JP2023148372A - Foamable oil-in-water emulsion composition - Google Patents

Abstract

To provide a foamable oil-in-water emulsion composition for use in alcohol-containing foamed beverages, which has good emulsion stability and good whipping properties when containing alcohol for beverages without using milk-derived raw materials.SOLUTION: A foamable oil-in-water emulsion composition for use in alcohol-containing foamed beverages, which has good emulsion stability and good whipping properties when containing alcohol for beverages, can be provided by containing alcohol for beverages and a soybean extract with a lipid/protein content ratio of 1 or more on a weight basis without using milk-derived raw materials.SELECTED DRAWING: None

Description

The present invention relates to a foamable oil-in-water emulsion composition that can be mixed with beverage alcohol to produce an alcohol-containing foamable food or drink.

The foamable oil-in-water emulsion composition is also called whipped cream, and is a food that is loved by everyone and is used in many confectioneries.
Foaming oil-in-water emulsion compositions that use milk raw materials such as milk protein are common, but there are also foamable oil-in-water emulsion compositions that do not use milk-derived raw materials. Plant protein materials such as soybean protein are sometimes used in place of milk in various products due to the health perception of soybeans these days.

On the other hand, in Japan, brewed spirits such as sake, wine and beer, and distilled spirits such as whisky, brandy and shochu are consumed as alcoholic beverages, but tastes in alcoholic beverages have recently become more diverse. Mixed alcoholic beverages and various cocktails made by blending various alcoholic beverages with various fruit juices such as lemon, lime, plum, etc. and carbonated water are refreshing alcoholic beverages that can be easily drunk according to one's favorite combination, and are especially popular among young people. Popular with women.

Examples of applications related to oil-in-water emulsions containing alcohol include Patent Documents 1 to 3. Patent Document 1 states, "In a cream liquor composition containing alcohol, water, fats, sugars, and an emulsion stabilizer, the emulsion stabilizer contains sucrose palmitate and/or sucrose stearate as a main component. ``Cream liquor composition characterized by using an emulsion stabilizer.'' Patent Document 2 describes "an alcoholic beverage characterized by containing acidic soymilk, beverage alcohol, and water-soluble hemicellulose." Patent Document 3 describes "a method for producing an oil-in-water emulsion containing concentrated soymilk, including an emulsification step of preparing an oil-in-water emulsion by mixing and emulsifying oils and fats, water, an emulsifier, and concentrated soymilk". ing.

Japanese Patent Application Publication No. 5-219885 Japanese Patent Application Publication No. 2000-139442 JP2018-42520A

Incorporating alcohol into a foamable oil-in-water emulsion composition is expected to expand its uses and market.
Furthermore, due to the recent health consciousness and the problem of stable supply of raw materials, there is a desire for foamable oil-in-water emulsion compositions that do not use milk-derived raw materials but use vegetable raw materials.

The present invention is a foamable oil-in-water emulsion for use in alcohol-containing foaming food and drink products that does not use milk-derived raw materials, has good emulsion stability when containing beverage alcohol, and has good whipping properties. An object of the present invention is to provide a composition.

Plant protein materials such as soybean protein are sometimes used in place of milk in various products due to the health perception of plant materials these days. However, the use of milk proteins has the problem that the emulsified state is more likely to become unstable than when using milk proteins.

In addition, since beverage alcohol has a good flavor, it is considered to be one of the flavors that can be used to impart flavor to foods. When beverage alcohol is included in a foamable oil-in-water emulsion composition, it is assumed that it will have a good flavor, and its texture will be fluffy, so it can become a food or drink that is sought after by young people, mainly women. In addition, it has a lighter taste, and can provide a new food scene where you can not only drink but also ``eat bubbles''.

In addition, in Patent Document 1, "cream liquor is an alcoholic beverage containing alcohol, water, fats, sugars, emulsion stabilizers, etc.", and in the present invention, cream liquor is a foamable oil-in-water emulsion composition. Therefore, it was not helpful in completing the present invention. Patent Document 2 is an invention related to "an alcoholic beverage that does not cause precipitation and separation of proteins even in the presence of acid and alcohol," and the technical idea is different from the present application, so it could not be used as a reference in completing the present invention. .
In addition, Patent Document 3 is an invention that requires concentrated soymilk called "Oil-in-water emulsion containing concentrated soymilk and method for producing the same", but in the present invention, soybean extract with a lipid/protein content ratio of 1 or more on a weight basis It was not helpful because it required certain items.

By containing beverage alcohol and a soybean extract with a lipid/protein content ratio of 1 or more on a weight basis, the present inventors have achieved emulsion stability without using milk-derived raw materials and when containing beverage alcohol. It has now become possible to obtain a foamable oil-in-water emulsion composition for use in alcohol-containing foamed foods and beverages, which has good hardness and whippability.

That is, the present invention
(1) A foamable oil-in-water emulsion composition for use in alcohol-containing foaming food and drinks, containing a soybean extract having a lipid/protein content ratio of 1 or more on a weight basis;
(2) The foamable oil-in-water emulsion composition according to (1), which has an alcohol content of 1 to 20% (ml volume/ml volume) after mixing with beverage alcohol;
(3) a beverage alcohol-containing foamable oil-in-water emulsion composition containing beverage alcohol and a soybean extract having a lipid/protein content ratio of 1 or more on a weight basis;
(4) the foamable oil-in-water emulsion composition according to any one of (1) to (3), wherein the protein content in the solid content of the soybean extract is 25% by weight or more;
(5) An alcohol-containing foamed food or beverage product obtained by foaming the foamable oil-in-water emulsion composition according to any one of (1) to (4);
It is related to.

According to the present invention, a foamable oil-in-water emulsion for use in alcohol-containing foaming food and drinks, which does not use milk-derived raw materials, has good emulsion stability when containing beverage alcohol, and has good whipping properties. A composition can be provided.

(For alcohol-containing foaming drinks)
The foamable oil-in-water emulsion composition for use in alcohol-containing foamable foods and beverages according to the present invention is a foamable oil-in-water emulsion composition before mixing beverage alcohol. It is a foamable oil-in-water emulsion composition that has good emulsion stability even when mixed with alcohol, and also has good whipping properties when foamed after mixing with alcohol.
A foamable oil-in-water emulsion composition containing beverage alcohol is obtained by adding and mixing beverage alcohol to the foamable oil-in-water emulsion composition, and a foamed oil-in-water emulsion composition that is foamed thereafter is a foamable oil-in-water emulsion composition containing alcohol. It is a foam food and drink.
The foamable oil-in-water emulsion composition for alcohol-containing foamable food and drink according to the present invention contains beverage alcohol and a soybean extract having a lipid/protein content ratio of 1 or more on a weight basis. There are characteristics.

The foamable oil-in-water emulsion composition referred to herein is an oil-in-water emulsion that uses basic raw materials such as oil, fat, protein, and water in combination with an emulsifier, and is also called whipping cream. When this is stirred using a foaming device or a special mixer to incorporate air, it becomes what is called whipped cream or whipped cream.
Note that the foamable oil-in-water emulsion composition according to the present invention is distributed in an unfoamed, liquid state until it is stirred to incorporate air using a foaming device or a dedicated mixer. , stored and sold.

(drinking alcohol)
The beverage alcohol used in the present invention may be any commercially available alcoholic beverage, including raw alcohol, shochu, distilled spirits such as vodka and brandy, wine, brewed liquor such as Japanese sake, and mixed liquors such as various liqueurs such as plum wine and Kahlua. etc. can be used. Regarding the amount added, the alcohol content of the foamable oil-in-water emulsion composition before aeration is preferably in the range of 1 to 20% (ml volume/ml volume), more preferably 2 to 15%. (ml volume/ml volume), more preferably 3 to 10% (ml volume/ml volume). If the alcohol concentration exceeds 20% (ml volume/ml volume), the protein becomes unstable due to the alcohol and tends to cause precipitation, while if it is less than 1% (ml volume/ml volume), the flavor of drinking alcohol will change. tends to be difficult to feel. In the present invention, it is particularly preferable to use Kahlua, plum wine, or Japanese sake.

(soybean extract)
Soybean extract is used in the foamable oil-in-water emulsion composition according to the present invention. By using a soybean extract, the foamable oil-in-water emulsion composition can have good emulsion stability and good whipping properties.

Here, the soybean extract is a material in which soybean protein is emulsified with lipids and oil-in-water type, and has a higher lipid content in solids than soybean milk or soybeans. In particular, examples include those in which the lipid is more concentrated than soybean milk or soybeans, and those in which the amount of the lipid is increased by adding fats and oils. According to the 2020 edition of the Japanese Standard Table of Food Composition (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the fat content in the solid content of soybean milk is approximately 21.7% by weight, and that of soybeans varies depending on the region of production and variety, but it is approximately 22%. 3 to 24.6% by weight, and the lipid content of the soybean extract is preferably higher than these, preferably 25% by weight or more, or more preferably 35% by weight or more based on the solid content. The upper limit of the lipid content is not particularly limited, but may be 80% by weight or less, or 99% by weight or less based on the solid content.

The lower limit of the protein content in the dry matter of the soybean extract is preferably 25% by weight or more, or 27% by weight or more, and the upper limit is preferably 60% by weight or less, or 50% by weight or less. According to the 2020 edition of the Japanese Food Standard Composition Table (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the protein content in the solid content of soy milk is approximately 39.1% by weight, and the protein content of soybeans varies depending on the production area and variety, but it is approximately 36%. It is 6 to 38.6% by weight.

Further, the lower limit of the lipid/protein content ratio in the soybean extract is preferably 1 or more, 1.2 or more, 1.5 or more, or 2 or more on a weight basis. Moreover, the upper limit is preferably 3.5 or less or 3 or less. According to the 2020 edition of the Japanese Food Standard Composition Table (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the lipid/protein content ratio in soy milk is approximately 0.56 on a weight basis. It is about 0.58 to 0.67.

The blending ratio of soybean extract in the foamable oil-in-water emulsion composition for foaming alcohol-containing food and drinks is, for example, a lower limit of 4% by weight or more, 5% by weight or more, or 6% by weight or more in terms of solid content. The upper limit can be set to 12% by weight or less, 10% by weight or less, or 9% by weight or less in terms of solid content. If the amount is within the solid content equivalent range between the upper limit and the lower limit, better emulsion stability and flavor can be imparted, which is more preferable.

In addition, the blending ratio of soybean extract in the alcohol-containing foamable oil-in-water emulsion composition for beverages may be set such that the lower limit is, for example, 4% by weight or more, 5% by weight or more, or 6% by weight or more in terms of solid content. The upper limit can be set to 10% by weight or less, 9.5% by weight or less, or 9% by weight or less in terms of solid content. If the amount is within the solid content equivalent range between the upper limit and the lower limit, better emulsion stability and flavor can be imparted, which is more preferable.

A typical method for producing a soybean extract is to obtain a lipid-enriched fraction using soybeans and water as raw materials. For example, a method of centrifuging soy milk extracted from soybeans to recover a fraction with a low specific gravity and high fat content, a method of extracting soy milk from soybeans and extracting the separated okara with water to obtain a high fat fraction; A method of extracting water from soybeans and centrifuging the slurry liquid before separating it into soymilk and okara to obtain a lipid-rich fraction, and a method of coagulating soymilk extracted from soybeans with acid or mineral enzymes and then removing lipids from the aggregates. Examples include a method of obtaining a large fraction.
Another method for producing soybean extract is to mix a dispersion of soybean flour and water, a paste made by grinding tofu, soybean milk, etc. with oil and fat, along with an emulsifier if necessary, to uniformly emulsify and increase the amount of lipid. can be mentioned.

The soybean that is the raw material for soybean extract may be highly water-soluble with a water-soluble nitrogen index (NSI) of 80 or higher, or it may be denatured in advance until the NSI falls within a specific range, for example, around 20 to 77. It is also possible to use treated soybeans. The latter soybean is particularly preferred in terms of flavor. The soybean extract obtained by obtaining a lipid-enriched fraction from such raw materials has a ratio of lipophilic proteins other than glycinin and β-conglycinin (or lipoxygenase protein as another indicator) among the proteins contained. Especially expensive. Therefore, the soybean emulsion composition contains a large amount of neutral lipids and polar lipids. This soybean emulsion composition preferably has a protein content of 20% by weight or more based on dry matter, a lipid content of 100% by weight or more based on the protein content, and an LCI value (Lipophilic Proteins Content Index) of 55% or more. The main feature is that it is 60% or more. Here, the LCI value is an index for estimating the proportion of lipophilic protein in protein. The details of the protein and lipid composition of this soybean emulsified composition and the production method are based on the description in JP-A No. 2012-16348, and can be obtained with reference thereto.

(Oils and fats)
The fats and oils contained in the foamable oil-in-water emulsion composition according to the present invention may be derived from one or more fats and oils selected from the group consisting of coconut oil, palm kernel oil, and palm oil. Note that these fats and oils can be used as they are, or those processed by one or more steps selected from fractionation, curing, and transesterification. In the present invention, it is particularly preferable to use palm kernel oil.
Furthermore, since the object of the present invention is a foamable oil-in-water emulsion composition, it is desirable to use an oil or fat that is in a molten state at the eating temperature or mouth temperature, and the melting point of the oil or fat used is preferably 25 to 25. The temperature is 45°C, more preferably 27-38°C, even more preferably 29-36°C. Note that the melting point here refers to the elevated melting point, which is measured by the method described in the Standard Oil and Fat Analysis Test Method (1) established by the Japan Oil Chemists' Society, in which a sample filled in a capillary tube is heated under specified conditions. This is the temperature at which the material softens and begins to rise.

As the fats and oils contained in the foamable oil-in-water emulsion composition according to the present invention, other fats and oils other than the above-mentioned fats and oils may be used. Vegetable oils and fats commonly used for food, such as soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, peanut oil, kapok oil, olive oil, palm oil Examples include vegetable oils such as , palm kernel oil, and coconut oil, or any of these hardened, fractionated, or transesterified oils; one or more of these oils may also be used in combination. .

The content of oil and fat in the foamable oil-in-water emulsion composition for foaming alcohol-containing food and drink products according to the present invention is 25% by weight or more, as a lipid content including lipids contained in raw materials other than the above-mentioned oil and fat, The content may be 27% by weight or more, 28% by weight or more, 29% by weight or more, 30% by weight or more, or 33% by weight or more. Further, the content can be further set to 48% by weight or less, 47% by weight or less, 46% by weight or less, or 45% by weight or less.

In addition, the content of oil in the alcohol-containing foamable oil-in-water emulsion composition for beverages according to the present invention is 23% by weight or more, 24% by weight as a lipid content including lipids contained in raw materials other than the above-mentioned oils and fats. % or more, 25 weight % or more, 27 weight % or more, 29 weight % or more, 30 weight % or more, or 31 weight % or more. Further, the content can be further set to 48% by weight or less, 47% by weight or less, 46% by weight or less, or 45% by weight or less.

(emulsifier)
The foamable oil-in-water emulsion composition according to the present invention preferably contains an emulsifier. The emulsifier may be any emulsifier that is generally used in the production of edible emulsions. Lecithin, enzymatically decomposed lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polysorbate, etc. Examples include emulsifiers, and one or more emulsifiers can be selected and used as appropriate from these emulsifiers. In the present invention, it is particularly preferable to contain one or more emulsifiers selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate.

It is preferable to add saccharides, thickening polysaccharides, and salts to the foamable oil-in-water emulsion composition according to the present invention, depending on the intended use, within a range that does not impede the effects of the present invention. Thickening polysaccharides include, for example, gellan gum, xanthan gum, locust bean gum, guar gum, welan gum, karaya gum, psyllium seed gum, pullulan, white wood ear extract, alginate, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum, and tara gum. One or more selected polysaccharide thickeners can be selected and used as appropriate. Further, as the salts, for example, diphosphoric acid salts, sodium citrate, polyphosphates, sodium bicarbonate, etc. can be used singly or in combination of two or more. In addition, fragrances, dyes, preservatives, etc. may be added as desired within a range that does not impede the effects of the present invention.

(viscosity)
Further, the foamable oil-in-water emulsion composition according to the present invention preferably has a viscosity within a specific range when mixed with beverage alcohol. The viscosity was measured using a BM type viscometer (VISCOMETER TV-10) manufactured by Toki Sangyo Co., Ltd. using rotor No. The viscosity when measured at 5° C. using No. 21 is preferably 10 cP or more and 1500 cP or less, more preferably 15 cP or more and 1000 cP or less, and even more preferably 20 cP or more and 500 cP or less.
By having a viscosity within the above range, it is possible to provide a foamable oil-in-water emulsion composition with good emulsion stability and good whipping properties.

(Particle size)
The foamable oil-in-water emulsion composition according to the present invention preferably has a particle size within a certain range when mixed with beverage alcohol. The particle size is preferably 2.0 μm or less when measured with a particle size measuring device using a laser diffraction/light scattering method (“SALD-7100” manufactured by Shimadzu Corporation), and more preferably It is preferably 1.6 μm or less.
To provide a foamable oil-in-water emulsion composition that maintains a stable emulsified state over a long period of time and maintains fluidity due to a viscosity lower than 1500 cP by having a particle size within the above range. I can do it.

Hereinafter, a method for preparing a foamable oil-in-water emulsion composition according to the present invention will be explained.
The method for preparing the foamable oil-in-water emulsion composition according to the present invention is basically the same as that for a normal foamable oil-in-water emulsion composition. First, a water phase and an oil phase are prepared. Here, the aqueous phase is one obtained by dissolving water-soluble raw materials among the raw materials in water.

Next, the oil phase is added to the water phase, thoroughly stirred, and then homogenized using a high-pressure homogenizer, followed by sterilization. Note that the order of sterilization and homogenization can be changed as appropriate. Here, the sterilization is preferably heat sterilization by direct blowing of steam.
Thereafter, the mixture is cooled and aged, and the resultant mixture is filled into a container to obtain a foamable oil-in-water emulsion composition for foaming alcohol-containing foods and beverages. Thereafter, beverage alcohol is added and mixed to obtain a desired alcohol concentration, and the mixture is used as a foamable oil-in-water emulsion composition containing beverage alcohol.
In addition, when selling and distributing a foamable oil-in-water emulsion composition for alcohol-containing foamable food and beverages that does not contain beverage alcohol, it should be added to the desired alcohol concentration immediately before whipping. Beverage alcohol can be added and mixed so that It is also possible to sell and distribute the product as a foamable oil-in-water emulsion composition containing alcohol for beverages.

Examples are described below. Hereinafter, "%" and "parts" mean "% by weight" and "parts by weight" unless otherwise specified.

○Preparation of foamable oil-in-water emulsion compositions for alcohol-containing foamable food/beverage products According to the formulations in Table 1, foamable oil-in-water emulsion compositions were prepared. The foamable oil-in-water emulsion composition was prepared by adding fats and oils and an oil-soluble emulsifier, and mixing and dissolving them to obtain an oil phase. Separately, raw materials other than those mentioned above were dissolved to prepare an aqueous phase. After stirring the oil phase and aqueous phase, they were sterilized by direct heating using an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.), and then homogenized by applying pressure with a homogenizer. Thereafter, it was immediately cooled to 5°C. After cooling, the mixture was aged for about 24 hours to obtain foamable oil-in-water emulsion composition 1 (Example 1) and foamable oil-in-water emulsion composition 2 (Comparative Example 1). A foamable oil-in-water emulsion composition 1 containing a soybean extract having a lipid/protein content ratio of 1 or more on a weight basis is used as a foamable oil-in-water emulsion composition for use in alcohol-containing foamable food and drinks. And so.

○Preparation of alcohol-containing foamable oil-in-water emulsion composition for beverages Foaming oil-in-water emulsion composition prepared in "○Preparation of alcohol-containing foamable oil-in-water emulsion composition for beverages" 1 to 2, 89.95 parts of each foamable oil-in-water emulsion composition and 10.05 parts of ethyl alcohol (alcohol concentration 99.5%) were mixed to give a final alcohol concentration of 10% (ml volume/ml An alcohol-containing foamable oil-in-water emulsion composition for beverage use was obtained. The final formulations of the alcohol-containing foamable oil-in-water emulsion compositions for beverages of Example 2 and Comparative Example 2 are shown in Table 2.

・油脂は、不二製油株式会社製の植物油脂である「精製パーム核油」（融点２８℃）、「ニューメラリン－３８」（融点３８℃）、「パルケナＨ」（融点３５℃）を混合したものを使用した。
・大豆抽出物は、「濃久里夢（こくりーむ）」（不二製油（株）製、固形分：２０％、蛋白質含量：５．５％、脂質含量：１３．３％、固形分中の蛋白質含量：２７．５％、固形分中の脂質含量：６６．５％、脂質／蛋白質比：重量換算で２．４）を使用した。
・液糖は、日本コーンスターチ株式会社製「コーソデキストリン65」を使用した。
・澱粉は、Ingredion Germany GmbH製「NOVATION 2600」を使用した。
・乳製品は、雪印メグミルク株式会社製「北海道フレッシュクリーム４７Ｈ」、高梨乳業株式会社製「タカナシ脱脂濃縮乳」、Molkerei MEGGLE Wasser burg GmbH & Co., KG製「Fondolac SL」、オーム乳業株式会社製「ＴＦＣ４００」ナチュラルチーズを使用した。
・乳蛋白は、株式会社ラクト・ジャパン製「ＷＰＣ ８０％」を使用した。
・乳化剤は、辻製油株式会社製「ＳＬＰ－ペースト」、三菱ケミカル株式会社製「リョートーシュガーエステルＳ－５７０」、及び、阪本薬品工業株式会社製「ＳＹグリスター ＭＳ－５Ｓ」を使用した。
・pH調整剤は、米山化学工業株式会社製の「メタリン酸ナトリウム」を使用した。 Table 1. Formulation of foamable oil-in-water emulsion composition

・The oils and fats were a mixture of vegetable oils manufactured by Fuji Oil Co., Ltd., such as "Refined Palm Kernel Oil" (melting point 28°C), "Numeralin-38" (melting point 38°C), and "Parquena H" (melting point 35°C). I used something.
・The soybean extract is "Kokurimu" (manufactured by Fuji Oil Co., Ltd., solid content: 20%, protein content: 5.5%, lipid content: 13.3%, solid content: Protein content: 27.5%, lipid content in solid content: 66.5%, lipid/protein ratio: 2.4 in terms of weight.
・As the liquid sugar, "Corsodextrin 65" manufactured by Nippon Cornstarch Co., Ltd. was used.
- Starch used was "NOVATION 2600" manufactured by Ingredion Germany GmbH.
・Dairy products include "Hokkaido Fresh Cream 47H" manufactured by Megmilk Snow Brand Co., Ltd., "Takanashi Skimmed Concentrated Milk" manufactured by Takanashi Dairy Co., Ltd., "Fondolac SL" manufactured by Molkerei MEGGLE Wasser burg GmbH & Co., KG, and Ohm Dairy Co., Ltd. "TFC400" natural cheese was used.
- As the milk protein, "WPC 80%" manufactured by Lacto Japan Co., Ltd. was used.
- As emulsifiers, "SLP-Paste" manufactured by Tsuji Oil Co., Ltd., "Ryoto Sugar Ester S-570" manufactured by Mitsubishi Chemical Corporation, and "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. were used.
・As the pH adjuster, "sodium metaphosphate" manufactured by Yoneyama Chemical Industry Co., Ltd. was used.

Table 2. Formulation of alcohol-containing foamable oil-in-water emulsion composition for beverages

○Evaluation method Example 2 and Comparative Example 2 were evaluated for whipping properties. In addition, particle size measurements and viscosity measurements were performed.
The foamable oil-in-water emulsion compositions were whipped by whipping 1 kg of each foamable oil-in-water emulsion composition at a product temperature of 5°C using a Hobart mixer (MODEL N-5 manufactured by HOBART CORPORATION) at 3 speed (300 rpm). ), and when the optimal foaming state was achieved, the whipping was completed to obtain foamed whipped cream.
Overrun: [(weight of foamable oil-in-water emulsion composition of a certain volume) - (weight of foamed material after foaming of a certain volume)] ÷ (weight of foamed material after foaming of a certain volume) x 100 [unit:%]

(1) Measurement of particle diameter and (2) measurement of viscosity were evaluated as follows.
(1) Measurement of particle size: The particle size of the foamable oil-in-water emulsion composition was measured using a particle size measuring device (SALD-7100 manufactured by Shimadzu Corporation) using a laser diffraction/light scattering method. A small amount of the foamy oil-in-water emulsion composition was dispersed in water, and the particle diameter was measured at 25°C. [Unit: μm]
A particle size of 2.0 μm or less was considered acceptable. Further, among the acceptable ranges, a value of 1.6 μm or more and 2.0 μm or less was evaluated as “○”, and a value of 1.6 μm or less was evaluated as “◎” as having better emulsification stability.

(2) Viscosity measurement: The viscosity of the foamable oil-in-water emulsion composition at a product temperature of 5°C was measured using a BM type viscometer (“VISCOMETER TV-10” manufactured by Toki Sangyo Co., Ltd.) with rotor No. It was measured using 21. [Unit: cP]
The rotor rotation speed during the measurement was 60 rpm when the viscosity was 500 cP or less, 30 rpm when the viscosity was 500 cP to 1000 cP, and 12 rpm when the viscosity was 1000 cP to 2500 cP.
A viscosity of 10 cP or more and 1500 cP or less was considered acceptable.

Table 3. Evaluation results

From the results in Table 3, in Example 2, both the particle size measurement and viscosity measurement results were passed. Regarding whipping properties, Comparative Example 2 was in a solid state without trapping air bubbles from the beginning of stirring. On the other hand, Example 2 contained bubbles and had good whipping properties.
From the above results, by containing beverage alcohol and soybean extract with a lipid/protein content ratio of 1 or more on a weight basis, emulsion stability is good when beverage alcohol is contained, and whipping properties are good. A foamable oil-in-water emulsion composition for use in alcohol-containing foamable foods and drinks could be obtained.

Since it was confirmed that the physical properties were good even when mixed with alcohol, we searched for an alcoholic beverage with good flavor compatibility.

○Sensory evaluation of alcohol-containing foaming food/drinks Using each beverage alcohol, add and mix to foamable oil-in-water emulsion composition 1 so that the final alcohol concentration is 3% (ml volume/ml volume) did. In Example 3, 70 parts of foamable oil-in-water emulsion composition 1 and 30 parts of plum wine ("Smooth Plum Wine" manufactured by Choya Umeshu Co., Ltd., alcohol concentration 10%) were mixed. In Example 4, 85 parts of foamable oil-in-water emulsion composition 1 and 15 parts of Kahlua ("Suntory Kahlua Coffee" manufactured by Suntory Holdings, alcohol concentration 20%) were mixed. In Example 5, 77 parts of foamable oil-in-water emulsion composition 1 and 23 parts of Japanese sake ("Tsuki" manufactured by Gekkeikan, alcohol concentration 13%) were mixed. An alcohol-containing foamable oil-in-water emulsion composition for beverages was prepared, and the whipped alcohol-containing foamable food/beverage product was subjected to sensory evaluation. For the sensory evaluation, 10 panelists tasted the beverages in a blind manner, and the unique and good alcohol flavor of beverage alcohol was evaluated in accordance with the following criteria.
The panelists in this evaluation were 10 experienced panelists who had been engaged in research on foamable oil-in-water emulsion compositions.

<Sensory evaluation>
5 points: Very good (very good alcohol flavor can be felt)
4 points: Good (good alcohol flavor can be felt)
3 points: Acceptable 2 points: Slightly poor (alcohol flavor is weak, or the compatibility between the flavor of the foaming oil-in-water emulsion composition and the alcohol flavor is somewhat poor)
1 point: Poor (the flavor of the foamable oil-in-water emulsion composition and the alcohol flavor are incompatible)

The average score of each panelist was calculated. And from the average value,
A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 3.0 points or more and less than 3.5 points D: 1.5 points or more and less than 3.0 points E: Less than 1.5 points Evaluation was performed on a five-level scale, and those with a sensory evaluation of C or higher were considered to be of acceptable quality. The results are shown in Table 4.

Table 4. result

According to the results in Table 4, Examples 3 to 5 had a sensory evaluation of C or higher, and were passed.

Discussion From the above results, in the present invention, by containing beverage alcohol and a soybean extract with a lipid/protein content ratio of 1 or more on a weight basis, it is possible to avoid using milk-derived raw materials and to contain beverage alcohol. It has been found that it is possible to provide a foamable oil-in-water emulsion composition for use in alcohol-containing foamable foods and drinks, which has good emulsion stability and good whipping properties. Moreover, the alcohol-containing foamable food/beverage product obtained by whipping the obtained alcohol-containing foamable oil-in-water emulsion composition for beverages had a good flavor.

Claims (5)

A foamable oil-in-water emulsion composition for use in alcohol-containing foaming foods and drinks, which contains a soybean extract having a lipid/protein content ratio of 1 or more on a weight basis. The foamable oil-in-water emulsion composition according to claim 1, wherein the alcohol content after mixing with beverage alcohol is 1 to 20% (ml volume/ml volume). A foamable oil-in-water emulsion composition containing alcohol for beverage use, comprising alcohol for beverage use and a soybean extract having a lipid/protein content ratio of 1 or more on a weight basis. The foamable oil-in-water emulsion composition according to any one of claims 1 to 3, wherein the protein content in the solid content of the soybean extract is 25% by weight or more. An alcohol-containing foamable food or drink product obtained by foaming the foamable oil-in-water emulsion composition according to any one of claims 1 to 4.