JP6717577B2 - Emulsifying material for oil-in-water emulsified fats - Google Patents

Description

TECHNICAL FIELD The present invention relates to an emulsified material for oil-in-water emulsified fat, which can produce an oil-in-water emulsified fat having good flavor and emulsion stability.

Conventionally, emulsifiers have been widely used for a wide range of foods for the purpose of controlling the emulsification phenomenon that affects the taste and smell of foods, mouthfeel, appearance, storage stability, and the like.
However, in recent years, due to consumers' health consciousness and growing awareness of food safety and security, there is a growing tendency to refrain from using chemically synthesized food additives as much as possible and replace them with naturally derived materials. .. In particular, the synthetic emulsifier may give a food a different taste such as acridity or bitterness depending on the type and amount of the food used. In particular, in oil-in-water emulsified fats represented by whipped cream, since the external phase is an aqueous phase, the taste component is particularly apt to be felt, so the effect is remarkable, and it is required to reduce the amount of synthetic emulsifier used. There are many scenes.

Therefore, the use of a complex of a protein and a lipid has been studied for the purpose of replacing a synthetic emulsifier used in foods and drinks, particularly an oil-in-water type emulsified fat, with a naturally-derived material. For example, a method using a milk protein and a phospholipid in combination (see, for example, Patent Document 1), a method using a protein in combination with lysolecithin, and a free fatty acid (see, for example, Patent Document 2) and the like have been proposed.

However, the proteins actually used in Patent Document 1 are only skim milk powder and whey protein, and in that case, the oil-in-water type emulsified fat used is inferior in the emulsion stability over time, and particularly the foaming oil-in-water type is used. When used as an emulsified fat (whipped cream), there is a drawback that it is impossible to prevent water separation over time after whipped. In addition, the method of Patent Document 2 has a problem that the bitterness of lysolecithin is felt in addition to the problems of flavor and storability due to free fatty acids. As described above, the methods described in Patent Documents 1 and 2 could not be used in a wide range of applications for oil-in-water emulsified fats.

Japanese Patent Laid-Open No. 05-236896 Japanese Patent Laid-Open No. 05-056751

Therefore, an object of the present invention is to use a raw material derived from a natural material, which can impart emulsion stability over time without giving a bad taste to the oil-in-water emulsified oil used, an emulsion for oil-in-water emulsified oil Is to provide wood.

The present inventors have conducted various studies in order to achieve the above object, and in producing a complex of a protein and a lipid, use of a casein protein, which is also a specific form of casein protein, preferably in a specific ratio. Therefore, it was found that the above-mentioned problems can be solved.
The present invention has been made based on the above findings, and provides an emulsifier for oil-in-water emulsified fats, which satisfies all of the following (1) to (5).
(1) It contains a complex of protein and lipid.
(2) A milk protein is contained as the above protein.
(3) The mass ratio of casein protein and whey protein in the milk protein is 40:60 to 95:5 in the former case and the latter case.
(4) A micellar casein protein is contained as the casein protein.
(5) The mass ratio of the protein to the lipid in the complex is 10 to 1000 parts by mass of lipid based on 100 parts by mass of protein.

The present invention also provides an oil-in-water emulsified fat using the emulsifying material for oil-in-water emulsified fat.

Further, the present invention provides a method for producing the emulsified material for oil-in-water emulsified fat, wherein the method comprises homogenizing an aqueous solution containing a protein and a lipid. It is a thing.

The oil-in-water emulsified fat using the emulsifying material for oil-in-water emulsified fat of the present invention has no off-taste and has emulsion stability over time. Therefore, the emulsified material for oil-in-water emulsified fats of the present invention can be used in a wide range of applications.

Hereinafter, the emulsified material for oil-in-water type emulsified fat of the present invention will be described in detail based on preferred embodiments.
The oil-in-water emulsifying agent for emulsified fats of the present invention contains a complex of protein and lipid as an essential component. Furthermore, the emulsified material for oil-in-water emulsified fats of the present invention may contain other components described below, if necessary.
First, constituent components of a complex of protein and lipid (hereinafter, may be simply referred to as “complex”) used in the emulsifying agent for oil-in-water emulsified fat of the present invention will be described.

The protein that constitutes the complex is not particularly limited, and any protein can be used. For example, whey protein, milk protein such as casein protein, low density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, egg protein such as ovalbumin, conalbumin, ovomucoid, gliadin, glutenin, prolamin, glutelin and the like. Examples include proteins such as wheat protein, soybean protein, pea protein, and other animal, microbial and vegetable proteins. These proteins can be used as one or two or more kinds of proteins or in the form of food materials containing one or more kinds of proteins depending on the purpose.

In the present invention, it is essential to contain milk protein as the above protein, and specifically, the content of milk protein in the protein is preferably 40% by mass or more, more preferably 80% by mass or more, and further preferably Is 100% by mass. When the content of milk protein in the above protein is less than 40% by mass, it is not possible to prevent a decrease in the emulsion stability of the oil-in-water emulsified fat using the obtained emulsifying agent for oil-in-water emulsified fat with time. In addition to the possibility, the flavor of the oil-in-water emulsified fat obtained using the obtained emulsifying agent for oil-in-water emulsified fat may become unfavorable.

Here, in the present invention, it is essential that the mass ratio of casein protein and whey protein in the above-mentioned milk protein is 40:60 to 95:5 in the former case and the latter case, preferably 50:50 to 95. :5, more preferably 55:45 to 95:5. When the ratio of casein protein in the milk protein is less than 40% by mass, it is possible to prevent a decrease in the emulsion stability of the oil-in-water emulsified fat using the obtained emulsifying agent for oil-in-water emulsified fat with time. Can not. Further, if the ratio of casein protein in the milk protein is more than 95% by mass, the flavor of the oil-in-water emulsified fat using the obtained emulsifying agent for oil-in-water emulsified fat will be unfavorable.

Furthermore, it is essential that the emulsified material for oil-in-water emulsified fat of the present invention contains a micellar casein protein as the casein protein. The micellar casein protein is a casein protein obtained without destroying the casein micelle structure formed by cross-linking calcium-casein-phosphate. Although the micellar casein protein itself can be used in the present invention, a milk protein containing the micellar casein protein or a dairy product containing the micellar casein protein is usually used.

Examples of the micellar casein protein-containing milk protein include micellar casein isolate (MCI), milk protein concentrate (MPC), and total milk protein (TMP). Dairy products containing the micellar casein protein. Examples thereof include skim milk powder, whole milk powder, buttermilk powder and the like. In the present invention, among the milk proteins containing the micellar casein protein described above, the viscosity of the aqueous solution is particularly low, and it is possible to design the formulation of an oil-in-water emulsified fat emulsifying agent having a high protein content according to the application and usage, and It is preferable to use micellar casein isolate (MCI) because it contains a large amount of micellar casein protein.

In the present invention, the content of the micellar casein protein in the casein protein is preferably 60 to 100% by mass, more preferably 80 to 100% by mass, most preferably 100% by mass. preferable. When the content of the micellar casein protein in the casein protein is less than 60% by mass, the emulsion stability of the oil-in-water emulsified fat using the obtained emulsifying agent for oil-in-water emulsified fat may be impaired.

The lipid constituting the above complex is not particularly limited, and any lipid can be used. Examples thereof include triglyceride, diglyceride, monoglyceride, phospholipid, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and polyglycerin fatty acid ester. In order to make the effect of the present invention more remarkable, as the lipid, one or more of monoglyceride, phospholipid, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and polyglycerin fatty acid ester are used. It is particularly preferable to use phospholipids from the viewpoint of flavor and function. That is, it is particularly preferable that the lipid used in the present invention is partially or wholly a phospholipid. The content of phospholipids in the above lipids is such that the mass ratio of phospholipids to lipids other than phospholipids is the former:the latter, preferably in the range of 30:70 to 100:0, and in the range of 60:40 to 100:0. Is more preferable, and the range of 80:20 to 100:0 is the most preferable. These lipids may be used as one or more kinds of lipids or in the form of a food material containing one or more kinds of lipids depending on the purpose.

When the phospholipid is used in the form of lecithin, the mass ratio of the phospholipid to the other lipid contained in lecithin is the former:the latter, and the mass ratio is in the range of 30:70 to 100:0. Lecithin can be used, preferably 60:40 to 100:0 lecithin, and more preferably 80:20 to 100:0 lecithin.

In the present invention, the origin of the phospholipids is not particularly limited, soybean-derived, sunflower-derived, safflower-derived, rapeseed-derived, egg yolk-derived, fish egg-derived, milk-derived, etc. animal, plant or microbial Of phospholipids can be used. In that case, it can also be used as an extract, a purified product, an enzyme-treated product, or the like. Specific phospholipids include phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, sphingomyelin, and the like, and one or more of them can be used.

The emulsified material for oil-in-water emulsified fats of the present invention contains a complex of the above protein and the above lipid.
Here, the mass ratio of the protein to the lipid in the above complex is essentially 10 to 1000 parts by mass of lipid per 100 parts by mass of protein, preferably 10 to 115 parts by mass relative to 100 parts by mass of protein. Parts, more preferably 10 to 60 parts by mass with respect to 100 parts by mass of protein, and further preferably 10 to 40 parts by mass with respect to 100 parts by mass of protein. When the mass ratio of lipid to 100 parts by mass of protein is less than 10 parts by mass, the emulsion stability of the oil-in-water emulsified fat obtained using the emulsifying agent for oil-in-water emulsified fat with time is significantly reduced, and When the amount is more than 115 parts by mass, the flavor of the obtained oil-in-water emulsified fat is significantly impaired, and in addition, when the emulsified material for oil-in-water emulsified fat of the present invention is produced by the production method described below, preliminary emulsification is performed. The viscosity of the liquid becomes so high that it becomes a gel, which makes manufacturing difficult.

The complex in the present invention does not simply contain a protein and a lipid, but has a higher-order structure formed by a strong affinity acting between the protein and the lipid.

The emulsified material for oil-in-water emulsified fat of the present invention containing such a complex is, for example, in water so that the protein and the lipid have the above-mentioned mass ratio, and a food material containing the protein or the protein and the lipid or It can be obtained by adding a lipid-containing food material and, if necessary, the above-mentioned other components to obtain an aqueous solution containing protein and lipid, and homogenizing the obtained aqueous solution. At this time, the protein or the food material containing the protein and the lipid or the food material containing the lipid are appropriately set so that the obtained emulsified material for oil-in-water emulsified fat satisfies the above requirements (1) to (5). To do. The emulsion type for homogenization may be an oil-in-water type or a water-in-oil type, but is preferably an oil-in-water type emulsion. In addition, it is preferable to perform heat sterilization before or after homogenization. However, when heat sterilization is performed after homogenization, homogenization may be performed again after heat killing.

Examples of the apparatus used for the above 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. This homogenization treatment may be performed using a two-stage homogenizer, for example, at a homogenizing pressure of 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

Further, as the method of heat sterilization, injection type, infusion type, direct heating method such as microwave, or batch type, plate type, tubular type, there is an indirect heating method such as scraping type, UHT, The heat treatment at 60 to 160° C. such as HTST or LTLT may be performed.

After the above operation, it may be cooled if necessary. The cooling method may be, for example, a method of performing a rapid plasticizing treatment with a rapid plasticizing machine such as a vator, a combinator or a perfector, or a method of cooling with a heat exchanger such as a tubular type or a scraping type. As another method, there is also a method of filling a suitable container and then cooling it in a water bath, an ice bath, a refrigerator, a freezer or the like.
Further, after the above operation, operations such as concentration and drying may be performed if necessary.

Examples of the other components include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, and the like. Curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, acacia gum, cassia gum, methyl cellulose, carboxymethyl cellulose, gelling agents and stabilizers such as polydextrose, salt agents such as salt and rock salt, inorganic salts, organic acid salts, inorganic salts Acids, organic acids, dextrins such as linear dextrin, branched dextrin, cyclic dextrin, indigestible dextrin, etc., sucrose, liquid sugar, honey, glucose, fructose, maltose, lactose, cyclodextrin, enzymatic saccharified starch syrup, acid saccharified starch syrup , Reduced starch saccharified product, reduced sugar polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized sugar, sucrose-bound starch syrup, oligosaccharide, xylose, trehalose, fructooligosaccharide, soybean oligosaccharide, galacto-oligo Sugars, xylooligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, milk fruit oligosaccharides, hemicellulose, molasses, isomaltooligosaccharides, maltooligosaccharides, raffinose, lactulose, theandeoligosaccharides, sugars such as gentiooligosaccharide, acesulfame potassium, Sweeteners such as sucralose, stevia, aspartame, saccharin, neotame, licorice, loquat, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, monerin, alcohol, propylene glycol, flavoring agents, flavoring agents such as bittering/seasoning agents, You may mix|blend a coloring agent, a preservative, an antioxidant, a pH adjuster, a strengthening agent, an enzyme, an excipient|filler, an anti-caking agent, a dispersing agent, a brightener, a vitamin agent, etc.
However, in the present invention, the addition amount of the above-mentioned other components, it is possible to obtain an excellent oil-in-water emulsification activity, the emulsion stability of the resulting oil-in-water emulsified fat is high, and the following preferred From the viewpoint of easy property, it is preferably 60% by mass or less, more preferably 40% by mass or less, further preferably 20% by mass or less, and most preferably 10% by mass of the total amount of protein and lipid. Below.

The emulsified material for oil-in-water emulsified fat of the present invention contains at least the above complex, and the content thereof is 30 to 100% by mass in the solid content of the emulsified material for oil-in-water emulsified fat. Is more preferable, 30 to 95% by mass is more preferable, 40 to 90% by mass is further preferable, and 45 to 90% by mass is most preferable.

As the protein, when a food material containing a protein is used, and as the lipid, when a food material containing a lipid is used, the complex content in the oil-in-water emulsified fat emulsifying material of the invention is Is calculated using the pure protein content and pure lipid content contained in each food material.

The form of the oil-in-water emulsified fat emulsifying agent of the present invention is not particularly limited, and may be any form of solid, granule, powder, paste, fluid, and liquid, but food and drink production. In some cases, it is preferable that it is in a fluid state or a liquid state because it is easy to disperse it uniformly in foods and drinks.

Further, when the oil-in-water emulsified fat emulsified material of the present invention is in a fluid or liquid form, the solid content in the oil-in-water emulsified fat emulsified material is preferably 5 mass% or more, More preferably, it is 10 mass% or more. The upper limit value of the solid content in the oil-in-water emulsified fat emulsifying agent is preferably 50% by mass or less, and more preferably 35% by mass from the viewpoint of storage stability, dispersibility when added to foods and drinks, and the like. % Or less.

Next, the oil-in-water type emulsified fat of the present invention will be described.
The oil-in-water emulsified fat of the present invention is an oil-in-water emulsified fat using the above-mentioned emulsifying agent for oil-in-water emulsified fat, and contains edible oil and fat, water and, if necessary, other components.
The content of the emulsifying agent for oil-in-water emulsified fat in the oil-in-water emulsified fat of the present invention is preferably 0.1 to 5% by mass, more preferably 0.2 to 4% by mass, most preferably solid content. It is 0.3 to 3 mass %.

The edible oils and fats used in the oil-in-water emulsified fat of the present invention are not particularly limited, but include, for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed (canola) oil, and hyercin rapeseed Oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, shea butter, mango kernel oil, monkey fat, illipe fat, fish oil, various oils such as whale oil, animal fats and oils Examples thereof include processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification.
Of these, it is preferable to use soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, and processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. These oils and fats can be used alone or in combination of two or more kinds.

The oil content of the oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 1 to 50% by mass, more preferably 5 to 45% by mass. The oil content is calculated by including the oil content contained in the following other components in addition to the content of the edible oil and fat.

The water content of the oil-in-water emulsified fat of the present invention is not particularly limited, but is preferably 30 to 99% by mass, more preferably 40 to 90% by mass. In addition to the amount of water used, this water content is calculated including the water content contained in the following other components.

In addition, the oil-in-water emulsified fat of the present invention is, if necessary, an emulsifier, a stabilizer, a protein, a sugar or sugar alcohol, a sweetener, milk or dairy products, egg products, fruit juice, jam, cacao and cacao products, coffee and coffee. You may mix|blend other components, such as taste components, such as a product, a seasoning, a flavoring agent, a coloring agent, a preservative, an antioxidant, and a pH adjuster.

The emulsifier is not particularly limited, for example, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, glycerin fatty acid ester, glycerine acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerine diacetyl tartaric acid fatty acid ester, sorbitan. Fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monostearate, polyoxy Examples thereof include ethylene sorbitan monoglyceride. These emulsifiers can be used alone or in combination of two or more kinds.
The content of the emulsifier, since it is possible to reduce the amount of the conventional emulsified oil-in-water emulsified oil of the present invention from the conventional amount used, in the oil-in-water emulsified fat of the present invention, preferably Is 3% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less.

Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.), inorganic salts (carbonate, etc.), guar gum, xanthan gum, tamarind gum, Examples include stabilizers such as carrageenan, alginate, furcellulan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar and dextran. These stabilizers can be used alone or in combination of two or more kinds.
The content of the above stabilizer in the oil-in-water emulsified fat of the present invention is preferably 0.1% by mass or less, more preferably 0.05% by mass or less.

The saccharide is not particularly limited, but for example, glucose, fructose, sucrose, maltose, enzymatically saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bonded starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol. , Reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, milk fruit oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, stevia, aspartame and other saccharides. These saccharides can be used alone or in combination of two or more kinds.
The content of the saccharide is preferably 0 to 30% by mass, and more preferably 0 to 10% by mass in the oil-in-water emulsified fat of the present invention.

As the milk or dairy product, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw sheep sheep milk, partially skimmed milk, skim milk, processed milk, butter, cream, cheese, cream cheese, frozen modified cream Cheese, concentrated whey, ice cream, concentrated milk, skim concentrated milk, unsweetened skim milk, unsweetened skim milk, sweetened skim milk, sweetened skim skimmed milk, fermented milk, lactic acid beverage, milk drink, whole milk powder, skim milk powder , Cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened milk powder, modified milk powder, casein calcium, whey protein concentrate, total milk protein and the like.

Examples of the egg product include whole egg, egg yolk, egg white, salted egg yolk, sweetened egg yolk, enzyme-treated egg yolk, powdered whole egg, powdered egg yolk, powdered egg white, and egg white decomposition product.

Next, a preferable method for producing the oil-in-water emulsified fat will be described.
First, the emulsified material for oil-in-water emulsified fat of the present invention, an aqueous phase containing water and optionally other water-soluble components, and an edible oil and fat and optionally an oil phase containing other oil-soluble components, respectively. The oil-in-water type emulsified fat of the present invention can be obtained by individually preparing, mixing and emulsifying the water phase and the oil phase, and emulsifying into an oil-in-water type.
The obtained oil-in-water emulsified fat may be homogenized at a pressure of 0 to 100 MPa by a homogenizer such as a valve homogenizer, a homomixer, and a colloid mill, if necessary. In addition, UHT/HTST/pasteurization, batch type, retort, micro using direct heating method such as injection type, infusion type, or indirect heating method such as plate type, tubular type, scraping type, etc. It may be subjected to heat sterilization such as wave heating or heat sterilization treatment, or may be heated by heat cooking such as open flame. Moreover, you may homogenize again after heating as needed. If necessary, a cooling operation such as rapid cooling or slow cooling may be performed.

The oil-in-water emulsified fat of the present invention thus obtained is mainly whipped cream, pastry material, coffee whitener, ice cream, other than that, for example, white sauce, cooking cream such as gratin, Widely used in creams for kneading bakery products such as bread, cookies and cakes, creams for processed meat products such as ham and sausage, seasonings such as mayonnaise and dressings, cheese-like foods, flower pastes, filling creams, spreads, etc. be able to.

Next, examples of the oil-in-water emulsified fat emulsifying agent of the present invention, and examples and comparative examples of the oil-in-water emulsified fat using the oil-in-water type emulsified fat emulsifying agent will be given to further detail the present invention. However, these do not limit the present invention in any way.

<Production of oil-in-water emulsifying agent for emulsified fats>
[Example 1]
Micelle casein isolate (MCI) (protein content 78.4% by mass, casein protein/whey protein mass ratio=90:10) 7.8 parts by mass, whey protein concentrate (WPC) (protein content 76.0). Mass%, mass ratio of casein protein to whey protein=0:100) 4.1 parts by mass was added to 84.8 parts by mass of water heated to 60° C. and sufficiently stirred by using a three-one motor. Dispersed. 3.3 parts by mass of powdery soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was added thereto, and well stirred to sufficiently disperse and emulsify to obtain a preliminary emulsion. This pre-emulsion was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval Co.: homogenizer), and then sterilized with a VTIS sterilizer (Alpha Laval UHT sterilizer) at 139° C. for 4 seconds. The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5°C to obtain the emulsified material A for oil-in-water type emulsified fat of the present invention. The content of the complex in the emulsified material A for oil-in-water type emulsified fat obtained, the content of the complex in the solid content of the emulsified material for oil-in-water type emulsified fat, in the protein, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein and lipid in the complex are shown in [Table 1]. ..

[Example 2]
Calcium casein (protein content 90.3 mass %, mass ratio of casein protein and whey protein=100:0) 4.86 mass parts, micellar casein isolate (MCI) 1.57 mass parts, whey protein concentrate (WPC ) 4.71 parts by mass was added to 85.56 parts by mass of water heated to 60° C., and the mixture was sufficiently dispersed by stirring using a three-one motor. 3.3 parts by mass of powdery soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was added thereto, and well stirred to sufficiently disperse and emulsify to obtain a preliminary emulsion. This pre-emulsion was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval Co.: homogenizer), and then sterilized with a VTIS sterilizer (Alpha Laval UHT sterilizer) at 139° C. for 4 seconds. The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5° C. to obtain the emulsified material B for oil-in-water emulsified fat of the present invention. Content of the complex in the obtained emulsified material for oil-in-water emulsified fat B in the emulsified material for oil-in-water emulsified fat, complex content in the solid content of the emulsified material for oil-in-water emulsified fat, in protein The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein and lipid in the complex are shown in [Table 1]. ..

[Example 3]
3.63 parts by mass of calcium caseinate, 3.15 parts by mass of micellar casein isolate (MCI) and 4.54 parts by mass of whey protein concentrate (WPC) were added to 85.38 parts by mass of water heated to 60° C., A three-one motor was used to stir and disperse well. 3.3 parts by mass of powdery soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was added thereto, and well stirred to sufficiently disperse and emulsify to obtain a preliminary emulsion. This pre-emulsion was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval Co.: homogenizer), and then sterilized with a VTIS sterilizer (Alpha Laval UHT sterilizer) at 139° C. for 4 seconds. The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5° C. to obtain an emulsified material C for oil-in-water type emulsified fat of the present invention. Of the obtained oil-in-water emulsified fat emulsifying agent C, the content of the complex in the oil-in-water type emulsified fat emulsifying agent, the content of the complex in the solid content of the oil-in-water type emulsified fat emulsifying agent, in the protein The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein and lipid in the complex are shown in [Table 1]. ..

[Example 4]
Soybean lecithin (lipid content 93.8% by mass, phospholipid content 60% by mass, phospholipid in lipid) in place of the powdery soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) used in Example 1 Emulsified material D for oil-in-water type emulsified fat of the present invention was obtained by the same composition and production method as in Example 1 except that the content of the phospholipid was 64%). Of the obtained oil-in-water emulsified fat emulsifying agent D, the content of the complex in the oil-in-water emulsified fat emulsifying agent, the content of the complex in the solid content of the oil-in-water emulsifying fat emulsifying agent, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein and lipid in the complex are shown in [Table 1]. ..

[Example 5]
Egg yolk lecithin (lipid content 100% by mass, phospholipid content 30% by mass) was used in place of the powdery soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) used in Example 1 An emulsified material E for oil-in-water emulsified fat of the present invention was obtained by the same composition and production method as in Example 1 except that the amounts were added in the same amount. The obtained oil-in-water emulsified fat emulsifying agent E, the content of the complex in the oil-in-water emulsified fat emulsifying agent, the complex content in the solid content of the oil-in-water type emulsifying fat emulsifying agent, in the protein The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein and lipid in the complex are shown in [Table 1]. ..

[Comparative Example 1]
10.2 parts by mass of calcium caseinate was added to 86.51 parts by mass of water heated to 60° C., and stirred using a three-one motor to sufficiently disperse. 3.3 parts by mass of powdery soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was added thereto, and well stirred to sufficiently disperse and emulsify to obtain a preliminary emulsion. This pre-emulsion was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval Co.: homogenizer), and then sterilized with a VTIS sterilizer (Alpha Laval UHT sterilizer) at 139° C. for 4 seconds. The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5° C. to obtain a comparative example oil-in-water emulsified fat emulsified fat F containing neither whey protein nor micellar casein protein. The content of the complex in the emulsified material F for oil-in-water type emulsified fat obtained, the content of the complex in the solid content of the emulsified material for oil-in-water type emulsified fat, the content in the protein, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein and lipid in the complex are shown in [Table 1]. ..

[Comparative Example 2]
12.1 parts by mass of whey protein concentrate (WPC) was added to 84.6 parts by mass of water heated to 60° C., and stirred using a three-one motor to sufficiently disperse. 3.3 parts by mass of powdery soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was added thereto, and well stirred to sufficiently disperse and emulsify to obtain a preliminary emulsion. This pre-emulsion was homogenized at a pressure of 30 MPa using a valve homogenizer (Alpha Laval Co.: homogenizer), and then sterilized with a VTIS sterilizer (Alpha Laval UHT sterilizer) at 139° C. for 4 seconds. The mixture was homogenized again at a pressure of 5 MPa and then cooled to 5° C. to obtain a comparative example emulsified material for oil-in-water emulsified fat G containing no casein protein. The content of the complex in the obtained emulsifying agent for oil-in-water emulsified fat G, the content of the complex in the emulsifying agent for oil-in-water type emulsified fat, the content of the complex in the solid content of the emulsified agent for oil-in-water emulsified fat, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein and lipid in the complex are shown in [Table 1]. ..

[Comparative Example 3]
Powdered soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) 3.3 parts by mass was not added and the same as Example 1 except that 84.8 parts by mass of water was changed to 88.1 parts by mass. By the compounding and production method of No. 3, a mass ratio of protein to lipid in the complex was less than 10 parts by mass of lipid relative to 100 parts by mass of protein to obtain an emulsified material H for oil-in-water emulsified fat. Of the obtained oil-in-water emulsified fat emulsifying agent H, the content of the complex in the oil-in-water emulsified fat emulsifying agent, the content of the complex in the solid content of the oil-in-water type emulsifying fat emulsifying agent, The content of milk protein, the mass ratio of casein protein and whey protein in milk protein, the content of micellar casein in casein protein, and the mass ratio of protein and lipid in the complex are shown in [Table 1]. ..

<Production of oil-in-water emulsified fat (whipped cream)>
[Examples 6 to 10 and Comparative Examples 5 to 8]
The raw materials described in the oil phase component of [Table 2] were mixed, heated to 65° C., dissolved and dispersed to obtain an oil phase. On the other hand, the raw materials described in the water phase component of [Table 2] were mixed, heated to 65° C., dissolved and dispersed to obtain an aqueous phase. The aqueous phase and the oil phase are mixed and emulsified to prepare a preliminary emulsion, which is homogenized at a pressure of 3 MPa using a valve-type homogenizer (manufactured by Alfa Laval: homogenizer), and then a VTIS sterilizer (Alfa Laval). UHT sterilizer manufactured by the company) was sterilized at 140° C. for 4 seconds, homogenized again at a pressure of 5 MPa, and cooled to 5° C. After that, aging was performed in a refrigerator for 24 hours to obtain oil-in-water emulsified fats (whipped cream) A to I of the present invention and comparative examples. The numerical values in Table 2 are parts by mass.
The emulsion stability (both) of the obtained oil-in-water emulsified fats (whipped cream) A to I was evaluated by the method described in Evaluation 1 below, and the results are shown in [Table 3]. The whipped cream obtained by whipped the oil-in-water emulsified fat (whipped cream) was evaluated by the methods described in Evaluations 2 to 5 below, and the results are shown in [Table 3]. ..

The edible oils and fats listed in [Table 2] are as follows.
<Palm fractionated central oil>
A medium melting point fraction (melting point 33° C.) obtained by separating palm oil having an iodine value of 52 in two stages.
<Hard oil for fractionating palm kernel>
High melting point part (that is, unmelted solid part) obtained by fractionating palm kernel oil at 20 to 25° C. (melting point 32° C.).
<Transesterified oil I>
Transesterified oil and fat (melting point 28° C.) obtained by random transesterification of palm fractionated soft part oil having an iodine value of 65 using a chemical catalyst.
<Transesterified oil and fat II>
A transesterified oil and fat (melting point: 43° C.) obtained by random transesterification of an oil and fat obtained by mixing palm kernel oil and an extremely hardened palm oil at a mass ratio of 80:20 (former:latter).

<Evaluation 1 (emulsion stability)>
The temperature of the obtained oil-in-water emulsified fat (whipped cream) was adjusted at 20° C. for 1 hour and then horizontally vibrated at 100 times/37 seconds using a vibrator. When the number of vibrations until the oil-in-water type emulsified fat (whipped cream) lost its fluidity was 10,000 times or more, ◎ was 5,000 times or more and less than 10,000 times, and ◯ was less than 5,000 times.

<Evaluation 2 (melting in the mouth)>
7.5 parts by mass of granulated sugar was added to 100 parts by mass of the obtained oil-in-water emulsified fat (whipped cream), and whipped with a tabletop mixer until the overrun was 140 to 150%, and whipped cream. And The easiness of dissolution when this whipped cream was contained in the mouth was sensory-tested by 15 panelists. The evaluation was made in three grades: "good meltability in the mouth", "poor meltability", and "neither can be said". 1 point, 0 point is given to a defective item, ⊚ for a total of 26 points or more, ○ for 23 to 25 points, Δ for 20 to 22 points, × for 15 to 19 points, Those with 14 points or less were marked as XX.

<Evaluation 3 (flavor)>
The whipped cream was sensory-tested by 15 panelists for flavor when contained in the mouth. Evaluated in 3 grades: "good flavor", "poor flavor", and "neither can be said", and 2 points for "good flavor" and "neither" 1 point, 0 points were given to "poor flavor", ◎ for total points of 26 points or more, ○ for 23 to 25 points, △ for 20 to 22 points, and 15 to 19 points. Those with a score of 14 and those with 14 points or less were marked with xx.

<Evaluation 4 (Summary)>
Regarding the above whipped cream, the following three-stage evaluation was carried out with respect to the extent of simari when artificial flowers were formed in a squeezing bag using a star-shaped mouthpiece.
⊚: Can be squeezed out from the squeezing bag without resistance, and the obtained artificial flower has a smooth surface and the tip is properly horned.
◯: The artificial flower was able to be squeezed out from the squeezing bag without resistance, and the artificial flower thus obtained had a slightly rough surface, but was in a state with proper horns.
X: Squeezing out of the squeezing bag became resistant with time, and the artificial flowers obtained gradually became rough and the tips of the horns were cut off.

<Evaluation 5 (water separation)>
Regarding the above whipped cream, the following four-stage evaluation was carried out with respect to the degree of water separation when the flower was artificially formed in a squeezing bag using a star-shaped mouthpiece and allowed to stand in a constant temperature bath at 20° C. for 24 hours.
⊚: Neither water separation nor softening was observed.
◯: Some syneresis was observed, but the prototype was retained without softening.
Δ: Softening was observed with water separation, but the prototype was stopped.
X: It became a fluid state and the prototype was not retained.

Claims (4)

An emulsified material for oil-in-water emulsified fats, which satisfies all of the following (1) to (6).
(1) Containing a complex of protein and lipid (excluding those dehydrated and dried).
(2) A milk protein is contained as the above protein, and the content of the milk protein in the protein is 100% by mass .
(3) The mass ratio of casein protein and whey protein in the milk protein is 40:60 to 60:40 in the former case and the latter case.
(4) A micellar casein protein is contained as the casein protein.
(5) The mass ratio of the protein to the lipid in the complex is 36 to 109 parts by mass of lipid relative to 100 parts by mass of protein.
(6) Part or all of the above lipids are phospholipids, and the mass ratio of phospholipids to lipids other than phospholipids is 30:70 to 100:0 in the former case and the latter case. The micellar casein protein content of the casein protein is 60 to 100% by mass, and the oil-in-water emulsified fat emulsifying material according to claim 1. An oil-in-water emulsified fat using the emulsifying material for oil-in-water emulsified fat according to claim 1 or 2 . A method for producing the emulsified material for oil-in-water emulsified fat according to claim 1 or 2 ,
There is a step of homogenizing an aqueous solution containing a protein and a lipid (however, except for the production method of dehydrating and drying after homogenizing).
The content of the milk protein in the protein is 100% by mass, and the mass ratio of the casein protein and the whey protein in the milk protein is 40:60 to 60:40 in the former:the latter,
The mass ratio of the protein to the lipid is 36 to 109 parts by mass of lipid relative to 100 parts by mass of protein,
Part or all of the above lipids are phospholipids, and the mass ratio of phospholipids to lipids other than phospholipids is the former:the latter, 30:70 to 100:0 Production method.