JP4390598B2 - Plastic oil-in-water emulsion composition and method for producing the same - Google Patents

Description

  The present invention relates to a plastic oil-in-water emulsified composition optimal as a confectionery / baking filling cream and a method for producing the same.

Starch-containing plastic oil-in-water emulsified compositions represented by flour paste and custard cream generally have starch as gelatinized by heat treatment, and contain sugar, dairy products, egg products, emulsifiers, flavors, etc. as necessary. To do. These starch-containing plastic oil-in-water emulsified compositions have a characteristic of having a constant body feeling in a wide temperature range, and thus are easy to use and have been widely used as confectionery / baking filling creams.
However, the starch-containing plastic oil-in-water emulsion composition has a problem that it generally has a heavy texture and has a sticky texture.

  By the way, in the recent market, a soft filling is required and a soft filling is required. In the case of the above-mentioned starch-containing plastic oil-in-water emulsion composition, it is necessary to reduce the amount of starch in order to meet the purpose. However, as a result, although the weight of the texture is reduced, it becomes a physical property that is close to fluidity, which makes it less convenient to use, and further becomes a physical property that is closer to a liquid under high temperature conditions such as summertime. There has been a problem that it becomes very difficult to use as a filling cream for bread.

  On the other hand, a water-in-oil emulsion composition such as butter cream having a fat and oil skeleton, unlike the starch-containing plastic oil-in-water emulsion composition, has a light texture and does not feel starch-like stickiness. However, since it is mainly composed of fats and oils, it has the disadvantage that the meltability in the mouth and the shape retention at high temperatures are greatly affected by the fats and oils used. For example, if a fat with a high melting point is used, the shape retention at high temperatures will be good, but melting at the mouth will worsen, and if a fat with a low melting point is used, the opposite result will be achieved. I can't. Therefore, in order to obtain a water-in-oil emulsified composition with constant physical properties per year, the composition of the oil used must be changed according to the season. .

  In order to solve such problems, there have been proposed methods for obtaining various plastic oil-in-water emulsion compositions by using thickeners, gelling agents or proteins in place of starch of flour paste. . Patent Document 1 proposes a method of blending ultrafiltered milk protein. In Patent Document 2, skim milk is concentrated in a process including ultrafiltration concentration (UF concentration), and finally dried in a manufacturing process without changing pH by 1.0 or more with acid and / or alkali. Thus, a method of using a milk protein-rich powder having a low lactose content, fats and oils, and a molten salt has been proposed. Patent Document 3 discloses an oil-in-water emulsion containing 10 to 60% by weight of edible fat and oil containing milk fat, 1 to 10% by weight of protein, 0.1 to 3% by weight of alginic acid and / or sodium alginate, A plastic oil-in-water emulsified oil / fat composition characterized in that the volume-based median diameter of oil droplets in the emulsion is 5 μm or less has been proposed. Patent Document 4 proposes an oil-in-water emulsified composition containing water, fat, milk protein and / or egg yolk protein, low-viscosity alginate, and calcium.

However, the methods of Patent Document 1 and Patent Document 2 have a problem that the texture is not smooth, and the composition of Patent Document 3 has a problem that the texture is not smooth. In addition, Patent Document 4 uses a low-viscosity alginate that is not gelled by a normal addition amount or method of use, thereby suppressing aggregation and scorching due to heat denaturation of proteins that occur during ultra-high temperature instant sterilization. It is an invention relating to the method, and the oil-in-water emulsion obtained in Patent Document 4 is naturally fluid or liquid, and in order to impart plasticity, it is necessary to add a large amount of starch, etc. as usual, As a result, there was a problem that the texture was not smooth.
In addition, each of the oil-in-water emulsion compositions has a problem in that it does not have both good mouth melting and shape retention at high temperatures.

JP-T58-500970 JP 9-172965 A JP 2002-125590 A JP 2001-321075 A

  The object of the present invention is a plastic oil-in-water that has a good flavor and smooth texture, melts well in the mouth, hardly changes in appearance, physical properties and flavor depending on the season, has good storage stability and is easy to use. It is in providing a type | mold emulsion composition and its manufacturing method.

This invention achieves the said objective by providing the following plastic oil-in-water emulsion composition and its manufacturing method.
“Water, fats and oils, phospholipids, milk proteins, calcium, and one or more selected from the group consisting of low viscosity alginic acid, low viscosity alginates, medium viscosity alginates and medium viscosity alginates, pH Is a plastic oil-in-water emulsion composition , wherein the plastic oil-in-water emulsion composition is a mixture of water, a portion of fat, milk protein, and calcium, Emulsified to prepare an oil-in-water emulsion (1), and then into the oil-in-water emulsion (1) from the remaining oil, low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate. One or two or more selected from the group consisting of the following groups are added and mixed to form an oil-in-water emulsion (2), and the phospholipid is added at the stage of preparing the oil-in-water emulsion (1) or oil-in-water Mold emulsion (2) The oil-in-water emulsion (2) is then sterilized or sterilized, homogenized, and cooled. The low-viscosity alginic acid and the low-viscosity alginate are obtained with a B-type viscometer. When measured under the conditions of pH 7, 25 ° C. and 30 rpm, the viscosity of the 10% by weight aqueous solution of the low-viscosity alginic acid and / or the low-viscosity alginate is 1 to 700 mPa · s. The medium-viscosity alginate has a viscosity of 10 to 100 mPa · s when measured with a B-type viscometer under the conditions of pH 7, 25 ° C., 30 rpm, and the above-mentioned medium-viscosity alginic acid and / or 1 wt% aqueous solution of the above-mentioned medium-viscosity alginate. A plastic oil-in-water emulsion composition . "
“ A method for producing the above-described plastic oil-in-water emulsion composition of the present invention, wherein water, a part of oil and fat, milk protein, and calcium are mixed and emulsified to prepare an oil-in-water emulsion (1). Then, one or more selected from the group consisting of the remaining oil and fat, low-viscosity alginic acid, low-viscosity alginic acid salt, medium-viscosity alginic acid, and medium-viscosity alginic acid salt are added to the oil-in-water emulsion (1). Mix, oil-in-water emulsion (2), phospholipid is added in the stage of preparing oil-in-water emulsion (1), or in the stage of preparing oil-in-water emulsion (2), Next, the oil-in-water emulsion (2) is sterilized or sterilized, homogenized, and cooled. The low-viscosity alginic acid and the low-viscosity alginate are pH 7, 25 ° C., When measured at 30 rpm, the top The viscosity of the low-viscosity alginic acid and / or the 10% by weight aqueous solution of the low-viscosity alginate is 1 to 700 mPa · s. The medium-viscosity alginic acid and the medium-viscosity alginate are pH 7 and 25 ° C. using a B-type viscometer. And a method for producing a plastic oil-in-water emulsion composition, wherein the viscosity of a 1% by weight aqueous solution of the medium-viscosity alginic acid and / or the medium-viscosity alginate is 10 to 100 mPa · s when measured under a condition of 30 rpm . "

  The plastic oil-in-water emulsified composition of the present invention is suitable as a confectionery / baking filling cream, has a good flavor and a smooth texture, melts well in the mouth, and has an appearance, physical properties and flavor in a filling storage temperature range. It is easy to use because there is no significant change. Furthermore, the plastic oil-in-water emulsified composition of the present invention suppresses aging water separation, does not impair aging retention, and has good storage stability. Moreover, according to the manufacturing method of the plastic oil-in-water type emulsion composition of this invention, the plastic oil-in-water type emulsion composition of this invention which has the said effect is obtained.

  Hereinafter, the plastic oil-in-water emulsion composition of the present invention and the production method thereof will be described in detail.

  The phospholipid used in the present invention is not particularly limited, and any phospholipid may be used as long as it can be used in foods. As the phospholipid, for example, diacylglycerophospholipid such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid, etc. can be used. It is possible to use a lysophospholipid with improved emulsifying power, a food material containing the phospholipid or the lysophospholipid. In this invention, 1 type, or 2 or more types selected from these can be used as a phospholipid.

  In the plastic oil-in-water emulsion composition of the present invention, it is preferable to use a food material containing the above phospholipid rather than the above phospholipid itself. Examples of food materials containing this phospholipid include milk such as egg yolk, soybean, cow's milk, goat milk, sheep milk, and human milk, but food materials containing milk-derived phospholipids in terms of flavor and texture. Is preferable, and it is more preferable to use a food material containing phospholipid derived from milk.

When the food material containing the milk-derived phospholipid is used, the content of phospholipid in the solid content is preferably 2% by weight or more, more preferably 3% by weight or more, and most preferably 4 to 40% by weight. It is preferable to use the food material which is.
The food material containing the phospholipid may be liquid, powder, or concentrate. However, it is preferable not to use in the present invention a food material concentrated using a solvent so that the content of phospholipid in the solid content derived from milk is 2% by weight or more, because of a problem with flavor.

The method for quantifying the phospholipid in the solid content of the food material containing the milk-derived phospholipid can be measured, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because an appropriate method varies depending on the form of the food material containing milk-derived phospholipid.
First, the lipid of the food material containing milk-derived phospholipid is extracted using the Folch method. FIG. 1 shows a flow of the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of a solid content of a food material containing milk-derived phospholipid is determined from the determined phosphorus amount using the following calculation formula.
Phospholipid (g / 100 g) = [Phosphorus amount (μg) / (Food material containing milk-derived phospholipids-moisture (g) of food material containing milk-derived phospholipids]] × 25.4 × (0 .1 / 1000)

  Examples of the food material in which the content of phospholipid in the milk-derived solid content is 2% by weight or more include an aqueous phase component produced when producing butter oil from cream or butter. The aqueous phase component produced when producing butter oil from this cream or butter is significantly different in composition from so-called butter milk produced when producing butter from ordinary cream, and is characterized by containing a large amount of phospholipid. There is. Buttermilk differs greatly depending on the production method, but the content of phospholipids in milk-derived solids is usually about 0.5 to 1.5% by weight, whereas cream or butter The aqueous phase component produced when producing butter oil has a phospholipid content of about 2 to 15% by weight in the solid content derived from milk, and contains a large amount of phospholipid.

  In the present invention, it is not possible to use so-called buttermilk itself produced when producing butter from the above normal cream, but the content of phospholipid in the solid content derived from buttermilk is 2 wt% or more. It is possible to use a concentrated product.

Next, the manufacturing method of the water phase component produced when manufacturing butter oil from said cream or butter is demonstrated.
A method for producing an aqueous phase component produced when producing butter oil from cream is, for example, as follows. First, cream having a fat concentration of 30 to 40% by weight obtained by centrifuging milk is heated by a plate, and the fat concentration of the cream is increased to 70 to 95% by weight by a centrifuge. The butter oil is then obtained by breaking the emulsification with an emulsification breaker and processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

  On the other hand, the manufacturing method of the water phase component produced when manufacturing butter oil from butter is as follows, for example. First, the butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

Moreover, as said aqueous phase component used by this invention, if content of the phospholipid in the solid content derived from milk is 2 weight% or more, the aqueous phase component produced when manufacturing a butter oil from cream or butter | batter May be used as they are, or those subjected to treatments such as spray drying, concentration, and freezing may be used.
However, since the function of milk-derived phospholipid is reduced when heated at high temperature, it is preferably less than 100 ° C. and less than 60 ° C. when heated by the above heating treatment, concentration treatment, or sterilization. More preferably it is.

In the present invention, part or all of the phospholipid of the food material having a phospholipid content of 2% by weight or more in the solid content derived from milk may be lysed as it is, or after lysolysis, May be used. Further, the obtained lysed product may be further concentrated or spray-dried.
In order to lyze the phospholipid in the food material in which the content of phospholipid in the solid content derived from milk is 2% by weight or more, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved. Phospholipase A is divided into A1 and A2 depending on the site of action, but A2 is preferred.

The plastic oil-in-water emulsion composition of the present invention preferably contains 0.003 to 0.5% by weight of phospholipid. A more preferable content of phospholipid is 0.005 to 0.4% by weight.
If the phospholipid content is less than 0.003% by weight, the plastic oil-in-water emulsion composition may be too hard, the texture may be distorted, or plasticity may not be exhibited, and the phospholipid content is 0. When the content exceeds 5% by weight, physical properties without body feeling and non-plasticity are easily obtained. In addition, said phospholipid shall also contain a lysophospholipid.
In addition, the plastic oil-in-water emulsion composition of the present invention uses a food material having a phospholipid content of 2% by weight or more in the solid content derived from milk as the phospholipid. Preferably, the content is 0.1 to 8% by weight, more preferably 0.5 to 7% by weight, and most preferably 1 to 4% by weight.

The plastic oil-in-water emulsion composition of the present invention contains milk protein. Milk protein is roughly classified into casein protein and whey protein, and either casein protein or whey protein may be used, or these may be used in combination. In the present invention, the casein protein and whey protein are used. It is preferable to use together.
The content of the milk protein is preferably 0.3 to 10% by weight, more preferably 0.5 to 8% by weight in the plastic oil-in-water emulsion composition of the present invention.
If the milk protein content is less than 0.3% by weight, the body will have no physical properties and the plasticity tends to be non-plastic. If the milk protein content exceeds 10% by weight, the plastic oil-in-water emulsion composition is obtained. There is a possibility that it becomes too hard, the texture is not smooth, or plasticity is not exhibited.

Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein alone, a mixture thereof, food materials containing them, alkaline casein (caseinate), acid casein 1 type or 2 types or more selected from these can be used.
Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, food materials containing them, whey protein, whey, whey powder, delactose Whey, lactose-free whey powder, whey protein concentrate (whey protein concentrate), and the like can be mentioned, and one or more selected from these can be used.

  Further, as the milk protein, milk raw materials containing both the casein protein and the whey protein, for example, raw milk, cow milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, sugar-free skim milk, skim milk, Buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), cream, cream cheese, natural cheese, processed cheese, etc. were selected from these 1 type (s) or 2 or more types can be used.

In the present invention, the blended weight ratio of the phospholipid and the milk protein is phospholipid: milk protein = 1: 99 to 20:80, particularly 2:98 to 15:85, so that the smooth physical properties without any stickiness It is preferable in that a plastic oil-in-water emulsion is obtained. When the blending ratio of the phospholipid is smaller than the above range, the stickiness becomes strong and there is a possibility that a smooth texture cannot be obtained. On the other hand, when the blending ratio of the phospholipid is larger than the above range, the body feeling is poor and there is a possibility that the physical properties do not exhibit plasticity. In addition, said phospholipid shall also contain a lysophospholipid.
In addition, the blended weight ratio of the casein protein and the whey protein is casein protein: whey protein = 40: 60 to 85:15, particularly 45:55 to 75:25, so that the smoothness without any blur is achieved. It is preferable in terms of physical properties. If the blending ratio of the casein protein is larger than the above range, there is a risk of a voluminous texture, and if it is smaller than the above range, the body feeling is poor and the physical properties may not exhibit plasticity.

The plastic oil-in-water emulsion composition of the present invention contains one or more selected from the group consisting of low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid, and medium-viscosity alginate.
The low-viscosity alginic acid and medium-viscosity alginic acid used in the present invention are obtained by the difference in molecular weight obtained by acid-treating and hydrolyzing alginic acid extracted and purified from brown algae such as kombu under normal pressure. Examples of the low-viscosity alginate and medium-viscosity alginate include low-viscosity sodium alginate and medium-viscosity sodium alginate. The low-viscosity alginic acid and medium-viscosity alginic acid obtained above are further substituted with sodium by ion exchange to obtain low-viscosity sodium alginate and medium-viscosity sodium alginate. In addition, alginic acid extracted and purified from brown algae such as kombu is replaced with sodium by ion exchange and hydrolyzed with acid treatment under normal pressure, resulting in low-viscosity sodium alginate and medium-viscosity sodium alginate due to the difference in molecular weight. It is done.

As the low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid, and medium-viscosity alginate used in the plastic oil-in-water emulsion composition of the present invention, those having the following viscosities are preferably used.
The low-viscosity alginic acid and the low-viscosity alginate are measured with a 10% by weight aqueous solution of the low-viscosity alginic acid and / or the low-viscosity alginate when measured with a B-type viscometer at pH 7, 25 ° C. and 30 rpm. The viscosity is preferably 1 to 700 mPa · s, more preferably 1 to 100 mPa · s, and most preferably 1 to 60 mPa · s.

When the viscosity is measured under the same conditions as described above, the viscosity of the 1% by weight aqueous solution of the low-viscosity alginic acid and / or the low-viscosity alginate is preferably 1 mPa · s or more and less than 10 mPa · s, more preferably 1 mPa · s. s to 8 mPa · s, most preferably 1 mPa · s to 7 mPa · s.

By using the low-viscosity alginic acid and / or low-viscosity alginate in the plastic oil-in-water emulsified composition of the present invention, the dissolution in the mouth becomes very smooth.
For the above-mentioned medium-viscosity alginic acid and the above-mentioned medium-viscosity alginate, when the viscosity is measured under the same conditions as described above, the viscosity of the 1 wt% aqueous solution of the above-mentioned medium-viscosity alginic acid and / or the above-mentioned medium-viscosity alginate is preferably 10 to 100 mPa · s, more preferably 10 to 70 mPa · s, and most preferably 10 to 50 mPa · s.
By using the above-mentioned medium-viscosity alginic acid and / or medium-viscosity alginate in the plastic oil-in-water type emulsified composition of the present invention, it is possible to suppress secular water separation and to maintain the preservability without aging. It becomes.

The low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid, and medium-viscosity alginate are composed of low-viscosity alginic acid, low-viscosity alginic acid, medium-viscosity alginic acid, medium-viscosity alginate, and mannuronic acid. Many low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid, and medium-viscosity alginate may be used, but the texture is somewhat different depending on the composition of the constituent saccharides, and can be selected according to preference.
In the plastic oil-in-water emulsion composition of the present invention, one or more selected from low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate can be used, One or more selected from medium-viscosity alginic acid and medium-viscosity alginate, or both low-viscosity alginic acid and / or low-viscosity alginate and medium-viscosity alginic acid and / or medium-viscosity alginate. It is good to use.

  The content when using low-viscosity alginic acid and / or low-viscosity alginate is preferably 0.01 to 5% by weight, more preferably 0.02 to 3% by weight in the plastic oil-in-water emulsion composition of the present invention. Particularly preferred is 0.05 to 2% by weight. If the content of low-viscosity alginic acid and / or low-viscosity alginate is less than 0.01% by weight, there is a risk that the structure will not be formed even by the present invention, resulting in physical properties that do not exhibit plasticity. Then, there is a risk that the formation of the tissue is too strong and the food is poorly melted in the mouth.

  The content when using medium viscosity alginic acid and / or medium viscosity alginate is preferably 0.01 to 1% by weight, more preferably 0.02 to 0.8% in the plastic oil-in-water emulsion composition of the present invention. % By weight, particularly preferably 0.05 to 0.6% by weight. If the content of medium-viscosity alginic acid and / or medium-viscosity alginate is less than 0.01% by weight, there is a risk that the structure will not be formed even by the present invention, resulting in physical properties that do not exhibit plasticity. Then, there is a risk that the formation of the tissue is too strong and the food is poorly melted in the mouth.

The content when both low-viscosity alginic acid and / or low-viscosity alginate and medium-viscosity alginic acid and / or medium-viscosity alginate is used is preferably in the total amount in the plastic oil-in-water emulsion composition of the present invention. By setting the content to 01 to 6% by weight, it is possible to obtain a plastic emulsion composition that exhibits convenient physical properties and has a good texture and melted mouth. At this time, each content of each alginic acid and its salt is the content when using the above low-viscosity alginic acid and / or low-viscosity alginate, or the content when using medium-viscosity alginic acid and / or medium-viscosity alginate. It is preferable not to be out of range.
Further, the blending weight ratio of the two is preferably low viscosity alginic acid and / or low viscosity alginic acid salt: medium viscosity alginic acid and / or medium viscosity alginic acid salt, preferably 99: 1 to 51:49. On the other hand, it becomes a plastic oil-in-water emulsified composition with particularly good meltability in the mouth.
Further, by setting the blending weight ratio of both to low viscosity alginic acid and / or low viscosity alginic acid salt: medium viscosity alginic acid and / or medium viscosity alginic acid, preferably 50:50 to 1:99, It becomes a plastic oil-in-water emulsified composition that is easy to use and has good filling properties and hardly changes in physical properties while having melt in the mouth.
Further, a 1% by weight aqueous solution of a low-viscosity alginic acid and / or low-viscosity alginate used in the plastic oil-in-water emulsified composition of the present invention and a medium-viscosity alginic acid and / or medium-viscosity alginate in the above blending weight ratio. Viscosity is preferably 10 to 100 mPa · s, more preferably 10 to 70 mPa · s, and most preferably 10 to 50 mPa · s when measured with a B-type viscometer under the conditions of pH 7, 25 ° C. and 30 rpm. Should be used.

Moreover, the plastic oil-in-water emulsion composition of the present invention contains calcium.
As calcium used in the present invention, calcium preparations, milk, skim milk powder, whole milk powder, casein, whey, whey powder, whey protein concentrate, protein concentrated whey powder, other dairy products, other food materials containing calcium, etc. 1 type or 2 types or more selected from these are used. In the present invention, preferably selected from calcium-containing food materials such as milk, skim milk powder, whole milk powder, casein, whey, whey powder, whey protein concentrate, protein concentrated whey powder, and other dairy products. It is preferable to use 1 type (s) or 2 or more types. The calcium is preferably added before adjusting the pH when producing the plastic oil-in-water emulsion composition of the present invention.

  The calcium content in the plastic oil-in-water emulsion composition of the present invention is preferably 0.01 to 1% by weight, more preferably 0.02 to 0.5% by weight. In the present invention, if the calcium content is less than 0.01% by weight, a plastic tissue cannot be produced. On the other hand, if the calcium content exceeds 1% by weight, the plastic oil-in-water emulsion composition tends to be hard.

  The calcium content includes calcium contained in the phospholipid or milk protein containing calcium. The same applies to the content of the phospholipid and the content of the milk protein.

  The water content of the plastic oil-in-water emulsion composition of the present invention is not particularly limited, but is preferably 10 to 90% by weight, more preferably 15 to 80% by weight in the plastic oil-in-water emulsion composition. When the water content is less than 10% by weight, it is difficult to mix and dissolve the food material to be added. When the water content exceeds 90% by weight, it is easy to mix and dissolve the food material to be added. The resulting oil-in-water emulsion composition may not be able to produce a plastic tissue.

  Further, the oil and fat used in the present invention is not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, cacao oil, safflower oil, milk fat, Various vegetable oils such as beef tallow, pork fat, fish oil, whale oil, animal fats and oils, processed oils and fats that have undergone one or more treatments from hydrogenation, fractionation and transesterification treatment, whole milk powder, sweetened whole milk powder And food materials containing oils and fats. In this invention, 1 type (s) or 2 or more types selected from these fats and oils can be used. In particular, liquid oils that are liquid at room temperature, such as corn oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, cacao oil, safflower oil, etc., the hardness of the resulting plastic oil-in-water emulsion composition is not temperature dependent. It is preferable from the point. The content of the oil / fat is preferably 1 to 50% by weight, more preferably 5 to 40% by weight in the plastic oil-in-water emulsion composition. If the oil content is less than 1% by weight, it becomes gelled and it is difficult to produce a plastic structure, and if the oil content exceeds 50% by weight, it is difficult to have shape retention. .

  The plastic oil-in-water emulsion composition of the present invention gives better shape retention and plasticity when the volume-based median diameter of oil droplets is 3 μm or less, preferably 2 μm or less, more preferably 1 μm or less. be able to. Further, in the plastic oil-in-water emulsion composition of the present invention, the volume-based particle size distribution of the oil droplets is 80 to 100% by weight of particles of 0.1 to 1 μm and 0 to 10% by weight of particles of 1 and more Most preferably, it is configured to be

  The volume-based median diameter and particle size distribution of the oil droplets can be measured, for example, as follows. 1 g of a plastic oil-in-water emulsion composition, 0.1 wt% Tween 80, Triton X-100, SDS (sodium dodecyl sulfate) in a buffer solution having an appropriate pH such as Tris-HCl buffer or phosphate buffer as a dispersion medium ) And a chelating agent such as 0.5% by weight of EDTA4Na (ethylenediaminetetraacetic acid 4 sodium salt) are used. By measuring this with a laser diffraction particle size distribution analyzer SALD-1100 or SALD-2100 manufactured by Shimadzu Corporation, a volume-based median diameter of oil droplets can be obtained.

  The plastic oil-in-water emulsion composition of the present invention has a pH of 2.5 to 6, preferably 3 to 6, more preferably 3.5 to 6, using a pH adjuster. By setting the pH value of the plastic oil-in-water emulsion composition within the above range, one or two selected from milk protein, low-viscosity alginic acid, low-viscosity alginic acid salt, medium-viscosity alginic acid, and medium-viscosity alginic acid salt. Both of these can achieve the optimum physical properties. If the pH is less than 2.5, the sourness is too strong, and the resulting plastic oil-in-water emulsion composition becomes dull and melts in the mouth. On the other hand, if the pH exceeds 6, the physical properties of the resulting plastic oil-in-water emulsified composition will be fluid and plasticity cannot be imparted. The above pH adjusters include edible organic acids lactic acid, gluconic acid, citric acid, malic acid, tartaric acid, fumaric acid, acetic acid, glacial acetic acid, phytic acid, adipic acid, succinic acid, gluconodeltalactone, ascorbic acid , Various fruit juices such as citrus fruit juice, and other pH adjusters include sodium bicarbonate, sodium carbonate, sodium hydroxide, sodium lactate, sodium nitrate, sodium sulfate, tricalcium phosphate, trisodium citrate, One or more selected from these can be used.

  If necessary, the plastic oil-in-water emulsion composition of the present invention includes an emulsifier, a sequestering agent, a saccharide, starch, flour, an inorganic salt, an organic acid salt, “low-viscosity alginic acid, low-viscosity alginic acid salt, medium-viscosity alginic acid and Gelating agents and thickeners other than “medium viscosity alginate”, proteolytic enzymes such as chymosin, carbohydrate degrading enzymes such as lactase (β-galactosidase) and glucoamylase, diglycerides, plant sterols, plant sterol esters, salt, rock salt , Sea salt, seasonings, sweeteners, fruit juice, pulp, vegetables, vegetable juice, spices, spice extracts, herbs, dextrins such as linear dextrin / branched dexton / cyclic dexton, dairy products, egg products, cacao and Cacao products, coffee and coffee products, gelatin, other food ingredients in general, flavoring ingredients such as flavorings and seasonings, and wear , Preservatives, may be incorporated such as anti-oxidants. The amount of these components is preferably 95% by weight or less in the plastic oil-in-water emulsion composition of the present invention.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Synthetic emulsifiers such as ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride were selected from these 1 type (s) or 2 or more types can be used. In the plastic oil-in-water emulsified composition of the present invention, it is preferable not to use the above-mentioned emulsifier in the sense that it responds to flavor and natural orientation that is widespread among consumers.

The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar, polydextrose Sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. These saccharides and sweeteners can be used alone or in combination of two or more.
The content of the saccharide and the sweetener is preferably 0 to 80% by weight, more preferably 0 to 70% by weight, and still more preferably 0 to 60% by weight in the plastic oil-in-water emulsion composition of the present invention.

  As the above-mentioned starch, raw starch, starch treated with an enzyme such as amylase, and chemical / physical treatment such as acid and alkali treatment, esterification, acetylation, phosphoric acid crosslinking, heating, and wet heat treatment were performed. Modified starches, starches that have been gelatinized by heat treatment in advance so that these modified starches can be easily dissolved in water, and the like, can be used, and one or more selected from these can be used. The content of the starch is preferably 3% by weight or less, more preferably 1% by weight or less, and further preferably 0.1% by weight or less in the plastic oil-in-water emulsion composition of the present invention. In order to obtain a good texture, it is most preferable not to contain starch.

  Examples of the metal ion sequestering agent are those that sequester calcium ions, magnesium ions, iron ions, etc., for example, phosphates such as pyrophosphate, polyphosphate, ultrapolyphosphate, metaphosphate, citric acid, etc. Examples thereof include organic acid salts such as salts and tartrate salts, and inorganic salts such as carbonates. Moreover, you may make it contain as the form of the foodstuff material containing these sequestering agents. In the present invention, one or more selected from these sequestering agents can be used according to the purpose. However, in the present invention, the problem of flavor and the spread among consumers. It is preferable not to use the above-mentioned sequestering agent in order to meet the natural orientation.

  Gelling agents and thickeners other than “low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate” include LM pectin / HM pectin, gellan gum, xanthan gum, locust bean gum, guar gum, tarragant gum, fine Examples thereof include fibrous cellulose, methylcellulose, carboxymethylcellulose, konjac mannan, soybean polysaccharide, highly viscous alginic acid, and highly viscous alginates, and one or more selected from these can be used. Generally, highly viscous alginic acid is also called alginic acid, and highly viscous alginic acid salt is also called alginic acid salt. High-viscosity alginic acid or high-viscosity alginate has a viscosity exceeding 100 mPa · s when a 1% by weight aqueous solution is measured using a B-type viscometer under the conditions of pH 7, 25 ° C. and 30 rpm. The content of the gelling agent or thickener is preferably 2% by weight or less in the plastic oil-in-water emulsion composition of the present invention.

  When these auxiliary materials are blended, the oil-soluble auxiliary material is usually dissolved in the oil phase and the water-soluble auxiliary material is dissolved in the aqueous phase, but the water-soluble auxiliary material may be dispersed in the oil phase. .

Next, the manufacturing method of the plastic oil-in-water type emulsion composition of this invention is demonstrated.
The plastic oil-in-water emulsion composition of the present invention was selected from the group consisting of water, fats and oils, phospholipids, milk proteins, calcium, and low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid, and medium-viscosity alginate. One or more types are mixed and emulsified, and after preparing an oil-in-water emulsion with pH adjusted to 2.5-6, the emulsion is sterilized or sterilized, further homogenized, and cooled. It is obtained by doing.

Here, when the oil-in-water emulsion is obtained, the raw materials may be mixed and emulsified at one time. However, the thickening of the oil-in-water emulsion during production and the occurrence of lumps due to poor dissolution of the raw material. In order to prevent this, it is preferable to mix and emulsify the raw material in two stages as shown below.

First, water, a part of fats and oils, milk protein, and calcium are mixed and emulsified to prepare an oil-in-water emulsion (1).
And if necessary, this oil-in-water emulsion (1) is heated. The temperature to be heated is preferably 35 to 75 ° C., but in this case, it is preferably 60 ° C. or less from the viewpoint of good flavor.
If necessary, the oil-in-water emulsion (1) is homogenized. Examples of the homogenizer for performing homogenization include a kettle type cheese emulsification kettle, a high-speed shear emulsification kettle such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill, and preferably a homogenizer. Is homogenized at a homogenization pressure of 1 to 100 MPa, more preferably 3 to 50 MPa, and most preferably 5 to 30 MPa. This homogenization treatment may be performed using a two-stage homogenizer, for example, at a first stage 1 to 100 MPa and a second stage 0 to 10 MPa, for example.
If necessary, the oil-in-water emulsion (1) is sterilized by heating. Examples of the heat sterilization method include a direct heating method such as an injection method, an infusion method, and a microwave, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, and UHT, HTST, and LTLT. Although heat treatment at 60 to 160 ° C. such as may be performed, it is preferable that sterilization is not performed in terms of good flavor.

Next, in the oil-in-water emulsion (1), one or more selected from the remaining oils and fats, low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate, and other The raw materials are added and mixed to obtain an oil-in-water emulsion (2).
The phospholipid may be added at the stage of preparing the oil-in-water emulsion (1), or may be added at the stage of preparing the oil-in-water emulsion (2).

  Furthermore, it adjusts to pH2.5-6 using a pH adjuster. The timing of adding the pH adjuster may be the same as the addition of one or two or more kinds selected from low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate. In order to make it uniform, it is preferable to add one or more selected from low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate. The speed for adjusting the pH may be charged at the same time as the whole amount of the pH adjusting agent, or may be charged at a moderate speed such that 0.01% by weight per hour is added.

Then sterilize or sterilize. Sterilization or sterilization methods include direct heating methods such as injection, infusion, and microwave, or indirect heating methods such as batch, plate, tubular, and scraping, and UHT, HTST, and LTLT. The heat treatment at 60 to 160 ° C. may be performed.
In order to prevent thermal denaturation and browning of the protein due to temperature rise during the homogenization treatment and to obtain stable homogenization and quality, it is preferable to cool to 40 to 75 ° C. here. As a cooling method, the quenching plasticization process may be performed by a quenching plasticizer such as a voator, a combinator, or a perfector, or may be cooled by a tubular or scraping type heat exchanger.

  Next, homogenization is performed with a homogenizer. Examples of the homogenizer include a kettle type cheese emulsification pot, a high-speed shearing emulsification pot such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc., preferably 1 to 100 MPa, more preferably Homogenization is performed at a homogenization pressure of 3 to 50 MPa, most preferably 5 to 30 MPa. This homogenization is preferably performed using a two-stage homogenizer, for example, at a homogenization pressure of 1 to 100 MPa for the first stage and 0 to 10 MPa for the second stage.

  Finally, cooling is performed to obtain the plastic oil-in-water emulsion composition of the present invention. As a cooling method, it may be cooled in a water bath, an ice bath, a refrigerator, a freezer, etc. after filling in an appropriate container, but a rapid cooling plasticization treatment is carried out with a rapid cooling plasticizer such as a voator, a combinator, a perfector, etc. It is preferable to do so. Moreover, you may cool with heat exchangers, such as a tubular type and a scraping type.

  The plastic oil-in-water emulsion composition of the present invention can be used for various foods, but can be suitably used particularly for bakery foods. Examples of bakery foods include bread, confectionery bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, French bread, steamed bread, pie, shoe, donut, cake, cracker, cookies, and hard biscuits. , Waffles, scones, dorayaki, steamed cakes, hot cakes, baked puddings and the like. There is no restriction | limiting in particular in the quantity of the plastic oil-in-water type emulsion composition of this invention used with respect to the said bakery foodstuff, It determines with the appearance of a foodstuff, and the kind of foodstuff. In addition, as a method of combining the plastic oil-in-water emulsion composition of the present invention and the bakery food, topping, sanding, pouring, wrapping the plastic oil-in-water emulsion composition in the bakery food, It is possible to knead. At this time, even if the bakery food is in a warm state such as immediately after baking or immediately after being reheated, particularly even in a state immediately after baking, the bakery food is topped with the plastic oil-in-water emulsion composition of the present invention, Sand may be injected. Moreover, you may bake what baked food topped, sanded, inject | poured, and wrapped the plastic oil-in-water emulsion composition of this invention. As other uses of the plastic oil-in-water emulsion composition of the present invention, it can be used for cooking topping and kneading.

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples.
The viscosity of the low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid, medium-viscosity alginate, high-viscosity alginic acid, and high-viscosity alginate described in Examples and Comparative Examples is 1% by weight or 10% by weight aqueous solution. It was measured under the conditions of pH 7, 25 ° C. and 30 rpm using a type viscometer.

Example 1
7 parts by weight of total milk protein, 50 parts by weight of sugar, 10 parts by weight of sorbitol, concentrate of water phase component produced when producing butter oil from cream (solid content 38% by weight, phospholipid content 4 in solids) .89 wt%) 21 parts by weight, 2.5 parts by weight of corn oil, and 6.19 parts by weight of water were mixed, heated to 55 ° C., and 2 stage homogenizer made by Izumi Food Machinery Co., Ltd. Homogenization was carried out at a stage 10 MPa homogenization pressure to prepare an oil-in-water emulsion (1). In this oil-in-water emulsion (1), low-viscosity alginic acid (viscosity of 10 wt% aqueous solution is 30 mPa · s, viscosity of 1 wt% aqueous solution is 3 mPa · s) 0.01 parts by weight, guar gum 0.25 parts by weight, 0.25 parts by weight of locust bean gum, 2 parts by weight of sunflower oil, and 0.8 parts by weight of lemon juice were added and mixed in a blending tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 60 ° C. for 10 minutes with a scraping heat exchanger, and cooled to 55 ° C. with a scraping heat exchanger. Next, after homogenization at a first stage 20 MPa, second stage 0 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., the plastic oil-in-water emulsification of the present invention A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.39% by weight of phospholipid and 8.2% by weight of milk protein, and phospholipid: milk protein = 4.5: 95.5. (Weight ratio) and casein protein: whey protein = 80.5: 19.5 (weight ratio). The calcium content was 0.08% by weight. Moreover, content of fats and oils was 5.7 weight%, content of water was 23.1 weight%, and pH was 2.5.
In addition, the obtained plastic oil-in-water emulsion composition of the present invention was prepared by adding 0.1% by weight of Tween 80 and EDTA4Na (ethylenediamine tetraacetate 4 sodium 4 As a result of examining the particle size distribution with a laser diffraction particle size distribution measuring device SALD-2100 manufactured by Shimadzu Corporation, it was found that The median diameter was 0.5 μm, and the volume-based particle size distribution was 100% by weight for particles having a size of 0.1 μm or more and less than 1 μm, and 0% by weight for particles having a size of 1 μm or more.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is as follows.

(Evaluation methods)
Melting in mouth ○: Extremely good melting in the mouth △: Good melting in the mouth ×: Poor melting in the mouth Filling suitability ○: When filling in the range of 0 to 45 ° C, it can be properly filled, and Δ: When filling in the range of 0 to 45 ° C ×: Good when filling in the range of 0 to 45 ° C. Unsuitable due to inadequate filling Storage suitability ○: No change in physical properties and state, very suitable Δ: Little change in physical properties and state, suitable ×: Physical property Change occurs and is unsuitable Spreadability to bread ○: Good extensibility, good △: Extensibility ×: Not extensibility, unsuitable

(Example 2)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, phosphorus in the solid content 5 parts by weight of lipid (4.89% by weight), 10 parts by weight of soybean oil, and 39.2 parts by weight of water were mixed, heated to 45 ° C., and the first stage using a two-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 100 MPa and a second stage of 0 MPa to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 parts by weight of medium-viscosity sodium alginate (1% by weight aqueous solution has a viscosity of 30 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of lactic acid, and 1 part by weight of starch Was added and mixed in a compounding tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 90 ° C. for 5 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenizing at a first-stage 2 MPa, second-stage 10 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., the plastic oil-in-water emulsification of the present invention A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. Further, the content of fats and oils was 20.4% by weight, the content of water was 50.3% by weight, and the pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was The particle size of 0.1 μm or more and less than 1 μm was 90% by weight, and the particle size of 1 μm or more was 10% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

(Example 3)
Protein concentrate whey powder 0.1 parts by weight, total milk protein 0.35 parts by weight, concentrate of aqueous phase components produced when producing butter oil from cream (solid content 40% by weight, phospholipid content in solids) 2.7 parts by weight, rice oil 20 parts by weight, calcium chloride dihydrate 0.025 parts by weight, and water 49.625 parts by weight, heated to 60 ° C., and Izumi Food Homogenization was performed at a homogenization pressure of 30 MPa for the first stage and 5 MPa for the second stage using a two-stage homogenizer manufactured by Machinery to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 2 parts by weight of low viscosity sodium alginate (viscosity of 10% by weight aqueous solution is 30 mPa · s, viscosity of 1% by weight aqueous solution is 3 mPa · s), 20 parts by weight of palm oil, LM pectin 2 parts by weight, 0.05 part by weight of citric acid, 0.05 part by weight of sodium bicarbonate, 3 parts by weight of starch, and 0.1 part by weight of fragrance are added, mixed in a blending tank, and an oil-in-water emulsion (2 ) Was prepared. This was sterilized by heating at 140 ° C. for 5 seconds with UHT, and cooled to 60 ° C. with a scraping heat exchanger. Next, after homogenization at a first stage 30 MPa, second stage 5 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery Co., Ltd., sealed in a polyethylene bag and cooled to 5 ° C., the plastic oil-in-water emulsification of the present invention A composition was obtained.

The obtained plastic oil-in-water emulsion composition contains 0.053% by weight of phospholipid and 0.5% by weight of milk protein, and phospholipid: milk protein = 9.6: 90.4 (weight ratio). And casein protein: whey protein = 75: 25 (weight ratio). The calcium content was 0.02% by weight. Moreover, the content of fats and oils was 40.1% by weight, the content of water was 53.1% by weight, and the pH was 6.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.2 μm, and the volume-based particle size distribution was The particle size of 0.1 μm or more and less than 1 μm was 100% by weight, and the particle size of 1 μm or more was 0% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

(Example 4)
10 parts by weight of milk, 2.5 parts by weight of delactose whey powder, 30 parts by weight of fresh cream, 10 parts by weight of starch syrup, 10 parts by weight of maltose and 26.55 parts by weight of water are mixed and heated to 45 ° C. A mold emulsion (1) was prepared. To this oil-in-water emulsion (1), low-viscosity sodium alginate (viscosity of 10 wt% aqueous solution is 620 mPa · s, viscosity of 1 wt% aqueous solution is 9 mPa · s), 0.05 wt. % Aqueous solution has a viscosity of 200 mPa · s) 0.05 parts by weight, soybean oil 10 parts by weight, malic acid 0.2 parts by weight, gelatin 0.05 parts by weight, flavoring 0.1 parts by weight, and starch 0.5 parts by weight Was added and mixed in a compounding tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 120 ° C. for 10 seconds using UHT, and cooled to 60 ° C. using a scraping heat exchanger. Next, after homogenization at a first stage 50 MPa, second stage 10 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., the plastic oil-in-water emulsification of the present invention A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.087% by weight of phospholipid and 1.5% by weight of milk protein, and phospholipid: milk protein = 5.5: 94.5. (Weight ratio) and casein protein: whey protein = 50: 50 (weight ratio). The calcium content was 0.05% by weight. Moreover, content of fats and oils was 24.8 weight%, content of water was 52.7 weight%, and pH was 5.5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was The particle size of 0.1 μm or more and less than 1 μm was 90% by weight, and the particle size of 1 μm or more was 10% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

(Example 5)
2.0 parts by weight of whey powder, 1.0 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content: 38% by weight, 7 parts by weight (phospholipid content 4.89% by weight in solid content), 10 parts by weight soybean oil, and 28.5 parts by weight water were mixed and heated to 45 ° C. to be a two-stage homogenizer made by Izumi Food Machinery. Was homogenized at a homogenization pressure of 15 MPa for the first stage and 10 MPa for the second stage to prepare an oil-in-water emulsion (1). This oil-in-water emulsion (1) was mixed with 0.25 parts by weight of low-viscosity alginic acid (viscosity of 10% by weight aqueous solution was 100 mPa · s, 1% by weight aqueous solution was 7 mPa · s), medium-viscosity sodium alginate (1% by weight). % Aqueous solution has a viscosity of 45 mPa · s) 0.25 parts by weight, rapeseed oil 10 parts by weight, lemon juice 0.5 parts by weight, and carrageenan 0.5 parts by weight, mixed in a mixing tank, and an oil-in-water emulsion (2) was prepared. This was sterilized by heating at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization at the first stage 20 MPa, second stage 0 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., the plastic oil-in-water emulsification of the present invention A composition was obtained. In addition, using a B-type viscometer, a 1% by weight aqueous solution of a mixture obtained by mixing the low-viscosity alginic acid and medium-viscosity sodium alginate used in Example 5 at a weight ratio of 1: 1 was used under the conditions of pH 7, 25 ° C., 30 rpm. The viscosity as measured below was 26 mPa · s.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and phospholipid: milk protein = 5.6: 94.4. (Weight ratio) and casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. Further, the content of fats and oils was 10.6% by weight, the content of water was 43.8% by weight, and the pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was The particle size of 0.1 μm or more and less than 1 μm was 100% by weight, and the particle size of 1 μm or more was 0% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

(Example 6)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, phosphorus in the solid content 5 parts by weight of lipid (4.89% by weight), 10 parts by weight of soybean oil, and 39.2 parts by weight of water were mixed, heated to 45 ° C., and the first stage using a two-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 100 MPa and a second stage of 0 MPa to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 parts by weight of low-viscosity alginic acid (viscosity of 10% by weight aqueous solution is 60 mPa · s, viscosity of 1% by weight aqueous solution is 5 mPa · s), 10 parts by weight of rapeseed oil, 0 parts of lactic acid .3 parts by weight and 1 part by weight of starch were added and mixed in a blending tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 90 ° C. for 5 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenizing at a first-stage 2 MPa, second-stage 10 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., the plastic oil-in-water emulsification of the present invention A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4 ( Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. Further, the content of fats and oils was 20.4% by weight, the content of water was 50.3% by weight, and the pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 1 μm, and the volume-based particle size distribution was 0. Particles having a size of 1 μm or more and less than 1 μm were 50% by weight, and particles having a size of 1 μm or more were 50% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

(Example 7)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, phosphorus in the solid content 5 parts by weight of lipid (4.89% by weight), 10 parts by weight of soybean oil, and 39.2 parts by weight of water were mixed, heated to 45 ° C., and the first stage using a two-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 100 MPa and a second stage of 0 MPa to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.25 parts by weight of low-viscosity sodium alginate (viscosity of 10% by weight aqueous solution is 100 mPa · s, 1% by weight aqueous solution is 7 mPa · s), medium-viscosity alginic acid (1% by weight) % Aqueous solution has a viscosity of 45 mPa · s) 0.25 parts by weight, rapeseed oil 10 parts by weight, lactic acid 0.3 parts by weight, and starch 1 part by weight are added and mixed in a compounding tank to give an oil-in-water emulsion (2) Was prepared. This was sterilized by heating at 90 ° C. for 5 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenizing at a first-stage 2 MPa, second-stage 10 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., the plastic oil-in-water emulsification of the present invention A composition was obtained. A 1% by weight aqueous solution of a mixture of low-viscosity sodium alginate and medium-viscosity alginic acid used in Example 7 in a weight ratio of 1: 1 was used under the conditions of pH 7, 25 ° C. and 30 rpm. The viscosity as measured below was 26 mPa · s.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. Moreover, content of fats and oils was 20.5 weight%, content of water was 50.4 weight%, and pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was The particle size of 0.1 μm or more and less than 1 μm was 90% by weight, and the particle size of 1 μm or more was 10% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

(Example 8)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, phosphorus in the solid content 5 parts by weight of lipid (4.89% by weight), 10 parts by weight of soybean oil, and 39.4 parts by weight of water were mixed, heated to 45 ° C., and the first stage using a two-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 100 MPa and a second stage of 0 MPa to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.3 parts by weight of medium-viscosity sodium alginate (1% by weight aqueous solution has a viscosity of 10 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of lactic acid, and 1 part by weight of starch Was added and mixed in a compounding tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 90 ° C. for 5 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization with a two-stage homogenizer made by Izumi Food Machinery at a homogenization pressure of 5 MPa for the first stage and 10 MPa for the second stage, it is sealed in a polyethylene bag, cooled to 5 ° C., and the plastic oil-in-water emulsification of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. Moreover, content of fats and oils was 20.4 weight%, content of water was 50.4 weight%, and pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was The particle size of 0.1 μm or more and less than 1 μm was 90% by weight, and the particle size of 1 μm or more was 10% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

Example 9
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, phosphorus in the solid content After adding 0.1% by weight of phospholipase A2 to the lipid content (4.89% by weight) and stirring at 50 ° C. for 1 hour, it was sterilized by heating at 120 ° C. for 10 seconds in UHT, and in a scraped heat exchanger 5 parts by weight of a food material in which 95% by weight of phospholipid in the raw material cooled to 60 ° C. is lysed, 10 parts by weight of soybean oil, and 39.4 parts by weight of water are mixed and heated to 45 ° C. Homogenization was performed at a homogenization pressure of 100 MPa for the first stage and 0 MPa for the second stage using a two-stage homogenizer manufactured by Machinery to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.3 parts by weight of medium-viscosity sodium alginate (1% by weight aqueous solution has a viscosity of 10 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of lactic acid, and 1 part by weight of starch Was added and mixed in a compounding tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 90 ° C. for 5 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization with a two-stage homogenizer made by Izumi Food Machinery at a homogenization pressure of 5 MPa for the first stage and 10 MPa for the second stage, it is sealed in a polyethylene bag, cooled to 5 ° C., and the plastic oil-in-water emulsification of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. Moreover, content of fats and oils was 20.4 weight%, content of water was 50.4 weight%, and pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was The particle size of 0.1 μm or more and less than 1 μm was 90% by weight, and the particle size of 1 μm or more was 10% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

(Example 10)
2.5 parts by weight of whey powder, 1.5 parts by weight of total milk protein, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, phosphorus in the solid content 5 parts by weight of lipid (4.89% by weight), 10 parts by weight of soybean oil, and 39.4 parts by weight of water were mixed, heated to 45 ° C., and the first stage using a two-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 100 MPa and a second stage of 0 MPa to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.3 parts by weight of medium viscosity alginic acid (1% by weight aqueous solution has a viscosity of 10 mPa · s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of lactic acid, and 1 part by weight of starch The mixture was added and mixed in a blending tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 90 ° C. for 5 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization with a two-stage homogenizer made by Izumi Food Machinery at a homogenization pressure of 5 MPa for the first stage and 10 MPa for the second stage, it is sealed in a polyethylene bag, cooled to 5 ° C., and the plastic oil-in-water emulsification of the present invention. A composition was obtained.

The obtained plastic oil-in-water emulsion composition of the present invention contains 0.093% by weight of phospholipid and 2.5% by weight of milk protein, and phospholipid: milk protein = 3.6: 96.4. (Weight ratio) and casein protein: whey protein = 60: 40 (weight ratio). The calcium content was 0.05% by weight. Moreover, content of fats and oils was 20.4 weight%, content of water was 50.4 weight%, and pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition of the present invention was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.8 μm, and the volume-based particle size distribution was The particle size of 0.1 μm or more and less than 1 μm was 90% by weight, and the particle size of 1 μm or more was 10% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition of the present invention is shown in Table 1 below. The evaluation method is the same as in Example 1.

(Comparative Example 1)
2 parts by weight of whey powder, 1.0 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, solid content 7 parts by weight of phospholipid content, 10 parts by weight of soybean oil, and 26 parts by weight of water are mixed, heated to 45 ° C., and then 1 stage in a 2-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 15 MPa for the second stage and 10 MPa for the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 parts by weight of medium viscosity alginic acid (1% by weight aqueous solution has a viscosity of 60 mPa · s), 10 parts by weight of rapeseed oil, 3.0 parts by weight of lemon juice, and 0.5 parts of carrageenan Part by weight was added and mixed in a blending tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization at a first stage 20 MPa, second stage 0 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., a plastic oil-in-water emulsion composition is obtained. Obtained.

The obtained plastic oil-in-water emulsion composition contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and phospholipid: milk protein = 5.6: 94.4 (weight ratio). And casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. Moreover, the content of fats and oils was 20.5% by weight, the content of water was 42.6% by weight, and the pH was 2.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was 0.1 μm. The particles of less than 1 μm were 100% by weight, and the particles of 1 μm or more were 0% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition is shown in Table 2 below. The evaluation method is the same as in Example 1.

(Comparative Example 2)
2 parts by weight of whey powder, 1 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, 7 parts by weight of phospholipid content (489% by weight), 10 parts by weight of soybean oil, and 28.7 parts by weight of water were mixed, heated to 45 ° C., and then 1 stage in a 2-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 15 MPa for the second stage and 10 MPa for the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 parts by weight of low-viscosity sodium alginate (viscosity of 10% by weight aqueous solution is 500 mPa · s, 1% by weight aqueous solution is 6 mPa · s), 10 parts by weight of rapeseed oil, carbonic acid carbonate 0.3 part by weight of sodium hydride and 0.5 part by weight of carrageenan were added and mixed in a blending tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization at a first stage 20 MPa, second stage 0 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., a plastic oil-in-water emulsion composition is obtained. Obtained.

The obtained plastic oil-in-water emulsion composition contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and phospholipid: milk protein = 5.6: 94.4 (weight ratio). And casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. Moreover, content of fats and oils was 20.5 weight%, content of water was 43.9 weight%, and pH was 6.5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was 0.1 μm. The particles of less than 1 μm were 100% by weight, and the particles of 1 μm or more were 0% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition is shown in Table 2 below. The evaluation method is the same as in Example 1.

(Comparative Example 3)
2 parts by weight of whey powder, 1 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, 7 parts by weight of phospholipid content 4.89 parts by weight, 10 parts by weight of soybean oil, and 28.992 parts by weight of water are mixed, heated to 45 ° C., and then one stage in a two-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 15 MPa for the second stage and 10 MPa for the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 10 parts by weight of rapeseed oil, 0.5 parts by weight of lemon juice, and 0.508 parts by weight of carrageenan are added and mixed in a blending tank to give an oil-in-water emulsion (2). Prepared. This was sterilized by heating at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization at a first stage 20 MPa, second stage 0 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., a plastic oil-in-water emulsion composition is obtained. Obtained.

The obtained plastic oil-in-water emulsion composition contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and phospholipid: milk protein = 5.6: 94.4 (weight ratio). And casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. The fat content was 20.5% by weight, the water content was 44.3% by weight, and the pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was 0.1 μm. The particles of less than 1 μm were 100% by weight, and the particles of 1 μm or more were 0% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition is shown in Table 2 below. The evaluation method is the same as in Example 1.

(Comparative Example 4)
2 parts by weight of whey powder, 1 part by weight of total milk protein, 10 parts by weight of sorbitol, 30 parts by weight of starch syrup, and a concentrate of water phase components produced when producing butter oil from cream (solid content 38% by weight, 7 parts by weight of phospholipid content 4.89 parts by weight, 10 parts by weight of soybean oil, and 28.992 parts by weight of water are mixed, heated to 45 ° C., and then one stage in a two-stage homogenizer made by Izumi Food Machinery. Homogenization was performed at a homogenization pressure of 15 MPa for the second stage and 10 MPa for the second stage to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 2 parts by weight of high-viscosity sodium alginate (viscosity of 1% by weight aqueous solution is 800 mPa · s), 10 parts by weight of rapeseed oil, 0.5 parts by weight of lemon juice, 0.5 parts by weight of carrageenan Was added and mixed in a compounding tank to prepare an oil-in-water emulsion (2). This was sterilized by heating at 100 ° C. for 2 minutes with a scraping heat exchanger and cooled to 45 ° C. with a scraping heat exchanger. Next, after homogenization at a first stage 20 MPa, second stage 0 MPa homogenization pressure with a two-stage homogenizer made by Izumi Food Machinery, sealed in a polyethylene bag and cooled to 5 ° C., a plastic oil-in-water emulsion composition is obtained. Obtained.

The obtained plastic oil-in-water emulsion composition contains 0.13% by weight of phospholipid and 2.2% by weight of milk protein, and phospholipid: milk protein = 5.6: 94.4 (weight ratio). And casein protein: whey protein = 59: 41 (weight ratio). The calcium content was 0.05% by weight. The fat content was 20.5 wt%, the water content was 39.2 wt%, and the pH was 5.
Further, when the particle diameter of the obtained plastic oil-in-water emulsion composition was measured in the same manner as in Example 1, the volume-based median diameter of the oil droplets was 0.5 μm, and the volume-based particle size distribution was 0.1 μm. The particles of less than 1 μm were 100% by weight, and the particles of 1 μm or more were 0% by weight.
The evaluation of the obtained plastic oil-in-water emulsion composition is shown in Table 2 below. The evaluation method is the same as in Example 1.

It is a flowchart of the Folch method for extracting the lipid of the foodstuff material containing the phospholipid derived from milk.

Claims (6)

Contains one or more selected from the group consisting of water, fats and oils, phospholipids, milk proteins, calcium, and low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate, and has a pH of A plastic oil-in-water emulsified composition having a viscosity of 2.5 to 6, wherein the plastic oil-in-water emulsified composition is a mixture of water, a part of fats and oils, milk protein, and calcium. Then, an oil-in-water emulsion (1) is prepared, and then the oil-in-water emulsion (1) is composed of the remaining oil, low-viscosity alginic acid, low-viscosity alginic acid salt, medium-viscosity alginic acid and medium-viscosity alginic acid salt. One or more selected from the group is added and mixed to form an oil-in-water emulsion (2), and the phospholipid is added at the stage of preparing the oil-in-water emulsion (1) or oil-in-water type Prepare emulsion (2) Then, the oil-in-water emulsion (2) is sterilized or sterilized, homogenized, and cooled. The low-viscosity alginic acid and low-viscosity alginate are obtained with a B-type viscometer. When measured under the conditions of pH 7, 25 ° C. and 30 rpm, the viscosity of the 10% by weight aqueous solution of the low-viscosity alginic acid and / or the low-viscosity alginate is 1 to 700 mPa · s. The medium-viscosity alginate has a viscosity of 10 to 100 mPa · s when measured with a B-type viscometer under the conditions of pH 7, 25 ° C., 30 rpm, and the above-mentioned medium-viscosity alginic acid and / or 1 wt% aqueous solution of the above-mentioned medium-viscosity alginate. A plastic oil-in-water emulsion composition .   The plastic oil-in-water emulsion composition according to claim 1, wherein the phospholipid is a food material having a phospholipid content of 2% by weight or more in milk-derived solid content.   The plastic oil-in-water emulsified composition according to claim 1 or 2, which contains 0.3 to 10% by weight of the milk protein. The plastic oil-in-water emulsion composition according to any one of claims 1 to 3 , wherein a volume-based median diameter of oil droplets of the plastic oil-in-water emulsion composition is 3 µm or less. A method for producing a plastic oil-in-water emulsion composition according to claim 1, wherein water, a part of fat, milk protein and calcium are mixed and emulsified to prepare an oil-in-water emulsion (1), Subsequently, one or more selected from the group consisting of the remaining oil and fat, low-viscosity alginic acid, low-viscosity alginate, medium-viscosity alginic acid and medium-viscosity alginate are added to and mixed with the oil-in-water emulsion (1). The oil-in-water emulsion (2) is added, and the phospholipid is added at the stage of preparing the oil-in-water emulsion (1) or at the stage of preparing the oil-in-water emulsion (2), and then The oil-in-water emulsion (2) is sterilized or sterilized, homogenized, and cooled. The low-viscosity alginic acid and the low-viscosity alginate are pH 7, 25 ° C., 30 rpm using a B-type viscometer. When measured under the conditions of The viscosity of a 10% by weight aqueous solution of viscous alginic acid and / or the low-viscosity alginate is 1 to 700 mPa · s. The medium-viscosity alginic acid and the medium-viscosity alginate are pH 7 and 25 ° C. with a B-type viscometer, A method for producing a plastic oil-in-water emulsion composition, wherein the viscosity of a 1% by weight aqueous solution of the medium-viscosity alginic acid and / or the medium-viscosity alginate is 10 to 100 mPa · s when measured under a condition of 30 rpm . The foodstuff using the plastic oil-in-water type emulsion composition in any one of Claims 1-4 .

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