and if necessary, homogenized again with a homogenizer and cooled to 2 to 15°C. The heat sterilization temperature is, for example, 110 to 150° C., preferably 120 to 148° C., and the heat sterilization time is, for example, 1 to 10 seconds, preferably 3 to 7 seconds.

Since the oil-in-water emulsion of the present invention obtained as described above has suppressed off-flavor and good flavor, it can be used as a raw material for producing various foods and drinks. The intended use is not particularly limited, and examples include beverages such as protein drinks, milk drinks and soft drinks, fresh confectionery such as pudding, bavarois, jellies, whipped cream and fillings, whiteners, yogurt, cheese and fermented beverages such as fermented beverages. It can be used for food, bakery products such as biscuits, cookies, breads and cakes, seasonings such as chocolate, margarine, butter, spreads and mayonnaise, sauces, soups, fried foods, fish paste products, game products, and other products. .

EXAMPLES The details of the present invention will be explained more specifically by showing examples below. In the examples, "parts" and "%" are all based on weight.

(analysis method)
(Fatty acid composition)
It was measured in accordance with the method specified in 2.4.1.2 Methyl esterification method (boron trifluoride methanol method) of the Japan Oil Chemistry Society standard oil analysis test method (1996 version).

1.5 g of sodium methylate as a catalyst was added to 1.0 kg of the raw material oil and fat prepared at the blending ratio shown in Table 1, and a random transesterification reaction was performed at 80 ° C. for 30 minutes. Decolorization/deodorization was performed to obtain a transesterified fat. Table 2 shows the results of fatty acid composition analysis according to the fatty acid composition analysis method. In Table 1, the iodine value (IV) of the raw material oils and fats used is shown.
MCT-64 (Fuji Oil Co., Ltd.) having a weight ratio of 60:40 with n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) as the medium-chain fatty acid-binding oil and fat ) was used. Table 1 also shows the iodine value (IV) of the raw material fats and oils.

(Table 1) Unit: % by weight

(Table 2) Unit: % by weight

Table 3 shows the comparative results of fatty acid composition.
(Table 3) Unit: % by weight

(Consideration of Table 3)
- The transesterified oils E1 to E7 were random transesterified oils and fats satisfying both the following (A) and (B).
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 40% by weight
(B) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80% by weight
The transesterified oils E1 to E3 and E5 to E7 were random transesterified oils and fats that further satisfied (C) below.
(C) The content of oleic acid in the constituent fatty acid composition is 10% by weight or less ・Transesterified oils E1 to E2, E5, and E7 are random transesterified oils and fats that satisfy (D) in addition to (A) and (B). Met.
(D) (Content of saturated fatty acid with 12 to 14 carbon atoms)/(Content of saturated fatty acid with 6 to 10 carbon atoms) ratio is 1.0 to 6.0

(Comparative Example 1) Basic formulation "Milk protein" (trade name: Promilk 85, manufactured by Ingredia, total solid content 95.0%, protein content 81.5%) 9.5 parts, "skimmed milk powder" (Yotsuba Milk Industry Co., Ltd. Company product, total solid content 95.9%, protein content 35.6%) 7 parts, "Fresh cream" (manufactured by Takanashi Milk Products Co., Ltd., protein content 1.7%) 3.4 parts, emulsifier 0.2 0.4 parts of the pH adjuster and 79.5 parts of water were mixed with a homomixer for 30 minutes, homogenized under a homogenization pressure of 3 Mpa, and immediately cooled to 5°C.

(Examples 1 to 12, Comparative Example 2) Types of random transesterified fats and added amounts of fats Based on the formulation of Comparative Example 1, part of the water was replaced with the random transesterified fats and oils shown in Tables 4 and 5, An oil-in-water emulsion was prepared in the same manner as in Comparative Example 1, and the effect of adding each oil was confirmed. Furthermore, the effect of the amount of oil added was also confirmed by adjusting the amount of oil added by adjusting the amount of water added.

(Comparative Examples 3 to 4, Example 13) Combination with other oils and fats Based on the formulation of Comparative Example 1, part of the water was replaced with refined coconut oil and rapeseed oil, and the same method as in Comparative Example 1 was performed to obtain an oil-in-water type. Emulsions were prepared and the effect of adding each oil was confirmed. Furthermore, a part of the refined coconut oil was replaced with the random transesterified oil shown in Table 6, an oil-in-water emulsion was prepared in the same manner as in Comparative Example 1, and the effect of addition was confirmed.
The effect of addition was confirmed by conducting a sensory evaluation by requesting five taste panelists skilled in the field of milk at the timing of refrigerating the obtained oil-in-water emulsion at 5° C. for 1 day. Sensory evaluation scores were given on a scale of 1 to 5 according to the following evaluation criteria, and 3 or more points were accepted.
(Evaluation criteria)
5 points: Very good flavor with no off-flavour derived from milk protein.
4 points: Almost no off-flavour derived from milk protein is felt, and the flavor is good.
3 points: A slightly different flavor derived from milk protein is sensed, but the flavor is good.
2 points: A strange flavor derived from milk protein is sensed, and the flavor is bad.
1 point: The off-flavour derived from the milk protein is felt most, and the flavor is very bad.

(Table 4)

(Table 5)

(Table 6)

(Discussion)
From the results of Tables 4 to 6, by adding 1.9 parts by weight or more to 100 parts by weight of the protein content in the oil-in-water emulsion, the random transesterified oil prepared to have a specific fatty acid composition was added. had the effect of suppressing the off-taste of

(Examples 14-15) Blending of other raw materials and addition of fats Based on the blending of Comparative Example 1, the blending of raw materials was changed, an oil-in-water emulsion was prepared in the same manner as in Comparative Example 1, and random esters were prepared. The effect of adding replacement oil was confirmed. The effects of addition of each compounding amount as shown in Table 7 were also evaluated in the same manner as in Tables 4-6.

(Table 7)

(Discussion)
From the results in Table 7, regardless of the difference in milk protein-derived raw materials, the addition of a specific amount of random transesterified fat prepared with a specific fatty acid composition had the effect of suppressing the off-flavour derived from milk protein.

(Examples 16 to 18) Protein content Based on the formulation of Comparative Example 1, the protein content derived from the raw materials was changed, an oil-in-water emulsion was prepared in the same manner as in Comparative Example 1, and a random transesterified oil was added. We confirmed the effect. Each compounding amount was as shown in Table 8. The effect of addition was also evaluated in the same manner as in Tables 4-6.

(Table 8)

(Discussion)
From the results in Table 8, by adding a specific amount of random transesterified oil prepared to a specific fatty acid composition to an oil-in-water emulsion with a protein content of 2.2% or more, the off-flavour derived from milk protein is suppressed. We were able to.

(Comparative Example 5) Application to whipped cream 20 parts of palm kernel oil, 5 parts of hydrogenated palm kernel oil, 1 part of enzymatic transesterified oil (enzymatic transesterified oil of palm oil and palm kernel olein oil), 4 parts of palm kernel stearic acid 0.24 part of an emulsifier was added to and mixed and dissolved to prepare an oil phase.
59.795 parts of water, 8.5 parts of skimmed milk powder, 1 part of milk protein (potassium caseinate/trade name Tatua 500: manufactured by Tatua, total solid content 96.0%, protein 91.2%), 0.24 parts of emulsifier, 0.2 parts of a pH adjuster and 0.025 parts of a polysaccharide thickener were mixed with stirring by a homomixer to prepare an aqueous phase.
The prepared oil phase and water phase were stirred at 65°C for 30 minutes with a homomixer for pre-emulsification, and then sterilized by direct heating at 144°C for 4 seconds using an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.). was homogenized at a homogenization pressure of 40 Mpa and immediately cooled to 10°C. After cooling, it was aged for about 24 hours to obtain a whipped cream.
(Example 19) Addition of random transesterified oil Based on the formulation of Comparative Example 5, 5 parts of palm kernel oil was replaced with random transesterified oil E1, whipped cream was prepared in the same manner as in Comparative Example 1, and fats and oils was confirmed.
For the effect of addition, 1 kg of the resulting whipped cream was whipped with a Hobard mixer (MODEL N-5 manufactured by HOBART CORPORATION) at 3rd speed (300 rpm) until the maximum foaming state was reached, and 5 tasteful panelists skilled in the field of milk were tested. It was confirmed by requesting and performing a sensory evaluation. Sensory evaluation scores were given on a scale of 1 to 5 according to the following evaluation criteria, and 3 or more points were accepted.
(Evaluation criteria)
5 points: Very good flavor with no off-flavour derived from milk protein.
4 points: Almost no off-flavour derived from milk protein is felt, and the flavor is good.
3 points: A slightly different flavor derived from milk protein is sensed, but the flavor is good.
2 points: A strange flavor derived from milk protein is sensed, and the flavor is bad.
1 point: The off-flavour derived from the milk protein is felt most, and the flavor is very bad.

(Table 9)

(Discussion)
From the results in Table 9, the obtained whipped cream was able to suppress the off-flavour derived from milk protein by adding a specific amount of random transesterified fat prepared to have a specific fatty acid composition.

Claims (16)

An oil-in-water emulsion containing random transesterified fat and animal protein that satisfies the following (A) and (B).
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 40% by weight
(B) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80% by weight The oil-in-water emulsion according to claim 1, wherein the random transesterified fat satisfies (A), (B), and (C).
(C) oleic acid content of 10% by weight or less in the constituent fatty acid composition The oil-in-water emulsion according to claim 1, wherein the random transesterified fat satisfies (A), (B), and (D).
(D) (Content of saturated fatty acid with 12 to 14 carbon atoms)/(Content of saturated fatty acid with 6 to 10 carbon atoms) ratio is 1.0 to 6.0 3. The oil-in-water emulsion according to claim 2, wherein the random transesterified fat satisfies (A), (B), (C) and (D).
(D) (Content of saturated fatty acid with 12 to 14 carbon atoms)/(Content of saturated fatty acid with 6 to 10 carbon atoms) ratio is 1.0 to 6.0 The oil-in-water emulsion according to claim 1 or claim 2, wherein (A) is 1 to 35% by weight. The oil-in-water emulsion according to claim 3 or claim 4, wherein (A) is 1 to 35% by weight. The oil-in-water emulsion according to claim 5, wherein 1.9 parts by weight or more of the random transesterified fat is added per 100 parts by weight of the protein content in the oil-in-water emulsion. The oil-in-water emulsion according to claim 6, wherein 1.9 parts by weight or more of the random transesterified fat is added per 100 parts by weight of the protein content in the oil-in-water emulsion. 6. The oil-in-water emulsion according to claim 5, wherein the protein content of the oil-in-water emulsion is 2.2% by weight or more. 7. The oil-in-water emulsion according to claim 6, wherein the protein content of the oil-in-water emulsion is 2.2% by weight or more. 6. The oil-in-water emulsion according to claim 5, wherein said animal protein is milk protein. 7. The oil-in-water emulsion according to claim 6, wherein said animal protein is milk protein. The oil-in-water emulsion according to claim 5, wherein the oil-in-water emulsion is a beverage, whipped cream, or whitener. 7. The oil-in-water emulsion according to claim 6, wherein the oil-in-water emulsion is a beverage, whipped cream or whitener. 1.9% by weight or more of random transesterified fat and oil (per 100 parts by weight of protein content in the oil-in-water emulsion) that satisfies the following (A) and (B), and animal protein is mixed and emulsified, oil-in-water method for producing a type emulsion.
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 40% by weight
(B) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80% by weight A method for suppressing off-flavor in an oil-in-water emulsion containing random transesterified fat and animal protein, which satisfies the following (A) and (B).
(A) In the constituent fatty acid composition, the content of saturated fatty acids with 6 to 10 carbon atoms is 0.3 to 40% by weight
(B) The content of saturated fatty acids with 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80% by weight