JP7198677B2 - Oil-in-water emulsion composition - Google Patents

Description

The present invention relates to an oil-in-water emulsion composition.

Emulsified flavors (oil-in-water emulsions containing flavors) and the like are used to improve the flavor of frozen desserts such as ice cream and yoghurt, and confectionery and bread sandwiched with them. However, oils and fats conventionally blended in emulsified perfumes have a large amount of crystals and become hard at low temperatures. Therefore, frozen desserts containing emulsified flavors containing such fats and oils, and confectionery and bread made by sandwiching them have the problem that the flavor is difficult to perceive when eaten, and the texture is hard.

As a method for solving such a problem, there is a method of blending oils and fats with a high content of long-chain unsaturated fatty acids into emulsified flavors. Emulsification stability may be impaired due to temperature changes when used at room temperature. Therefore, there is a need for an emulsified flavor that expresses flavor even at low temperatures and has emulsification stability, and a substitute therefor.

Patent Literature 1 describes the use of a milk fat fractionated soft part, which is a low-melting-point fraction of milk fat, as a fluid fat. However, even if this milk fat fractionated soft part is added to food as it is, the dispersibility is poor, and there is a possibility that sufficient flavor cannot be expressed.

Patent Document 2 describes a fermented flavoring material obtained by lactic acid fermentation of an oil-in-water emulsion containing a low melting point fraction of milk fat and buttermilk. The melting point of the low-melting-point fraction specifically disclosed in this document is high (15°C), and if the flavoring material containing this low-melting-point fraction is used in low-temperature foods such as frozen desserts, it may be difficult to feel the flavor when eating. There is In addition, if such a high melting point oil or fat is blended, it may crystallize over time, resulting in a decrease in emulsification stability.

Patent Document 3 describes an oil-in-water emulsified composition for imparting a milky flavor containing a lauric acid-based oil and a medium-chain fatty acid triglyceride. However, the fats and oils specifically disclosed in this document also have a high melting point, and may have the same problems as in Patent Document 2.

JP 2017-79718 A WO2005/120254 JP 2015-97495 A

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a fractionated milk fat-containing oil-in-water emulsion composition that suppresses property changes at low temperatures and has good milk flavor expression. and

As a result of studies by the present inventors, it was found that the above problems can be solved by a fractionated milk fat-containing composition prepared as an oil-in-water emulsion composition by blending a fractionated milk fat soft part having a melting point of less than 15 ° C. The present invention has been completed. More specifically, the present invention provides the following.

(1) An oil-in-water emulsified composition containing a milk fat fractionated soft part having a melting point of less than 15°C.

(2) The oil-in-water emulsion composition according to (1), which further contains a liquid oil.

(3) The oil-in-water emulsion composition according to (2), wherein the ratio of the mass of the milk fat fractionated soft part: the mass of the liquid oil is 9:1 to 5:5.

(4) The oil-in-water emulsion composition according to any one of (1) to (3), further comprising a perfume.

According to the present invention, it is possible to provide a fractionated milk fat-containing oil-in-water emulsified composition that suppresses changes in properties at low temperatures and exhibits good milk flavor expression.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail. In addition, this invention is not limited to the following embodiment.

<Oil-in-water emulsion composition>
The oil-in-water emulsion composition of the present invention contains, in the oil phase, a milk fat fractionated soft part having a melting point of less than 15°C. As a result of the studies by the present inventors, the oil-in-water emulsified composition containing such a milk fat fractionated soft part unexpectedly suppresses the change in properties at low temperatures and has good milk flavor expression. It was found that

Furthermore, as a result of the studies of the present inventors, in the oil-in-water emulsified composition containing the soft part of the milk fat fraction, the soft part of the milk fat fraction is dispersed uniformly in the continuous phase at a relatively high concentration. It was found to exist in It was found that such a distribution allows the flavor derived from the milk fat fractionated soft part to be favorably imparted to the food to which the oil-in-water emulsified composition of the present invention is added. The above effect was not observed when the milk fat fractionated soft part was not emulsified and was directly blended in the food.

In the present invention, "changes in properties at low temperatures are suppressed" means that the oil-in-water emulsion composition of the present invention or food containing the same is exposed to low temperatures (eg -20 to 10 ° C.), various properties It means that changes in (for example, separation state, viscosity, median diameter, appearance) are suppressed. Suppressing the separation state, suppressing the change in the median diameter, and suppressing the change in appearance each mean that the emulsion stability is high. Suppressed change in viscosity means high fluidity and good workability. Various properties can be evaluated by the methods shown in Examples.

In the present invention, the expression "good expression of milk flavor" means that the flavor derived from fractionated milk fat is well expressed in the oil-in-water emulsion composition of the present invention or a food containing the same. do. The expression of milk flavor can be evaluated by the method shown in Examples.

(oil phase)
The oil phase contains at least the milk fat fractionated soft part. The oil phase may consist of the soft part of the milk fat fraction, but in addition to the soft part of the milk fat fraction, it contains a fragrance described later and any oil (preferably edible oil) that can be blended in a normal oil-in-water emulsion composition. You can

[Soft part for milk fat separation]
The milk fat fractionated soft part is a type of fractionated milk fat that is fractionated from milk fat. As the milk fat for preparing the milk fat fractionated soft part, almost all components other than milk fat are removed from the butter or cream specified by the Ministerial Ordinance for Milk, etc. (fat percentage 99.3% by mass or more, water content 5% by mass or less). Anhydrous milk fat (AMF) with a fat percentage of 99.9% by mass or more can be used by phase-inverting milk fat or cream separated from milk, concentrating, and vacuum-drying.

As a method of separating the milk fat to obtain the milk fat fractionated soft part, there are dry fractionation, solvent fractionation, and surfactant (emulsification) fractionation, and these fractions can be used alone or in combination of two or more. .

In dry fractionation, by utilizing the melting point difference between high-melting and low-melting triglycerides, completely dissolved fats and oils are gradually cooled, and the resulting crystalline portion and liquid portion can be separated by filtration. In dry fractionation, the fractionated oil can be obtained by one-stage fractionation, two-stage fractionation, or multi-stage fractionation in which the temperature is lowered stepwise.

Solvent fractionation utilizes the difference in solubility in various organic solvents (alcohol, acetone, hexane, etc.) to dissolve fats and oils in a solvent and cool them to separate the high-melting point, which has low solubility in the solvent, followed by the middle-melting point. Crystals are precipitated in this order. After sufficiently growing the crystals, the crystal part and the liquid oil part are separated, the solvent is distilled off, and the liquid oil part can be obtained as a fractionated oil.

In surfactant (emulsification) fractionation, oil is dissolved, cooled and crystallized, then an aqueous solution of surfactant (emulsifier) is added to make the liquid part mixed in the crystal part into large droplets, and the liquid oil , a suspension of solid fat and an aqueous solution, and an excess aqueous solution can be separated into three layers to obtain a fractionated oil.

A dry fractionation method can be employed in order to obtain soft fractions having a melting point of less than 15°C. The melting point of the milk fat fractionated soft part is specified by the method shown in Examples.

The oil-in-water emulsion composition of the present invention may contain a milk fat fractionated soft portion having a melting point of less than 15 ° C., and a milk fat fractionated soft portion having a melting point of 15 ° C. or higher as long as the effects of the present invention are not hindered. is not excluded. However, from the viewpoint that the effect of the present invention is likely to be exhibited, the soft part for milk fat fraction contained in the oil-in-water emulsified composition of the present invention is preferably only the soft part for milk fat fraction having a melting point of less than 15°C.

The melting point of the soft part for milk fat fractionation may be less than 15°C, but is preferably 12°C or less from the viewpoint that the effects of the present invention are more likely to be exhibited as the melting point is lower. The lower limit may be 3°C or higher, or 5°C or higher.

From the viewpoint that the effect of the present invention is likely to be exhibited, the soft part for milk fat fractionation may have a solid fat content (SFC) of 1% or less after being heated to 60°C and stored at 10°C for 7 days. The solid fat content is specified by the method shown in Examples. Such a milk fat fractionated soft part has a particularly strong flavor peculiar to milk fat, and has good milk flavor expression. In addition, since the amount of crystals at low temperatures is small, such soft parts for milk fat fractionation are excellent in fluidity at low temperatures and normal temperatures, and have good workability when preparing emulsions. Furthermore, food products to which this is added have a good expression of natural milk flavor, and its sustainability is good even when stored at low temperature or normal temperature, and various characteristics can be improved according to the application. can.

If the soft portion for milk fat fractionation does not precipitate crystals over a long period of time, the hardness does not easily change over time, and the workability and the persistence of the flavor and texture of the food are good. Therefore, it is more preferable that the soft part for milk fat fractionation has a solid fat content (SFC) of 1% or less after being heated to 60°C and stored at 10°C for 3 weeks.

[Oil]
The oil phase of the oil-in-water emulsified composition of the present invention can also contain other fats and oils together with the milk fat fractionated soft part. Examples of such oils include vegetable oils, animal oils, and synthetic oils. One of these may be used alone, or two or more of them may be used in combination as a blended oil. As fats and oils contained in the oil phase, vegetable fats and oils are preferable from the viewpoint that an oil-in-water emulsified composition having a good flavor can be easily obtained.

Vegetable oils include perilla oil, linseed oil, safflower oil, perilla oil, rapeseed oil, soybean oil, palm oil and fractionated oils thereof, palm kernel oil, coconut oil, olive oil, cottonseed oil, corn oil, sunflower oil, and safflower oil. , sesame oil, and rice oil. Fractionated oils of palm oil include palm fractionated medium-melting point oil, palm fractionated hard oil, and palm extremely hardened oil.

Animal fats and oils include fish oils (tuna, mackerel, sardines, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, and the like.

Synthetic oils and fats include medium-chain fatty acid oils.

The fats and oils may be processed fats and oils obtained by subjecting the above fats and oils to desired treatments. Such treatments include fractionation (for example, fractionation of low-melting-point portion of milk fat, fractionation of palm superolein, etc.), curing, transesterification, and the like. Fats and oils may be subjected to one or more treatments.

When a liquid oil is added to the oil phase, it is possible to improve various properties according to the application. For example, it is possible to further suppress crystal precipitation at low temperatures and obtain better emulsification stability, which is preferable.

In the present invention, "liquid fat" means fats and oils that are fluid at 5°C. Examples thereof include rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil, and super olein obtained by fractionating palm oil. Among these, rapeseed oil is preferred.

[Perfume]
The oil-in-water emulsified composition of the present invention may contain a flavor (oil-soluble flavor) together with the milk fat fractionated soft part. By blending a flavoring agent, it is possible to enhance the expression of milk flavor by the soft part for milk fat fractionation.

Conventionally, it has been known that a milk fat-fractionated soft part can express a milky flavor in a food containing the same. However, as a result of the studies by the present inventors, when the milk fat fractionated soft part is prepared as an oil-in-water emulsified composition (emulsified flavor) together with a flavor, and this is added to food, not only a very good milk flavor is expressed. , By uniformly dispersing the flavorings dispersed in the oil-in-water emulsion at a relatively high concentration in the food, the flavor derived from the flavoring is added to the milk flavor derived from the soft part of the milk fat fractionation, and the flavor is even better. was found to be expressed. Such an effect was not observed when the soft part of the milk fat fraction and the flavor were added separately to the food. In the oil-in-water emulsified composition, the flavoring agent may be dispersed in either the oil phase or the water phase, but particularly when the flavoring agent is dispersed in the oil phase, a better effect can be obtained.

Flavors that can be blended in the oil phase include citrus essential oils such as lemon, orange, grapefruit, lime, yuzu, bergamot, and mandarin; flower essential oils such as lavender, hibiscus, rose, and violet; peppermint, spearmint, and cinnamon. Essential oils; Allspice, aniseed, basil, laurel, cardamom, celery, cloves, garlic, ginger, mustard, onion, paprika, parsley, black pepper, and other spice essential oils; Beans (coffee, cacao, vanilla, Extracted oils derived from roasted peanuts, etc.); extracts such as black tea, green tea, oolong tea; custard flavor, vanilla flavor, milk flavor, pudding flavor, yogurt flavor, butter flavor; synthetic flavors (limonene, linalool, geraniol, menthol) , eugenol, vanillin, etc.). These may be used individually by 1 type, and may be used in combination of 2 or more type.

[Other ingredients]
The oil phase may contain oil-soluble components that can be added to ordinary foods, etc., as long as they do not impair the effects of the present invention. Such ingredients include emulsifiers (glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, egg yolk lecithin, sphingolipids, plant sterols, tomato glycolipids, etc.), oil-soluble antioxidants, thickeners, preservatives, coloring agents, and the like. These components and contents can be appropriately set according to the effects to be obtained.

[Composition of oil phase]
The composition of the oil phase is not particularly limited as long as it contains the above-described milk fat fractionated soft part, but the lower limit of the content of the milk fat fractionated soft part is preferably less than is 20% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, still more preferably 50% by mass or more, particularly preferably 60% by mass or more, particularly preferably 65% by mass or more. You may The upper limit of the content of the milk fat fraction soft part is preferably 90% by mass or less, more preferably 80% by mass or less, and still more preferably 75% by mass or less, relative to the oil phase, from the viewpoint that the emulsion stability tends to be particularly good. It may be adjusted so that

From the viewpoint that the flavor tends to be particularly good, the lower limit of the flavor content is preferably 0.5% by mass or more, more preferably 1 It may be adjusted to be at least 3% by mass, more preferably at least 3% by mass. The upper limit of the flavor content is preferably 50% by mass or less, more preferably 40% by mass, based on the total amount of fats and oils contained in the oil phase (including the soft part separated from milk fat), from the viewpoint that the flavor does not become too strong. It may be adjusted to 30% by mass or less, more preferably 20% by mass or less, particularly preferably 10% by mass or less, and particularly preferably 5% by mass or less.

From the viewpoint that crystallization can be suppressed, the lower limit of the content of fats and oils (other fats and oils other than the soft part of milk fat fraction) is preferably 10% by mass or more, more preferably 20% by mass or more, and still more preferably 20% by mass or more, relative to the oil phase. may be adjusted to be 25% by mass or more. From the viewpoint of good emulsification, the upper limit of the content of oils and fats (other oils and fats other than the soft part of the milk fat fraction) is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 40% by mass or less, relative to the oil phase. may be adjusted to be 35% by mass or less. In particular, the effect of the present invention can be easily obtained when a liquid oil is used as the oil within the above range.

From the viewpoint that emulsification and emulsion stability tend to be particularly good, and flavor is likely to be good, the ratio of the mass of the soft part of the milk fat fraction: the mass of the liquid fat is 9: 1 to 5: 5. It is preferable to blend in the oil phase so that The lower limit of the ratio is more preferably 6:4. The upper limit of the ratio is more preferably 8:2.

(aqueous phase)
The composition of the aqueous phase may be that employed in ordinary oil-in-water emulsified compositions. For example, the aqueous phase may contain an aqueous solvent (such as water) or a water-soluble ingredient that can be added to foodstuffs. Such water-soluble ingredients include water-soluble flavors, emulsifiers (processed starch, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, soybean lysolecithin, egg yolk lysolecithin, calcium stearoyl lactylate, sodium stearoyl lactylate, saponin, Powdered skim milk, caseins, soy protein, pea protein, wheat protein, rice protein, gum arabic, ghatti gum, gelatin, bile powder, etc.), excipients (dextrin, etc.), antioxidants, thickeners, preservatives, coloring agents, and the like. These components and contents can be appropriately set according to the effects to be obtained.

Flavors that can be blended in the aqueous phase include berry-based water-soluble fragrances such as blueberry, raspberry, cranberry, and strawberry; citrus-based water-soluble fragrance compositions such as orange, lemon, lime, and grapefruit; soft fruit-based water-soluble flavor; milk flavor; These may be used individually by 1 type, and may be used in combination of 2 or more type.

(Proportion of aqueous phase and oil phase)
In the oil-in-water emulsion composition, the ratio (mass ratio) of the water phase to the oil phase is preferably 1-6, more preferably 1.5-5, and still more preferably 2-4.

<Method for producing oil-in-water emulsion composition>
The oil-in-water emulsion composition of the present invention is obtained by mixing the above-described aqueous phase and oil phase. As a mixing method, any method that can produce an emulsion can be adopted. Examples include a method of adding the oil phase while stirring the water phase, a method of adding the water phase while stirring the oil phase, and a method of adding and mixing the water phase and the oil phase at the same time.

Apparatuses used for mixing include known stirrers, emulsifiers and the like.

<Properties of the oil-in-water emulsion composition>
The oil-in-water emulsified composition of the present invention has suppressed changes in various properties (for example, state of separation, viscosity, median diameter, appearance) at low temperatures. Various properties can be evaluated by the methods shown in Examples.

The viscosity of the oil-in-water emulsion composition of the present invention is not particularly limited, but from the viewpoint that the fluidity tends to be particularly good, the viscosity at 10 ° C. measured by the method shown in the examples is preferably 25 mPa · s or less, more preferably 20 mPa·s or less.

The free fatty acid content of the oil-in-water emulsified composition of the present invention is not particularly limited, but is preferably 0.05 wt% or less, more preferably 0.04 wt% or less, from the viewpoint that the flavor tends to be particularly good.

The acid value of the oil in the oil-in-water emulsified composition of the present invention is not particularly limited, but is preferably 0.5 or less, more preferably 0.4 or less, from the viewpoint that the shelf life tends to be particularly good.

The peroxide value of the oil in the oil-in-water emulsified composition of the present invention is not particularly limited, but is preferably 1.0 or less, more preferably 0.8 or less, from the viewpoint that the shelf life tends to be particularly good.

<Application of oil-in-water emulsion composition>
The oil-in-water emulsified composition of the present invention is less likely to change in hardness over a long period of time, and has excellent fluidity and workability at low and normal temperatures, and therefore can be incorporated in all kinds of food and drink. For example, it can be suitably used for kneading into foods.

(frozen dessert)
The oil-in-water emulsion composition of the present invention is suitably used for frozen desserts.

Frozen desserts include ice cream, sherbet, pudding, mousse, bavarois, jelly, and yogurt.

Frozen desserts using the oil-in-water emulsion composition of the present invention have a strong richness and milk flavor by uniformly dispersing oil droplets containing a relatively high concentration of the milk fat fractionated soft part in the frozen desserts. felt.

(Confectionery kneading)
The oil-in-water emulsion composition of the present invention is suitably used for kneading confectionery. Examples of confectionery include cakes such as sponge cake, butter cake, pound cake, cake donut, busse, hot cake, and waffle, and confectionery such as biscuit and cookie.

Baked confectionery using the oil-in-water emulsion composition of the present invention has a rich and milk flavor by uniformly dispersing oil droplets containing a relatively high concentration of the soft part separated from milk fat in the confectionery dough. strongly felt.

Confectionery dough is usually flour-based dough. The flour is not particularly limited as long as it is usually blended in the dough of bakery products. , soybean flour and the like.

In the confectionery dough, in addition to the grain flour and the oil-in-water emulsified composition of the present invention, any ingredients that are usually blended in confectionery dough can be blended without particular limitations. In addition, the blending amount of these ingredients can be blended without any particular limitation in consideration of the range usually blended in confectionery dough. Specifically, for example, in addition to water, milk, dairy products, proteins, carbohydrates, eggs, processed egg products, salts, emulsifiers, emulsifying foaming agents (emulsified oils and fats), plastic oils and fats, powdered oils and fats, baking powder, yeast (yeast), yeast food, cacao mass, cocoa powder, chocolate, almond powder, coconut powder, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, Tofu, soy milk, soy protein, swelling agents, sweeteners, seasonings, spices, coloring agents, flavors and the like.

Baked confectionery can be obtained by, for example, baking the dough after obtaining the dough by the sugar batter method, the flour batter method, the all-in-mix method, the separate egg white method, or the like.

(Kneading for bread making)
The oil-in-water emulsion composition of the present invention is suitably used for kneading in bread making. For example, bread can be produced by preparing dough using the oil-in-water emulsion composition of the present invention as a raw material and baking the dough. The oil-in-water emulsion composition of the present invention can be used by kneading into bread dough.

Bread dough is usually flour-based dough. The flour is not particularly limited as long as it is usually blended in the dough of bakery products. , soybean flour and the like.

In the bread dough, other than the grain flour and the oil-in-water emulsified composition of the present invention, any other ingredients that are commonly used in bread dough can be added without particular limitation. In addition, the blending amount of these ingredients can be blended without any particular limitation in consideration of the range that is usually blended in bread dough. Specifically, for example, water, milk, dairy products, proteins, carbohydrates, eggs, processed egg products, salts, emulsifiers, plastic oils, powdered oils, yeast, yeast foods, cocoa mass, cocoa powder, chocolate, Almond powder, coconut powder, coffee, tea, matcha green tea, vegetables, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agent, sweetener, seasoning, spice , coloring components, flavors, and the like.

For bread making, for example, bread, sweet bread, cooked bread, French bread, live bread, bagel, roll bread, coppé bread, stollen, panettone, gugelhupf, brioche, yeast confectionery such as donuts, pastries such as Danish pastries, croissants, pies, etc. mentioned.

Bread using the oil-in-water emulsion composition of the present invention has a richness and milk flavor by uniformly dispersing oil droplets containing a relatively high concentration of the soft part for milk fat fractionation in the dough. I feel strong.

(drink)
The oil-in-water emulsion composition of the present invention is suitably used for beverages.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

<Production of soft part for milk fat separation>
The milk fat was fractionated by a conventional method to obtain a milk fat fractionated soft part. The melting point of the milk fat fractionated soft part was measured, and the solid fat content of the milk fat fractionated soft part having two different melting points (10° C. and 18° C.) was measured.

(Measurement of melting point of milk fat fraction soft part)
The melting point of the soft part of milk fat fractionation was measured according to "3.2.2.2-2013 Melting point (increased melting point)" of the Standard Fat Analysis Method (Japan Oil Chemistry Society).

(Measurement of solid fat content of milk fat fraction soft part)
The solid fat content (SFC value) was measured according to "2.2.9-2013 solid fat content (NMR method)" of the standard oil and fat analysis method (Japan Oil Chemistry Society). Table 1 shows the results.

Solid fat content was also measured for each butter fraction soft part after storage at 5°C or 10°C for 1 week, 3 weeks or 3 months. Table 2 shows the results. The unit of numerical values in the table is "%".

(Measurement of fatty acid composition of milk fat fraction soft part)
For each milk fat fractionated soft part and unfractionated milk fat, "2.4.2.2-2013 Fatty acid composition (FID heated gas chromatograph The fatty acid composition was measured based on the Tograph method)”). Table 3 shows the results. The unit of numerical values in the table is "%".

<Preparation of oil-in-water emulsion composition>
Using each milk fat fractionated soft part and unfractionated milk fat, an oil-in-water emulsion composition was prepared by the following method. The components and compositions used are shown in Table 4, "Formulation" section. In addition, the unit of the numerical value in a table|surface is "mass %." In the following tables, "actual" is an abbreviation for Examples, and "ratio" is an abbreviation for Comparative Examples. The "soft part: liquid fat" means the ratio of the mass of the milk fat fractionated soft part to the mass of the liquid fat (rapeseed oil). Milk flavor was used as an oil-soluble flavoring agent.
(1) A water phase was prepared by mixing raw materials for the water phase shown in the table.
(2) The raw materials for the oil phase shown in the table were mixed to prepare an oil phase.
(3) The water phase and the oil phase were heated to 65° C., the oil phase was added to the water phase, stirred to emulsify, and then pre-emulsified with a homomixer (6000 rpm, 20 minutes). The emulsion was homogenized with a high-pressure homogenizer and quenched to obtain an oil-in-water emulsion composition.

<Evaluation of oil-in-water emulsion composition>
Each oil-in-water emulsified composition was slowly cooled from 30°C to 10°C, and changes in separation state, viscosity and median diameter accompanying the cooling were evaluated. The results are shown in the "Evaluation" section of Table 4.

(Separated state after slow cooling)
The oil-in-water emulsion composition was heated to 30°C over 12 hours in a constant temperature bath. After slowly cooling to 10° C. over 12 hours, the state of separation of the emulsion was visually evaluated according to the following criteria.
◎ +: Not separated at all ◎: Although the emulsion is slightly creaming, it is not separated ○: A little oil is floating on the surface of the emulsion, but there is no noticeable separation △: Of the emulsion A separated layer can be seen at the top ×: Completely separated into two layers

(Viscosity ratio after slow cooling)
The viscosity at 10°C of the oil-in-water emulsion composition immediately after production (viscosity immediately after production) was measured.
Then, the temperature of the oil-in-water emulsion composition was raised to 30°C over 12 hours in a constant temperature bath. After that, it was gradually cooled to 10°C over 12 hours, and the viscosity at 10°C (viscosity after slow cooling) was measured.
The viscosity after slow cooling was divided by the viscosity immediately after production, and the viscosity ratio was evaluated according to the following criteria. A smaller value means that the increase in viscosity after slow cooling is suppressed.
The viscosity was measured using a Brookfield viscometer (manufactured by Tokyo Keiki Co., Ltd.).
◎+: 1.0 or more and less than 1.1 ◎: 1.1 or more and less than 1.2 ○: 1.2 or more and less than 1.3 △: 1.3 or more and less than 1.4 ×: 1.4 or more

(Ratio of median diameter after slow cooling)
The median diameter at 10°C of the oil-in-water emulsion composition immediately after production (median diameter immediately after production) was measured.
Then, the temperature of the oil-in-water emulsion composition was raised to 30°C over 12 hours in a constant temperature bath. After that, it was gradually cooled to 10°C over 12 hours, and the median diameter at 10°C (median diameter after slow cooling) was measured.
The median diameter after slow cooling was divided by the median diameter immediately after production, and the ratio of the median diameters was evaluated according to the following criteria. A smaller value means higher emulsification stability after slow cooling.
The median diameter was measured using a trade name "SALD-2300 Wet Laser Diffractometer" (manufactured by Shimadzu Corporation).
◎+: 1.0 or more and less than 1.2 ◎: 1.2 or more and less than 1.4 ○: 1.4 or more and less than 1.6 △: 1.6 or more and less than 1.8 ×: 1.8 or more

<Evaluation of food using oil-in-water emulsion composition>
Ice cream and ice cream sandwiches were prepared using each of the oil-in-water emulsion compositions obtained above, and their flavors and the like were evaluated. The results are shown in the "Evaluation" section of Tables 5 and 6. In the table, the description in parentheses written together with "emulsified composition" means which oil-in-water emulsified composition of either Example or Comparative Example was used. For example, "emulsion composition (Example 1)" means that the oil-in-water emulsion composition of Example 1 was used.
In addition, as a reference example, instead of the oil-in-water emulsified composition, the soft part of milk fat fraction (melting point 10 ° C.), rapeseed oil and flavor were separately blended (that is, the soft part of milk fat fraction, rapeseed oil and flavor were emulsified. No) ice cream was also prepared.

(Production of ice cream)
Ice cream was produced by the following method. Table 5 shows the components and compositions used. In addition, the unit of the numerical value in a table|surface is "mass %."
(1) Water and glycerin fatty acid ester were mixed and heated to 80° C. to dissolve.
(2) "A" in Table 5 was slowly added to the mixture obtained in (1) above, and stirred at 7000 rpm for 5 minutes.
(3) Put the egg yolk and granulated sugar in a pot and mix well with a whipper until it turns white.
(4) Milk was added to the mixture obtained in (3) above.
(5) The mixture obtained in (2) above was added to the mixture obtained in (4) above, and heated lightly until it reached a napped state (a wave-like shape when lightly blown).
(6) After cooling the mixture obtained in (5) above to body temperature, it was placed in an ice cream maker and cooled to obtain ice cream.

(Evaluation of milk flavor expression and mouthfeel of ice cream)
After each ice cream was stored at −20° C. for 1 day, it was tasted by a panel of 20 people, and its milk flavor and mouthfeel were evaluated according to the following criteria. In each of the following evaluations, the panel conducted five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and reference olfaction tests. Eight males and 12 females in their 20s to 40s who were judged to be suitable were selected.

[Evaluation Criteria for Expression of Milk Flavor of Ice Cream]
◎ +: 17 out of 20 people evaluated that the top milk flavor was strong immediately after putting it in their mouth ◎: 13 to 16 people out of 20 evaluated that the top milk flavor was strong immediately after putting it in their mouth ○: 9 to 12 out of 20 people evaluated that the top milk flavor was strong immediately after putting it in their mouth △: 5 to 8 people out of 20 had a strong top milk flavor immediately after putting it in their mouth Evaluation ×: 4 or less out of 20 evaluated that the top milk flavor was strong immediately after putting in the mouth

[Evaluation Criteria for Mouthfeel of Ice Cream]
◎ +: 17 or more out of 20 evaluated that it was not hard and did not feel oil seeping ◎: 13 to 16 out of 20 evaluated that it was not hard and did not feel oil seeping ○: 9 out of 20 △: 5 to 8 out of 20 evaluated that it was not hard and did not feel oil oozing ×: 4 or less out of 20 Evaluation that it is not hard and does not feel oil seeping out

(Preparation of ice cream sandwich)
An ice cream sandwich was produced by the following method. The ingredients and compositions used are shown in Table 6. In addition, the unit of the numerical value in a table|surface is "mass %."
(1) White sugar and shortening were ground together, and whole eggs were gradually added.
(2) Soft flour was further added and blended with a beater, mixed lightly by hand, and retarded in a refrigerator for 1 hour.
(3) The dough was formed into a rod, retarded, and sliced into 10 mm thick slices.
(4) After baking in an oven at 170°C for 15 minutes, the cake was cooled to room temperature to obtain a cookie.
(5) An ice cream was prepared according to the above procedure (Preparation of ice cream).
(6) The ice cream obtained in (5) above was sandwiched between two cookies obtained in (4) above.
(7) Cool and harden in a freezer to obtain an ice cream sandwich.

(Evaluation of milk flavor expression of ice cream sandwich)
After each ice cream sandwich was stored at −20° C. for 1 day, it was tasted by a panel of 20 people, and its milky flavor was evaluated according to the following criteria. In each of the following evaluations, the panel conducted five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfaction tests, and passed each test. 8 males and 12 females in their 20s to 40s were selected.
◎ +: 17 out of 20 people evaluated that the top milk flavor was strong immediately after putting it in their mouth ◎: 13 to 16 people out of 20 evaluated that the top milk flavor was strong immediately after putting it in their mouth ○: 9 to 12 out of 20 people evaluated that the top milk flavor was strong immediately after putting it in their mouth △: 5 to 8 people out of 20 had a strong top milk flavor immediately after putting it in their mouth Evaluation ×: 4 or less out of 20 evaluated that the top milk flavor was strong immediately after putting in the mouth

As shown in Table 4, from the results of "separation state after slow cooling", "viscosity ratio after slow cooling", and "median diameter ratio after slow cooling", the oil-in-water emulsion composition of the present invention was , the change in characteristics at low temperatures was suppressed. From these results, it was found that the oil-in-water emulsion composition of the present invention has good emulsion stability at low temperatures and good fluidity at low temperatures.

In addition, as shown in Tables 5 and 6, the addition of the oil-in-water emulsified composition of the present invention to foods improved the milky flavor and texture of the foods. Such an improvement effect tended to be better when the oil-in-water emulsified composition contained a fragrance.

Even if the oil-in-water emulsified composition of the present invention is blended with a liquid oil, there is no effect on the above effect, and the use of rapeseed oil in particular tends to improve the effect. In addition, the above effect is obtained when the ratio of the mass of the soft part of the milk fat fraction in the oil-in-water emulsion composition is high with respect to the ratio of the mass of the liquid oil, especially the mass of the soft part of the milk fat fraction: The ratio of the mass of the liquid oil It was more remarkably observed when it was 9:1 to 6:4.

On the other hand, depending on the oil-in-water emulsion composition (Comparative Example 2) containing a milk fat fractionated soft part having a melting point of 18 ° C. and the oil-in-water emulsion composition (Comparative Example 1) containing unfractionated milk fat, the above No such effect was observed. Also, when the soft part of the milk fat fraction having a melting point of 10° C., the liquid oil and the flavor were blended without being emulsified (reference example), the above effects were not observed.

Claims (5)

An oil-in-water emulsion composition,
The oil-in-water emulsion composition comprises a milk fat fractionated soft part having a melting point of less than 15 ° C. and an oil-soluble flavor ,
The oil-soluble fragrance is contained in the oil phase in the oil-in-water emulsion composition,
Oil-in-water emulsion composition. The oil-in-water emulsion composition according to claim 1, further comprising a liquid oil. 3. The oil-in-water emulsion composition according to claim 2, wherein the ratio of the mass of the milk fat fractionated soft part: the mass of the liquid oil is 9:1 to 5:5. 4. The content of the oil-soluble flavoring agent according to any one of claims 1 to 3, wherein the content of the oil-soluble flavoring agent is 0.5% by mass or more with respect to the total amount of fats and oils (including soft parts separated from milk fat) contained in the oil phase. Oil-in-water emulsion composition. The oil-in-water emulsion composition according to any one of claims 1 to 4, which is an oil-in-water emulsion composition for frozen desserts.