JP7396422B2 - Oil-in-water emulsions containing plant-based milks - Google Patents

Description

The present invention relates to oil-in-water emulsions containing plant-based milks.

In recent years, with increasing health consciousness and interest in SDGs, products containing plant-based ingredients that are said to have a low environmental impact are attracting attention. In particular, products that do not use dairy ingredients, such as plant milks made from soybeans and almonds, are being consumed more frequently and are becoming more popular.

Foods and beverages made from these plants have a rich flavor derived from the plant, but they also have strange flavors derived from the plants they are used as raw materials, such as the grassy smell of soybeans, which can be a problem when commercialized. It often happens.

Various methods have been proposed to improve plant-derived off-flavors. For example, as a method to improve the grassy odor and bean odor derived from soy milk, milk substitute drinks and drinks that contain reduced-fat soy protein materials, campesterol and stigmasterol as plant sterols, and have less grassy taste peculiar to soybeans. (Patent Document 1), and soymilk-containing liquid food/beverage products in which soybean milk is blended with coconut milk and heat-treated to suppress the unpleasant taste peculiar to soybeans after eating and drinking (Patent Document 2).

In addition, food and drink products using almonds include beverages, foods, and seasonings with excellent flavor using ground almond products (Patent Document 3), and foamable oil-in-water emulsions containing almond paste, which is a nut. , (Patent Document 4), a water-in-oil type emulsified oil and fat composition using almond milk (Patent Document 5), and the like are disclosed.

Japanese Patent Application Publication No. 2013-13395 JP2009-159911A Japanese Patent Application Publication No. 2020-80672 Japanese Unexamined Patent Publication No. 62-22562 Japanese Patent Application Publication No. 2017-077219

In Patent Document 1, although a certain degree of soybean-derived off-flavor is reduced by incorporating plant sterols, it is unclear whether similar effects can be obtained for milks derived from other plants. Although Patent Document 2 can suppress the unusual flavor derived from soy milk, depending on the amount of coconut milk blended, there is a concern that the flavor of coconut milk may outweigh the good flavor of soy milk, and the balance of flavor may be disrupted.
Further, although Patent Document 3 describes that almond paste with a specific particle size has a good flavor, there is no disclosure about blending it into an oil-in-water emulsion, a manufacturing method, or an unusual flavor. Patent Document 4 also provides an almond paste-containing cream with good whippability, but no study has been made on the flavor, especially the off-flavor derived from almonds. Patent Document 5 describes the provision of richness, but this application is also unclear about the unusual flavor derived from almond milk.

In view of this fact, the inventors discovered that in addition to soy milk, there is a new problem in that even plant-based milks that are said to have good flavor have a slight grain odor and strange flavor derived from the plant. discovered that the present invention aims to suppress plant-derived off-flavors without impairing the inherent delicious flavor of plants.

The present inventors conducted intensive research to solve the above problems, and found that in oil-in-water emulsions containing milk derived from various plants, the combination of random transesterified fats and oils having a specific fatty acid composition The present invention has been completed based on the discovery that the off-flavor of the food can be suppressed.

That is, the present invention
(1) An oil-in-water emulsion containing a random transesterified fat and a plant-based milk that satisfies (A) and (B) below,
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 40% by weight.
(B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80% by weight.
(2) the oil-in-water emulsion according to (1), wherein the random transesterified oil satisfies (A), (B), and (C);
(C) The oil-in-water emulsion according to (1), wherein the oleic acid content is 10% by weight or less in the constituent fatty acid composition. (3) The random transesterified fat satisfies (A), (B), and (D). thing,
(D) The ratio of (content of saturated fatty acids with 12 to 14 carbon atoms)/(content of saturated fatty acids with 6 to 10 carbon atoms) is 1.0 to 6.0
(4) The oil-in-water emulsion according to (2), wherein the random transesterified oil satisfies (A), (B), (C), and (D);
(D) The ratio of (content of saturated fatty acids with 12 to 14 carbon atoms)/(content of saturated fatty acids with 6 to 10 carbon atoms) is 1.0 to 6.0
(5) The oil-in-water emulsion according to (1) or (2), wherein the above (A) is 1 to 35% by weight;
(6) The oil-in-water emulsion according to (3) or (4), wherein the above (A) is 1 to 35% by weight;
(7) The oil-in-water emulsion according to (5), wherein the content of the random transesterified fat is 0.05% by weight or more in the fat content (oil content) of the oil-in-water emulsion.
(8) The oil-in-water emulsion according to (6), wherein the content of the random transesterified fat is 0.05% by weight or more in the fat content (oil content) of the oil-in-water emulsion.
(9) The oil-in-water emulsion according to (5), wherein the plant-based milk is derived from one or more selected from almonds, oats, and soybeans.
(10) The oil-in-water emulsion according to (6), wherein the plant-based milk is derived from one or more selected from almonds, oats, and soybeans;
(11) Emulsifying a random transesterified fat that satisfies the following (A) and (B) by mixing 0.05% by weight or more in the fat content (oil content) of an oil-in-water emulsion and plant-based milk. A method for producing an oil-in-water emulsion,
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 40% by weight.
(B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80% by weight.
(12) A method for suppressing off-flavors in an oil-in-water emulsion containing a random transesterified fat and a plant-based milk that satisfies the following (A) and (B),
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 40% by weight.
(B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80% by weight.
It is related to.
In other words,
(21) An oil-in-water emulsion containing a random transesterified fat and a plant-based milk that satisfies the following (A) and (B),
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30% by weight.
(B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 45 to 80% by weight.
(22) The oil-in-water emulsion according to (21), wherein the content of the random transesterified fat is 0.05 to 60% by weight in the fat content (oil content) of the oil-in-water emulsion.
(23) The oil-in-water emulsion according to (21) or (22), wherein the random transesterified fat further satisfies the following (C):
(C) The oleic acid content in the constituent fatty acid composition is 10% by weight or less. (24) The origin of the plant-based milk is one or more selected from almonds, oats, and soybeans, (21) to (23). The oil-in-water emulsion according to any one of the above,
(25) A method for producing an oil-in-water emulsion according to any one of (21) to (24),
(26) A method for suppressing off-flavor in the oil-in-water emulsion according to any one of (21) to (24), which is characterized by containing the random transesterified oil and fat and the plant-based milk. ,
It is related to.

According to the present invention, it is possible to provide an oil-in-water emulsion in which off-flavors derived from plant-based milk are suppressed. Moreover, the effect of suppressing off-flavors derived from this plant-based milk can be sufficiently exerted by blending a small amount of random transesterified oil and fat adjusted to a specific fatty acid composition.
Furthermore, according to the present invention, the rich flavor of plant-based milk is maintained while suppressing the off-flavors derived from plant-based milk, thereby providing an oil-in-water emulsion with an overall well-balanced flavor. can do.

The present invention will be explained in detail below.

(Random transesterified fat)
The random transesterified fat and oil of the present invention is a random transesterified fat and oil that satisfies the following (A) and (B).
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 40% by weight.
(B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80% by weight.
Note that the method for measuring the constituent fatty acids is based on the method of AOCS Official Method Ce 1h-05.

The random transesterified oil and fat of the present invention preferably has a content of saturated fatty acids having 6 to 10 carbon atoms in the (A) constituent fatty acid composition of 1 to 35% by weight, more preferably 3 to 35% by weight, and still more preferably 5% by weight. -25% by weight, even more preferably 5-20% by weight.

In the random transesterified oil and fat of the present invention, the content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition (B) is preferably 50 to 80% by weight, more preferably 60 to 75% by weight.

The random transesterified oil and fat of the present invention preferably has an oleic acid content of 10% by weight or less, more preferably 9% by weight or less, still more preferably 8% by weight or less, even more preferably, in the constituent fatty acid composition (C). It is 6% by weight or less.

The random transesterified oil and fat of the present invention preferably has a ratio of (D) (content of saturated fatty acids having 12 to 14 carbon atoms)/(content of saturated fatty acids having 6 to 10 carbon atoms) of 1.0 to 6. 0, more preferably 1.0 to 5.0, still more preferably 1.3 to 4.5, even more preferably 1.5 to 4.0.

As a raw material for the random transesterified fat and oil of the present invention, various blending amounts of fats and oils can be prepared and used as long as the above-mentioned conditions are satisfied. Oils and fats that can be used include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, and palm oil. Vegetable oils and fats such as kernel oil, medium-chain fatty acid-bound fats and oils (MCT), shea fat, and monkey fat; animal fats such as beef tallow, pork fat, and milk fat; algae oil; and fats and oils derived from microbial fermentation, as well as their fractionation, hydrogenation, Examples include processed oils and fats subjected to transesterification, and mixtures thereof.

Preferred raw materials for the random transesterified fats and oils of the present invention include coconut oil, palm kernel oil, MCT, milk fat, processed fats and oils obtained by fractionating, hydrogenating, and transesterifying these oils, and mixtures of these fats and oils.
As a feature of the random transesterified fat of the present invention, there is no need for the raw material fat to contain a non-lauric fat as an essential component. Non-lauric fats and oils may be used within a range that does not impede the effects of the present invention, but in a more desirable embodiment, it is preferable not to use non-lauric fats and oils as the raw material fat.
Further, when obtaining a plant-based oil-in-water emulsion containing no animal raw materials, the raw material for the random transesterified fat is preferably a vegetable fat.

It is preferable to use an oil or fat containing lauric acid as an essential component as a raw material for the random transesterified oil or fat of the present invention. At that time, it is preferable to use an oil or fat containing lauric acid whose iodine value (IV) is preferably 10 or less, more preferably 5 or less, and still more preferably 1 or less.

The content of the random transesterified fat of the present invention is preferably 0.05 to 60% by weight in the fat content (oil content) of the oil-in-water emulsion containing the plant-based milk. More preferably 0.1 to 58% by weight, still more preferably 1.0 to 55% by weight, even more preferably 2.0 to 10% by weight. When the random transesterified oil and fat is within this range, off-flavors derived from plant-based milk can be suppressed without affecting the emulsifying properties of the oil-in-water emulsion.

(Plant-based milk)
The present invention is an oil-in-water emulsion containing a plant-based milk, and the plant-based milk refers to an emulsion (an emulsion-like liquid) obtained using a plant-based raw material as a basic raw material. The types of plants used as raw materials are not limited, and include seeds such as almonds and hazelnuts, legumes such as soybeans, peas, hemp, lupine beans, fava beans, and chickpeas, grains such as rice and oats, quinoa, and coconuts. , flaxseed, etc., among which almonds, oats, and soybeans are preferred. These can also be used by mixing them in an appropriate ratio.
Furthermore, the method for producing plant-based milk is not particularly limited, and examples thereof include those obtained by pulverizing raw materials, submerging/dissolving, mixing/stirring, filtration, homogenization, sterilization, and other steps. Paste-like products obtained by pulverizing raw materials, liquids obtained by dissolving powdered raw materials in water, etc., and products containing insoluble fractions derived from raw materials can also be used as plant-based milks. Furthermore, as the plant-based milk, plant-based milk provided by a raw material manufacturer or commercially available may be purchased and used in the present invention. Further, as another example, soybean milk obtained by dissolving soybean flour in water can also be used.
The amount of plant-based milk in the oil-in-water emulsion is preferably 0.1% by weight or more. More preferably 1 to 95% by weight, still more preferably 5 to 90% by weight, even more preferably 5 to 85% by weight.

In a preferred embodiment, the plant-based milk has a slight off-flavor such as a soy or grain smell. By blending the random transesterified oil and fat of the present invention into an oil-in-water emulsion together with a plant-based milk, off-flavors derived from the plant-based milk can be easily suppressed. For example, almond milk has a bitter grain smell, and oat milk has a grassy grain smell, but by simply adding a certain amount of the random transesterified oil, these off-flavors can be significantly suppressed. In addition, an emulsion with a good overall flavor can be obtained, with good flavor release from each plant-based milk that is felt immediately after consumption and a rich feeling felt in the latter half, which leads to a rich flavor. In addition, soy milk has a grassy and soy odor, but by adding the random transesterified oil to an oil-in-water emulsion containing soy milk, the off-flavor can be suppressed and the richness of soy milk can be improved. The flavor is not impaired, and the flavor of the emulsion as a whole is quite good.

(oil-in-water emulsion)
The oil-in-water emulsion of the present invention contains the random transesterified fat, and by containing the random transesterified fat, it is possible to suppress the off-flavor derived from the plant-based milk in the oil-in-water emulsion containing the plant-based milk. It is an oil-in-water emulsion that maintains the flavor release and richness of plant-based milk.

The oil-in-water emulsion of the present invention includes the plant-based milk and the random transesterified fat, but it does not have to be only the random transesterified fat; Vegetable oil may be separately included as long as it is contained in the oil content (oil) in an amount of 0.05% by weight or more. Further, an embodiment in which only the random transesterified oil or fat is used may be used. More preferably 0.05 to 60% by weight, still more preferably 0.1 to 58% by weight, even more preferably 1.0 to 55% by weight, most preferably 2.0 to 10% by weight. The vegetable oil is not particularly limited, and examples thereof include coconut oil, palm oil, palm kernel oil, rapeseed oil, and sunflower oil. More preferably, coconut oil, palm oil, and their fractionated oils and hydrogenated oils are good, and in particular, the flavor release and richness of plant-based milk are good, and the overall flavor of the oil-in-water emulsion is good. Further, the oil-in-water emulsion of the present invention may contain one or more raw materials selected from animal raw materials, vegetable raw materials, and animal raw materials and vegetable raw materials derived from microbial fermentation, but does not contain animal raw materials. Vegetable raw materials are preferred when obtaining plant-based oil-in-water emulsions that do not contain any oil.

The oil content (oil content) in the oil-in-water emulsion of the present invention is not particularly limited, and is, for example, 0.01 to 65% by weight in total including the oil content derived from plant-based milk. More preferably, it is 0.05 to 60% by weight. When the oil content of the oil-in-water emulsion is within this range, a stable emulsion can be obtained.

The oil-in-water emulsion of the present invention may contain auxiliary raw materials as required. For example, dairy ingredients (raw milk, raw milk, skim concentrated milk, skim milk powder, fresh cream, butter, etc.), carbohydrate sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, water-soluble cellulose, gelatin, pectin, etc.), starch (starch derived from grains such as rice, wheat, rice, starch derived from corn, starch derived from potato, Starches derived from potatoes such as tapioca, or processed starches or modified starches, etc.), emulsifiers (lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, etc.), salt, flavoring agents, coloring agents, acidulants, flavor materials (coffee, cocoa, tea, chocolate raw materials, fruit juice, pulp, seeds, honey, maple syrup, alcoholic beverages, etc.), , various nutrients (proteins, amino acids, dietary fibers such as polydextrose, inulin, indigestible dextrin, vitamins, minerals, etc.).
Further, the form of the oil-in-water emulsion of the present invention is not particularly limited, and can be used, for example, in beverages, whipped cream, fillings, whiteners, and the like.

The method for producing an oil-in-water emulsion of the present invention includes the step of mixing and emulsifying the plant-based milk and the random transesterified fat. Furthermore, the plant-based milk and the random transesterified fat may be mixed with the vegetable fat other than the random transesterified fat. The plant-based milk is mixed into the water phase, and the random transesterified oil and fat is mixed into the oil phase, along with other raw materials. The mixing method in the emulsification step is not particularly limited, and conventional stirring means such as manual stirring using a stirring bar, mechanical stirring equipped with a stirring bar or stirring blade, and an ultrasonic disperser can be used. Among these, mechanical stirring is commonly used. Examples of mechanical stirring include a homomixer, homogenizer, homodisper, Henschel mixer, Banbury mixer, Bonn mixer, V-type mixer, and in-line mixer. When using mechanical stirring, the stirring speed can be selected as appropriate depending on the amount to be processed. The heating temperature in the emulsification step is, for example, about 50°C to 90°C. The obtained oil-in-water emulsion may be subjected to an aging process in order to stabilize the crystalline state of the oil and fat and adjust the viscosity to an appropriate level. The obtained oil-in-water emulsion may or may not be sterilized if necessary. Even with sterilization treatment, quality deterioration can be suppressed, and examples of sterilization methods include heat treatment.

The oil-in-water emulsion obtained through the emulsification step can be further subjected to a whipping step to prepare whipped cream (whipped cream after whipping). In the whipping step, the emulsion obtained in the emulsification step is partially demulsified and the composition is inflated, thereby obtaining whipped cream.
Moreover, the oil-in-water emulsion obtained through the emulsification step can be subjected to a freezing step and a hardening step to prepare a frozen dessert. In the freezing process, the mix liquid is rapidly cooled in a freezer to freeze the moisture and mix an appropriate amount of air, which disperses fine air bubbles, ice crystal grains, and fat particles in the mix liquid, making it semi-solid. Make it into a soft cream-like shape. In the hardening process, after being filled, molded, and packaged, it is rapidly cooled to -20°C to -40°C to maintain a certain shape and freeze.

For example, the following method can be used to prepare whipped cream using almond milk. The random transesterified fat and other fats and oils are heated and melted, and an oil-soluble emulsifier and the like are added and mixed and dissolved to form an oil phase. Separately, water-soluble components are mixed and dissolved in warm water to form an aqueous phase. The oil phase and the aqueous phase are mixed in an emulsification tank, and pre-emulsified and homogenized using a homomixer at 65° C. for 30 minutes (pressure 4 MPa). After that, it is sterilized in ultra-high temperature sterilization equipment (144°C for 4 seconds) and immediately cooled to suppress off-flavors and produce whipped cream using almond milk that has a rich flavor and good flavor release. be able to. The above-mentioned auxiliary raw materials and the like can be used as appropriate.

The method for suppressing off-flavors of the present invention can be effective in an oil-in-water emulsion characterized by containing the random transesterified oil and fat and the plant-based milk. The random transesterified fat is 0.05 to 60% by weight, more preferably 0.1 to 58% by weight, even more preferably 1.0 to 55% by weight in the fat content (oil content) of the oil-in-water emulsion. Even more preferably it is 2.0 to 10% by weight. As long as the content of the random transesterified fat and oil satisfies the above range, even when used in combination with other fats and oils, the effect of suppressing off-flavors of plant-based milk can be obtained. Moreover, the method for preparing the oil-in-water emulsion is as described above.

(Example)
The present invention will be explained in more detail below. In addition, "part" and "%" in the text mean a weight basis unless otherwise specified.

(Preparation of studied fats and oils)
According to the formulations in Table 1, each oil and fat to be studied was prepared in the following manner. That is, each fat and oil was mixed, subjected to random transesterification reaction at 80° C. using sodium methylate, and then washed with water/decolorized/deodorized in accordance with conventional methods to obtain each fat and oil to be examined. All oils and fats used in the study were manufactured by Fuji Oil Co., Ltd. MCT-64 (Fuji Oil Co., Ltd.), which has n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) as constituent fatty acids, with a weight ratio of 60:40, is used as a medium-chain fatty acid-bound oil. ) manufactured by ) was used. Furthermore, the iodine values (IV) of the oils and fats used in the study are listed in Table 1. In addition, fatty acid composition analysis of each studied oil and fat was measured according to the method of AOCS Official Method Ce 1h-05. The composition of each studied oil and fat is listed in Table 1.

<Study 1> Study of oil-in-water emulsion containing almond milk (preparation of study oil)
In this study, study fat 1 was used. In addition, coconut oil, hydrogenated coconut oil, and palm medium melting point oil (iodine value 46) were used (all manufactured by Fuji Oil Co., Ltd.).

(Preparation of oil-in-water emulsion using almond milk)
An oil-in-water emulsion using almond milk was obtained by the following preparation method.
1. Commercially available almond milk drink (manufactured by Ezaki Glico Co., Ltd., almond effect (sugar free), fat content 1.5%) was added to 99 parts (Comparative Examples 1 and 2, Examples 1 to 6) or 97 parts (Comparative Examples 1 and 2, Examples 1 to 6). Example 3, Examples 7, 8) were mixed in a homomixer (60°C, 5000 rpm), while adding 1 part (Comparative Examples 1, 2, Examples 1 to 6) or 3 parts of the fats and oils listed in Table 2. (Comparative Example 3, Examples 7 and 8) Added.
2. Stirred for 20 minutes.
3. The solution obtained in step 2 was passed through a high-pressure homogenizer (15 MPa) to obtain an oil-in-water emulsion to be sampled.
In addition, Table 2 shows the blending amount of the studied fats and oils in the fats and oils content (oil content) of the oil-in-water emulsion.

(Evaluation method)
The evaluation was based on the presence or absence of off-flavors derived from plant-based milk and the flavor intensity, and each was evaluated as follows. Sensory evaluation was conducted by 16 panelists, and in consensus among the panelists, those with 3 or more points in each evaluation were considered to have passed the overall evaluation (denoted as ○). The evaluation results are listed in Table 2.
○ Presence or absence of off-flavor derived from almond milk (grain smell with bitterness) 1 point: Off-flavor is felt considerably.
2 points: A strange flavor is felt.
3 points: A slightly off-flavor is felt, but the flavor is edible.
4 points: No strange flavor detected.
5 points: No off-flavor felt at all.
○Flavor intensity (intensity of flavor release felt immediately after eating and intensity of richness derived from almond milk felt in the second half)
1 point: Flavor release is quite weak, and the richness derived from almond milk cannot be felt at all.
2 points: Flavor release is weak, and the richness derived from almond milk is slightly felt.
3 points: There is a flavor release and you can feel the richness derived from almond milk.
4 points: The flavor release is strong, and you can feel the richness derived from almond milk.
5 points: The flavor release is quite strong, the richness derived from almond milk is felt strongly, and the flavor of the emulsion as a whole is quite good.

In Comparative Examples 1 and 3, in which 1 part or 3 parts of coconut oil was added to the oil-in-water emulsion containing almond milk, flavor release and richness derived from almond milk were felt in both cases. However, I could sense a very strange flavor. Furthermore, an oil-in-water emulsion containing hydrogenated coconut oil had the same tendency as coconut oil (Comparative Example 2).
In Examples 1 to 8 in which each of the tested oils and fats or each tested oil and fat were blended with palm medium melting point oil, the flavor release and richness derived from almond milk were felt, but no off-flavor was felt at all. When the studied oil and fat were used in combination with palm medium melting point oil, an emulsion with a well-balanced flavor was obtained.

<Study 2> Study of oil-in-water emulsion containing oat milk (studyed oil and fat)
In this study, study fat 1 was used. In addition, coconut oil and palm medium melting point oil were used.

(Preparation of oil-in-water emulsion using oat milk)
An oil-in-water emulsion using oat milk was obtained by the following preparation method.
1. While mixing 99 parts of a commercially available oat milk drink (manufactured by Danone Japan Co., Ltd., ALPRO (sugar-free), fat content 1.4%) in a homomixer (5000 rpm at 60°C), the ingredients listed in Table 2 were mixed. 1 part of fat and oil was added.
2. Stirred for 20 minutes.
3. The solution obtained in step 2 was passed through a high-pressure homogenizer (15 MPa) to obtain an oil-in-water emulsion to be sampled.
Note that Table 3 lists the blending amounts of the studied fats and oils in the fat content (oil content) of the oil-in-water emulsion.

(Evaluation method)
The evaluation was based on the presence or absence of off-flavors derived from plant-based milk and the flavor intensity, and each was evaluated as follows. A sensory evaluation was conducted by 13 panelists, and in a consensus of the panelists, those with 3 or more points in each evaluation were considered to have passed the overall evaluation (denoted as ○). The evaluation results are listed in Table 3.
○ Presence or absence of off-flavor derived from oat milk (grassy grain odor) 1 point: Off-flavor can be felt considerably.
2 points: A strange flavor is felt.
3 points: A slightly off-flavor is felt, but the flavor is edible.
4 points: No strange flavor detected.
5 points: No off-flavor felt at all.
○Flavor intensity (intensity of flavor release felt immediately after eating and intensity of richness derived from oat milk felt in the second half)
1 point: Flavor release is quite weak, and the richness derived from oat milk cannot be felt at all.
2 points: Flavor release is weak, and the richness derived from oat milk is felt slightly.
3 points: There is a flavor release and you can feel the richness derived from oat milk.
4 points: Strong flavor release, with a good richness derived from oat milk.
5 points: The flavor release is quite strong, the richness derived from oat milk is felt strongly, and the flavor of the emulsion as a whole is quite good.

In Comparative Example 4, in which coconut oil was blended into an oil-in-water emulsion containing oat milk, the flavor release and richness derived from oat milk were quite strong, but at the same time, a considerable off-flavor was felt. On the other hand, in Examples 9 and 10 in which the tested fat 1 or the tested fat 1 was blended with palm medium melting point oil, no unusual flavor derived from oat milk was felt, and a rich feeling derived from oat milk was also felt.

<Study 3> Study of oil-in-water emulsion containing soy milk (studyed oil and fat)
In this study, test fats and oils 1, 4, 5, 6, 7, and 8 were used. In addition, coconut oil, palm medium melting point oil, and oils and fats mainly containing stearic acid and oleic acid (manufactured by Fuji Oil Co., Ltd., rising melting point 25° C.) were used.

(Preparation of oil-in-water emulsion using soy milk)
An oil-in-water emulsion using soybean milk was obtained by the following preparation method.
1. According to the formulation in Table 4, the fats and oils listed in Table 5 were added while mixing everything except the fats and oils using a homomixer (60° C., 5000 rpm). Note that the blank of Comparative Example 5 was prepared without adding oil or fat, and instead adding water.
2. The mixture was stirred at 6000 rpm for 20 minutes.
3. The solution obtained in step 2 was passed through a high-pressure homogenizer (15 MPa) and aged at 5° C. overnight to obtain an oil-in-water emulsion for tasting.
In addition, Table 5 shows the blending amount of the studied fats and oils in the fat content (oil content) of the oil-in-water emulsion.

(Evaluation method)
The evaluation was based on the presence or absence of off-flavors derived from plant-based milk and the flavor intensity, and each was evaluated as follows. A sensory evaluation was conducted by 11 panelists, and in a consensus among the panelists, those with 3 or more points in each evaluation were considered to have passed the overall evaluation (denoted as ○). The evaluation results are listed in Table 5.
○ Presence or absence of off-flavor derived from soy milk (grassy odor or bean odor) 1 point: Off-flavor is felt considerably.
2 points: A strange flavor is felt.
3 points: A slightly off-flavor is felt, but the flavor is edible.
4 points: No strange flavor detected.
5 points: No off-flavor felt at all.
○Flavor intensity (intensity of flavor release felt immediately after consumption and intensity of richness derived from soy milk felt in the second half)
1 point: Flavor release is quite weak, and the richness derived from soy milk cannot be felt at all.
2 points: Flavor release is weak, and the richness derived from soy milk is slightly felt.
3 points: There is a flavor release and you can feel the richness derived from soy milk.
4 points: The flavor release is strong, and you can feel the richness derived from soy milk.
5 points: The flavor release is quite strong, the richness derived from soy milk is felt strongly, and the flavor of the emulsion as a whole is quite good.

In the oil-in-water emulsion using soymilk, in the blank containing no fat or oil (Comparative Example 5), the off-flavor derived from soymilk was felt considerably, and flavor release and richness were felt to be weak. In Comparative Examples 6 to 8, which did not contain any of the studied oils and fats, the flavor release and richness derived from soy milk were good, but an off-flavor derived from soy milk was felt. In particular, in Comparative Examples 7 and 8, a fairly strong soy milk-derived off-flavor was felt.
In Examples 11 to 16, in which the tested oils and fats 1 and the tested oils and fats 4 to 8 were blended, no off-flavor derived from soy milk was felt, and the flavor release and richness were good. Furthermore, in Examples 17 to 25, in which 10% of the fats and oils in Comparative Examples 5 to 7 were replaced with the tested fats and oils 1, 5, and 8, respectively, no unusual flavor derived from soy milk was felt, and the flavor release and richness were also quite strong. The flavor of the entire emulsion was good. In particular, by using coconut oil and the tested oil/fat in combination, emulsions with a well-balanced flavor were obtained (Example 17, Example 23). Furthermore, even when the palm medium melting point oil was replaced with the tested oil/fat 1 in a volume-dependent manner, the off-flavor derived from soybean milk was hardly felt and the flavor intensity was good (Examples 26 to 28).
From this study, it was confirmed that each of the tested oils and fats can sufficiently suppress the off-flavors derived from soy milk, regardless of the type of fats and oils that are blended together, and even when a small amount of each tested fat and oil is blended. In addition, it was possible to obtain an oil-in-water emulsion with good flavor release and richness, and a well-balanced flavor.

<Study 4> Study of oil-in-water emulsion containing soy milk (study oil)
In this study, study fat 1 was used. In addition, coconut oil and palm medium melting point oil were used.

(Preparation of oil-in-water emulsion using soy milk)
An oil-in-water emulsion using sterilized soybean milk was obtained by the following preparation method.
1. According to the formulation in Table 4, the fats and oils listed in Table 6 were added while mixing everything except the fats and oils using a homomixer (60° C., 5000 rpm).
2. The mixture was stirred at 6000 rpm for 20 minutes.
3. The solution obtained in step 2 was sterilized using ultra-high temperature sterilization equipment (145° C. for 7 seconds).
4. The sterilized solution was passed through a high-pressure homogenizer (15 MPa) and aged at 5° C. overnight to obtain an oil-in-water emulsion for tasting.
In addition, Table 6 shows the blending amount of the studied fats and oils in the fat content (oil content) of the oil-in-water emulsion.

(Evaluation method)
The evaluation followed Study 3. The evaluation results are listed in Table 6.

Even when the oil-in-water emulsion containing soy milk was sterilized, the one containing coconut oil in Comparative Example 9 had strong flavor release and richness, but had an off-flavor. 1 formulation or in which 10% of the palm medium melting point oil of Example 30 was replaced with Study Oil 1, no off-flavor derived from soy milk was felt and the flavor intensity was good.
It was confirmed that by blending a small amount of the random transesterified fat of the present invention into an oil-in-water emulsion, it was possible to sufficiently suppress the off-flavors derived from plant-based milk, and also to enjoy the rich flavor derived from plant-based milk. did.

Claims (12)

An oil-in-water emulsion that satisfies (A) and (B) below and includes a random transesterified fat and oil and a plant-based milk.
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 40% by weight.
(B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80% by weight. The oil-in-water emulsion according to claim 1, wherein the random transesterified fat satisfies (A), (B), and (C).
(C) Oleic acid content is 10% by weight or less in the constituent fatty acid composition The oil-in-water emulsion according to claim 1, wherein the random transesterified oil satisfies (A), (B), and (D).
(D) The ratio of (content of saturated fatty acids with 12 to 14 carbon atoms)/(content of saturated fatty acids with 6 to 10 carbon atoms) is 1.0 to 6.0 The oil-in-water emulsion according to claim 2, wherein the random transesterified oil or fat satisfies (A), (B), (C), and (D).
(D) The ratio of (content of saturated fatty acids with 12 to 14 carbon atoms)/(content of saturated fatty acids with 6 to 10 carbon atoms) is 1.0 to 6.0 The oil-in-water emulsion according to claim 1 or 2, wherein the amount of (A) is 1 to 35% by weight. The oil-in-water emulsion according to claim 3 or 4, wherein the amount of (A) is 1 to 35% by weight. The oil-in-water emulsion according to claim 5, wherein the content of the random transesterified oil is 0.05% by weight or more in the oil content (oil content) of the oil-in-water emulsion. The oil-in-water emulsion according to claim 6, wherein the content of the random transesterified oil is 0.05% by weight or more in the oil content (oil content) of the oil-in-water emulsion. The oil-in-water emulsion according to claim 5, wherein the plant-based milk is derived from one or more selected from almonds, oats, and soybeans. The oil-in-water emulsion according to claim 6, wherein the plant-based milk is derived from one or more selected from almonds, oats, and soybeans. An oil-in-water emulsion that satisfies the following (A) and (B) and emulsifies by mixing 0.05% by weight or more of random transesterified fat into the fat content (oil content) of an oil-in-water emulsion and plant-based milk. Method for producing emulsion.
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 40% by weight.
(B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80% by weight. A method for suppressing off-flavors in an oil-in-water emulsion containing a random transesterified fat and a plant-based milk that satisfies (A) and (B) below.
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 40% by weight.
(B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80% by weight.