JP6070035B2 - Oil-in-water emulsion composition - Google Patents

Description

  The present invention relates to an oil-in-water emulsion composition. In particular, the present invention relates to an oil-in-water emulsion using vegetable protein as a substitute for milk protein.

  In recent years, there has been concern about supply instability and rising prices due to the rapid increase in consumption of animal food ingredients. Furthermore, health problems such as obesity and diabetes accompanying it have become serious problems, and there is an interest in improving health through eating habits. In Western confectionery, the health-friendly healthy sweets market has been activated by using pure vegetable low-calorie cream instead of high-oil and high-calorie fresh cream, and using vegetables and soy milk. As the number of children with milk and egg allergies increases, the demand for non-allergic sweets is also increasing.

  Thus, in recent years, an oil-in-water emulsion composition using soy milk has been studied. For example, in Patent Document 1, sugars 9 to 40% by mass, fats and oils 20 to 35% by mass, soy milk 5 to 9% by mass, lecithin 0.13 to 0.20% by mass, HLB 10 to 12 sucrose fatty acid ester 0.04 to A whipped cream containing 0.40% by weight and water has been proposed.

  Moreover, in patent document 2, (a) 50-70 weight% of soymilk which contains 1.5-5 weight% of soybean nonfat solid content in soymilk, and (b) 0.5-5 weight% of emulsifiers with respect to fats and oils. A soymilk whipped cream prepared by mixing and homogenizing 50 to 30% by weight of fat and oil having a melting point of 20 to 40 ° C, a solid fat value of 20 to 65 (10 ° C), and 0 to 30 (30 ° C) is proposed. Has been.

  Patent Document 3 proposes a soymilk soft cream mix containing soymilk as a main component and further containing coconut.

JP 2011-83205 A JP-A-60-153757 JP 2011-92156 A

  However, as the pure vegetable soymilk whipped cream currently on the market, as in Patent Documents 1 to 3, normal soymilk is used, and the amount used is not large, and the original good flavor of soymilk is weak, and conversely There are few things that can be said to be delicious by feeling the unpleasant blue odor of soybeans. And in patent document 1, when the compounding quantity of soymilk exceeds 9 mass%, a viscosity will rise and it will become difficult to manufacture. Moreover, in patent document 2, when soybean non-fat solid content exceeds 5 weight%, it will thicken and a whipped time will become extremely short, and whipped cream will become rough. In Patent Document 3, the unique odor of soy milk is inhibited by the flavor of coconut.

  In view of such a situation, the present invention is an oil-in-water emulsion composition using an extract from soybeans such as soy milk as an alternative to dairy products such as fresh cream. It is an object of the present invention to provide an oil-in-water emulsion composition that is excellent and has a good flavor.

  As a result of intensive studies, the inventors have found that an oil-in-water emulsified composition having a strong soy milk flavor can be prepared by highly blending soy protein having a specific composition and non-hardened oil and fat, and the present invention has been completed. It came to do.

That is, the present invention
(1) An oil-in-water emulsified composition containing soy protein, fats and oils, wherein the lipophilic protein-concentrated soy protein is contained in a total solid content of 1% by weight or more, and has a melting point of 15 ° C. or more. An oil-in-water emulsion composition, wherein the proportion of non-hardened oil and fat is 40% by weight or more in the total fat and oil, and the total fat and oil content is 10 to 50% by weight;
(2) The oil-in-water emulsion composition according to (1), wherein the lipophilic protein-enriched soybean protein has an LCI value of 55% or more,
(3) The oil-in-water emulsion composition according to (1) or (2) above, wherein the lipophilic protein-enriched soybean protein is blended in the form of an emulsion containing lipids,
(4) The oil-in-water emulsion composition according to (3), wherein the protein content per solid in the emulsion of lipophilic protein-enriched soybean protein is 25% by weight or more,
(5) The lipid content as the chloroform / methanol mixed solvent extract amount in the lipophilic protein-enriched soybean protein emulsion is 100% by weight or more with respect to the protein content in the emulsion (3) or (4) The oil-in-water emulsified composition according to (4),
(6) The oil-in-water emulsion composition according to any one of (3) to (5), wherein the dietary fiber content per solid content in the emulsion of lipophilic protein-enriched soybean protein is 10% by weight or less,
(7) After the step of preparing a suspension by adding an emulsion of lipophilic protein-concentrated soybean protein to fat-containing soybeans having an NSI of 20 to 77 and a lipid content per solid content of 15% by weight or more, The suspension is solid-liquid separated, neutral lipids and polar lipids are transferred to the insoluble fraction, the water-soluble fraction containing proteins and carbohydrates is removed, and the insoluble fraction is recovered. The oil-in-water emulsion composition according to any one of (3) to (6),
(8) The oil-in-water emulsion composition according to any one of (1) to (7), wherein the ratio of the non-cured fat having a melting point of 15 ° C. or higher is 80% by weight or more in the total fat or oil,
(9) Any of the above (1) to (8), wherein the non-cured fat / oil having a melting point of 15 ° C. or higher contains lauric fat / oil or SUS triglyceride-containing fat / oil (S: saturated fatty acid, U: unsaturated fatty acid). Oil-in-water emulsion composition,
(10) The oil-in-water emulsion composition according to any one of (1) to (9), which does not include milk-derived raw materials,
It is.

  According to the present invention, it is possible to provide an oil-in-water emulsified composition that does not have a blue odor like conventional soymilk and has a rich flavor and physical properties. This makes it possible to provide a pure vegetable oil-in-water emulsion composition excellent in flavor and quality stability without adding milk-derived raw materials such as milk fat and casein.

  The oil-in-water emulsified composition of the present invention is an oil-in-water emulsified composition containing soy protein, fat and water, and the lipophilic protein-concentrated soy protein is contained at 1% by weight or more in the total solid content, And the ratio of the non-hardened fat and oil which has melting | fusing point of 15 degreeC or more is 40 weight% or more in all fats and oils, and the total fats and oils content is 10 to 50 weight%, It is characterized by the above-mentioned. The invention will be specifically described below.

(Oil-in-water emulsion composition)
In the present invention, the oil-in-water emulsified composition refers to a cream-like composition obtained by mixing basic raw materials such as fats and oils, protein, and water and emulsifying into an oil-in-water type. One of the uses is a foamable oil-in-water emulsion. This is whipped using a foaming device or a special mixer, and is used for toppings (decorations) such as Western confectionery and Japanese confectionery, bread and desserts, nappe (surface coating), filling, and kneading. Other applications include oil-in-water emulsions for cooking used in soups, spaghetti sauces, etc., and oil-in-water emulsions for beverages such as coffee cream.

(Lipophilic protein soy protein)
The oil-in-water emulsified composition of the present invention contains at least soy protein as protein, and at least soy protein enriched with lipophilic protein as the soy protein, ie, “lipophilic protein-enriched soy protein”. This is very important. This soy protein is clearly distinguished because it differs in that the content of lipophilic protein is concentrated compared to isolated soy protein and concentrated soy protein prepared by conventional methods from conventional defatted soy.

Protein content The LP-enriched soy protein used in the present invention is suitably contained at 1% by weight or more, preferably 2% by weight or more, more preferably 3% by weight or more in the total solid content of the oil-in-water emulsion composition. It is.

○ Lipophilic protein In the present invention, the term “Lipophilic Proteins” is a minor acid other than glycinin (7S globulin) and β-conglycinin (11S globulin) among the main acid-precipitating soybean proteins of soybean. It refers to a group of acid-precipitating soy proteins and is accompanied by a large amount of polar lipids such as lecithin and glycolipid. Hereinafter, this “lipophilic protein” may be abbreviated as “LP”.
LP is a mixture of miscellaneous proteins, so it is difficult to identify each protein and measure the LP content precisely, but by calculating the following LCI (Lipophilic Proteins Content Index) value The ratio of LP to soybean protein can be estimated. According to this, the LCI value of the protein in the present LP-enriched soy protein is usually 55% or more, preferably 58% or more, more preferably 60% or more, still more preferably 63% or more, and most preferably 65%. % Or more. Conversely, ordinary soy milk or powdered soy protein that is not concentrated in LP has an LCI value of less than 55%.

When normal undenatured soybeans (NSI 90 or higher) are used as raw materials, LP exists in a soluble state, so when extracted with water, it is extracted to the water-soluble fraction. On the other hand, in the case of the present lipophilic protein-enriched soybean protein, LP remains in the insoluble fraction side because LP is inactivated and insolubilized in the raw soybean by heat treatment.
The increase in the proportion of LP in the protein not only stabilizes the emulsified state of the fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich flavor is imparted to the material.

○ LP content estimation / LCI value measurement method
(a) As main proteins in each protein, 7S selects α subunit and α ′ subunit (α + α ′), 11S selects acidic subunit (AS), LP selects 34 kDa protein and lipoxygenase protein (P34 + Lx), The staining ratio of each protein selected by SDS-PAGE is determined. Electrophoresis can be performed under the conditions shown in Table 1.
(b) X (%) = (P34 + Lx) / {(P34 + Lx) + (α + α ′) + AS} × 100 (%) is obtained.
(c) Since the LP content of the separated soybean protein prepared from the low-denatured defatted soybean is measured by the fractionation method of the above methods 1 and 2 before heat sterilization, it is about 38%, so X = 38 (%). (P34 + Lx) is multiplied by the correction coefficient k * = 6.
(d) That is, the estimated LP content (Lipophilic Proteins Content Index, hereinafter abbreviated as “LCI”) is calculated by the following equation.

(Table 1)

Analysis of protein content The protein content in the present invention is measured as the amount of nitrogen by the Kjeldahl method, and is obtained by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.

-Composition analysis of each component of protein Each component composition of the protein in the present invention can be analyzed by SDS polyacrylamide gel electrophoresis (SDS-PAGE).
Hydrophobic interactions between protein molecules, hydrogen bonds, and intermolecular disulfide bonds are cleaved by the action of the surfactant SDS and the reducing agent mercaptoethanol, and negatively charged protein molecules follow their intrinsic molecular weight. By showing the electrophoretic distance, a characteristic electrophoretic pattern is exhibited. After electrophoresis, after staining the SDS gel with Coomassie Brilliant Blue (CBB), use a densitometer to calculate the ratio of the density of bands corresponding to various protein molecules to the density of all protein bands. It can be obtained by the method to do.

○ Lipoxygenase protein The LP-enriched soy protein used in the present invention is also characterized in that it contains a specific amount or more of a lipoxygenase protein that is generally hardly contained in the oil body in soybean, and such an index is substituted for the LCI value. be able to. This LP-concentrated soybean protein contains at least 4% or more, preferably 5% or more per total protein.
When normal undenatured (NSI 90 or higher) soybean is used as a raw material, the lipoxygenase protein exists in a soluble state, and therefore, when extracted with water, it is extracted to the water-soluble fraction side. On the other hand, in the present invention, the lipoxygenase protein remains in the insoluble fraction side because it is inactivated and insolubilized by heat treatment in the raw soybean.
The increase in the proportion of lipoxygenase protein in the protein not only stabilizes the emulsified state of fats and oils, but also provides a smooth texture that cannot be obtained with a normal soy protein composition mainly composed of globulin proteins. In addition, a rich soybean flavor is added to the material.

  In the case of lipoxygenase protein, there are usually three types, L-1, L-2, and L-3, and the content can be calculated from the intensity of these bands corresponding to the lipoxygenase protein by the above-described electrophoresis method.

(LP-enriched soybean protein emulsion)
The LP-concentrated soybean protein can be contained in the oil-in-water emulsion composition of the present invention by blending a protein material with a protein content of 50% by weight or more. Moreover, it is also possible by mix | blending the raw material which contains many components other than protein and a protein content is less than 50 weight%.
In particular, it is more preferable to blend in the form of an emulsion containing fats and oils in addition to the LP-concentrated soybean protein in terms of flavor and emulsion stability. This LP-concentrated soy protein emulsion, as one aspect, extracts soybean, which is a raw material, with water, and undergoes a LP and fat concentration process including an extraction liquid and residue (okara) separation process. And soy-derived fats and oils are homogeneously emulsified with water. Moreover, as another aspect, the emulsion which mixed the fats and oils separately with the LP concentration soybean protein prepared from the soybean and emulsified may be sufficient, and it may correspond to both the former aspect and the latter aspect.

  When the LP-concentrated soybean protein emulsion is contained in the oil-in-water emulsion composition of the present invention, the emulsion is 8% by weight or more, preferably 12% by weight, based on the total solid content of the oil-in-water emulsion composition. As described above, it is important to contain 15% by weight or more. When the emulsion is contained in a large amount in the oil-in-water emulsion composition, it is possible to enhance the good soybean flavor without blue odor and increase the richness. The upper limit is not particularly limited, and can be appropriately set in consideration of the blending balance and flavor with the oil and fat composition, but the viscosity increases as the blending amount is increased, so that it is 20% by weight or less from the viewpoint of ease of production. Is preferred.

○ Lipid content in LP-concentrated soybean protein emulsion Generally, lipids are measured by the ether extraction method, but LP-concentrated soy protein emulsions may contain polar lipids that are difficult to extract with ether in addition to neutral lipids. Therefore, the lipid content of the emulsion is determined by the amount of the extract (chloroform / methanol mixture) extracted for 30 minutes at normal pressure boiling point using a mixed solvent of chloroform: methanol 2: 1 (volume ratio) after freeze-drying the sample. Let the amount of solvent extract) be the total lipid amount and the calculated lipid content. As the solvent extraction device, “Soxtec” manufactured by FOSS can be used. The above measurement method is referred to as “chloroform / methanol mixed solvent extraction method”.

  The LP-enriched soy protein emulsion used in the present invention contains a lipid having a value higher than the lipid content / protein content ratio of this soy flour, and is particularly rich in polar lipids such as phospholipids extracted together with raw soybeans. However, a commercially available emulsifier added separately may be included. In the former, it is preferable that the total solid content of the emulsion contains 0.5 to 5% by weight, preferably 1 to 5% by weight, of polar lipids derived from raw soybeans.

  The lipid content in the LP-concentrated soybean protein emulsion in the present invention is preferably 100% by weight or more, more preferably 120 to 250% by weight, and still more preferably 120 to 200% by weight, based on the total protein amount. It is preferable that the amount of lipid is also high. Although not essential for the constitution, when the lipid content is expressed in absolute amount, it is appropriate that the solid content is 35% by weight or more, preferably 40% by weight or more. If the emulsion is such that fibers and the like are removed, the lipid content can be 50% by weight or more per solid content. The upper limit of the lipid content is not limited, but is preferably 75% by weight or less, more preferably 70% by weight or less.

-Protein content in LP concentrated soybean protein emulsion The protein content per solid content in the LP concentrated soybean protein emulsion used in the present invention is preferably 25% by weight or more, more preferably 30% by weight or more. The upper limit of the protein content is not limited, but is preferably 50% by weight or less, more preferably 40% by weight or less.

○ Solid content in LP-concentrated soy protein emulsion The LP-concentrated soy protein emulsion used in the present invention is usually a cream-like property, and the normal dry matter is about 20 to 30% by weight. There are no particular limitations. That is, it may be a liquid having a low viscosity by water addition, a cream having a higher viscosity by concentration processing, or a powder having been processed by powder.

(Manufacturing aspect of LP concentrated soybean protein)
The LP concentrated soy protein used in the present invention can be obtained by a known method. When blending LP-enriched soy protein in the form of an emulsion containing lipids, a method described in JP 2012-16348 A may be used as one production mode, and this is incorporated. Specifically, the water-soluble nitrogen index (Nitrogen Solubility Index, hereinafter referred to as “NSI”) is 20 to 77, preferably 20 to 70, and the fat content per solid is 15% by weight or more. After the step of preparing a suspension by adding water to fat soybean, the suspension is solid-liquid separated, and neutral lipids and polar lipids are transferred to the insoluble fraction to contain proteins and carbohydrates. It can be obtained by removing the water-soluble fraction and collecting the insoluble fraction. Although it shows about this manufacturing aspect, as long as it has the composition specified by this invention, LP concentration soybean protein emulsion used for this invention is not limited only to what was obtained by this manufacturing aspect. For example, soymilk is prepared from soybeans by a conventional method and then heat-treated, or soymilk is prepared after heating soaked soybeans, and if necessary, a demulsifier or the like is used, and a lipid-enriched fraction is collected by centrifugation. Thus, the emulsion having an LCI value of 55% or more may be obtained.

O Raw soybean and its processing As soybean which is a raw material of the LP concentrated soybean protein emulsion used in the present invention, fat-containing soybeans such as full fat soybeans or partially defatted soybeans are used. Examples of partially defatted soybeans include those obtained by partially defatting whole fat soybeans by physical extraction treatment such as compression extraction. Generally, fat is contained in whole fat soybeans at about 20 to 30% by weight per solid content, and special soybean varieties have lipids of 30% by weight or more, and are not particularly limited. It is suitable to contain at least 15% by weight of lipid, preferably 20% by weight or more. The form of the raw material may be in the form of half cracked soybeans, grits, powder.
If it is excessively defatted and the lipid content is too low, it will be difficult to obtain a lipid-rich LP-enriched soy protein emulsion used in the present invention. A defatted soybean extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less tends to make it difficult to feel the good flavor of the soybean.

In the natural state, most of the above fat-containing soybeans are in an undenatured and soluble state, and NSI usually exceeds 90, but in the present invention, NSI is 20 to 77, preferably 20 to 70. It is appropriate to use processed soybeans that have been treated. A more preferable lower limit of NSI can be 40 or more, more preferably 41 or more, still more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit of NSI can be less than 75, more preferably less than 70, and a lower NSI of less than 65, alternatively less than 60, or less than 58 can be used.
Such processed soybeans are obtained by performing processing such as heat treatment or alcohol treatment. The processing means is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.

If the NSI is too low, the proportion of protein in the LP-enriched soy protein emulsion tends to be high, and the lipid content relative to the protein is low. Moreover, miscellaneous taste such as roasting odor due to overheating tends to occur. On the contrary, when NSI becomes a high numerical value of 80 or more, for example, the ratio of the protein in the emulsion decreases, and the recovery rate of lipid from soybean tends to decrease. In addition, the flavor has a strong blue odor.
For example, when performing heat treatment with superheated steam, the treatment conditions are affected by the production environment, so it can not be said unconditionally, but the NSI of processed soybeans is used in about 5 to 10 minutes using superheated steam at about 120 to 250 ° C. The processing conditions may be selected as appropriate so that the value falls within the above range, and no particular difficulty is required for the processing. For convenience, commercially available soybeans with NSI processed in the above range can also be used.

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

  The processed soybean is preferably subjected to a tissue destruction treatment such as pulverization, crushing, and pressure bias by dry or wet in advance before water extraction. In tissue destruction treatment, it may be swollen by water immersion or steaming in advance, thereby reducing the energy required for tissue destruction, eluting and removing components with unpleasant taste such as whey protein and oligosaccharides, and water retention The extraction ratio of globulin proteins (especially glycinin and β-conglycinin) having a high ability and gelling ability to the total protein, that is, the transfer ratio to the water-soluble fraction can be further increased.

Water Extraction from Raw Soybean Water extraction is performed by adding 3 to 20 times, preferably 4 to 15 times, the amount of water to the fat-containing soybean and suspending the fat-containing soybean. The higher the rate of hydrolysis, the higher the extraction rate of the water-soluble component and the better the separation. However, if it is too high, concentration is required and costs increase. Further, when the extraction process is repeated twice or more, the extraction rate of the water-soluble component can be further increased.

  The extraction temperature is not particularly limited, but the higher the extraction rate of the water-soluble component, the more easily the oil and fat is solubilized, and the lipid in the LP concentrated soybean protein emulsion becomes low. It should be performed at 55 ° C or lower. Or it can also carry out in the range of 5-80 degreeC, Preferably it is 50-75 degreeC.

  The higher the extraction pH (the pH of the soy suspension after water addition), the higher the temperature, the higher the extraction rate of water-soluble components, but the fats and oils are also more easily solubilized, and the lipids in the LP concentrated soybean protein emulsion tend to be lower It is in. Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. The upper limit can be adjusted to pH 9 or lower, pH 8 or lower, or pH 7 or lower from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the protein extraction rate, it is possible to adjust the pH to 9 to 12 more alkaline.

○ Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration or the like. At this time, most of the lipids including not only neutral lipids but also polar lipids are not eluted in the water extract, but transferred to the insolubilized protein or dietary fiber to make the precipitation side (insoluble fraction). is important. Specifically, 70% by weight or more of the lipid of the fat-containing soybean is transferred to the precipitation side. In addition, a small amount of lipid is also eluted on the supernatant side during extraction, but it is not finely emulsified like the lipid in soy milk, and it is centrifuged at 15,000 xg or less, or about 5,000 xg or less. In this respect, it is preferable to use a centrifuge. Depending on the equipment used, the centrifugal separator can be used for ultracentrifugation of 100,000 xg or more. In the case of the LP concentrated soybean protein emulsion used in the present invention, the ultracentrifugation is not used. Both can be implemented.
It is also possible to add a demulsifier at the time of water extraction or after water extraction to promote separation of lipids from soy milk. The demulsifier is not particularly limited, but for example, a patent document described in JP 2012-16348 A Demulsifiers cited in 2 and the like may be used. However, when preparing an LP-concentrated soybean protein emulsion, it can be carried out without using a demulsifier.

By solid-liquid separation after the water extraction step, not only neutral lipids but also polar lipids are transferred to an insoluble fraction, and a fraction of LP-enriched soybean protein emulsion can be obtained by collecting this.
When centrifugation is used as the solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. In the case of the two-layer separation method, an insoluble fraction that is a precipitation layer is collected. When using a three-layer separation method, (1) floating layer (cream fraction with the lowest specific gravity containing lipid), (2) intermediate layer (water-soluble fraction containing a small amount of lipid and protein and carbohydrate), (3) It is divided into three-layer fractions: a sediment layer (insoluble fraction rich in lipids and dietary fibers). In this case, the intermediate layer (2) of the water-soluble fraction having a low lipid content is removed or recovered, and the floating layer (1) or the precipitated layer (3) is recovered as an insoluble fraction, or (1) and (3 ).

  The obtained insoluble fractions (1) and (3) can be converted into an LP-concentrated soybean protein emulsion as it is or through a concentration step, a heat sterilization step, a powdering step and the like as necessary.

○ Removal of dietary fiber When the obtained insoluble fraction contains dietary fiber, for example, in the case of the fraction (3) above or the fractions (1) and (3), water is added if necessary, and a high-pressure homogenizer or After homogenization with a jet cooker heater, etc., through the process of further solid-liquid separation of the homogenized liquid and collecting the supernatant, dietary fiber (ocara) can also be removed, and its removal rate is high Thus, an LP-enriched soy protein emulsion in which the rich flavor of soybeans is more concentrated can be obtained. Proteins can be more easily extracted by adding a heat treatment step, an alkali treatment step or the like, if necessary, before or after the homogenization. In this case, the dietary fiber content per solid content in the emulsion is 10% by weight or less, more preferably 5% by weight or less, and further preferably 1% by weight or less. In the present invention, the dietary fiber content can be measured by the enzyme-weight method (modified Prosky method) according to the “Fiveth Amendment Japanese Food Standard Component Table” (Ministry of Education, Culture, Sports, Science and Technology, 2005).

(Characteristics of LP concentrated soybean protein emulsion)
A more preferred embodiment of the LP-concentrated soy protein emulsion used in the present invention contains lipids (neutral lipids and polar lipids) and proteins in a specific range, and has a particularly high LP content of proteins and more dietary fiber. It is an LP-enriched soy protein emulsion that has been removed, and the natural deliciousness inherent in soybeans is concentrated, and there are no unpleasant tastes such as blue odor, astringent taste, and astringency that were previously considered as problems. And has a very rich flavor.
It is possible to add water, fats and oils to normal soy milk, soy flour and separated soy protein to make a protein / fat composition similar to LP concentrated soy protein emulsion, but the LCI value or lipoxygenase protein content can be reduced. It is difficult to adjust to the same level as LP concentrated soy protein emulsion. The LP-enriched soy protein emulsion is characterized by significantly better flavor and higher suitability for use as a food material than such assembled products.

  In the present invention, when the LP-enriched soy protein is not in the form of an emulsion containing the lipid as described above, the defatted soybean or the fat content of the raw soybean is less than 15% by weight, preferably less than 10% by weight, Partially defatted soybeans may be used, and the rest can be prepared in the same manner.

(Oil and fat)
Oils and fats that can be included in the oil phase of the oil-in-water emulsion composition of the present invention include soybean oil, rapeseed oil, corn oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, rice oil, olive oil, sunflower oil, safflower oil. Vegetable fats and oils such as flower oil, animal fats such as milk fat, pork fat and beef tallow, and these hardened fats and oils, fractionated fats and oils and transesterified fats and the like can be mentioned, and one or more of these can be selected. Moreover, when using the said LP concentration soybean protein emulsion for this invention, the fats and oils derived from this emulsion are also contained in an oil phase. In addition, when producing the oil-in-water emulsion composition of the present invention only with pure vegetable raw materials, animal fats including milk fat, which is a raw material derived from milk, are not used, but only vegetable fats and oils are used. Good.
It is important that the total fat content in the oil-in-water emulsion composition is 10 to 50% by weight, preferably 20 to 50% by weight. If the oil / fat content in the oil-in-water emulsion composition of the present invention is too low, it is difficult to obtain a rich mouthfeel derived from the oil / fat, and if the content is too high, the stability of the emulsion is deteriorated. In addition, the fats and oils content in the oil-in-water emulsion composition of this invention is measured using the diethyl ether extraction method which used the Soxhlet extractor which is a usual method. For example, it can be measured according to the diethyl ether extraction method ( _Ref . 3.1.1 _-1996 ) of “Standard oil analysis test method (II) 1996 edition” (established by Japan Oil Chemists' Society).
The solid fat content (SFC) in the total fat and oil contained in the oil-in-water emulsion composition can be appropriately adjusted according to the properties required for the emulsion, and is not particularly limited, but is, for example, 20 to 23% at 10 ° C. From the viewpoint of whipability and mouthfeel, 2 to 3% at 30 ° C and 0 to 1.5% at 35 ° C are preferable.

○ Non-hardened oil / fat However, in the total fat / oil contained in the oil-in-water emulsion composition of the present invention, the proportion of non-hardened oil / fat having a melting point of 15 ° C. or higher is 40% by weight or more, preferably 60% by weight or more, more preferably It is important that it be 80% by weight or more, most preferably 100% by weight. Here, the concept of “non-hardened fat / oil” in the present invention is not a hardened fat / oil such as partially hardened fat / oil, extremely hardened fat / oil, or fats obtained by further transesterification using these hardened fats / oils as raw materials. It means an oil or fat that can substitute for the hardened oil or fat in the oil-in-water emulsion composition. Such an alternative physical property includes a melting point, and is usually 15 ° C. or higher, preferably 20 ° C. or higher as a rising melting point. Although the upper limit of melting | fusing point is not specifically limited, Generally it is 50 degrees C or less. When the melting point is less than 15 ° C., it becomes difficult to impart physical properties that can substitute for the hardened oil and fat in the oil-in-water emulsion composition. Therefore, liquid oils such as soybean oil and rapeseed oil are not included in the concept of “non-hardened oil” as used herein.

  Thus, among the fats and oils contained in the oil-in-water emulsion composition, the high proportion of non-hardened fats and oils having a melting point of 15 ° C. or higher makes it possible to obtain good soybeans with no blue odor derived from LP-concentrated soybean protein. It is possible to make the flavor very easy to feel. It becomes difficult to feel a good soybean flavor as the ratio of the hardened fat in the fat increases.

As a preferable oil and fat as the non-hardened oil and fat, lauric oil and fat such as coconut oil and palm kernel oil are exemplified. Laurin-based fats and oils are a general term for fats and oils rich in lauric acid in which the fatty acids constituting the fats and oils are saturated fatty acids having 12 carbon atoms. In addition, the lauric fats and oils include fractionated fats and transesterified fats and oils obtained from the raw materials.
In such an embodiment, the lauric acid content in the total constituent fatty acids of the fats and oils contained in the oil-in-water emulsion composition of the present invention is preferably 20% by weight or more, and 30% by weight or more for reasons of flavor and shape retention. It is more preferable that The upper limit of the lauric acid content is not particularly set, but is usually 50% by weight or less, preferably 40% by weight or less.

  Moreover, as another preferable fats and oils, the fats and oils containing SUS type | mold triglyceride are mentioned. The SUS type triglyceride is a 2-unsaturated 1,3-disaturated triglyceride, and the carbon number of the fatty acid residue is preferably 8-22, and more preferably 16-20. Examples of the unsaturated fatty acid at the 2-position include oleic acid, linoleic acid, and linolenic acid. Examples of fats and oils rich in SUS type triglycerides include palm oil, cacao butter, iripe fat, mango kernel oil, shea fat and monkey fat. The SUS-type triglyceride-containing fats and oils also include fractionated fats and transesterified fats and oils made from these raw materials.

  When transesterified fats and oils are used as the fats and oils of the present invention, the transesterification reaction for obtaining the fats and oils may be either a chemical transesterification reaction or an enzymatic transesterification reaction by lipase. It may be a transesterification reaction with high 3-position specificity or a random transesterification reaction with low position specificity.

(Other raw materials)
In the oil-in-water emulsion composition of the present invention, proteins, saccharides, emulsifiers, salts, stabilizers, fragrances, colorants, preservatives, antioxidants used in known synthetic creams as necessary depending on the use A pH adjuster or the like can also coexist.

○ Protein The protein contained in the oil-in-water emulsion of the present invention is not particularly limited except that it is essential that the LP-concentrated soybean protein is contained in an amount of 1% by weight or more in the total solid content. Proteins derived from soy and soy protein in which LP is not concentrated can also be included. Examples of non-fat milk solids include skim milk powder, whole milk powder, fresh cream, cow milk, and sweetened condensed milk. Examples of soy protein in which LP is not concentrated include soy milk and powdered soy protein produced by a normal production method. Other proteins include α-lactalbumin, β-lactoglobulin, whey protein such as serum albumin, casein or its salt, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, Egg proteins such as ovalbumin, conalbumin and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin, and glutelin can be used in combination.
However, when emphasizing good soybean flavor, the oil-in-water emulsion composition of the present invention preferably contains less of these proteins, and the content thereof is 1.5% by weight or less, particularly 1 as the amount of protein in the total solid content. % By weight or less, more preferably 0.5% by weight or less. When preparing a pure vegetable oil-in-water emulsion composition, the animal-derived protein is 0% by weight.

○ Sugars Examples of sugars include 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, Examples include saccharides such as trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia and aspartame. These saccharides can be used alone or in combination of two or more.

Emulsifier As the emulsifier, for example, lecithin and its enzyme-treated product, monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, polysorbate and the like can be used.

○ Salts As the salts, for example, alkali metal salts of phosphoric acid and polyphosphoric acid, alkali metal salts of citric acid and the like can be used.

○ Stabilizer As the stabilizer, for example, an appropriate amount of xanthan gum, guar gum, carrageenan, CMC, microcrystalline cellulose, processed starch or the like can be used.

  It can be homogenized or stirred before and after sterilization, and the homogenization may be either pre-homogeneous or post-homogeneous, or two-stage homogenization combining both.

(Production method of oil-in-water emulsion)
As a manufacturing method of the oil-in-water type emulsion composition of this invention, it can carry out by the method of manufacturing a general cream. Specifically, fats and oils, LP-concentrated soybean protein and water are used as main raw materials, and other raw materials are added as necessary. These raw materials are mixed, pre-emulsified, sterilized or sterilized, and then homogenized. Can be obtained. In this case, the homogenization pressure is preferably 15 MPa or less, more preferably 10 MPa or less, and further preferably 5 MPa or less.
The average particle size of the fat and oil particles of the emulsion of the oil-in-water emulsion composition is preferably in the range of 0.8 to 2.4 μm, more preferably 1.0 to 2.5 μm as measured with a laser diffraction particle size distribution analyzer. It is in the range of 2.0 μm, more preferably in the range of 1.0 to 1.8 μm. If the average particle size of the fat and oil particles is too small, the overrun after whipping tends to be excessively high in the case of a foamable oil-in-water emulsion. If the average particle size of the fat and oil particles is too large, the emulsification stability tends to decrease.

  In order to improve the preservability of the oil-in-water emulsified composition against rot, it is preferably sterilized. There are two types of sterilization processes, an indirect heating system and a direct heating system, and any of these systems may be adopted.

(Use of oil-in-water emulsions for foods)
The oil-in-water emulsion composition obtained as described above is whipped and then used as a usual decoration cake nappe, artificial flower cream, bread, confectionery filling material, and added to coffee. Can be used for It can also be used for cooking purposes such as soup and spaghetti sauce and beverages such as coffee cream.

  Examples of the present invention will be described below. Hereinafter, “%” and “parts” mean “% by weight” and “parts by weight” unless otherwise specified. The lipid analysis of the LP-concentrated soybean protein emulsion was performed according to the chloroform / methanol mixed solvent extraction method.

(Production Example 1) Preparation 1 of an emulsion containing LP-concentrated soybean protein
The suspension was made by adding 4.5 times the amount of water at 50 ° C. to 3.5 kg of soybean powder made to NSI 59.4 by wet heat treatment, and stirred for 30 minutes while keeping warm and extracted with water. The pH at this time was 6.7. Centrifugation of a three-layer separation method was continuously performed at 6,000 × g, and separated into (1) a floating layer, (2) an intermediate layer, and (3) a precipitation layer. And the fraction 6.3kg which combined the floating layer and the precipitation layer was collect | recovered, and the emulsion A was prepared.

(Production Example 2) Preparation 2 of emulsion containing LP-concentrated soybean protein
Emulsion A prepared in Production Example 1 was added 0.5 times by weight and further homogenized with a high-pressure homogenizer at 13 MPa, and then the homogenized solution was heat-treated at 142 ° C. for 7 seconds in a steam direct blowing system. Then, insoluble fiber was separated and removed at 6,000 × g in a continuous centrifuge, and a supernatant fraction was obtained. The content of dietary fiber per solid content of Composition B was 0.5% by weight.

  Emulsions A and B obtained in Production Examples 1 and 2 were partially lyophilized for analysis, solid content as a general component, protein per solid content (by Kjeldahl method), lipid (chloroform / methanol mixed solvent) (By an extraction method) and ash content were measured, and further LCI values were analyzed by SDS-PAGE as estimated values of lipoxygenase protein content and LP content. As a comparison, the soy flour used as a raw material and a creamy emulsion “Soy Supreme Kreme” (San Opta (Powder type manufactured by SunOpta Grains and Foods Group) was also analyzed in the same manner. Each analysis value is shown in Table 2.

(Table 2)

Emulsions A and B were rich in lipid content relative to protein compared to soybean flour, and the protein composition was significantly different from soybean flour and commercially available emulsions. That is, since the LCI value was as high as 60 or more, LP was concentrated, and the lipoxygenase protein content was also high. The LP-enriched soy protein emulsion having such a composition is a novel component composition not found in conventional soymilk or okara.
The flavors of these compositions A and B are also concentrated in the natural taste inherent in existing soymilk and soybeans, and unpleasant tastes such as the blue odor, astringent taste, and astringency of soybeans, which were previously considered problems. No, it had a very rich flavor. On the other hand, the commercially available emulsion had a lower LCI value than soybean powder and a lower lipoxygenase protein than emulsions A and B, and therefore had a rich taste and a strong flavor of green grass and astringency.

(Production Example 3) Preparation of transesterified oil and fat which is non-hardened oil and fat As raw materials, 60 parts of palm oil (iodine value; 52) which is SUS type triglyceride-containing oil and fat, palm kernel olein which is lauric oil and fat (iodine value; 25) After mixing 40 parts, the water content was adjusted to 100 ppm by dehydration under reduced pressure. Furthermore, 1% by weight of immobilized lipase “Lipozymes TL-IM” manufactured by Novozymes, Inc. was added, and after a random transesterification reaction by stirring in a sealed container at a reaction temperature of 70 ° C. for a reaction time of 35 hours, it was immobilized by filtration. The lipase was removed, and ordinary purification was performed to obtain a transesterified oil and fat.

Table 3 shows composition analysis values of the obtained transesterified oil and fat. In addition, about the P2O content and the PPO content, the following measuring methods were used.
(Measurement method of P2O content and PPO content in fats and oils)
The P2O content in fats and oils can be measured and determined as the total amount of PPO content and POP content by high performance liquid chromatographic analysis (1) shown below. Further, the ratio of the control type and asymmetric type triglyceride composition is measured by thin layer chromatographic analysis (2), and the PPO content and POP content can be obtained by multiplying the result of (1).
(1) The high performance liquid chromatographic analysis is performed by (column; ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature; 25 ° C., detector; differential refractometer). Carried out.
(2) Thin layer chromatographic analysis was carried out using (plate; silver nitrate thin layer plate, developing solvent; benzene / hexane / diethyl ether = 75/25/2, detector; densitometer).

(Table 3) Oil composition of transesterified oil

(Evaluation method of oil-in-water emulsion composition)
The viscosity, the bottest (stability of the oil-in-water emulsion composition), and the average particle size of the oil-in-water emulsion compositions obtained in Examples and Comparative Examples were evaluated as follows.
(1) Viscosity: The viscosity of the oil-in-water emulsion composition was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the condition of No. 2 rotor and 60 rpm.
(2) Bottom test: 50 ml of the oil-in-water emulsion composition was placed in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then the presence or absence of the bottom was confirmed at 5 minutes after the start of stirring.
(3) Average particle size: Using a laser diffraction particle size distribution analyzer ("SALD-2200" manufactured by Shimadzu Corporation), the oil-in-water emulsion composition was diluted with distilled water to the measurable range, and then measured. As an average value.

(Evaluation method when foaming oil-in-water emulsion composition)
(1) Whip time: 1 kg of oil-in-water emulsified composition is whipped with a Hovard mixer ("MODEL N-5" manufactured by HOBARTCORPORATION) 3rd speed (300 rpm), and the time required to reach the optimum foaming state and 2 Time of gently mixing at high speed (130 rpm) (2) Overrun: [(weight of oil-in-water emulsion composition of constant volume)-(weight of foam after constant volume of foaming)] ÷ (volume of constant volume Weight of foam after foaming) × 100
(3) Shape retention: beauty when artificial foam is allowed to stand at 15 ° C. for 24 hours Four-level evaluation A: Good, B: Slightly good, C: Slightly bad, D: Poor (not practical)
(4) Flavor / Melting in mouth: Evaluate soybean flavor and melting in cream after foaming

(Example 1) Production of whipped cream (foamable oil-in-water emulsion) Using the emulsion B obtained in Production Example 2 as a raw material, a whipped cream was prepared as follows.
15.8 parts of the random enzyme transesterified oil (increased melting point 31 ° C.) obtained in Production Example 3, 12.5 parts of palm kernel oil (increased melting point 28 ° C.), and palm kernel fractionated stearin (increased melting point 32 ° C.) 5.8 To this part, 0.3 part of lecithin and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB9) were mixed and dissolved to obtain an oil phase.
Separately, in 19.97 parts of water, 30.0 parts of the emulsion B obtained in Production Example 2, 5.8 parts of starch syrup, 0.25 parts of sodium citrate, saturated sucrose fatty acid ester (HLB5 ) 0.15 part and 0.13 part of processed starch were dissolved to prepare an aqueous phase.
The oil phase and aqueous phase are stirred and pre-emulsified at 65 ° C for 30 minutes with a homomixer, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 144 ° C. After that, it was homogenized at a homogenization pressure of 3 MPa and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain whipped cream.
80 g of granulated sugar was added to 1 kg of this whipped cream and whipped by the above whipping method, and various quality evaluations were performed according to the above method. The results are summarized in Table 4.

(Examples 2 and 3) Change in blending amount of LP-concentrated soybean protein emulsion An oil-in-water emulsion composition was prepared in the same manner as in Example 1 by blending shown in Table 4, and the quality of these emulsions Evaluation was performed. In Example 2, 30.0 parts of Emulsion B was increased to 40.0 parts with respect to Example 1. In Example 3, 30.0 parts of Emulsion B was increased to 50.0 parts with respect to Example 1. The results are summarized in Table 4.

(Table 4)

(Comparative example 1) Use of hardened oil and fat In Example 1, 15.8 parts of random enzyme transesterified oil (melting point 31 ° C) and 5.8 parts of palm kernel fractionated stearin (high melting point part) An oil-in-water emulsion composition was prepared in the same manner as in Example 1 except that 15.8 parts of melting point 31 ° C) and 5.8 parts of hardened palm kernel olein (melting point 36 ° C) were used. As a result of the quality evaluation for melting in the mouth, it was difficult to feel the good flavor of soybeans due to the flavor of the hardened fat and oil, and the flavor was poor. The results are summarized in Table 5.

(Comparative Example 2) Use of soy flour In Example 1, except that 30.0 parts of Emulsion B was replaced with 30.0 parts of an aqueous soy flour solution in which the solid content was combined with Emulsion B and dissolved in water. Similarly, an oil-in-water emulsified composition was prepared, and the quality was evaluated with respect to shape retention, flavor, and mouth melting. As a result, the flavor and astringency were strong and the flavor was unbalanced. The results are summarized in Table 5.

(Comparative Example 3) Use of soymilk In Example 1, except that 30.0 parts of the emulsion B was replaced with 30.0 parts of soymilk, an oil-in-water emulsion composition was prepared in the same manner as in Example 1, and the shape retention property was maintained. As a result of the quality evaluation on the taste and melting in the mouth, the flavor of the soymilk was very weak and felt watery, and a blue odor was also felt, resulting in an unbalanced flavor. The results are summarized in Table 5.

(Table 5)

  From the results of Examples 1 to 3 and Comparative Examples 1 to 3, by using non-hardened fats and oils containing a LP-enriched soybean protein as a protein and a melting point of 15 ° C. or higher as fats and oils, milk proteins and milk fats are used. Pure vegetable oil-in-water emulsification that has good physical properties equivalent to oil-type emulsified composition, has no blue odor when using soy milk or soy flour, and retains the good taste of soybean A composition was obtained.

Claims (9)

An oil-in-water emulsion composition containing soy protein, fats and oils,
Lipophilic protein-concentrated soy protein is contained in the total solid content of 1% by weight or more, and
An oil-in-water emulsion composition, wherein the proportion of non-hardened fats and oils having a melting point of 15 ° C. or higher is 60 % by weight or more in the total fats and oils and the total fat content is 10 to 50% by weight. The oil-in-water emulsion composition according to claim 1, wherein the lipophilic protein-enriched soy protein has an LCI value of 55% or more. The oil-in-water emulsion composition according to claim 1 or 2 , wherein the lipophilic protein-concentrated soybean protein is blended in the form of an emulsion containing lipids. The oil-in-water emulsion composition according to claim 3, wherein the protein content per solid content in the lipophilic protein-enriched soybean protein emulsion is 25% by weight or more. The water content according to claim 3 or 4 , wherein the lipid content as the amount of the chloroform / methanol mixed solvent extract in the emulsion of lipophilic protein-concentrated soybean protein is 100% by weight or more based on the protein content in the emulsion. Oil-type emulsion composition. The oil-in-water emulsion composition according to any one of claims 3 to 5 , wherein the dietary fiber content per solid content in the lipophilic protein-enriched soybean protein emulsion is 10% by weight or less. The oil-in-water emulsion composition according to any one of claims 1 to 6, wherein the ratio of the non-cured fat having a melting point of 15 ° C or higher is 80% by weight or more in the total fat. The oil-in-water according to any one of claims 1 to 7, wherein the non-hardened oil or fat having a melting point of 15 ° C or higher contains lauric oil or SUS-type triglyceride-containing oil (S: saturated fatty acid, U: unsaturated fatty acid). Type emulsified composition. The oil-in-water emulsion composition according to any one of claims 1 to 8 , which does not contain milk-derived raw materials.