JP7451074B2 - Oil-in-water emulsion composition and method for producing the oil-in-water emulsion composition - Google Patents

Description

The present invention relates to an oil-in-water emulsion composition and a method for producing the oil-in-water emulsion composition.

Emulsification using emulsifiers and surfactants has traditionally been used for emulsification in the food field. Since emulsification using emulsifiers and surfactants is thermodynamically unstable, in order to ensure stability against sterilization processes at high temperatures and long-term stability, for example, oil-in-water emulsion compositions (O/ It was necessary to reduce the particle size of the oil droplets (W type) to the submicron level.
However, in recent years, in the food field, there has been an increase in needs for appearance, flavor (something that stimulates the senses of taste and smell), texture, and ingredients that appeal to appetite, as well as health-conscious ingredients. Therefore, there is a need for an emulsification technique that can prepare an emulsion composition having an emulsion size and structure different from those of emulsion compositions using conventional emulsifiers and surfactants. As a method other than emulsification using emulsifiers and surfactants, research on fine particle stabilized emulsions (Pickering emulsions) has been actively conducted in recent years.

In particular, in the field of cosmetics, the method described in Patent Document 1 is disclosed. Furthermore, in the pharmaceutical field, a method described in Patent Document 2 is disclosed.
However, for example, when used in food applications, it is necessary to provide heat resistance that can withstand high-temperature heating during sterilization. On the other hand, control of particle size, which affects texture, appearance, touch, viscosity, stability, etc., is an important item for oral materials such as foods and pharmaceuticals. Nevertheless, neither Patent Document 1 nor Non-Patent Document 1 mentions whether or not the particle size distribution changes before and after heating. Furthermore, compared to oily components used for industrial purposes such as paraffin, ester-based oily components and edible fats and oils have higher polarity, and it is difficult to select particles with appropriate wettability due to issues such as composition distribution and purity. It has been difficult to stabilize emulsion compositions using fine particle stabilization technology. In addition, when using oily components other than edible fats and oils, it is difficult to prepare an oil-in-water emulsion composition that is either harmful to the human body, or even if it is not harmful, it is sufficient in terms of taste. . Further, Patent Document 2 easily disintegrates due to thermal stimulation, and contains an excessive amount of surfactant, making it unsuitable for use in food applications.

Japanese Patent Application Publication No. 2008-291027 Special Publication No. 2013-500844

J. Giermanska-Kahn et. Al, Langmuir 2005, 21, 4316-4323 Oils and fats Vol.65, No4 (2012), 94-102 Oil Chemistry, 26, 150 (1977)

When producing an oil-in-water emulsion composition, the degree of foaming during high-speed stirring is also a factor in the use of antifoaming agents during production, production time, etc., as well as production costs and ease of handling by workers. It has a big impact. Therefore, it is also important to suppress foaming as much as possible during manufacturing.
In addition, in oil-in-water emulsions using oil phase components having unsaturated bonds and/or oxygen atoms, such as oil-in-water emulsions using edible fats and oils, it is possible to suppress coalescence of oil droplets and prevent coalescence. Suppression of the resulting creaming and emulsion instability resulting from interfacial destruction due to needle-like crystal growth are major issues (Non-Patent Document 2).
In addition, edible fats and oils have a problem in that they produce deterioration odors due to oxidation and hydrolysis (Non-Patent Document 3).
The present invention provides an emulsion composition that maintains emulsion stability even after high-temperature processes such as sterilization (heat resistance), and has a small change in particle size distribution before and after heating, and is suitable for cases where the oil phase component changes state. (For example, when the temperature falls, the oil phase components solidify and crystallize. When the temperature rises, the oil phase components melt.) It is possible to create a composition that maintains emulsion stability (temperature fall resistance) and is easy to handle during production. The first task is to provide In addition, it is an emulsion composition that maintains emulsion stability even after high-temperature processes such as sterilization (heat resistance), and has a small change in particle size distribution before and after heating, and where the oil phase component changes state. (For example, when the temperature falls, the oil phase components solidify and crystallize. When the temperature rises, the oil phase components melt.) A composition for food that maintains emulsion stability (resistance to temperature drops) and suppresses deterioration of fats and oils. The second challenge is to provide goods. Furthermore, when the composition is eaten or eaten, it is not harmful to the human body and has a good taste.In particular, even with the same amount of fat and oil content, it has a strong oily feeling (oiliness, fat feeling), It is an object of the present invention to provide a composition that can contribute to reducing the amount of oxidation.

The present inventors have conducted intensive research to solve the above problems, and have developed an emulsified composition containing solid particles, in which the oil phase component and the aqueous phase component are combined with a surfactant and a specific oily component. It was thought that the above-mentioned problem could be solved by creating an emulsion structure in which the solid particles are present at the interface with the material, and the present invention was discovered.

That is, the gist of the first aspect of the present invention is as follows.
(A1) solid particles, a surfactant having one alkyl group, an oil phase component, and an aqueous phase component, the oil phase component containing an edible fat or oil having an unsaturated bond and/or an oxygen atom; An oil-in-water emulsion composition, wherein the solid particles are present at an interface between an oil phase component and an aqueous phase component.
(A2) The oil-in-water emulsion composition according to (A1), which has heat resistance of 60° C. or higher.
(A3) The oil-in-water emulsion composition according to (A1) or (A2), wherein the concentration of the surfactant is 0.00001% by weight or more and 0.05% by weight or less based on the total amount of the composition.
(A4) The oil-in-water emulsion composition according to any one of (A1) to (A3), wherein the surfactant includes a surfactant having an HLB of greater than 8.
(A5) The oil-in-water emulsion composition according to any one of (A1) to (A4), wherein the concentration of the surfactant in the composition is equal to or lower than the critical micelle concentration of the surfactant.
(A6) The oil-in-water emulsion composition according to any one of (A1) to (A5), wherein the surfactant includes a surfactant having at least one cationic group in the molecule.
(A7) The oil-in-water emulsion composition according to any one of (A1) to (A6), wherein the surfactant includes a cationic surfactant.
(A8) The oil-in-water emulsion composition according to any one of (A1) to (A7), wherein the solid particles have an average particle diameter of 0.01 μm or more and 5 μm or less.
(A9) The oil-in-water emulsion composition according to any one of (A1) to (A8), wherein the solid particles present at the interface between the continuous phase and the discontinuous phase have an average particle diameter of 0.01 μm or more and 5 μm or less.
(A10) The oil-in-water emulsion composition according to any one of (A1) to (A9), wherein the size of the discontinuous phase in the oil-in-water emulsion composition is 0.5 μm or more and less than 1 mm.
(A11) The oil-in-water emulsion composition according to any one of (A1) to (A10), which is for food use.
(A12) A first step of mixing the aqueous phase component, the surfactant, and the solid particles, and stirring the mixture; mixing the mixture obtained in the step with the oil phase component; , a second step of stirring the mixture, the method for producing an oil-in-water emulsion composition according to any one of (A1) to (A11).
(A13) A 1' step of mixing the oil phase component, the surfactant, and the solid particles, and stirring the mixture; mixing the mixture obtained in the step with the aqueous phase component; and a 2' step of stirring the mixture. The method for producing an oil-in-water emulsion composition according to any one of (A1) to (A11).
The second aspect of the present invention is summarized as follows.
(B1) It has solid particles, a surfactant, an oil phase component, and an aqueous phase component, the oil phase component includes edible oil and fat, and the solid particles are present at the interface between the oil phase component and the aqueous phase component. Existing oil-in-water emulsion composition for food.
(B2) The oil-in-water emulsion composition for food according to (B1), which has heat resistance of 60° C. or higher.
(B3) The oil-in-water emulsion composition for food according to (B1) or (B2), wherein the concentration of the surfactant is 0.00001% by weight or more and 0.05% by weight or less based on the total amount of the composition.
(B4) The oil-in-water emulsion composition for food according to any one of (B1) to (B3), wherein the surfactant includes a surfactant having an HLB of greater than 8.
(B5) The oil-in-water emulsion composition for food according to any one of (B1) to (B4), wherein the concentration of the surfactant in the composition is equal to or lower than the critical micelle concentration of the surfactant.
(B6) The oil-in-water emulsion composition for food according to any one of (B1) to (B5), wherein the surfactant includes a surfactant having at least one cationic group in the molecule.
(B7) The oil-in-water emulsion composition for food according to any one of (B1) to (B6), wherein the surfactant includes a cationic surfactant.
(B8) The oil-in-water emulsion composition for food according to any one of (B1) to (B7), wherein the solid particles have an average particle diameter of 0.01 μm or more and 5 μm or less.
(B9) The oil-in-water emulsion composition for food according to any one of (B1) to (B8), wherein the solid particles present at the interface between the continuous phase and the discontinuous phase have an average particle diameter of 0.01 μm or more and 5 μm or less. .
(B10) The oil-in-water emulsion composition for food use according to any one of (B1) to (B9), wherein the size of the discontinuous phase in the oil-in-water emulsion composition is 0.5 μm or more and less than 1 mm.
(B11) A first step of mixing the aqueous phase component, the surfactant, and the solid particles, and stirring the mixture; mixing the mixture obtained in the step with the oil phase component; , a second step of stirring the mixture. The method for producing an oil-in-water emulsion composition for food according to any one of (B1) to (B10).
(B12) A 1' step of mixing the oil phase component, the surfactant, and the solid particles and stirring the mixture; mixing the mixture obtained in the step with the aqueous phase component; and a 2' step of stirring the mixture.

According to the present invention, the emulsion composition maintains emulsion stability even after high-temperature processes such as sterilization (heat resistance), and has a small change in particle size distribution before and after heating, and the oil phase component changes state. (For example, the oil phase component solidifies and crystallizes when the temperature falls. The oil phase component melts when the temperature rises.) It maintains emulsion stability (temperature fall resistance) and has a composition that is easy to handle during manufacturing. can provide things.
In addition, it is an emulsion composition that maintains emulsion stability even after high-temperature processes such as sterilization (heat resistance), and has a small change in particle size distribution before and after heating, and where the oil phase component changes state. (For example, when the temperature falls, the oil phase components solidify and crystallize. When the temperature rises, the oil phase components melt.) A composition for food that maintains emulsion stability (resistance to temperature drops) and suppresses deterioration of fats and oils. can provide things.
Furthermore, when the composition is eaten or eaten, it is not harmful to the human body and has a good taste.In particular, even with the same amount of fat and oil content, it has a strong oily feeling (oiliness, fat feeling), It is possible to provide a composition that can contribute to reducing the amount of oxidation.

It is a polarized light micrograph (photograph substituted for a drawing) after heating oil-in-water emulsion composition A to 60° C. and then lowering the temperature to room temperature. This is a polarized light micrograph of an emulsion composition obtained by diluting oil-in-water emulsion composition A 10 times with water (photograph substituted for a drawing). It is a polarized light micrograph of oil-in-water emulsion composition A at the extinction position (photograph substituted for a drawing). 3 is a graph showing particle size distribution before and after heating in Example 4.

Embodiments of the present invention will be described in detail below. The explanation of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not limited to these contents unless it exceeds the gist thereof.

The oil-in-water emulsion composition according to an embodiment of the present invention contains solid particles, a surfactant, an oil phase component, and an aqueous phase component. The oil-in-water emulsion composition has a structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component.
Specifically, the first embodiment of the present invention has solid particles, a surfactant having one alkyl group, an oil phase component, and an aqueous phase component,
The oil phase component contains an edible fat or oil having an unsaturated bond and/or an oxygen atom,
The present invention is an oil-in-water emulsion composition in which the solid particles are present at the interface between the oil phase component and the aqueous phase component.
Further, a second embodiment of the present invention includes solid particles, a surfactant, an oil phase component, and an aqueous phase component,
The oil phase component includes edible oil and fat,
The present invention is an oil-in-water emulsion composition for foods, in which the solid particles are present at the interface between the oil phase component and the aqueous phase component.
In this specification, the oil-in-water emulsion composition includes not only so-called O/W type oil-in-water emulsion compositions in which the continuous phase is an aqueous phase, but also multilayer emulsions such as W/O/W type emulsions. . Further, the presence of solid particles at the interface between the oil phase component and the aqueous phase component can be confirmed by cross-sectional observation of the oil-in-water emulsion composition using a cryo-scanning electron microscope (Cryo-SEM) or the like. The method for observing the cross section is not particularly limited as long as it is a commonly used method, but for example, after rapidly freezing the oil-in-water emulsion composition by a quick freezing method such as a metal contact method, a diamond knife for an optical microscope is used. A cross section of the sample can be prepared using a cryomicrotome, and the cross section of the sample can be observed using a cryo-SEM.

The solid particles contained in the oil-in-water emulsion composition of this embodiment do not dissolve in the water phase component and oil phase component used, and even after the solid particles are added to the water phase component and/or oil phase component. Any solid particles can be used as long as they can stir the aqueous phase and/or oil phase. Examples of solid particles include inorganic substances, organic substances, organic-inorganic composites, and the like.
Examples of inorganic substances include silica particles such as spherical silica and fumed silica, ceramics such as talc, titanium oxide, and hydroxyapatite, calcium carbonate, zeolite, and inorganic pigments. Examples of organic substances include chitin , chitosan, cellulose, microcrystalline cellulose, hydroxypropyl methylcellulose, hydroxycellulose, methylcellulose, fermented cellulose, sodium carboxymethylcellulose, gellan gum, native gellan gum, xanthan gum, carrageenan, dextrin, indigestible dextrin, and soybean. Polysaccharides, pectin, alginic acid, alginate propylene glycol ester, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, gadi gum, pullulan, gum arabic, agar, farcelan, inulin, konjac mannan, and other polysaccharides, polylactic acid , polymers such as polyvinyl alcohol and polyethylene glycol, organic pigments, oligomers, Janus particles, starch, processed starch products, cyclodextrin, animal proteins such as whey and casein, vegetable proteins such as soybean protein and zein, hydrophobin, etc. Microorganism-derived proteins, enzymes, protein decomposition products, peptides, microorganisms, spores, cells, plant extracts such as flavonoids, ground food products such as ground protein gels and grain powders, complexes and derivatives thereof, etc. . It may be a synthetic product or a natural product. In particular, in the case of polysaccharides and polymers, they may be linear (cellulose), branched (glucomannan, etc.), side chain (galactomannans), or spherical (gum arabic, soybean polysaccharides). It may be an acidic polysaccharide, a neutral polysaccharide, or a basic polysaccharide. Examples of the organic-inorganic composite include ferritin retaining Fe, gel particles prepared from Na alginate, calcium salt, and the like. The solid particles may be in the form of powder, paste, or pellets before being dispersed in the water phase or oil phase.

There are no particular restrictions on the raw materials from which starch is derived, but typical raw materials include potato, waxy potato, wheat, corn, glutinous corn, high amylose corn, sweet potato, rice, glutinous rice, cassava, arrowroot, katakuri, and mung bean. , sago palm, bracken, and giant lily.
Processed starch products include processed starch and modified starch, which are made by applying various types of processing (enzymatically, physically, chemically) to starch using wet or dry methods to improve properties or add functionality. Specifically, enzyme-treated starch, sodium starch glycolate, sodium starch phosphate, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, Phosphoric acid monoesterified phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid cross-linked starch, starch acetate, hydroxypropyl starch, starch sodium octenyl succinate, oxidized starch, acid-treated starch, pregelatinized starch, dry starch, heat-treated starch, moist Examples include heat-treated starch, oil-processed starch, granulated starch, and oil-absorbing starch.
Note that a solid is a state that does not have fluidity during the temperature history from the time of composition preparation to the time of consumption.

There are no limitations on the shape of the solid particles, but examples include spherical, rod-like, string-like, gel-like, network-like, porous, needle-like, flake-like, aggregates, and the like. The solid particles may be a single substance, an aggregate, or an aggregate. In the case of a single polymer structure, it is preferable to have an entangled structure or a crosslinked structure due to hydrogen bonds, ionic bonds, or intermolecular forces. The solid particles may be a single component, or may be a mixture, aggregate, or association of a plurality of different components. When the solid particles are in a gel state, they may be contracted or swollen. The active ingredient may be contained inside or on the surface of the solid particles.
When using silica, either hydrophilic silica or hydrophobic silica may be used, but hydrophilic silica is preferred from the viewpoint of safety and cost when considering use in the food and pharmaceutical fields. A known method may be used to impart hydrophilicity or hydrophobicity to silica, such as surface treatment with a silane coupling agent. The solid particles used in the present invention are not limited and do not necessarily require such prior chemical treatment.
When used in the food field, the solid particles need only be edible and may be food additives or food raw materials. As the solid particles, one type of solid particles may be used, or two or more types of solid particles may be used in combination.

There is no particular restriction on the primary particle diameter of the solid particles, but it is usually 0.001 μm or more, preferably 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm or more, particularly preferably 0.5 μm or more. It is usually 50 μm or less, preferably 5 μm or less, more preferably 1 μm or less, particularly preferably 0.9 μm or less. The primary particle diameter of the solid particles indicates the average particle diameter of particles that can be observed on an image obtained by enlarging a particle image obtained by, for example, scanning electron microscopy (SEM) measurement. The number of particles to be observed may be 5 or more, 40 or more, 100 or more, or 200 or more. For the primary particle diameter of the solid particles, a catalog value may be used.

Although there is no particular restriction on the average particle diameter of the solid particles, the average particle diameter of the solid particles dispersed in a dilute state in the liquid is usually 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm or more, It is particularly preferably 0.5 μm or more, usually 50 μm or less, preferably 5 μm or less, more preferably 3 μm or less, even more preferably 1 μm or less, and particularly preferably 0.9 μm or less.
The size of solid particles in a liquid can be determined by measuring the particle size distribution, average diameter, and median diameter of solid particles in a powder or dispersed state in a liquid using a laser diffraction/scattering particle size distribution measurement device, for example. can be measured. Here, the diluted state is any concentration, but refers to a concentration that can be measured by a flow method or the like using a laser diffraction/scattering particle size distribution measuring device. The concentration to be measured is usually 20% by weight or less, preferably 5% by weight or less, more preferably 1% by weight or less, further preferably 0.1% by weight or less, particularly preferably 0.02% by weight or less.

The size of the solid particles present at the aqueous phase-oil phase interface in the oil-in-water emulsion composition is not particularly limited, but is usually 0.01 μm or more, preferably 0.05 μm or more, and more preferably 0.1 μm. Above, it is particularly preferably 0.5 μm or more, and usually 50 μm or less, preferably 5 μm or less, more preferably 3 μm or less, still more preferably 1 μm or less, particularly preferably 0.9 μm or less. The size of the solid particles present at the aqueous phase-oil phase interface can be determined by enlarging a particle image obtained by optical microscopy or scanning electron microscopy (SEM) measurement, and showing the average particle diameter of the particles that can be observed on the image. . It is preferable to observe using an operating electron microscope. The number of particles to be observed may be 5 or more, 40 or more, 100 or more, or 200 or more. If it is difficult to measure using a laser diffraction/scattering particle size distribution analyzer due to insufficient intensity of diffracted/scattered light, dynamic light scattering can be used to measure particles dispersed in a liquid. The particle size distribution, average diameter, and median diameter of solid particles can be measured. The measurement results obtained by the dynamic light scattering method can be analyzed by, for example, the cumulant method.

The content of solid particles in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it can be contained in a normal emulsion composition, but is usually 0.01% by weight or more based on the total amount of the composition. Preferably 0.05% by weight or more, more preferably 0.1% by weight or more, most preferably 0.5% by weight or more, and usually 50% by weight or less, preferably 40% by weight or less, and even more preferably 30% by weight. % or less, particularly preferably 20% by weight or less, most preferably 15% by weight
It is as follows.

As the surfactant contained in the oil-in-water emulsion composition of the first embodiment of the present invention, any surfactant having one alkyl group can be used. Surfactants having two alkyl groups tend to form aggregates and are therefore difficult to use for surface modification. Additionally, if a step is required to pre-dissolve the surfactant in the aqueous phase, a surfactant with one alkyl group is better than a surfactant with two alkyl groups from the viewpoint of solubility. Easy to handle. In particular, low-molecular surfactants are preferred, which are amphiphilic and surface-active substances with a molecular weight of 5,000 or less. Low-molecular surfactants do not include macromolecules such as proteins, polysaccharides, and synthetic polymers.
The low molecular surfactant may be in any form such as powder, solid, liquid, or paste. Further, the molecular weight of the low-molecular surfactant is more preferably 3,000 or less, most preferably 2,000 or less. The smaller the molecular weight of the low-molecular-weight surfactant, the larger the number of moles per weight, which increases the number of molecules that contribute to the reaction with solid particles, which is preferable. There is no particular limit to the lower limit of the molecular weight of the low molecular weight surfactant, but the molecular weight is usually 200 or more since the molecular structure contains a hydrophilic part and a lipophilic part.

Surfactants include anionic surfactants, cationic surfactants, amphoteric surfactants, and nonionic surfactants.
The alkyl group possessed by the surfactant may be a straight-chain alkyl group or a branched alkyl group, but is preferably a straight-chain alkyl group. Further, the chain length of the alkyl group is 8 or more carbon atoms, preferably 10 or more, more preferably 12 or more, still more preferably 14 or more, and most preferably 16 or more. The upper limit is not particularly limited, but is usually 24 or less, preferably 22 or less. Furthermore, the alkyl group of this embodiment may be of a saturated type or an unsaturated type, but is more preferably a saturated type.
The surfactant preferably has a functional group capable of reacting or interacting with the surface of the solid particles, but is not limited thereto. By adsorbing the surfactant to the solid particles via such functional groups, the surface properties of the solid particles can be modified. This strengthens the adsorption of the solid particles to the aqueous phase-oil phase interface, making it possible to obtain an emulsion composition that has better emulsion stability than an emulsion composition containing only solid particles.

Examples of reactions or interactions between solid particles and surfactants include electrostatic interactions, hydrophobic interactions, intermolecular force interactions, hydrogen bonds, and antigen-antibody reactions. Examples of functional groups possessed by surfactants that realize these reactions or interactions include cationic groups, anionic groups, amino acid residues, hydroxyl groups, carboxyl groups, peptides, proteins, antigens, etc. Preferred are chemical groups, anionic groups, amino acid residues, hydroxyl groups, carboxyl groups, and peptides.

It is preferable that the functional group that realizes electrostatic interaction or hydrogen bond has a larger electronic polarization in the molecular structure of the hydrophilic group. Specifically, when containing hydroxyl groups, it is preferable to contain two or more hydroxyl groups, more preferably to contain three or more hydroxyl groups, and most preferably a polyol containing four or more hydroxyl groups. When it contains an ether group, it preferably contains two or more ether groups, more preferably three or more ether groups, and most preferably a polyether containing four or more ether groups. Similarly preferred examples include polycarbonyl, polythiol, polyamide, and the like.
As the surfactant containing a hydroxyl group or an ether group, when used in food applications, food grade emulsifiers that can be used in food and drink products are preferred.

Examples of food emulsifiers containing hydroxyl groups or ether groups include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, etc. Examples include lactic acid fatty acid esters such as sodium stearoyl lactate, enzymatically decomposed lecithin, organic acid monoglycerides such as acetic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and diacyl tartaric acid monoglyceride. Among these, sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and polyoxyethylene sorbitan fatty acid esters are preferred, which have a polyol or polyether structure suitable for realizing electrostatic interaction, and sucrose fatty acid esters, Polyglycerin fatty acid esters and polyoxyethylene sorbitan fatty acid esters are more preferred, and sucrose fatty acid esters and polyglycerin fatty acid esters are most preferred.

Specifically, glycerin having one alkyl group, such as decaglycerin myristate, decaglycerin palmitate, decaglycerin stearate, and decaglycerin oleate, has a degree of polymerization of 4 or more, preferably 4 to 12. Polyglycerin fatty acid ester; glycerin monofatty acid ester such as glycerin monomyristate, glycerin monopalmitate, glycerin monostearate, glycerin monooleate; diglycerin myristate ester, diglycerin palmitate ester having one alkyl group , diglycerin fatty acid esters such as diglycerin stearate, diglycerin oleate; triglycerin myristate, triglycerin palmitate, triglycerin stearate, triglycerin oleate, etc. having one alkyl group; triglycerin fatty acid ester; monoglyceride organic acid ester such as an ester of a monoglyceride of a saturated or unsaturated fatty acid having 12 to 22 carbon atoms and succinic acid, citric acid or diacetyl tartaric acid; tetraglycerin ricinoleate ester having one alkyl group Polyglycerin condensed ricinoleate esters such as; sorbitan fatty acid esters such as sorbitan myristate, sorbitan palmitate, sorbitan stearate, and sorbitan oleate having one alkyl group; propylene glycol having one alkyl group Propylene glycol fatty acid esters such as myristate ester, propylene glycol palmitate ester, propylene glycol stearate ester, propylene glycol oleate ester; sucrose myristate ester, sucrose palmitate ester, sucrose having one alkyl group Sucrose fatty acid esters such as stearate and sucrose oleate; and water-soluble phospholipids such as lysolecithin.

Food emulsifiers are mixtures with a distribution in the number of alkyl groups bonded to multiple hydroxyl groups capable of ester bonding within the molecular structure of the hydrophilic group, and therefore have a structure with one alkyl group in the mixture. The monoester content is preferably 40% by weight or more, more preferably 50% by weight or more, even more preferably 60% by weight or more, and even more preferably 70% by weight or more. Most preferably, it is at least % by weight.

Commercial products of the above sucrose fatty acid ester include "Ryoto Sugar Ester S-1670", "Ryoto Sugar Ester S-1570", "Ryoto Sugar Ester S-1170", "Ryoto Sugar Ester S-970" ”, “Ryoto Sugar Ester P-1670”, “Ryoto Sugar Ester P-1570”, “Ryoto Sugar Ester M-1695”, “Ryoto Sugar Ester O-1570”, “Ryoto Sugar Ester L-1695” ”, “Ryoto Sugar Ester LWA-1570”, “Ryoto Monoester-P” (product names manufactured by Mitsubishi Chemical Foods Co., Ltd.); “DK Ester SS”, “DK Ester F-160”, “DK Ester F -140'', and ``DK Ester F-110'' (trade name, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.).

Among the above-mentioned polyglycerol fatty acid esters, polyglycerol fatty acid esters having an average degree of polymerization of glycerin of 2 to 20 are preferable, and those having an average degree of polymerization of 2 to 10 are more preferable.
Commercial products of polyglycerin fatty acid ester include "Ryoto Polyglyester S-10D", "Ryoto Polyglyester SWA-10D", "Ryoto Polyglyester SWA-15D", "Ryoto Polyglyester SWA-20D", “Ryoto Polyglyester P-8D”, “Ryoto Polyglyester M-7D”, “Ryoto Polyglyester M-10D”, “Ryoto Polyglyester O-15D”, “Ryoto Polyglyester L-7D”, "Ryoto Polyglyester L-10D" (manufactured by Mitsubishi Chemical Foods, product name); "SY Glister MSW-7S", "SY Glister MS-5S", "SY Glister MO-7S", "SY Glister MO"-5S","SY Glister ML-750", "SY Glister ML-500" (product names manufactured by Sakamoto Pharmaceutical Co., Ltd.); "Sunsoft Q-14F", "Sunsoft Q-12F", "Sunsoft Soft Q-18S", "Sunsoft Q-182S", "Sunsoft Q-17S", "Sunsoft Q-14S", "Sunsoft Q-12S", "Sunsoft A-121C", "Sunsoft A -141C", "Sunsoft A-121E", "Sunsoft A-141E", "Sunsoft A-171E", "Sunsoft A-181E" (manufactured by Taiyo Kagaku Co., Ltd., product names); "Poem TRP -97RF", "Poem J-0021", "Poem J-0081HV", "Poem J-0381V" (product names manufactured by Riken Vitamin Co., Ltd.); "NIKKOL Hexaglyn 1-M", "NIKKOL Hexaglyn 1-L" ”, “NIKKOL De
Examples include ``NIKKOL Decaglyn 1-SV'', ``NIKKOL Decaglyn 1-OV'', ``NIKKOL Decaglyn 1-M'', and ``NIKKOL Decaglyn 1-L'' (trade names, manufactured by Nikko Chemicals Co., Ltd.).

Commercial products of polyoxyethylene sorbitan fatty acid ester include "Emazol S-120V", "Emazol L-120V", "Emazol O-120V", "Rheodor TW-S120V", "Rheodor TW-L120", "Rheodor TW". -O120V", "Reodore TW-L106", "Reodore TW-P120", "Reodore TW-O320V", "Reodore Super TW-L120", "Reodore 440V", "Reodore 460V" (all products manufactured by Kao Corporation, Product name); “Solgen TW-60F”, “Solgen TW-20F”, “Solgen TW-80F” (all manufactured by Daiichi Kogyo Seiyaku Co., Ltd., product names); “Admul T60K”, “Admul T80K” (all of the above, "T-Maz60K", "T-Maz80K" (manufactured by BASF, product names); "Willsurf TF-60", "Willsurf TF-80" (manufactured by NOF (manufactured by Lonza, trade name); "Glycosperse S-20K FG", "Glycosperse O-20K FG" (manufactured by Lonza, trade name), and the like.

In the above-mentioned sucrose fatty acid ester and polyglycerin fatty acid ester, a food-grade emulsifier (that is, a bacteriostatic emulsifier) that is effective against heat-resistant bacteria can also be used. More preferred are sucrose fatty acid esters and polyglycerin fatty acid esters in which the alkyl group has 14 to 22 carbon atoms, and even more preferred are sucrose fatty acid esters and polyglycerin fatty acid esters in which the constituent fatty acids have 16 to 18 carbon atoms. It is suitable because it is highly effective against sexually transmitted bacteria. The sucrose fatty acid ester and polyglycerin fatty acid ester used should have a monoester content of 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more, in order to be highly effective against heat-resistant bacteria. Therefore, it is suitable. As the polyglycerin fatty acid ester, the average degree of polymerization of polyglycerin is preferably 2 to 5, and most preferably 2 to 3 because it is highly effective against bacteria.

Furthermore, it is preferable that the functional group that realizes electrostatic interaction includes an ionically polarized, ie, ionizable, functional group. The ionizable functional group is more preferably a surfactant having at least one anionic group and at least one cationic group, and more preferably a surfactant having at least one anionic group or cationic group. It is most preferred to have only cationic groups.
Examples of the surfactant having an ionizable functional group include ionic surfactants such as anionic surfactants, cationic surfactants, and amphoteric surfactants.

Examples of the surfactant having at least one cationic group include amphoteric surfactants, cationic surfactants, and the like.
Specific examples of ionic surfactants when used for food include lactic acid fatty acid esters such as calcium stearoyl lactate and sodium stearoyl lactate, fatty acid salts such as sodium stearate and sodium oleate, enzymatically decomposed lecithin, and succinic acid. Examples include monoglyceride and diacyltartaric acid monoglyceride.

Lysolecithin (enzymatically decomposed lecithin) obtained by enzymatically decomposing lecithin is one in which either the fatty acid (acyl group) bonded to the 1st or 2nd position of the glycerophospholipid has been lost. Lysolecithin can be obtained by hydrolysis of lecithin using an acid or alkali catalyst, but it can also be obtained by hydrolysis of lecithin using phospholipase A1 or A2. Lysophosphatidic acid, lysophosphatidylglycerin, lysophosphatidylinositol, lysophosphatidylethanolamine, lysophosphatidylmethylethanolamine, lysophosphatidylcholine (lysolecithin), lysophosphatidylserine, etc. can be mentioned. Here, the origins of lecithin include those derived from plants such as soybeans, corn, peanuts, rapeseed, wheat, and sunflowers, those derived from animals such as egg yolk, cows, and milk, and various lecithins derived from microorganisms. .

Specific examples of cationic surfactants include ammonium-based cationic surfactants and sulfate-based cationic surfactants.Specifically, among quaternary ammonium salts, alkyltrimethylammonium salts such as butyltrimethylammonium Chloride, hexyltrimethylammonium chloride, octyltrimethylammonium chloride, decyltrimethylammonium chloride, dodecyltrimethylammonium chloride, tetradecyltrimethylammonium chloride, hexadecyltrimethylammonium chloride, stearyltrimethylammonium chloride, butyltrimethylammonium chloride, hexyltrimethylammonium bromide, octyl Examples include trimethylammonium bromide, decyltrimethylammonium bromide, dodecyltrimethylammonium bromide, tetradecyltrimethylammonium bromide, hexadecylammonium bromide, stearyltrimethylammonium bromide, and the like.
In addition, as tertiary amidoamines, stearamidepropyldimethylamine, stearamidepropyldiethylamine, stearamideethyldiethylamine, stearamideethyldimethylamine, palmitamidopropyldimethylamine, palmitamidopropyldiethylamine , palmitamidoethyldiethylamine, mitamide ethyl dimethylamine, behenamide propyl dimethylamine, behenamide propyl diethylamine, behenamide ethyl diethylamine, behenamide ethyl dimethylamine, arachidamide propyl dimethylamine, arachidamide propyl diethylamine, arachidamide ethyl diethylamine, ara Kidamidoethyldimethylamine, diethylaminoethylstearamide, and the like.

Among these, from the viewpoint of dispersibility, quaternary ammonium salts are preferred, and hexadecyltrimethylammonium bromide is more preferred.
Although the HLB value of the surfactant is not particularly limited, it is preferably larger than 8, more preferably 9 or more, and even more preferably 10 or more. Here, the HLB value is a balance between hydrophilicity and hydrophobicity that is usually used in the field of surfactants, and a commonly used calculation formula, such as the Griffin, Davis, Kawakami formula, organic conceptual diagram, etc., can be used for the HLB value. Alternatively, the HLB values listed in catalogs or the like may be used.

The content of the surfactant in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it can be contained in a normal emulsion composition, but is usually 0.00001 weight based on the total amount of the composition. % or more, preferably 0.00005% by weight or more, more preferably 0.0001% by weight or more, most preferably 0.001% by weight or more, and usually 0.05% by weight or less, preferably 0.01% by weight. It is less than 0.005% by weight, more preferably 0.005% by weight or less.
Further, it is more preferable that the concentration of the surfactant in the oil-in-water emulsion composition is equal to or lower than the critical micelle concentration. By setting the surfactant concentration below the critical micelle concentration, the surfactant can bind or adsorb to solid particles in a single layer without forming micelles, thereby efficiently modifying the surface properties of solid particles. As a result, the amount of surfactant added can be suppressed.

In this embodiment, the surfactant preferably reacts or interacts with the solid particles, in which case the content of the surfactant relative to 100 parts by weight of the solid particles is greater than 0 milliequivalents and less than 60 milliequivalents. is preferred. Note that the reaction or interaction between the surfactant and the solid particles includes, for example, electrostatic interaction, hydrophobic interaction, intermolecular force interaction, hydrogen bonding, and the like.
The method for analyzing the surfactant contained in the oil-in-water emulsion composition is not particularly limited, but it can be analyzed, for example, by the following procedures (1) to (3).
(1) The oil-in-water emulsion composition is centrifuged, and the supernatant and sediment (solid particles adsorbed with surfactant, etc.) are collected and analyzed.
(2) From the precipitate obtained in (1), the surfactant is removed by various methods (salt addition, pH adjustment, washing with a desired solvent such as ethanol, etc.), and the surfactant extract is obtained. obtain.
(3) The supernatant obtained in (1) and the surfactant extract obtained in (2) were analyzed by GPC (see JP-A-8-269075, etc.), LC/MS, and LC/MS/MS (JP-A-8-269075). 2014-122213, etc.), GC/MS, GC/MS/MS, NMR, and other methods.

The surfactant in the second embodiment of the present invention is not particularly limited, as long as it can be used for foods.
Examples of surfactants that can be used for food include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, and stearoyl lactic acid. Lactic acid fatty acid esters such as sodium, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, acetic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, diacyl tartrate monoglyceride and other organic acid monoglycerides, glycolipids, saponins, sodium stearate, Examples include fatty acid salts such as sodium oleate. Among these, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lactic acid fatty acid ester, enzymatically decomposed lecithin, citric acid monoglyceride, succinic acid monoglyceride, diacyl tartaric acid monoglyceride are preferable, and sucrose fatty acid ester , polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lactic acid fatty acid ester, enzymatically decomposed lecithin, succinic acid monoglyceride, diacyl tartaric acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, lactic acid fatty acid ester, enzymatically decomposed Most preferred are lecithin and succinic acid monoglyceride.

The oil phase component contained in the oil-in-water emulsion composition of the first embodiment of the present invention is an edible fat or oil containing an unsaturated bond and/or an oxygen atom, and in the second embodiment of the present invention, The oil phase component is not particularly limited as long as it can be used for food (hereinafter referred to as "edible fat"), and any edible fat or oil can be used.
Edible fats and oils also include fats and oils with physiological functions, fat-soluble pigments, and antioxidants. Examples of edible fats and oils containing unsaturated bonds include unsaturated higher fatty acid hydrocarbons, unsaturated higher fatty acids, animal and vegetable fats and oils, and isoprenoids including squalene and tocopherol. Edible fats and oils containing oxygen atoms include higher alcohols, synthetic ester oils, glycol higher fatty acid esters, saturated fatty acids, unsaturated fatty acids, and the like.
In the oil-in-water emulsion composition of the present embodiment, the solid particles can reduce contact between the oil phase component and the aqueous phase component, so oxidation of the edible fat containing unsaturated bonds is suppressed, and the edible fat and oil containing oxygen atoms can be suppressed. Since the hydrolysis of edible fats and oils is suppressed, generation of deterioration odor of edible fats and oils can be suppressed. Note that the deterioration of fats and oils can be evaluated by analyzing the acid value, peroxide value, or carbonyl value of the extracted oil extracted from the emulsified composition. These are based on the Standard Oil and Fat Analysis Test Method (edited by Japan Oil Chemists' Society).

Examples of edible oils include rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, macadamia seed oil, and camellia oil. Refining vegetable oils such as seed oil, tea seed oil, rice bran oil, and cocoa butter, animal oils such as milk fat, beef tallow, lard, chicken fat, mutton fat, and fish oil, and liquid or solid forms of these vegetable oils or animal fats. Hardened oils and fats and processed oils such as hardened coconut oil and hardened palm kernel oil, which have been processed through oil and fat processing such as deodorization, fractionation, hardening, and transesterification, as well as liquid oils and solid fats obtained by fractionating these oils. Alternatively, a mixture of two or more edible fats and oils can be used.
In addition, fats and oils with physiological functions can also be used, and specific examples thereof include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid, alpha-linolenic acid, gamma-linolenic acid, and medium-chain fatty acid triglycerides. (MCT). These fats and oils may be used alone or as a mixture.
In addition, fat-soluble pigments and antioxidants can also be used.Specifically, the pigments include carotenoid pigments such as annatto pigment, β-carotene, paprika pigment, carrot carotene, and Dinariella carotene; Examples include turmeric pigments such as chlorophyll and curcumin (curcuminoids), and food tar-based pigments.
Antioxidants include plant extracts such as rosemary extract, tea extract, green coffee bean extract, grape seed extract, bayberry extract, tocopherols, tocotrienols, ascorbate palmitate, dibutylhydroxytoluene, butyl Examples include hydroxyanisole.
Among these, vegetable fats and their hydrogenated fats and fats are preferred, and edible fats and oils that are solid at 25° C. are particularly preferred from the viewpoint of taste.

In particular, for edible fats and oils, the proportion of unsaturated fatty acids other than saturated fatty acids, that is, including trans fatty acids, to the total fatty acids bonded to triglyceride molecules, which are the main components, is preferably 50% by weight or less, more preferably 30% by weight. % or less, more preferably 20% by weight or less, particularly preferably 10% by weight or less, most preferably 5% by weight or less, in order to obtain better taste quality.
Moreover, the edible oil and fat preferably have a proportion of fatty acids having 12 or less carbon atoms of 30% by weight or more based on the total fatty acids bonded to triglyceride molecules.
In addition, the edible fat or oil has an iodine value of usually 60.0 or less, preferably 30.0 or less, more preferably 20.0 or less, still more preferably 10.0 or less, and most preferably 5.0 or less. It is suitable because there is no oxidation odor during heating and it has a good flavor.
In addition, the edible oil/fat has an SFC (solid fat content) at 10° C. of preferably 20% by weight or more, more preferably 30% by weight or more, even more preferably 40% by weight or more, and most preferably 50% by weight or more. This is suitable for producing a composition with good flavor.

Here, the solid fat content (SFC) is generally measured using a normal pulse NMR method, and even if the solid fat index (SFI) obtained from thermal analysis is used, there will be no significant difference.
Further, it is preferable that the rising melting point of the edible oil or fat is preferably 10°C or higher, more preferably 15°C or higher, even more preferably 20°C or higher, and most preferably 25°C or higher, in order to produce a composition with good flavor. . The upper limit of this increased melting point is preferably 70°C or less, more preferably 60°C or less, even more preferably 50°C or less, and most preferably 45°C or less, in order to obtain good emulsion stability.

In the first embodiment of the present invention, by using an oil phase component containing an unsaturated bond and/or an oxygen atom as an oil phase component, in particular, when an edible oil or fat is used as an oil phase component, it is safe enough to be added to food. It is possible to provide a composition that has good taste and taste.

The content of the oil phase component in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it can form an oil - in-water emulsion composition, but is usually 5% by weight or more based on the total amount of the composition. , preferably 10% by weight or more, more preferably 20% by weight or more, particularly preferably 30% by weight or more, and usually 80% by weight or less, preferably 70% by weight or less, even more preferably 60% by weight.
It is particularly preferably 50% by weight or less.

The aqueous phase component contained in the oil-in-water emulsion composition of the present embodiment may be any component that is normally blended into the emulsion composition and forms an aqueous phase. In addition to water, it may also contain lower alcohols, polyhydric alcohols, etc.
The content of the aqueous phase component in the oil-in -water emulsion composition according to the present embodiment is not particularly limited as long as it can form an oil - in-water emulsion composition, but is usually 20% by weight or more based on the total amount of the composition. , preferably 30% by weight or more, more preferably 40% by weight or more, particularly preferably 50% by weight or more, and usually less than 95% by weight, preferably 90% by weight or less, more preferably 80% by weight or less, even more preferably 70% by weight or less. % by weight or less.

In this embodiment, the oil-in-water emulsion composition includes, in addition to the solid particles, surfactant, oil phase component, and aqueous phase component, a surfactant other than the surfactant having one alkyl group, Oil phase components other than oil phase components having unsaturated bonds and/or oxygen atoms, colorants other than oil phase components having unsaturated bonds and/or oxygen atoms, oil phase components having unsaturated bonds and/or oxygen atoms It may also contain other antioxidants, sweeteners, stabilizers, milk components, proteins, flavorings, colorants, salts, organic acids, etc.

Examples of surfactants other than the above-mentioned surfactants having one alkyl group include decaglycerin myristate, decaglycerin palmitate, decaglycerin stearate, and decaglycerin oleate having two or more alkyl groups. Polyglycerin fatty acid ester having a degree of polymerization of glycerin of 4 or more, preferably 4 to 12;
Glycerin difatty acid esters such as glycerin dimyristate, glycerin dipalmitate, glycerin distearate, glycerin dioleate;
Diglycerin fatty acid esters having two or more alkyl groups, such as diglycerin myristate, diglycerin palmitate, diglycerin stearate, and diglycerin oleate;
Triglycerin fatty acid esters having two or more alkyl groups, such as triglycerin myristate, triglycerin palmitate, triglycerin stearate, and triglycerin oleate;
diglyceride organic acid esters such as esters of diglycerides of saturated or unsaturated fatty acids having 12 to 22 carbon atoms and succinic acid, citric acid or diacetyltartaric acid;
Polyglycerin condensed ricinoleate ester such as tetraglycerin ricinoleate ester having two or more alkyl groups;
Sorbitan fatty acid esters having two or more alkyl groups, such as sorbitan myristate, sorbitan palmitate, sorbitan stearate, and sorbitan oleate;
Propylene glycol fatty acid esters having two or more alkyl groups, such as propylene glycol myristate, propylene glycol parimitate, propylene glycol stearate, and propylene glycol oleate;
Sucrose fatty acid esters having two or more alkyl groups, such as sucrose myristate, sucrose palmitate, sucrose stearate, and sucrose oleate;
Examples include phospholipids such as lecithin, enzyme-treated lecithin; glycolipids; and saponins.

Examples of oil phase components other than those having unsaturated bonds and/or oxygen atoms include any oil phase components used in the fields of food, feed, cosmetics, pharmaceuticals, industry, and the like.

Examples of sweeteners include the following:
Sugar: Monosaccharides such as glucose, fructose, wood sugar, sorbose, galactose, and high fructose sugar; disaccharides such as sucrose, maltose, lactose, high-fructose corn syrup, and palatinose; fructooligosaccharides, maltooligosaccharides, isomalto-oligosaccharides, galactooligosaccharides Oligosaccharides such as coupling sugar and palatinose Sugar alcohols: Monosaccharide alcohols such as erythritol, sorbitol, xylitol, and mannitol, disaccharide alcohols such as maltitol, isomaltitol, and lactitol,
Trisaccharide alcohols such as maltotriitol, isomaltotriitol, panitol, alcohols with 4 or more sugars such as oligosaccharide alcohols, powdered reduced maltose syrup, etc. High-intensity sweeteners: aspartame, neotame, sucralose, stevia, etc.

Stabilizers include galactomannan, xanthan gum, carrageenan, gum arabic, tamarind gum, gellan gum, glucomannan, cellulose, and the like.

Milk ingredients include milk, processed milk, skimmed milk, fresh cream, whey, buttermilk, sweetened condensed milk, liquid products such as evaporated milk, whole milk powder, skim milk powder, infant formula powder, powdered cream, powdered whey, and buttermilk. Examples include powdered dairy products such as powder. Particularly preferred are buttermilk and buttermilk powder. Buttermilk is a liquid called buttermilk or butterserum that is separated when the milk fat part is extracted as butter by churning etc. from cream produced from milk by centrifugation etc., and it is concentrated. There is concentrated buttermilk in liquid form, and buttermilk powder in powder form that is further spray-dried. These may be used alone or in combination of two or more. Separately, in the process of separating cream and butter from milk, fermentation with acid-producing bacteria or addition of acids such as organic acids may be carried out, but the buttermilk used in the present invention does not undergo such fermentation or acid addition. Buttermilk that has not been processed is preferred.
As the buttermilk, commercially available products such as "Buttermilk Powder" manufactured by Yotsuba Milk Products Co., Ltd. can be used.

Proteins may be animal proteins or vegetable proteins. Examples of animal proteins include egg-derived egg yolk, egg white, whole egg, and ovalbumin, conalbumin, ovomucoid, and ovoalbumin separated from these. Examples include globulin, whey protein derived from milk, casein and caseinates such as sodium caseinate, potassium caseinate, magnesium caseinate, and calcium caseinate, β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulin. Examples of vegetable proteins include defatted soybean flour, concentrated soybean protein, isolated soybean protein, and extracted soybean protein derived from soybeans, as well as 7S globulin and 11S globulin separated from these.

Any flavoring agent can be used. Examples include vanilla flavoring agents such as vanilla essence, and milk flavoring agents such as milk flavor and butter flavor. In particular, milk flavoring is preferred, and the milk flavoring is not particularly limited as long as it is a flavoring that has milk aromatic components and contains aromatic components characteristic of milk, and may be chemically synthesized. It may be extracted and purified from milk or a mixture thereof, but it is more preferable to use milk as a raw material, and milk flavoring produced by reacting milk components with enzymes is a natural milk flavoring. It is even more preferable because it can reproduce the flavor of . These may be used alone or in combination of two or more.
Any colorant other than the oil phase component having an unsaturated bond and/or an oxygen atom can be used. Examples include safflower pigment, gardenia pigment, cochineal pigment, cacao pigment, caramel pigment, riboflavin butyrate (VB2), and the like.
Any antioxidant other than the oil phase component having an unsaturated bond and/or an oxygen atom can be used.
Examples include water-soluble plant extracts, L-ascorbic acid and its salts, erythorbic acid and its salts, and the like.

Examples of salts include common salt, chlorides such as potassium chloride and magnesium chloride, carbonates such as sodium carbonate, potassium carbonate and calcium carbonate, bicarbonates such as sodium bicarbonate, disodium phosphate, trisodium phosphate, Examples include phosphates such as dipotassium phosphate and tripotassium phosphate, citrates such as sodium polyphosphate and sodium citrate, and sodium lactate. Salts containing magnesium are particularly preferred, and those that can be used in food include whey minerals, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, bittern (crude seawater magnesium chloride), dolomite, crude salt, magnesium stearate, phosphorus. Magnesium monohydrogen acid, trimagnesium phosphate, magnesium silicate, magnesium hydroxide, magnesium acetate, magnesium citrate, magnesium malate, magnesium benzoate, magnesium gluconate, magnesium L-glutamate, sepiolite, talc, phytin, etc. It will be done.

Examples of organic acids include fumaric acid, succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, and maleic acid.

The oil-in-water emulsion composition of this embodiment has an emulsion structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component. Preferably, the solid particles have an emulsified structure existing at the interface between the continuous phase and the discontinuous phase. By having such a structure, it is possible to obtain an oil-in-water emulsion composition that has a controlled particle size even before and after heating, and has temperature drop resistance and heat resistance.

In the structure of the above-mentioned oil-in-water emulsion composition, the size of the discontinuous phase, that is, the diameter of the oil phase in O/W, the oil phase in W/O/W, and the innermost aqueous phase, may affect stability, texture, From the viewpoint of tactile sensation, it is preferably 0.5 μm or more and 1 mm or less, more preferably 0.7 μm or more and 500 μm or less, even more preferably 1 μm or more and 100 μm or less, and particularly preferably 1 μm or more and 50 μm or less. . The diameter of the discontinuous phase can be set to a desired value by appropriately adjusting the stirring speed and stirring time when emulsifying the emulsified composition.
Such an emulsified structure can be confirmed by observation using a polarizing microscope. Further, the size of the discontinuous phase is the average size of the long axis of the discontinuous phase that can be confirmed by observation using a polarizing microscope. The number of discontinuous phases to be confirmed may be 10 or more, 50 or more, 100 or more, 200 or more.
In addition, the size of the discontinuous phase of the oil-in-water emulsion composition, that is, the particle size distribution of the oil phase in O/W, is measured using a laser diffraction/scattering particle size distribution measuring device or a measuring device using a dynamic light scattering method. , median diameter, and average diameter can also be measured.

In the oil-in-water emulsion composition of the present embodiment, it is preferable that the diameter of the emulsion, that is, the diameter of the discontinuous phase, changes little before and after heating to 121°C. The change in diameter before and after heating is determined by the difference in percentage from the median diameter (D50) of the oil-in-water emulsion composition after heating, assuming that the median diameter (D50) of the oil-in-water emulsion composition before heating is 100%. When calculating whether the , ±3% or less.
The oil-in-water emulsion composition of the present embodiment may contain, in the oil phase or in the solid particles, an active ingredient that can be expected to exert a desired physiological effect in living organisms. Thereby, a functional food with excellent stability can be obtained. In addition to general foods such as nutritional drinks, tonics, recreational drinks, and frozen desserts, functional foods can also include retort-packed nutritional supplements and liquid foods. It is not limited. Examples of active ingredients that can be expected to have physiological effects include fats, trace elements, vitamins, amino acids, minerals, and medicinal ingredients derived from natural or synthetic compounds.
The oil-in-water emulsion composition of this embodiment preferably has heat resistance of 60°C or higher, and preferably has heat resistance of 70°C or higher. Here, heat resistance means that there is no separation of the oil phase after heating, and more preferably, the change in the average diameter and median diameter of the emulsion before and after heating is 30%, preferably 20% or less, and even more preferably It means 10% or less, particularly preferably 5% or less.

Such an emulsion structure in this embodiment is typically obtained by preparing by the following method.
A first step of mixing an aqueous phase component with the surfactant and solid particles and stirring the mixture; mixing the mixture obtained in the step with the oil phase component and stirring the mixture; A manufacturing method including a second step of.
Alternatively, a 1' step of mixing the oil phase component, the surfactant, and the solid particles and stirring the mixture; mixing the mixture obtained in the step with the aqueous phase component; , a second step of stirring the mixture.

The first step is to prepare the aqueous phase. In this way, by preparing the aqueous phase by adding a specific surfactant and solid particles together to the aqueous phase, the surfactant and the solid particles interact, thereby forming the oil phase in this embodiment. It becomes easier to form an emulsion structure in which solid particles exist at the interface between the components and the aqueous phase component.
Moreover, the 1st step is a step of preparing an oil phase. In this way, by preparing the oil phase by adding a specific surfactant and solid particles together to the oil phase, the surfactant and the solid particles interact, so that the oil phase in this embodiment is It becomes easier to form an emulsion structure in which solid particles exist at the interface between the components and the aqueous phase component.
The mixture in the first step and the 1' step may be stirred at room temperature and pressure, or may be stirred at elevated temperature and/or high pressure. When carried out at normal temperature and pressure, the stirring speed may be generally 10 rpm or more and 20,000 rpm or less, and the stirring time is usually 10 seconds or more and 60 minutes or less.
Stirring devices include high-pressure emulsifiers, paddle mixers, homogenizers, ultrasonic homogenizers, colloid mills, kneaders, in-line mixers, static mixers, onrators, etc., but these devices can perform sufficient stirring with low energy and low cost. A paddle mixer or homogenizer is preferred.

The second step and the second' step are steps for preparing an oil-in-water emulsion composition. Stirring of the mixture in the second step is typically performed under heating in order to sufficiently melt the oily component, and is usually at a temperature of 10°C or more and 100°C or less, preferably 20°C or more and 90°C or less. Further, the stirring speed may be generally 10 rpm or more and 20,000 rpm or less, and the stirring time is usually 10 seconds or more and 60 minutes or less.
In addition, in this embodiment, it can be appropriately prepared according to a usual method for preparing an emulsified composition.
Further, after preparing the oil-in-water emulsion composition, the temperature is usually 80°C or higher, preferably 100°C or higher, usually 160°C or lower, preferably 150°C or lower, and usually 0.01 minutes or more, preferably 0.03 minutes. As described above, the sterilization treatment may be performed for usually 60 minutes or less, preferably 30 minutes or less. There are no particular restrictions on the sterilization method, but examples include UHT sterilization, retort sterilization, and Joule sterilization. UHT sterilization is known as a direct heating method such as a steam injection method in which steam is directly injected into the composition, a steam infusion method in which the composition is injected into steam and heated, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate-type sterilizer can be used.

Applications of the oil-in-water emulsion composition for foods of this embodiment include foods such as beverages and liquid foods, nutritional supplements in retort pouches, functional foods such as liquid foods, processed flour products such as bread and noodles, and fat spreads. Processed oil and fat products such as curry and flower paste, various sauces and soups such as curry, pasta sauce, stew, demi-glace sauce, white sauce, tomato sauce, retort food such as Chinese food base, bowl base, etc., compound seasonings, and yogurt. Cheese, ice creams, creams, caramels, candy, chewing gum, chocolate, cookies/biscuits, cakes, pies, snacks, crackers, Japanese sweets, rice sweets, bean sweets, jellies, puddings and other sweets/desserts, hamburgers, Processed livestock products such as meatballs and seasoned canned meat, frozen foods, refrigerated foods, cooked and semi-cooked foods such as packaged and over-the-counter prepared foods, as well as instant noodles, cup noodles, instant soups and stews, etc. Food and beverages include instant foods, nutritionally fortified foods, liquid foods, high-calorie foods, and the like. Foods such as beverages and liquid foods are particularly preferred, and examples of the beverages include milk drinks, soup drinks, coffee drinks, cocoa drinks, tea drinks (black tea, green tea, Chinese tea, etc.), legumes/grain drinks, acidic drinks, etc. Among them, milk drinks, coffee drinks, and tea drinks are preferred. Furthermore, the food-grade oil-in-water emulsion composition of the present embodiment can be suitably used for packaged beverages such as canned beverages, plastic bottled beverages, paper-packed beverages, and bottled beverages.

<Preparation of oil-in-water emulsion composition>
(Oil-in-water emulsion composition A)
3.007 g of silica fine particles (Sunseal SS-07, manufactured by Tokuyama Co., Ltd.) as solid particles and 12.008 g of an aqueous solution to which hexadecyltrimethylammonium bromide (CTAB, manufactured by Wako Pure Chemical Industries, Ltd.) was added in advance. Aliquot it into a container and use a homogenizer (IKA
2 at 9000 rpm using T25 digital ULTRA TURRAX)
An aqueous phase was obtained by the min treatment. The CTAB aqueous solution used at this time was prepared in advance by stirring 0.0049 g of CTAB and 70.082 g of demineralized water (1.9×10 ⁻⁴ mol/L).
10.509 g of the aqueous phase and 4.497 g of hardened coconut oil heated to 60°C were placed in a container, and these were further heated to 60°C. Oil-in-water emulsion composition A was obtained by stirring for 2 minutes at 17,000 rpm using a homogenizer.

(Oil-in-water emulsion composition B)
0.920 g of hydrophilic silica fine particles (OX50, manufactured by Nippon Aerosil Co., Ltd.) as solid particles and 23.1 g of an aqueous solution containing CTAB were placed in a container and treated with a homogenizer at 9000 rpm for 1 minute to obtain an aqueous phase. . The CTAB concentration of the CTAB aqueous solution used at this time was 1.9×10 ⁻⁴ mol/L. After adjusting the temperature of the aqueous phase prepared in this way to 60°C, while stirring at 9000 rpm with a homogenizer, 6 g of hydrogenated coconut oil, which had been adjusted to 60°C in advance, was gradually added over 2 minutes, and further treated at 9000 rpm for 1 minute. . The rotation speed was further reduced to 3000 rpm and the treatment was carried out for 10 minutes to obtain an oil-in-water emulsion composition B.

(Oil-in-water emulsion composition C)
An aqueous phase was prepared by treating 12.006 g of demineralized water and 2.978 g of silica fine particles (Sunseal SS-07, manufactured by Tokuyama Co., Ltd.) with a homogenizer at 17,000 rpm for 2 minutes without adding a surfactant. An oil-in-water emulsion composition C was obtained in the same manner as the oil-in-water emulsion composition A except for the above.

(Oil-in-water emulsion composition D)
Oil-in-water emulsion composition B except that the aqueous phase was prepared using 23.172 g of hydrophilic silica fine particles (OX50, manufactured by Nippon Aerosil Co., Ltd.) and 23.1719 g of demineralized water without adding a surfactant. An oil-in-water emulsion composition D was obtained in the same manner.

(Oil-in-water emulsion composition E)
Oil-in-water emulsion composition E was obtained in the same manner as oil-in-water emulsion composition B, except that the aqueous phase was prepared using an aqueous solution containing CTAB without adding silica fine particles.

(Composition F)
The oil-in-water emulsion composition A, which had been cooled to room temperature, was prepared in the same manner as the oil-in-water emulsion composition A, except that an aqueous CTAB solution was added to make the final concentration of CTAB 0.030% by weight. Although an oil-type emulsion composition was prepared, aggregation occurred in the emulsion composition.
Microscopic observation revealed that the emulsion agglomerated when CTAB was added above the critical micelle concentration (CMC). The aggregation of the oil droplet phase in such an emulsified composition is highly likely to lead to coalescence and oil phase separation when heating or repeated temperature increases and decreases, and it can be said that the emulsion stability is low.

(Oil-in-water emulsion composition G)
Oil-in-water emulsion composition G was prepared in the same manner as oil-in-water emulsion composition A except that refined palm oil was used instead of hydrogenated coconut oil.

(Oil-in-water emulsion composition H)
Oil-in-water emulsion composition H was prepared in the same manner as oil-in-water emulsion composition C, except that refined palm oil was used instead of hydrogenated coconut oil.

(Oil-in-water emulsion composition I)
Oil-in-water emulsion composition I was prepared in the same manner as oil-in-water emulsion composition E except that refined palm oil was used instead of hydrogenated coconut oil.

(Oil-in-water emulsion composition J)
Sucrose fatty acid ester S-570 (manufactured by Mitsubishi Chemical Foods) was used as a surfactant. First, an aqueous phase was prepared by adding S-570 to water in advance and dissolving it by heating. Next, refined palm oil heated to 60°C was added while stirring the aqueous phase at 8000 rpm using a PRIMIX homomixer under heating at 60°C, and the mixture was further stirred at 10000 rpm for 10 minutes. The composition was S-570: 0.7% by weight and hydrogenated coconut oil: 30% by weight.
Furthermore, after sterilizing by heating by immersing in a 60° C. water bath for 1 hour, the temperature was lowered by immersing in a room temperature water bath to obtain oil-in-water emulsion composition J.
Table 1 shows the compositions of oil-in-water emulsion compositions A to I and the measurement results described below.

<Particle size measurement of solid particles dispersed in liquid>
Water and silica particles were prepared so that the solid particle concentration was 20 wt %, and stirred for 2 minutes at 17,000 rpm using a homogenizer to obtain a silica fine particle dispersion. As the solid particles, Sunseal SS-07 (manufactured by Tokuyama Co., Ltd.) or OX50 (manufactured by Nippon Aerosil Co., Ltd.) was used. To measure the silica fine particles dispersed in water, use this silica fine particle dispersion as a sample and perform particle size distribution measurement using a flow measurement method using Horiba's laser diffraction/scattering particle size distribution measuring device LA-920. did. Relative refractive index: 1.10 was used for analysis, and the measurement results obtained in terms of volume are shown in Table 1.

<Evaluation of high temperature stability of oil-in-water emulsion composition>
(Example 1)
Oil-in-water emulsion composition A was observed at 60°C using a polarizing microscope ECLIPSELV100NPOL manufactured by Nikon, image integration software NIS-Elements Ver. 3.2 manufactured by Nikon, and a cooling/heating device for microscopes TH-600PM manufactured by Linkam. . It was possible to confirm the presence of silica particles on the surface layer of the emulsion. Therefore, it was found that when a water phase was prepared by adding a surfactant and silica particles together, the fine particles had a structure in which they existed at the water phase-oil phase interface.

(Comparative example 1)
When the oil-in-water emulsion composition C was observed under a polarizing microscope under the same conditions as in Example 1, it was not possible to confirm the presence of silica particles on the surface layer of the emulsion. Therefore, it was found that in the case of a single silica particle system, the fine particles do not form the structure that exists at the water phase-oil phase interface.

(Example 2)
The oil-in-water emulsion composition B was kept in a 60°C water bath for 1 hour, after which it was confirmed that there was no separation of the oil phase. The results are shown in Table 2.

(Comparative example 2)
Oil-in-water emulsion composition D was held at 60° C. for 1 hour, after which separation of the oil phase was confirmed. The results are shown in Table 2.

(Comparative example 3)
Oil-in-water emulsion composition E was held at 60° C. for 1 hour, after which separation of the oil phase was confirmed. The results are shown in Table 2.

(Example 2')
The oil-in-water emulsion composition G was kept in a 60°C water bath for 1 hour, after which it was confirmed that there was no separation of the oil phase. The results are shown in Table 2.

(Comparative example 2')
Oil-in-water emulsion composition H was held at 60° C. for 1 hour, after which separation of the oil phase was confirmed. The results are shown in Table 2.

(Comparative example 3')
Oil-in-water emulsion composition I was held at 60° C. for 1 hour, after which separation of the oil phase was confirmed. The results are shown in Table 2.

As is clear from the results shown in Table 2, oil-in-water emulsion composition B, whose aqueous phase was prepared by adding a surfactant and silica particles in combination, showed that even after being kept at a high temperature for 1 hour, the oil phase remained A stable emulsified state could be maintained without separation. On the other hand, it was revealed that in oil-in-water emulsion compositions D and E in which neither a surfactant nor silica particles were added, the oil phase separated and the emulsion stability was low.

<Evaluation of temperature drop stability of oil-in-water emulsion composition>
(Example 3)
3 ml of oil-in-water emulsion composition A heated to 60°C was dispensed into a container heated to 60°C, and the temperature was lowered to room temperature by immersing this container in a water bath. Thereafter, the container was inverted and vibrated, and the presence or absence of fluidity of the oil-in-water emulsion composition A was visually confirmed. The results are shown in Table 3, with the emulsion marked as ○ if the emulsion has fluidity, and the mark as × when the emulsion has no fluidity and is solidified.

(Example 3')
Evaluation was performed in the same manner as in Example 3, except that oil-in-water emulsion composition G was used. The results are shown in Table 3.

(Comparative example 4)
Evaluation of temperature drop stability of emulsion Evaluation was performed in the same manner as in Example 3 except that oil-in-water emulsion composition C was used. The results are shown in Table 3.

As is clear from the results shown in Table 3, in oil-in-water emulsion compositions A and G, in which the aqueous phase was prepared by adding a surfactant and silica particles, the emulsions remained fluid and stable even after cooling down. It was possible to maintain an emulsified state. The oil-in-water emulsion composition G was observed with a polarizing microscope and the emulsion diameter was measured at 40 points, and the average value was 21.64 μm.

Furthermore, when oil-in-water emulsion composition A was observed under a polarizing microscope after being cooled to room temperature, the presence of silica particles could be confirmed on the surface layer of the emulsion (FIG. 1). Furthermore, when an emulsion diluted 10 times with water is observed under a microscope, the presence of silica particles can be confirmed on the surface layer of the emulsion (at the interface between the water phase and the oil phase), indicating that it has dilution stability. It became clear (Figure 2). When the diameter of the solid particles adsorbed on the aqueous phase-oil phase interface was measured at 40 points, the average value was 0.67 μm and the standard deviation was 0.11. When observed at the extinction position using a polarizing microscope, the internal phase of the emulsion was observed as a bright spot, indicating that crystallization of hydrogenated coconut oil was occurring in the internal phase of the emulsion and that there were no protruding needle-like crystals. Got it (Figure 3).
Therefore, when an aqueous phase is prepared by adding a surfactant and silica particles together, the structure is such that solid particles exist at the aqueous phase-oil phase interface even after the temperature has cooled, regardless of whether or not there is dilution. I understand.
Even when the temperature of oil-in-water emulsion compositions A and B was lowered to room temperature, the emulsions were able to flow and maintain a stable emulsified state.
On the other hand, it was found that in oil-in-water emulsion composition C in which a surfactant and silica particles were not added together, the emulsion lost fluidity after cooling and was unable to maintain a stable emulsified state.

<Evaluation of heat resistance>
(Example 4)
1 ml of oil-in-water emulsion composition A was taken into a microtube and cooled by immersing it in a water bath. With the lid of the microtube opened and the opening covered with aluminum foil, heating was performed at 121° C. for 30 minutes in an autoclave BS-325 manufactured by Tomy Co., Ltd. After heating the autoclave and confirming that the internal temperature of the apparatus was 80° C. or lower, the microtube was taken out and cooled by immersing it in a water bath. The oil-in-water emulsion composition A before and after heating at 121° C. was subjected to particle size distribution measurement using a flow measurement method using a laser diffraction/scattering particle size distribution analyzer LA-920 manufactured by Horiba, Ltd. The results obtained in terms of volume using a relative refractive index of 1.30 are shown in FIG. 4 and Table 4. As is clear from Figure 4, there was no change in the particle size distribution before and after heating to 121°C, and by preparing the aqueous phase using a combination of surfactant and silica particles, heat resistance that can withstand heat sterilization treatment was imparted. It turns out that

<Evaluation of deterioration of edible oils and fats>
Composition G' was prepared at the same composition ratio as oil-in-water emulsion composition G using a PRIMIX homomixer. While stirring the aqueous phase at 8000 rpm under heating at 60° C., the pre-warmed oil phase was added. After further stirring at 10,000 rpm for 10 minutes and heating at 60°C for 1 hour, the temperature was lowered to room temperature to obtain an oil- in-water emulsion composition G'. This oil- in-water emulsion composition G' and oil-in-water emulsion composition J were compared in terms of oil and fat deterioration. The state of oil and fat deterioration was evaluated using the peroxide value (acetic acid-chloroform method) and carbonyl value (standard oil and fat analysis test method: Edited by Japan Oil Chemists' Society. Absorbance per 1 g of extracted oil) of the extracted oil of each oil-in-water emulsion composition. (wavelength 440 nm) [no peroxide treatment]) was analyzed. Samples stored at 15°C or higher for 0 days after emulsification (hereinafter referred to as "0 day" in test group), Samples stored at 15°C or higher for 15 days after emulsification (hereinafter referred to as "15 days" in test group), 15 days after emulsification Table 5 shows the measurement results for samples that were stored for 25 days in a constant temperature machine set at 40°C and then for 4 days in an oven set at 40°C (hereinafter referred to as test group "29th day"). Note that each sample was kept refrigerated at 4°C from storage until measurement.
In addition, as a guideline for the total amount of substances produced by oxidation, the peroxide value is assumed to have a valence of 1, meq/kg is converted to mmol/kg, and the carbonyl value is also converted from μmol/g to mmol/kg. The sum of both values is shown in Table 5 as the oxidation product in the extracted oil, and the ratio of J to the oil-in-water emulsion composition G' is shown in Table 6.

As shown in Tables 5 and 6, oil-in-water emulsion composition G' that uses a combination of surfactant and solid particles has a higher emulsion than oil-in-water emulsion composition J that uses emulsifiers commonly used in the food field. It has been found that it is possible to suppress the progress of oxidative deterioration that leads to off-flavors in refined palm oil, which is an edible fat and oil, during storage of the emulsified composition after emulsification.
In addition, visible aggregation occurred in oil-in-water emulsion composition J during storage. Therefore, it was found that the oil-in-water emulsion composition G' containing a combination of a surfactant and solid particles is superior in terms of storage stability of the oil-in-water emulsion composition.

Claims (29)

Solid particles, a surfactant having one alkyl group, an oil phase component, and an aqueous phase component,
The solid particles are solid particles that do not dissolve in the water phase component and the oil phase component,
The oil phase component contains an edible fat or oil having an unsaturated bond and/or an oxygen atom,
An oil-in-water emulsion composition, wherein the solid particles are present at an interface between the oil phase component and the aqueous phase component,
The content of the surfactant in the oil-in-water emulsion composition is 0.00001% by weight or more and less than 0.01% by weight based on the total amount of the composition . The oil-in-water emulsion composition according to claim 1, which has heat resistance of 60°C or higher. The oil-in-water emulsion composition according to claim 1 or 2, wherein the content of the surfactant is 0.00001% by weight or more and 0.005% by weight or less based on the total amount of the composition. The oil-in-water emulsion composition according to any one of claims 1 to 3, wherein the surfactant includes a surfactant having an HLB of greater than 8. The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein the concentration of the surfactant in the composition is below the critical micelle concentration of the surfactant. The oil-in-water emulsion composition according to any one of claims 1 to 5, wherein the surfactant includes a surfactant having at least one cationic group in the molecule. The oil-in-water emulsion composition according to any one of claims 1 to 6, wherein the surfactant includes a cationic surfactant. The oil-in-water emulsion composition according to any one of claims 1 to 7, wherein the solid particles have an average particle diameter of 0.01 μm or more and 5 μm or less. The oil-in-water emulsion composition according to any one of claims 1 to 8, wherein the solid particles present at the interface between the continuous phase and the discontinuous phase have an average particle diameter of 0.01 μm or more and 5 μm or less. The oil-in-water emulsion composition according to any one of claims 1 to 9, wherein the size of the discontinuous phase in the oil-in-water emulsion composition is 0.5 μm or more and less than 1 mm. The oil-in-water emulsion composition according to any one of claims 1 to 10, wherein the solid particles contain an inorganic substance. The oil-in-water emulsion composition according to any one of claims 1 to 11, wherein the solid particles include silica particles. The oil-in-water emulsion composition according to any one of claims 1 to 12 , which is for food use. a first step of mixing the aqueous phase component, the surfactant and the solid particles, and stirring the mixture; mixing the mixture obtained in the step with the oil phase component; The method for producing an oil-in-water emulsion composition according to any one of claims 1 to 13 , comprising a second step of stirring. a 1' step of mixing the oil phase component, the surfactant and the solid particles, and stirring the mixture; mixing the mixture obtained in the step with the aqueous phase component; The method for producing an oil-in-water emulsion composition according to any one of claims 1 to 13 , comprising a 2' step of stirring the mixture. It has solid particles, a surfactant, an oil phase component, and an aqueous phase component,
The solid particles are solid particles that do not dissolve in the water phase component and the oil phase component,
The oil phase component includes edible oil and fat,
An oil-in-water emulsion composition for food, wherein the solid particles are present at the interface between the oil phase component and the aqueous phase component,
An oil-in-water emulsion composition for food, wherein the content of the surfactant is 0.00001% by weight or more and less than 0.01% by weight based on the total amount of the composition . The oil-in-water emulsion composition for food according to claim 16 , which has heat resistance of 60°C or higher. The oil-in-water emulsion composition for food according to claim 16 or 17 , wherein the content of the surfactant is 0.00001% by weight or more and 0.005% by weight or less based on the total amount of the composition. The oil-in-water emulsion composition for food according to any one of claims 16 to 18 , wherein the surfactant includes a surfactant having an HLB of greater than 8. The oil-in-water emulsion composition for food according to any one of claims 16 to 19 , wherein the concentration of the surfactant in the composition is equal to or lower than the critical micelle concentration of the surfactant. The oil-in-water emulsion composition for food according to any one of claims 16 to 20 , wherein the surfactant includes a surfactant having at least one cationic group in the molecule. The oil-in-water emulsion composition for food according to any one of claims 16 to 21 , wherein the surfactant includes a cationic surfactant. The oil-in-water emulsion composition for food use according to any one of claims 16 to 22 , wherein the solid particles have an average particle diameter of 0.01 μm or more and 5 μm or less. The oil-in-water emulsion composition for food according to any one of claims 16 to 23 , wherein the solid particles present at the interface between the continuous phase and the discontinuous phase have an average particle diameter of 0.01 μm or more and 5 μm or less. The oil-in-water emulsion composition for food according to any one of claims 16 to 24 , wherein the size of the discontinuous phase in the oil-in-water emulsion composition is 0.5 μm or more and less than 1 mm. The oil-in-water emulsion composition according to any one of claims 16 to 25, wherein the solid particles contain an inorganic substance. The oil-in-water emulsion composition according to any one of claims 16 to 26, wherein the solid particles include silica particles. a first step of mixing the aqueous phase component, the surfactant and the solid particles, and stirring the mixture; mixing the mixture obtained in the step with the oil phase component; The method for producing an oil-in-water emulsion composition for food according to any one of claims 16 to 27 , comprising a second step of stirring. a 1' step of mixing the oil phase component, the surfactant and the solid particles, and stirring the mixture; mixing the mixture obtained in the step with the aqueous phase component; 28. The method for producing an oil-in-water emulsion composition for food according to any one of claims 16 to 27 , comprising a 2' step of stirring the mixture.