JP2023049980A - Water-in-oil type emulsified fat composition - Google Patents

Abstract

To provide a water-in-oil type emulsified fat composition which, when plant milk or a plant-derived protein raw material is used, takes on a rich good milk flavor in which sandiness is suppressed and a foreign flavor of the plant milk or plant-derived protein raw material is suppressed.SOLUTION: A water-in-oil emulsified fat composition includes plant milk and/or plant-derived protein raw material and 0.05 mass% or more of sodium and potassium combined, where a mass ratio (Na:K) of sodium and potassium is 1:0.1-10. It is preferable to satisfy the following item (1) or (2) that: (1) the sodium is contained 0.2 mass% or more and the mass ratio (Na:K) of sodium and potassium is 1:0.1-2.0, and (2) the sodium is contained less than 0.2 mass% and the mass ratio (Na:K) of sodium and potassium is 1:0.36-10.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a water-in-oil emulsified fat composition.

In recent years, there has been a growing demand for the development of foods that do not contain animal allergens such as milk allergens and egg allergens, and foods that can be eaten by vegetarians and vegans. This trend has also been observed for water-in-oil emulsified fat compositions such as butter and margarine.

However, butter is a dairy product itself, and margarine contains milk protein such as skimmed milk powder, protein-concentrated whey powder, WPC, MPC, TMP, etc., in order to impart milk flavor even if vegetable oil is used. It is normal to

Considering that dairy products such as butter are expensive, conventionally, as a method of imparting a good milk flavor while limiting the amount of milk components such as milk protein, a method based on the balance of sodium and potassium (e.g. Patent Document 1), a method using free amino acids (see Patent Document 2, for example), a method using whey minerals (see Patent Document 3, for example), and the like have been proposed.

On the other hand, the use of plant-derived protein materials such as soy protein, pea protein, wheat protein, and rice protein, and the use of plant milks such as soy milk, rice milk, and almond milk in margarine are becoming more common. rice field.
However, unlike milk protein, plant-derived protein is less soluble in water, and the plant-derived protein material tends to have rough texture. In addition, it has a different flavor from milk, especially soybean-derived protein, which has a grassy flavor. , did not come close to milk protein in terms of flavor.
Plant milk also has the same flavor problems as the plant-derived protein material, and also has the problem that the resulting water-in-oil emulsified oil composition lacks richness.
For the above reasons, there has been a demand for a method for imparting good physical properties and a good milky flavor to a water-in-oil emulsified fat composition containing plant milk or a plant-derived protein material.
However, the related art does not consider this problem.

JP-A-2003-284489 WO2009/101972 JP 2014-050336 A

Therefore, the problem of the present invention is that when plant milk or plant-derived protein material is used instead of milk protein, roughness is suppressed, and the off-flavour of plant milk or plant-derived protein material is suppressed, resulting in a rich and good taste. An object of the present invention is to provide a water-in-oil emulsified fat composition exhibiting a mild milky flavor.

The inventors of the present invention have made various studies to achieve the above object, and found that when sodium and potassium are added to a certain amount or more and the mass ratio is within a specific range, the above object can be achieved. found to be achievable.
That is, the present invention contains plant milk and/or plant-derived protein material, contains 0.05% by mass or more in total of sodium and potassium, and has a mass ratio of sodium to potassium (Na:K) of 1:0. It provides a water-in-oil emulsified fat composition with a ratio of .1 to 10.

According to the present invention, when plant milk or a plant-derived protein material is used instead of milk protein, roughness is suppressed, the off-flavour of the plant milk or the plant-derived protein material is suppressed, and a rich and good milk is obtained. A water-in-oil emulsified fat composition exhibiting flavor can be obtained.

The water-in-oil emulsified oil composition of the present invention will be described in detail below. As used herein, the term "milk flavor" refers to a butter-like flavor.
The water-in-oil emulsified fat composition of the present invention contains plant milk and/or plant-derived protein material.

The above-mentioned plant milk is an extract, juice, triturate or pulverized liquid of nuts, beans or grains, and is recently attracting attention as a substitute for cow's milk. Plant milks are usually liquid at 25°C. In the case of an extract, the solvent is water, and it is obtained by adding water to nuts, beans, or grains, and then straining after mixing, or performing solid-liquid separation after grinding or pulverizing. In addition, the grinding liquid and the grinding liquid can be obtained by grinding or grinding nuts, beans, and grains and adding water. In this case, whichever comes first, grinding or grinding, or adding water good too.

Nuts used as raw materials for plant milk include hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts. Beans include soybeans, adzuki beans, mung beans, chickpeas, peas, and peanuts. Grains include rice, barley, wheat, pigeons, oats and the like. In the present invention, one or more plant milks selected from the group consisting of almonds, rice, soybeans, chickpeas, peas, rice, and oats are used to suppress off-flavours and provide a rich milky flavor. is obtained, and rice or oats are particularly preferred.

As the plant milk, a concentrated solution of the plant milk, or a processed liquid such as an enzyme treatment, a microbial fermentation treatment, a heat treatment, an acid treatment, or the like can be used. Moreover, a commercial item can also be used.
The oil content in the plant milk is, for example, preferably 0.1 to 10% by mass, more preferably 1 to 5% by mass. The protein content in the plant milk is preferably 0.1-10% by mass, more preferably 0.2-5% by mass.

The water-in-oil type emulsified oil and fat composition of the present invention preferably contains 0.1 to 45% by mass when using plant milk. In the water-in-oil emulsified oil composition, if it is 0.1% by mass or more, it is easy to improve the milk flavor, and if it is 45% by mass or less, it is easy to produce a water-in-oil emulsified oil composition. It is easy to suppress the unique flavors of grains, nuts, beans, etc. contained in milk. It is more preferably 0.1 to 20% by mass, still more preferably 0.2 to 5% by mass, because it is particularly easy to suppress the unique flavor of grains, nuts, beans, etc. contained in plant milk. be.
From the same point as above, when plant milk is used in the water-in-oil emulsified oil composition, the amount of plant milk is 0.0002 to 2 in terms of pure protein content in the water-in-oil emulsified oil composition. % by mass is preferable, 0.001 to 1% by mass is more preferable, and 0.001 to 0.5% by mass is particularly preferable.

Plant-derived protein materials include protein materials derived from nuts such as hazelnuts, almonds, cashew nuts, macadamia nuts, pistachios, coconuts, sesame, walnuts, and beans such as soybeans, adzuki beans, mung beans, chickpeas, peas, and peanuts. and protein materials derived from cereals such as rice, barley, wheat, pigeons, and oats.

In the present invention, as the plant-derived protein material, it is preferable to use an isolated protein (for example, isolated soybean protein, etc.) obtained by separating protein from nuts, beans, and grains, and the pure protein content is 20% by mass or more. It is preferable to use a separated protein obtained by separating the protein so that the content is preferably 50% by mass or more. For example, the separation operation includes isoelectric precipitation of soybean protein extracted with water from defatted soybean, neutralization and drying as necessary. As a plant-derived protein other than the protein in plant milk such as a plant-derived protein material used in a water-in-oil emulsified oil composition, it is easy to use because it is in powder form, flavor expression (rich milk flavor easy to feel). Furthermore, as the plant-derived protein material, it is preferable to use a powder having a pure protein content of 20% by mass or more, and more preferably a powder having a protein content of 50% by mass or more.
The water-in-oil emulsified oil-and-fat composition is derived from grains, nuts, and beans such as wheat flour, soybean flour, soybean flour, almond flour, and peanut grains, even if they are grains, nuts, or beans, and has a protein content of 20%. It may contain powders and granules that have not undergone a separation operation to make it more than mass %. The amount of such powders and granules is preferably less than the amount of pure protein in the separated protein obtained through a separation operation in which the protein content is 30% by mass or more as pure protein, and the above-mentioned It is more preferably 30 parts by mass or less, particularly preferably 10 parts by mass or less per 100 parts by mass of the pure protein content in the separated protein.

In particular, when the plant-derived protein material is used, the water-in-oil emulsified oil and fat composition of the present invention contains 0.01 to 5% by mass of pure protein in order to obtain a particularly good milk flavor. It is preferably 0.03 to 2% by mass, particularly preferably 0.05 to 2% by mass.
When both the plant milk and the plant-derived protein material are contained, the blending ratio can be appropriately selected within the range of 1:99 to 99:1 in mass ratio.

The water-in-oil emulsified fat composition of the present invention can contain proteins other than plant-derived proteins. Examples of the protein include milk-derived protein (also referred to as "milk protein"), animal-derived protein such as egg-derived protein, meat-derived protein, and fish meat-derived protein, microbial-derived protein, and protein materials and food raw materials containing them. can be mentioned.

The protein content in the water-in-oil emulsified oil composition of the present invention is preferably 0.001 to 5% by mass, more preferably 0, in that a water-in-oil emulsified oil composition with a good milk flavor can be obtained. 0.03 to 2% by weight, particularly preferably 0.05 to 2% by weight.
In the present invention, it is preferable to use a plant-derived protein, and the amount of the plant-derived protein in the water-in-oil emulsified oil composition (for example, the total amount of the plant-derived protein) is each preferable (or more preferred, more preferred, and particularly preferred), the amount of the lower limit or more, and the amount of the upper limit or less.

The water-in-oil emulsified fat composition of the present invention contains plant milk and/or plant-derived protein material as described below, contains 0.05% by mass or more in total of sodium and potassium, and contains sodium and potassium in a mass ratio of 1:0.1 to 10, it exhibits a good milk flavor without containing milk protein. Therefore, in the present invention, it is preferable not to contain animal-derived protein including milk protein. From this point of view, when the water-in-oil emulsified fat composition contains protein, 90% by mass or more thereof is preferably plant-derived protein, and 95% by mass or more is more preferably plant-derived protein. It is particularly preferred that 99% by mass or more is plant-derived protein.

Furthermore, in the water-in-oil emulsified fat composition of the present invention, the total amount of sodium and potassium must be 0.05% by mass or more, preferably 0.05 to 5% by mass, more preferably 0.05% by mass. 1 to 1.8% by weight, particularly preferably 0.1 to 1.1% by weight. If the total amount is less than 0.05% by mass, the effect of the present invention, particularly the effect of suppressing the off-flavour of plant milk and plant-derived protein materials, cannot be obtained, and the flavor of the water-in-oil emulsified oil and fat composition is milky. It becomes different from the flavor of butter. In addition, when it is 5% by mass or less, it is possible to prevent saltiness and bitterness from becoming too strong, which is preferable. In the present specification, the amount of sodium is the amount based on elemental sodium, and the amount of potassium is the amount based on elemental potassium.

In addition, when the total amount of sodium and potassium is 0.3% by mass or more, particularly 0.5% by mass or more, the water-in-oil emulsified oil and fat composition feels salty, so it is used for kneading bakery products and rolls. In the case of an oil-and-fat composition that is not eaten directly and does not require a salty taste, such as for cooking or cooking, the total amount of sodium and potassium should be less than 0.5% by mass, preferably less than 0.3% by mass. is preferred.
In addition, when making it into the oil-fat composition which does not require salty taste, it is preferable to make sodium content into 0.2 mass % or less.

Furthermore, in the water-in-oil emulsified oil and fat composition of the present invention, the mass ratio of sodium to potassium is 1:0.1 to 10, preferably 1:0.1 to 8, more preferably 1:0.1 to 4. do. If the mass ratio is outside the range of 1:0.1 to 10, the flavor of the water-in-oil emulsified oil composition will be different from that of milk or butter.

The preferred range of the mass ratio of sodium to potassium varies depending on the sodium content of the water-in-oil emulsified oil composition of the present invention.
That is, when the sodium content of the water-in-oil emulsified fat composition of the present invention is 0.2% by mass or more, the mass ratio of sodium to potassium is preferably 1:0.1 to 2.0, more preferably is 1:0.1-1.0, more preferably 1:0.1-0.8. When the sodium content is 0.2% by mass or more, if the mass ratio of sodium to potassium is less than 0.1, it is difficult to obtain the effects of the present invention, particularly the milky flavor, and if it exceeds 2.0, bitterness. is easily felt. In addition, the upper limit of the sodium content is preferably 2.5% by mass or less, more preferably 1.5% by mass or less, in the water-in-oil emulsified oil composition in order to prevent the salty taste from becoming too strong. , more preferably 1.2% by mass or less.

Further, when the sodium content of the water-in-oil emulsified fat composition of the present invention is less than 0.2% by mass, the mass ratio of sodium to potassium is preferably 1:0.36 to 10, more preferably 1 : 0.9-8, more preferably 1:1-4. When the sodium content is less than 0.2% by mass, if the mass ratio of sodium to potassium is less than 0.36, the effect of the present invention is difficult to obtain, and if it exceeds 10, bitterness tends to be felt. . In addition, the lower limit of the sodium content is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, in the water-in-oil emulsified oil composition in terms of obtaining a milky flavor. More preferably, it is 0.015% by mass or more.

In addition, as the compounding material that becomes the sodium source contained in the water-in-oil emulsified fat composition of the present invention, sodium salts such as sodium citrate, disodium phosphate, sodium hexametaphosphate, tetrasodium pyrophosphate, and sodium chloride, , Foods and food additives containing a lot of sodium, but in order to make a water-in-oil emulsified oil composition with a good flavor, the sodium content in the water-in-oil emulsified oil composition should be 0.2% by mass. In the above case, it is preferable to use at least sodium chloride.

Examples of compounding materials that serve as potassium sources contained in the water-in-oil emulsified fat composition of the present invention include potassium citrate, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium oxalate, potassium tripolyphosphate, Potassium salts such as potassium metaphosphate, potassium pyrophosphate, and potassium chloride; marine-derived potassium salts such as crude seawater potassium chloride; whey minerals; potassium-rich foods and food additives such as casein potassium.

Among them, in the present invention, it is preferable to use a marine-derived potassium salt in terms of obtaining a mellow and rich milky flavor.
The above seawater-derived potassium salt is mainly composed of potassium chloride obtained by removing salts such as magnesium from a crude magnesium chloride solution called bittern, which is mainly composed of magnesium obtained by removing sodium from seawater for salt production. Salts obtained from solution.

The marine potassium salt used in the present invention may have a potassium chloride content of 51% by mass or more, more preferably 65% by mass or more, and still more preferably 70% by mass or more in the solid content. to use. The upper limit is preferably 99.9% by mass or less, more preferably 99.7% by mass or less in the solid content.

By using the marine-derived potassium salt, a "natural and mellow flavor" and "good richness and aftertaste" can be obtained. Examples of such marine-derived potassium salts include "Ocean Potash" (manufactured by FC Chemical Co., Ltd.) and "Calibase" (manufactured by FC Chemical Co., Ltd.).

The potassium content derived from the marine-derived potassium salt in the total potassium in the water-in-oil emulsified oil composition is preferably 50% by mass or more, more preferably 80% by mass or more.

The fat content of the water-in-oil emulsified fat composition is preferably 35 to 99% by mass, more preferably 55 to 99% by mass, and even more preferably 60 to 95% by mass. If it is less than 35% by mass, the stability of the water-in-oil emulsified oil composition is deteriorated.

The fats and oils used in the water-in-oil emulsified fat composition are not particularly limited, but examples include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, Sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, and other vegetable and animal fats and oils, and these are subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification. and processed oils and fats. In the present invention, these fats and oils can be used alone, or two or more of them can be used in combination.
When the water-in-oil emulsified fat composition of the present invention is used as a vegan food, it is necessary not to use animal fats such as beef tallow, milk fat, lard, cocoa butter, fish oil and whale oil.

In the present invention, not containing hardened oil other than extremely hardened oil is preferable from the viewpoint of not only reducing the amount of trans fatty acids but also flavor development (easily feeling a rich milky flavor). From this point of view, the amount of hardened oil other than extremely hardened oil is preferably 10% by mass or less, more preferably 1% by mass or less, in the total fat used in the water-in-oil emulsified oil composition, and is not used. is most preferred.

In the present invention, it is preferable to use random transesterified fats and oils in terms of flavor expression (easy to feel rich milk flavor), and when random transesterified fats and oils are contained, the amount of random transesterified fats and oils is It is more preferably 10% by mass or more and 95% by mass or less in the total fat used in the emulsified fat composition.

In addition, the water-in-oil emulsified oil and fat composition of the present invention preferably has a water content of 0.2 to 60% by mass, more preferably 0.2 to 50% by mass, and still more preferably 4 to 35% by mass. be.
The oil content and water content are calculated by adding oil and water contained in the following other ingredients.

Since the water-in-oil emulsified oil-fat composition of the present invention only needs to have an oil phase as the outermost phase, it also includes a multiple emulsion system such as an oil-in-water-in-oil emulsion.

In addition, the water-in-oil emulsified oil and fat composition of the present invention is suitable for food and drink, for example, it is excellent in workability and functionality such as kneading, folding, and creaming in bakery products. It is preferably a plastic fat composition such as a fat spread.

The water-in-oil type emulsified fat composition may contain saccharides.
The sugars include refined sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced starch saccharification product, reduced starch syrup. , polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bound starch syrup, caramel, maple sugar, oligosaccharide, xylose, trehalose, fructo-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, milk oligosaccharides, hemicellulose, molasses, isomalto-oligosaccharides, malto-oligosaccharides, coupling sugar, raffinose, lactulose, theande-oligosaccharides and gentio-oligosaccharides.
When saccharides are contained, the amount used varies depending on the application, but in general, for example, the solid content in the water-in-oil emulsified oil composition is preferably 5 to 60% by mass, more preferably 10 to 50% by mass. . Depending on the application, a large amount of saccharides is not used or not used, and in that case, the amount of saccharides may be, for example, 20% by mass or less, or 10% by mass or less, in the water-in-oil emulsified oil composition. It may be 4% by mass or less or 1% by mass or less.
However, when the water-in-oil emulsified fat composition of the present invention is used as a vegan food, it is necessary not to contain lactose and its processed sugar.

The water-in-oil emulsified fat composition may contain an emulsifier. Examples of emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid ester. , polyoxyethylene sorbitan fatty acid ester, lecithin, enzyme-treated lecithin, saponins, etc., and these can be used singly or in combination of two or more.

The amount of the emulsifier varies depending on the application, and can be, for example, 0.01 to 30% by mass in the water-in-oil emulsified oil composition, and 0.01 to 5% by mass in the water-in-oil emulsified oil composition is preferable from the viewpoint of emulsion stability and flavor, and 0.01 to 2% by mass is more preferable. The amount of the emulsifier used here does not include the amount of the plant-derived protein material.

The above water-in-oil emulsified fat composition contains other ingredients other than potassium salts, plant milk, plant-derived protein materials, fats and oils, water, salt, sugars and emulsifiers within the range that does not affect the effects of the present invention. may contain.
The water-in-oil emulsified fat composition described above may contain other components other than the components described above. Examples of other ingredients include starches, thickeners, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, and monascus pigment. Antioxidants such as tocopherols, tea extracts, eggs and processed egg products, flavorings, milk and dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit or fruit juice, coffee, spices, cocoa mass , cocoa powder, vegetables, meat and seafood, and food additives.
Other components can be used arbitrarily as long as they do not impair the purpose of the present invention. It is used within the range of mass% or less.
When the water-in-oil emulsified oil composition of the present invention is used as a vegan food, it is necessary not to contain animal-derived food materials and food additives such as milk, dairy products, meat and seafood.

Next, a method for producing the water-in-oil type emulsified oil composition will be described.
The production method of the water-in-oil emulsified oil-fat composition of the present invention is not particularly limited. Alternatively, it can be produced by using a plant-derived protein material, with a total amount of sodium and potassium of 0.05% by mass or more, and a mass ratio of sodium and potassium of 1:0.1 to 10. is.
When plant milk is contained, it may be added to the water phase or the oil phase, but it is preferably added to the water phase.
When the plant-derived protein material is contained, it may be added to the water phase or the oil phase, but is preferably added to the water phase.

Specifically, first, if necessary, other components are added to the fat and oil, the dispersed or dissolved oil phase is dissolved, and if necessary, the aqueous phase is mixed and emulsified. It is then desirable to sterilize. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
The oil phase is then cooled and crystallized. It is preferably cooled and plasticized. The cooling conditions are preferably −0.5° C./min or more, more preferably −5° C./min or more. At this time, rapid cooling is preferable to slow cooling.

Examples of cooling equipment include closed continuous tube coolers, margarine manufacturing machines such as votators, compinators and perfectors, and plate heat exchangers. mentioned.
In addition, in any of the production steps for producing the water-in-oil emulsified oil composition, nitrogen, air, or the like may or may not be introduced.

Applications of the water-in-oil emulsified oil composition of the present invention include bakery kneading oil composition, roll-in oil composition, filling oil composition, sandwich oil composition, topping oil composition, Oil and fat compositions for spreads, oil and fat compositions for spraying, oil and fat compositions for coating, oil and fat compositions for frying, and oil and fat compositions for creams.

When the sodium content of the water-in-oil emulsified fat composition of the present invention is 0.2% by mass or more, it can be used as a filling fat composition, a sandwich fat composition, and a topping fat composition among the above uses. , It is preferable that it is one of the oil and fat compositions for spreads, and if the sodium content is less than 0.2% by mass, it is an oil and fat composition for kneading for bakery, an oil and fat composition for roll-in, and an oil and fat composition for cream Either is preferred.

The amount of the water-in-oil emulsified oil composition of the present invention used in the above application varies depending on the application, and is not particularly limited.

In addition, the water-in-oil emulsified fat composition of the present invention exhibits a good milk flavor regardless of the amount of milk fat or milk protein, and even when it does not contain milk fat or milk protein. It can be suitably used as a vegan food that does not use derived raw materials.

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but these are not intended to limit the present invention in any way.
The details of the raw materials shown in Tables 1, 4 and 7 are as follows.
・ Mineral-derived potassium chloride ^{(* 1)} : “(Sylvin: Organo Food Tech) (potassium content 52.4% by mass, sodium content 0% by mass)”

・ Ocean-derived potassium salt (1) ^(*2) : “Ocean Cali: manufactured by F.C. Chemicals (potassium content 52.2% by mass, sodium content 0% by mass)”

・ Sea-derived potassium salt (2) ^{(* 3)} : “(Calibase: manufactured by F.C. Chemicals) (potassium content 39.2% by mass, magnesium content 1% by mass or less, sodium content 8.3% by mass)”

・ Plant-derived protein material (1) ^{(* 4)} : “(Fujipro F: Fuji Oil) (protein content 85.8% by mass, potassium content 0.2% by mass, sodium content 1.2% by mass)”

・ Plant milk (1) ^{(* 5)} : Oat milk (oil content 1.24% by mass, protein content 0.95% by mass, potassium content 0.026% by mass, sodium content 0.036% by mass): formulation / manufacturing method See below (production of oat milk)
90.76 parts by mass of water is heated to 60 ° C. and stirred while α-amylase BAN 480L (manufactured by Novozymes) 0.05 parts by mass, glucoamylase amylase AG (manufactured by Novozymes) 0.1 parts by mass, oat flour (Granbia) (Oil content: 3.0% by mass, protein content: 11.9% by mass) was added, and the mixture was kept for 3 hours to allow an enzymatic reaction. After deactivation treatment at 90°C for 15 minutes, the mixture was cooled to 5°C to prepare a saccharified oatmeal product. This was mixed with 1 part by mass of sunflower oil and 0.09 part by mass of salt and emulsified to prepare a pre-emulsified product, homogenized at a pressure of 3 MPa, and then with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval). It was sterilized at 140°C for 4 seconds, homogenized again at a pressure of 5 MPa, and then cooled to 5°C to obtain oat milk.

・Plant milk (2) ^(*6) : Commercial soy milk (oil content 2% by mass, protein content 3.6% by mass, potassium content 0.09% by mass, sodium content 0.002% by mass)

・ Plant milk (3) ^{(* 7)} : Almond milk (Almond Breeze sugar-free: Pokka Sapporo Food & Beverage Co., Ltd.) (oil content 1.2% by mass, protein content 0.6% by mass, potassium content 0.052) mass%, sodium content 0.071 mass%)

・ Plant milk (4) ^{(* 8)} : Macadamia milk (macadamia milk sugar-free: manufactured by Kikkoman Beverage Co., Ltd.) (oil content 2.6% by mass, protein content 0.3% by mass, potassium content 0.011% by mass, sodium content 0.055% by mass)

・Plant milk (5) ^(*9) : Rice milk (oil content 1% by mass, protein content 0.3% by mass, potassium content 0.039% by mass, sodium content 0.027% by mass)

<Production 1 of water-in-oil emulsified oil composition>
Water-in-oil emulsified oil and fat compositions A to J were produced according to the following procedure so as to have the formulations shown in Table 1 below.
First, 40 parts by mass of random transesterified oil A of a fat blend obtained by mixing palm kernel oil and extremely hardened palm oil at a mass ratio of 75:25, 40 parts by mass of fractionated soft palm oil with an iodine value of 60, 10 parts by mass of palm stearin, A mixed oil consisting of 10 parts by mass of soybean liquid oil was heated to 60° C. and dissolved, and lecithin, which is another oil phase raw material shown in Table 1, was mixed and dispersed to obtain an oil phase. On the other hand, an aqueous phase was prepared by mixing and dispersing the aqueous phase raw materials shown in Table 1. The prepared oil phase and water phase are mixed and emulsified to form a water-in-oil emulsion, which is cooled while being kneaded in a rapid cooling plasticizing step (cooling rate of -20°C/min) to form a water-in-oil plastic oil composition. Type emulsified oil and fat compositions A to J were obtained.
Regarding (1) protein content, (2) Na content, (3) total content of Na and K, and (4) mass ratio of sodium and potassium of the obtained water-in-oil emulsified fat compositions A to J It described in Table 2.

<Flavor evaluation>
The resulting water-in-oil emulsified oil compositions A to J were subjected to a flavor evaluation test (perception of milk flavor, different flavor, salty taste, bitterness) and a texture evaluation test by 23 panelists. In the above evaluation test, how to feel the milk flavor, different flavor, salty taste, bitterness, and texture were evaluated in four stages according to the following evaluation criteria, and the most common one was evaluated, and the results are shown in Table 3. bottom.

(Evaluation criteria for feeling milk flavor)
⊚ It is very good, with a natural, mellow and rich milky flavor that persists.
(circle) a milky flavor with a natural, mellow richness is felt, and it is favorable.
◯- Slightly weak richness, but natural and mellow good milk flavor.
Δ: Slightly unsatisfactory with no full-bodied milk flavor.
x: Milk flavor is weak and unsatisfactory.

(Evaluation criteria for different flavor)
A: No off-flavour is felt at all, and the product is very good.
(circle) Almost no off-taste is felt and it is favorable.
(triangle|delta) A strange flavor is sensed and it is somewhat unsatisfactory.
x: Strong off-flavour and poor.

(Evaluation criteria for saltiness)
◎ Salty taste is not felt at all.
(circle) a salty taste is sensed slightly.
(triangle|delta) A salty taste is sensed a little.
x: A salty taste is clearly felt.

(Evaluation criteria for bitterness)
A: No bitterness was felt at all, and the product was very good.
(circle) the bitterness is hardly felt and it is favorable.
Δ: Slightly bitter taste, slightly unsatisfactory.
× Bitter taste is clearly felt and is poor

(Evaluation criteria for texture)
⊚ It is very good with a smooth texture without being felt rough at all.
(circle) it is good with a smooth texture with almost no roughness.
△ Roughness is felt, and it is somewhat unsatisfactory.
× It is very rough and defective.

Table 3 shows examples in which the amount of Na in each example is less than 0.2% by mass. In each example containing a plant-derived protein material, the total content of Na and K is 0.05% by mass or more, and the mass ratio (Na:K) is 1:0.1 to 10, Na + K is 0.05 Compared to Comparative Examples 1 and 2 in which the ratio is less than % by mass or Na:K is outside the range of 1:0.1 to 10, the off-flavour of the plant-derived protein material is suppressed, and the milk flavor is good. , and roughness is suppressed.

<Production of water-in-oil type emulsified oil composition 2>
Water-in-oil emulsified oil compositions K to U, which are plastic oil compositions, were produced in the same manner as in Production 1 of the water-in-oil emulsified oil composition except that the formulations shown in Table 4 below were used.
(1) Protein content, (2) Na content, (3) total content of Na and K, and (4) mass ratio of sodium and potassium of the obtained water-in-oil emulsified oil compositions K to U. 5.
The resulting water-in-oil emulsified oil compositions K to U were subjected to flavor evaluation tests (feeling of milk flavor, different flavor, salty taste, bitterness) and food in the same manner as in Production 1 of the water-in-oil emulsified oil composition. A sensory evaluation test was performed and the results are listed in Table 6. As for the evaluation criteria, the same evaluation criteria as in Production 1 of the water-in-oil emulsified oil composition were used, except that only the following evaluation criteria were used for the salty taste.

(Evaluation criteria for saltiness)
◎ Natural and mellow salty taste was felt.
○ A slightly sharp salty taste was felt.
(triangle|delta) The salty taste is vague.
× Too sharp salty taste

Table 6 shows examples in which the amount of Na in each example is 0.2% by mass or more. Even in this case, in each embodiment, the plant-derived protein material is contained, the total content of Na and K is 0.05% by mass or more, and the mass ratio (Na:K) is 1:0.1 to 10. Compared to Comparative Example 3 in which :K is outside the range of 1:0.1 to 10, the plant-derived protein material has a suppressed off-flavor and a good milk flavor.

<Production of water-in-oil emulsified oil composition 3>
Water-in-oil emulsified oil compositions V to AC, which are plastic oil compositions, were produced in the same manner as in Production 1 of the water-in-oil emulsified oil composition except that the formulations shown in Table 7 below were used.
The details of the raw materials listed in Table 7 are as described above.

(1) plant milk content, (2) Na content, (3) total content of Na and K, (4) mass ratio of sodium and potassium, (5) Table 8 describes the plant milk content.
The resulting water-in-oil emulsified oil compositions V to AC were subjected to the same flavor evaluation test as in Production 2 of the water-in-oil emulsified oil composition, and the results are shown in Table 9.

As shown in Table 9, even when plant milk is used instead of plant-derived protein material, the total content of Na and K is 0.05% by mass or more, and the mass ratio (Na:K) is 1:0.1 to 10. In each example, compared with Comparative Example 4 in which Na:K is outside the range of 1:0.1 to 10, the off-flavour of the plant milk is suppressed and the milk flavor is good.

Claims (4)

Contains plant milk and / or plant protein material,
Containing a total of 0.05% by mass or more of sodium and potassium,
A water-in-oil emulsified fat composition having a mass ratio of sodium to potassium (Na:K) of 1:0.1 to 10. The water-in-oil emulsified oil and fat composition according to claim 1, which satisfies the following (1) or (2).
(1) It contains 0.2% by mass or more of sodium, and the mass ratio of sodium to potassium (Na:K) is 1:0.1 to 2.0.
(2) sodium is less than 0.2% by mass, and the mass ratio of sodium to potassium (Na:K) is 1:0.36-10; The water-in-oil emulsified oil and fat composition according to claim 1 or 2, which contains no animal-derived protein. The water-in-oil emulsified oil and fat composition according to any one of claims 1 to 3, which contains a marine potassium salt.