WO2022025132A1

WO2022025132A1 - Emulsion-containing gel composition, food containing emulsion-containing gel composition, and method for manufacturing same

Info

Publication number: WO2022025132A1
Application number: PCT/JP2021/027947
Authority: WO
Inventors: 浩輔中野; 宏樹山崎; 和寛前田
Original assignee: 三栄源エフ・エフ・アイ株式会社
Priority date: 2020-07-28
Filing date: 2021-07-28
Publication date: 2022-02-03
Also published as: JPWO2022025132A1; JP7157894B2

Abstract

An emulsion-containing gel composition contains a gelling agent and an emulsion comprising an oil/fat and an emulsifier comprising water-dispersible fine particles or a water-soluble emulsifier containing a protein and an anionic polysaccharide. Sodium casein, alkaline treated gelatin, whey protein, or soy protein, etc., may be used as the protein. Xanthan gum, carrageenan, or native gellan gum, etc., may be used as the anionic polysaccharide. One or more substances from among agar, mannan, gelatin, kappa/iota carrageenan, xanthan gum, locust bean gum, tamarind seed gum, curdlan, tara gum, guar gum, and methyl cellulose, etc., may be used as the gelling agent. The present invention makes it possible to provide a satisfactory gelling agent and food containing an appropriate amount of oil/fat even if mixed with another material such as meat when the gel is crushed.

Description

Foods containing an emulsion-containing gel-like composition and an emulsion-containing gel-like composition, and a method for producing these.

The present disclosure relates to an emulsion-containing gel-like composition, a food containing an emulsion-containing gel-like composition, and a method for producing these.

Conventionally, gelled foods having an appropriate hardness by emulsifying fats and oils using an emulsifier and adding a gelling agent have been proposed (for example, Patent Documents 1 to 3 and the like).
However, it is difficult to prepare an emulsion containing high fats and oils. Alternatively, only gels with a small breaking load can be prepared. Therefore, when the gel is crushed, that is, when it is mixed with other materials such as meat, it does not retain its shape, becomes too fine, and it is difficult to maintain the gel-like morphology. At present, good gelled compositions and foods have not been obtained.

Japanese Unexamined Patent Publication No. 2006-239666 Re-table 2018-8715 publication Re-table 2013-190921 No.

It is an object of the present disclosure to provide a gel-like composition and food in a good form containing an appropriate amount of fat and oil even when the gel is crushed and mixed with other materials such as meat.

The present disclosure includes the following inventions.
[1] An emulsion-containing gel-like composition containing a gelling agent and an emulsifier consisting of an emulsifier containing water-soluble or water-dispersible fine particles containing a protein and an anionic polysaccharide.
[2] The protein is at least one selected from the group consisting of casein sodium, alkali-treated gelatin, acid-treated gelatin, milk boiled protein, soy protein, acidic soluble soy protein, pea protein, chicken protein and soybean protein. The above-mentioned emulsion-containing gel-like composition.
[3] The anionic polysaccharide is xanthan gum, welan gum, carrageenan, deacylated gellan gum, native gellan gum, lambzan gum, pectin, alginic acid, alginate, tragant gum, gati gum, arabic gum, karaya gum, succinoglycan, cellulose derivative. The above-mentioned emulsion-containing gel-like composition which is at least one selected from the group consisting of starch derivatives and soybean polysaccharides.
[4] The gelling agent is agar, mannan, gelatin, copper-type carrageenan, iota-type carrageenan, LM pectin having an esterification degree of less than 50%, HM pectin having an esterification degree of 50% or more, native gellan gum, and desorption. The above-mentioned emulsion-containing gel-like composition which is at least one selected from the group consisting of acyl-type gellan gum, sodium alginate, xanthan gum + locust bean gum, tamarind seed gum, curdlan, tara gum, guar gum, and methyl cellulose.
[5] The emulsion-containing gel-like composition containing the protein and an anionic polysaccharide in a mass ratio of 2: 98 to 95: 5.
[6] The emulsion-containing gel-like composition containing the emulsifier and the gelling agent in a mass ratio of 2: 98 to 95: 5.
[7] The emulsion-containing gel-like composition in which the fats and oils occupy 0.1 to 74% of the total mass of the emulsion-containing gel-like composition.
[8] The emulsifier contains a protein and an anionic polysaccharide, and a solution or dispersion having a pH higher than the isoelectric point of the protein is prepared, and the pH of the obtained solution or dispersion is set to the isoelectric point. The above-mentioned emulsion-containing gel-like composition obtained by bringing it closer to a point.
[9] A food containing the above-mentioned emulsion-containing gel-like composition.
[10] Prepare a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein.
By bringing the pH of the obtained solution or dispersion close to the isoelectric point, an emulsifier containing water-soluble or water-dispersible fine particles containing proteins and anionic polysaccharides was prepared.
A method for producing an emulsion-containing gel-like composition, which comprises mixing the emulsifier, an oil and fat, and a gelling agent to produce an emulsion-containing gel-like composition.
[11] A method for producing a food containing an emulsion-containing gel-like composition, which comprises mixing the emulsion-containing gel-like composition with a food component to produce a food containing the emulsion-containing gel-like composition.

According to the present disclosure, it is possible to provide a gel-like composition and food in a good form containing an appropriate amount of fat and oil even when the gel is crushed and mixed with other materials such as meat.

[Emulsion-containing gel composition]
The emulsion-containing gelled composition of the present application contains a gelling agent and an emulsion.
The emulsion contains an emulsifier and an oil and fat, and preferably comprises an emulsifier and an oil and fat.
The emulsifier contains water-soluble or water-dispersible microparticles containing proteins and anionic polysaccharides.

(Emulsion)
The emulsion contains emulsifiers and fats and oils.
(emulsifier)
Emulsifiers include water-soluble or water-dispersible microparticles containing proteins and anionic polysaccharides.
As the protein, not only proteins that can be used in the field of foods but also various proteins can be used. For example, it may be any of simple proteins, complex proteins, inducible proteins and the like. Albumin, globulin, gluterin, prolamin, hard protein (collagen, elastin, keratin, etc.), glycoprotein (ovom colloid, mutin), phosphoprotein (casein), chromoprotein (hemoglobin, myoglobin), lipoprotein (lipovitarin, lipoprotein), Examples include metalloproteins (ferritin, hemocyanin), gelatin and the like. These may be used alone or in combination of two or more. Among them, at least one selected from the group consisting of casein, casein sodium, gelatin, alkali-treated gelatin, acid-treated gelatin, milky protein, soy protein, acid-soluble soy protein, pea protein, chicken protein and soybean protein. It is preferable that the protein is at least one selected from the group consisting of soy protein, acid-soluble soy protein, pea protein, and chick protein.

The anionic polysaccharide is a polysaccharide having a negative charge in its molecular structure, and examples thereof include at least one selected from the following groups.
As polysaccharides produced by microorganisms, xanthan gum, deacylated gellan gum, native gellan gum, lambzan gum, succinoglycan, welan gum, etc.
Plant-derived polysaccharides include pectin (derived from peel), tragant gum, Arabic gum, arabinogalactan, gati gum, karaya gum (derived from sap), alginic acid, alginate, carrageenan (derived from seaweed), soybean polysaccharide (derived from seeds), cellulose. Derivatives and starch derivatives (semi-synthetic products derived from plants), etc.
The derivative here means a compound in which a part of the compound is replaced with another atom or atomic group. In the present application, it refers to all compounds in which a part of an atom or an atomic group in a polysaccharide is replaced with an atomic group exhibiting anionic properties. Examples of the atomic group exhibiting anionic properties include a carboxyl group.
Examples of soybean polysaccharides include those having galactose, arabinose, galacturonic acid and the like as major constituent sugars. Examples of the cellulose derivative include carboxymethyl cellulose and the like. Examples of the starch derivative include phosphorylated starch.
Among them, xanthan gum is preferable as the anionic polysaccharide.

The ratio of the protein to the anionic polysaccharide in the fine particles is 2:98 to 95: 5, preferably 10:90 to 90:10, and more preferably 20:80 to 80:20 in terms of mass ratio. , 25:75 to 75:25 are even more preferred.
The fine particles may be in the form of being dissolved or dispersed in water, or may be in the form of not containing water. Examples of the fine particles not containing water include those in which an aqueous solution or dispersion containing fine particles is powdered with a mixed solution containing fine particles by spray drying, freeze-drying, ethanol precipitation, or the like.

Water-soluble or water-dispersible fine particles containing proteins and anionic polysaccharides can be formed, for example, by the method described in WO2019 / 0876666.
The method for producing water-soluble or water-dispersible fine particles mainly comprises a protein and an anionic polysaccharide, and a solution or dispersion having a pH higher than the isoelectric point of the protein is prepared, and then this solution or a dispersion is prepared. This includes bringing the pH of the dispersion closer to the isoelectric point described above. At this time, the pH may be brought close to the isoelectric point while mixing the solution or the dispersion liquid, or the mixing may be carried out after the pH is brought close to the isoelectric point. By mixing the solution or dispersion and bringing the pH of this solution closer to the isoelectric point of the protein, the generation of aggregates of protein and / or polysaccharide can be suppressed. As a result, fine particles that are uniform and in a fine state can be obtained. In addition, the resulting microparticles have long-term stability.

When preparing a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein, (a) prepare as a mixed solution in a state where the protein and the polysaccharide coexist. Alternatively, (b) a protein solution and a polysaccharide solution or dispersion may be prepared separately and mixed to prepare a mixed solution. In this case, the other powder may be added to the solution in which either one of the protein and the polysaccharide is dissolved, or the powders of the protein and the polysaccharide may be mixed and dissolved in the solvent. ..
In a solution or dispersion containing a protein and anionic polysaccharides, the protein is completely such that the solution or dispersion has a pH higher than the isoelectric point of the protein, i.e., the initial pH. Or it is almost completely dissolved. Further, the anionic polysaccharide may be completely or substantially completely dissolved as a solution or dispersion, and a part or all of the anionic polysaccharide may be suspended or suspended without being dissolved. May be good.
The solvent of the solution or dispersion containing the protein and the anionic polysaccharide can be appropriately selected from water, an organic solvent and a combination thereof. Of these, water (for example, ion-exchanged water, pure water, distilled water, ultrapure water, tap water, etc.) is preferable. As mentioned above, to adjust the pH of the solvent, pH regulators such as citric acid, gluconic acid, succinic acid, potassium carbonate, sodium hydrogencarbonate, carbon dioxide, lactic acid, phosphoric acid, adipic acid, citric acid tri. It may contain sodium, sodium malate, gluconodeltalactone and the like.
In a solution or dispersion containing a protein and an anionic polysaccharide, the protein may have a concentration equal to or lower than that of a saturated solution. For example, the concentration may be 0.01 w / w% to 5 w / w%. The concentration of the solution or dispersion containing the anionic polysaccharide can be, for example, 0.005 w / w% to 5 w / w%.

When a solution or dispersion containing a protein and an anionic polysaccharide is prepared as a mixed solution containing a protein and an anionic polysaccharide, respectively, and these are mixed, the protein solution is a protein. It is preferable that the pH is maintained higher than the isoelectric point of. The pH higher than the isoelectric point of the protein is preferably 1 or more higher, and more preferably 1.4 or more or 1.5 or more higher. On the other hand, the protein solution may generally have a pH at which the protein to be used dissolves in water, and is not particularly limited, but a pH lower than 9.0 is preferable, and a pH lower than 7.0 is preferable. It is more preferable to have a low pH. Depending on the type of protein, the pH value of the above solution may be exceeded, but the present invention does not exclude them.
Even when the mixture is prepared as a mixed solution containing both a protein and an anionic polysaccharide, the pH of the mixed solution is preferably maintained at a pH higher than the isoelectric point of the protein, as described above. ..
In addition, when preparing a solution or dispersion containing anionic polysaccharides, if the anionic polysaccharide dissolves in the solvent, use it as a solution, and if it does not dissolve, apply an appropriate force to the dispersion. It is preferable to do so. Examples of the applied force here include known methods for preparing a dispersion of polysaccharides, such as stirring with a propeller while heating, stirring with a homomixer, and homogenization with a homogenizer.
The solvent for dissolving the protein and the solvent containing the anionic polysaccharide may be the same or different, but both are preferably the same, and more preferably water.

When mixing these two solutions or dispersions, it is preferable to mix them while maintaining the pH higher than the isoelectric point of the protein, that is, the initial pH to obtain a mixed solution. For mixing, both may be mixed uniformly. Mixing may be manual or a mixer or mixing device known in the art may be used. For mixing, any of stirring (shearing), shaking, injection, ultrasonic treatment and the like may be used. For example, a propeller stirrer, a homomixer, a homogenizer, or the like may be used. In this case, the mixing may be carried out by applying a load equal to or greater than the extent to which the two are uniformly mixed. For example, homogenizer treatment at a pressure of about 5 MPa to 50 MPa or mixing at 5000 rpm to 35000 rpm for several tens of seconds to several hours can be mentioned. The temperature in this case includes a temperature range in which the solution does not freeze to a temperature range in which the protein does not denature, for example, a temperature range of room temperature to 80 ° C.

Next, the pH of the above-mentioned protein solution and the anionic polysaccharide solution or dispersion or the mixture containing the protein and the anionic polysaccharide is set to a value closer to the isoelectric point of the protein. In this case, a pH adjuster may be added. When the pH is set to a value closer to the isoelectric point of the protein, it is preferable to mix the pH so that the pH becomes constant in the whole liquid.
For example, the pH of an anionic polysaccharide solution or dispersion may not necessarily match the pH of a protein solution, but both may be used regardless of the pH of the anionic polysaccharide solution or dispersion. The pH adjuster is added so that the pH of the mixed solution is a pH that does not cause the protein to precipitate and is closer to the isoelectric point of the protein, that is, with respect to the initial pH.

Further, in the case of a mixed solution containing a protein and an anionic polysaccharide, its pH is set higher than the isoelectric point of the protein, that is, it is set to the initial pH. The pH of the mixture is lowered to such an extent that the protein does not precipitate, so that the pH is closer to the isoelectric point of the protein than the initial pH.
Here, when the pH of the liquid is set to a value closer to the isoelectric point, the difference between the pH of the obtained mixed solution and the isoelectric point is smaller than the difference between the initial pH and the isoelectric point of the protein used. Means to do. For example, the initial pH may be higher than the isoelectric point and the pH of the obtained mixture may be higher or the same as the isoelectric point, or the initial pH may be higher than the isoelectric point. The pH of the mixture may be lower than the isoelectric point.

When the pH of the liquid is brought closer to the isoelectric point of the protein with respect to the initial pH, the liquid is subjected to shearing force by mixing. That is, the pH may be set to a value closer to the isoelectric point of the protein while mixing or stirring so as to give a larger shearing force to the mixed solution, or the pH may be set to a value closer to the isoelectric point of the protein and then larger. Mixing or stirring may be performed so as to give a shearing force. As described above, the shearing force here is larger than the load of preparing the protein solution and the anionic polysaccharide solution or dispersion separately and mixing them uniformly. For example, it is preferable to give high-speed stirring and high shearing force. For this purpose, for example, stirring with a screw with blades, circulation stirring with a high shear mixer such as a homomixer, homogenization with equipment such as a homogenizer and a high-pressure homogenizer, and the like can be mentioned.
For example, mixing at 5000 rpm to 35000 rpm below the denaturation temperature of room temperature to protein, for example, in a temperature range of room temperature to 80 ° C. for several tens of seconds to several tens of hours can be mentioned.

By adjusting the shear and pH as a mixed solution containing a protein and an anionic polysaccharide, so-called built-up type fine particles can be formed. That is, by mixing these substances, proteins and anionic polysaccharides are dispersed in the solvent in the form of fine particles by aggregation and self-association.
The fine particles here are a complex of a protein and an anionic polysaccharide by electrostatic interaction. The size can be, for example, having a diameter of 10 nm to 1000 μm, preferably having a diameter of 500 μm or less, more preferably having a diameter of 100 μm or less, and having a diameter of less than 50 μm. More preferred. The size of the obtained fine particles can be adjusted by the shearing force and the loading time thereof.
The fine particles thus obtained have various properties such as water solubility, water insolubility, and water dispersibility, but are intended to form W / O type, O / W type, and W / O / W type emulsions. Has an emulsifying effect. Therefore, it can be used as an emulsifier.

(Fat and oil)
The fats and oils are not particularly limited, and examples thereof include fats and oils suitable for food. Vegetable oils include, for example, canola oil, coconut oil, corn oil, cottonseed oil, rapeseed oil, olive oil, palm oil, palm kernel oil, peanut oil, sunflower oil, safflower oil, soybean oil, benibana oil, rice oil, sesame oil, cacao butter. Etc., as animal oils, for example, derived from fish oils such as lard, beef oil, butter, liver oil, beeswax, mackerel, sardines, horse mackerel, tuna, cod, shark, squid oil and marine organism oils such as whale oil, milk fat, algae, microorganisms. Examples thereof include oils and fats, hardened oils thereof, fractionated oils, ester exchange oils and the like, and combinations thereof. Further, it may have a composition containing other substances such as margarine, shortening and chocolate, or it may be an oil or fat containing an oil-soluble component (for example, carotenoid). The fats and oils may take various forms such as fluid, semi-fluid, solid, and finely divided solid.
In the emulsion-containing gel composition, the fat and oil may be contained in an amount of 0.1% by mass to 74% by mass, preferably 1% by mass to 74% by mass, more preferably 5% by mass to 74% by mass. It is more preferably 10% by mass to 70% by mass. The mass ratio of the fat and the emulsifier is 10: 90 to 99.99: 0.01, preferably 50: 50 to 99.9: 0.1, and 80: 20 to 99.8: 0. 2 is more preferable.
Further, the fat and oil may be contained in an amount of 1% by mass to 100,000% by mass, preferably 100% by mass to 75,000% by mass, more preferably 500% by mass to 50,000% by mass, based on the mass of the gelling agent described later. preferable.
From another viewpoint, the mass ratio of the protein contained in the fine particles to the fat and oil is 10: 90 to 99.99: 0.01, preferably 50: 50 to 99.9: 0.1, and 85. : 15-99.8: 0.2 is more preferable.
The mass ratio of the anionic polysaccharide contained in the fine particles to the fat and oil is 10: 90 to 99.99: 0.01, preferably 50: 50 to 99.95: 0.05, and 85: 15 to. 99.9: 0.1 is more preferable.
From yet another point of view, when the fine particles are contained in the solution or dispersion, the mass ratio of the solution or dispersion containing the fine particles to the fat and oil is 1:99 to 99: 1, and 10:90 to 99: 1 is preferable, and 20:80 to 99: 1 is more preferable.
By mixing the two in such a mass ratio, a uniform and long-term stable emulsion can be produced.
The emulsion in the present application means an emulsion having a uniform composition and no oil floating on the surface when the emulsion is prepared.

(Manufacturing method of emulsion)
The emulsion can be produced by combining and mixing the above-mentioned water-soluble or water-dispersible fine particles and fats and oils.
When combining water-soluble or water-dispersible fine particles and fats and oils, only the fine particles may be taken out and added to a solution containing fats and oils, a solution containing fats and oils may be added to the fine particles, or a mixed solution containing fine particles. May be added to the fat and oil as it is, or the fat and oil may be added to the mixed solution containing fine particles. Examples of the method for extracting only the fine particles include powdering of a mixed solution containing fine particles by spray drying, freeze-drying, ethanol precipitation and the like. The solution containing fats and oils preferably contains a solvent such as water.
By mixing a protein solution, an anionic polysaccharide solution or dispersion, and a fat or oil or a mixture of water and fat and oil, fine particles may be prepared and an emulsion may be produced at the same time.
The mixing here is preferably performed to the extent necessary for emulsifying fats and oils. For example, it is preferable to give high-speed stirring and high shearing force. For this purpose, for example, stirring with a screw with blades, circulation stirring with a high shear mixer such as a homomixer, homogenization with a homogenizer, and the like can be mentioned. Homogenization using a homogenizer can be performed using equipment such as a high-speed stirrer, a homomixer, and a high-pressure homogenizer in order to refine and homogenize the fine particles to be obtained.
For example, it is preferable to homogenize at a pressure of about 5 MPa to 15 MPa with a homogenizer or to stir at about 5000 rpm to 15,000 rpm with a homomixer.
Stability of water-soluble or water-dispersible fine particles and emulsions produced by homogenization with a high-pressure homogenizer (eg, 20 MPa to 50 MPa) and / or heat treatment (eg, at 85 ° C. for 30 minutes). Can be improved.
As described above, in the emulsion composed of the emulsifier and the fat and oil described above, the fine particles which are emulsifiers are adsorbed on the surface of the oil droplets, and the stability of the emulsion is ensured.

(Gelling agent)
Examples of the gelling agent include agar, gelatin, copper-type carrageenan, iota-type carrageenan, LM pectin having an esterification degree of less than 50%, HM pectin having an esterification degree of 50% or more, native gellan gum, deacylated gellan gum, and alginic acid. Examples thereof include sodium, mannan, xanthan gum, locust bean gum, tamarind seed gum, curdlan, tara gum, guagam, and cellulose derivatives. These may be used alone or in combination of two or more. Examples of the combination include a combination of carrageenan and mannan, a combination of xanthan gum, mannan and methylcellulose, and the like. Among them, those containing any one of xanthan gum, mannan, locust bean gum, copper type carrageenan, iota type carrageenan, and methyl cellulose are preferable, and a combination of carrageenan and mannan and methyl cellulose, a combination of carrageenan and mannan, and xanthan and mannan. And methylcellulose, xanthan and carrageenan, and those containing agar are more preferred.
In the emulsion-containing gel composition, the gelling agent may be contained in an amount of 0.02% by mass to 10% by mass, preferably 0.05% by mass to 10% by mass, and 0.1% by mass to 10% by mass. More preferably by mass. Further, the gelling agent may be contained in an amount of 5% by mass to 7500% by mass, preferably 5% by mass to 7000% by mass, more preferably 10% by mass to 4000% by mass, based on the mass of the emulsifier. 10% by mass to 2000% by mass is more preferable, 10% by mass to 1000% by mass is even more preferable, 30% by mass to 1000% by mass is even more preferable, and 40% by mass to 800% by mass or 50% by mass to 600% by mass. Is particularly preferable. In other words, the mass ratio of the emulsifier to the gelling agent is more preferably 15:85 to 65:35. Further, the gelling agent may be contained in an amount of 0.01% by mass to 7500% by mass, preferably 0.1% by mass to 7500% by mass, and 1% by mass to 7500% by mass with respect to the mass of the fat or oil. Is more preferable. Within such a range, an emulsion-containing gel-like composition having good emulsification and shape retention, or good evaluation of emulsification, water separation, oil removal, and gel strength can be easily obtained. Can be prepared.

The emulsion-containing gel-like composition of the present application may contain a high content of fats and oils, or the gel-like composition may be pulverized and mixed with other foods or the like. It is possible to maintain a high hardness, no exudation of oils and fats, and to maintain a form that maintains shape retention such as oil retention.
Here, the shape-retaining property means that, for example, when an emulsion-containing gel-like composition is contained in a cup, cooled, and solidified, it is taken out of the cup and placed in a flat container to maintain its shape. It means the property of maintaining uniformity. The evaluation of water separation and oil separation is an evaluation of whether or not the prepared emulsion-containing gel-like composition has the property of being uniform without liquid on its surface. The gel strength is, for example, an evaluation of whether or not the gel has a strength higher than that in the measured value by a texture analyzer (manufactured by Eiko Seiki Co., Ltd.) with 10N as a reference.
Therefore, the emulsion-containing gel-like composition in the present application can maintain shape retention by using an emulsion having a uniform composition and no oil floating on the surface as described above. , Good water and oil removal properties and / or good gel strength.

(Method for Producing Emulsion-Containing Gel-like Composition)
An emulsion-containing gel-like composition can be produced by combining and mixing the water-soluble or water-dispersible fine particles obtained by the above-mentioned method, fats and oils, and a gelling agent. Above all, it is preferable to mix fine particles and fats and oils to form an emulsion, and then add a gelling agent to the emulsion and mix them.

As described above, the mixing is preferably carried out in the same manner as in the conditions for producing the emulsion.
When the gelling agent is mixed with the emulsion, it does not have to be high-speed stirring or stirring that gives a high shearing force, and examples thereof include stirring with a stirrer and propeller stirring. In this case, it is preferable to heat the gelling agent so that it is dissolved or uniformly dispersed in the mixture containing fine particles and fats and oils. It is preferable that the heating is appropriately adjusted depending on the type of protein, polysaccharide, fat and oil, gelling agent and the like used. For example, 40 ° C. or higher is mentioned, 60 ° C. or higher is preferable, and 80 ° C. or higher is more preferable. Further, 300 ° C. or lower is mentioned, 200 ° C. or lower is preferable, and 150 ° C. or lower is more preferable.
The obtained emulsion-containing gel composition is preferably cooled.

(Foods containing an emulsion-containing gel composition and a method for producing the same)
The emulsion-containing gel-like composition in the present invention can be made into a food by mixing with an edible component or the like.
When the emulsion-containing gel-like composition thus obtained is used for foods, it is possible to secure the retention / morphological stability of fats and oils in the emulsion-containing gel-like composition.
Examples of the emulsion-containing gel composition of the present invention include various foods containing fats and oils, seasonings and the like. Typical examples are various liquid foods, highly nutritious jelly, yogurt, dairy foods such as cheese, desserts, sausages, hamburgers, dumplings, shumai, molded meats, paste foods such as fish paste, chocolates, cookies and other confectionery, and dressings. Such as seasonings and their copy foods, artificial foods or substitute foods (plant-based ham, plant-based fried foods, plant-based chicken cutlets, etc.) and the like.

Hereinafter, the present invention will be described in more detail with reference to examples of an emulsion-containing gel composition and a food containing the same. However, these examples do not limit the present invention. In addition, "%" in an Example means "mass (w / w)%". (R) indicates a registered trademark.
The components used in the examples are as follows.
Whey protein (trade name: Sunsupport (R) P-191),
Soy protein (trade name: Sunsupport (R) P-192),
Pea protein (trade name: Sunsupport (R) P-193),
Chickpea protein (trade name: Sunsupport (R) P-194)
Broad bean protein (trade name: Sunsupport (R) P-195)
Xanthan gum (trade name: Sun Ace (R) C)
Mannan (Product name: Sun Support (R) P-64)
Agar (Product name: Sun Support (R) P-60)
Carrageenan (Product name: Sun Support (R) P-61)
Locust Bean Gum (Product Name: Sun Support (R) P-62)
Native gellan gum (Product name: Sunsupport (R) P-63)
Gum arabic (Product name: Sunsupport (R) P-65)
CMC Sodium (Product Name: Sun Support (R) P-175)
All of the above are manufactured by Saneigen FFI.
Sodium octenyl succinate starch (Gelpro ОS-28, manufactured by Oji Cornstarch)
Sucrose fatty acid ester (DK ester F-160 manufactured by Daiichi Kogyo Ester Co., Ltd.)
Glycerin fatty acid ester (manufactured by Emarji MS Riken Vitamin Co., Ltd.)
HM pectin (GENU pectin type JM-150-J, manufactured by CP Kelco ApS)
Tri (caprylic acid / capric acid) glyceryl (trade name: ODO, manufactured by Nisshin Oillio Co., Ltd.)

Unless otherwise specified, the evaluations in the examples were performed as follows.
(Evaluation of emulsification)
100 g of the emulsified fine particle solution was taken in a screw bottle and allowed to stand overnight, and then the state of the surface was observed.
◎ without separation, with a gap (meaning that oil droplets have floated and the emulsion is concentrated, and redispersed by weak stirring) ○, with separation (oil phase due to coalescence of emulsified particles) It does not redisperse even if it is stirred in the state where the separation is observed.) Is indicated by ×.
(Evaluation of water separation and oil separation)
The prepared emulsion-containing gel composition having no liquid on the surface and being uniform is indicated by ⊚, those having no liquid on the surface but having droplets are indicated by ○, and those having liquid on the surface are indicated by ×. ..
(Gel strength)
An emulsion-containing gel composition was prepared and filled in a plastic cup (inner diameter 60 mm, height 30 mm). After that, the breaking load was measured using a texture analyzer. (Plunger: 20 mm diameter made of aluminum, clearance: 1 mm)
As a result, those that do not run off when the gel is tilted and have a gel strength of 10 N or more in the texture analyzer ◎, those that do not run off when the gel is tilted and have a gel strength of 10 N or less in the texture analyzer ○, the surface There is a layer of liquid in, and those that cannot be measured are indicated by x.
(Evaluation of emulsion-containing gel-like composition)
In all three tests of emulsification, water removal and oil removal, and gel strength, those with ◎ were evaluated as ◎, those with no evaluation as × were evaluated as ○, and those with one or more × among the three tests were evaluated as ×. ..

Preliminary experiment: Preparation of emulsifier and emulsion Xanthan gum was added to ion-exchanged water heated to 80 ° C., stirred and dissolved at 80 ° C. for 10 minutes, and then cooled to room temperature. On the other hand, the protein was dissolved in ion-exchanged water at room temperature so that the concentration was 2.0%, and the pH was adjusted to 6.5 to 7.0 (pH higher than the isoelectric point) with an aqueous NaOH solution. The obtained xanthan gum aqueous solution and protein solution were mixed so as to have a mass ratio of 9: 1, and preliminarily stirred at 400 rpm for 10 minutes with a 4-blade screw until uniform. Main stirring was carried out by homomixer treatment at 9000 rpm for 3 minutes to obtain water-soluble or water-dispersible fine particles. At this time, an aqueous citric acid solution was added while using a homomixer to adjust the pH of the mixed solution to 4.0 or 4.5 (pH close to the isoelectric point) and 9, respectively. O / W type was added to the obtained mixed solution of xanthan gum and protein (aqueous phase) so that the mass ratio was 4: 1 and subjected to homomixer treatment at 9000 rpm for 3 minutes. Emulsion was obtained.
For comparison, an O / W type emulsion was obtained in the same manner as above by mixing with an aqueous solution of xanthan gum without adjusting the pH of the aqueous solution of the protein with ion-exchanged water.
The results are shown below.

After one week, the examples did not have oil floating on the surface and maintained the emulsified state, but the comparative example had oil floating on the surface. From these results, in the preparation of the emulsifier, a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein was prepared, and then the obtained solution or dispersion was prepared. It was confirmed that bringing the pH closer to the isoelectric point is effective for stabilizing the emulsion.

Example A-1
(Preparation of water-soluble or water-dispersible fine particle solution (emulsifier))
Xanthan gum, which is an anionic polysaccharide, was added to ion-exchanged water heated to 80 ° C. so that the concentration was 0.3%, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes and then cooled to room temperature.
On the other hand, the protein was added to ion-exchanged water at room temperature so that the concentration was 0.4%, and the mixture was stirred and dissolved for 10 minutes, and then adjusted to a predetermined pH with an aqueous NaOH solution. At this time, the proteins used were milk pea protein, soybean protein, pea protein, chick protein, and soybean protein. The predetermined pH was 6.5 for pea protein, soybean protein, chickpea protein and soybean protein, and pH 13 for pea protein.
The obtained xanthan gum solution and protein solution were gently stirred and mixed at a ratio of 1: 1 so as not to foam. The mixture was stirred with a homomixer at 9000 rpm for 3 minutes to obtain water-soluble or water-dispersible fine particles as an emulsifier. At this time, an aqueous citric acid solution was added while using a homomixer to adjust the pH of the mixed solution to a predetermined value. The pH was 5.0 for pea protein, soybean protein, chickpea protein and soybean protein, and pH 4.0 for pea protein.

(Preparation of emulsion)
The fats and oils were heated above the melting point in a water bath to completely melt them.
As the fat and oil, coconut oil or palm oil was used.
The temperature of the water-soluble or water-dispersible fine particle solution obtained above was similarly raised.
The melted coconut oil or palm oil and the fine particle solution were mixed at a ratio of 50:50 and stirred at 9000 rpm for 3 minutes with a homomixer to obtain an O / W type emulsion.

(Preparation of emulsion-containing gel composition)
The emulsion obtained above was heated to 80 ° C.
A gelling agent was added to each of the emulsions, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes to obtain an emulsion-containing gel-like composition. The gelling agents used at this time are as follows, and one type or a mixture of two types was used.
Mannan, agar, carrageenan, locust bean gum, native gellan gum.
The obtained emulsion-containing gel-like composition was filled in a plastic jelly cup (inner diameter 60 mm) and sealed. Then, it was cooled in a cold water tank at 8 ° C. for 2 hours and solidified. These were stored in the refrigerator. The next day, it was taken out from the cup and its shape retention was confirmed as an evaluation of gelation.
In Table 1-1, emulsification means "when the emulsion is prepared, the composition of the emulsion is uniform and no oil floating is observed on the surface", and the emulsion is uniform and has oil floating on the surface. Those that were not found were shown as ◯, and those that were not uniform and showed oil floating on the surface were shown as x.
Shape retention is a characteristic that "when taken out of the cup and placed in a flat container, it retains its shape and maintains its uniformity". It is shown as ×.
In addition, those for which both emulsification and shape retention were confirmed were evaluated as gels, that is, those for which a gel-like composition containing an emulsion could be prepared were evaluated as ◯, and those for which one or both could not be confirmed were evaluated as x.
These results are shown in the table below.

A emulsion-containing gel-like composition could be prepared by using any of milky protein, soybean protein, pea protein, chicken protein, and soybean protein as the protein forming the emulsifier. In addition, an emulsion-containing gel-like composition could be prepared by using any of mannan, agar, carrageenan, locust bean gum, and native gellan gum as the gelling agent. It was found that an emulsion-containing gel-like composition can be prepared in the range of 0.1 to 5% by mass of the gelling agent with respect to the emulsion.

Example A-2
(Preparation of water-soluble or water-dispersible fine particle solution (emulsifier))
Xanthan gum, which is an anionic polysaccharide, and the proteins shown in the table below were added to ion-exchanged water at room temperature and dissolved by stirring for 10 minutes.
However, regarding pea protein, after adding only pea protein to ion-exchanged water and dispersing it, the pH was raised to 12 using sodium hydroxide. The anionic polysaccharide was dissolved in ion-exchanged water. These were mixed, and the obtained aqueous solution was stirred at 9000 rpm for 5 minutes with a homomixer to obtain a water-soluble or water-dispersible fine particle solution. At this time, the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
The fat and oil and the fine particle solution were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated for emulsification.
(Preparation of emulsion gel composition)
The emulsion obtained above was heated to 80 ° C.
A gelling agent was added to each of the emulsions, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was filled in a plastic jelly cup (inner diameter 60 mm), sealed, and sterilized in a water tank at 85 ° C. for 30 minutes. Then, it was cooled in a cold water tank at 8 ° C. for 2 hours or more and solidified. These were stored in the refrigerator. The next day, it was taken out of the cup and the gelation was evaluated.
These results are shown in the table below.

An emulsion-containing gel-like composition could be prepared by using any of soybean protein, pea protein, and chickpea protein as the protein forming the emulsifier.

Example A-3
(Preparation of emulsion)
The anionic polysaccharides in the table below and the proteins in the table below were added to ion-exchanged water at room temperature and dissolved by stirring for 10 minutes. The mixture was stirred with a homomixer at 9000 rpm for 5 minutes to obtain a water-soluble or water-dispersible fine particle solution. At this time, the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
The fat and oil and the fine particle solution were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated for emulsification.
(Preparation of emulsion gel composition)
The emulsion obtained above was heated to 80 ° C.
A gelling agent was added to each of the emulsions, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation.
These results are shown in the table below.

An emulsion-containing gel-like composition could also be prepared by using pectin and CMC sodium as anionic polysaccharides.

Example A-4
(Preparation of emulsion)
The anionic polysaccharide and the proteins in the table below were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve. The mixture was stirred with a homomixer at 9000 rpm for 5 minutes to obtain a water-soluble or water-dispersible fine particle solution. At this time, the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
The fat and oil and the fine particle solution were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated for emulsification.
(Preparation of emulsion gel composition)
The emulsion obtained above was heated to 80 ° C.
A gelling agent was added to the emulsion, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation.
These results are shown in the table below.

An emulsion-containing gel-like composition could be prepared even when the above-mentioned components were used as the gelling agent.

Example A-5
(Preparation of emulsion)
The anionic polysaccharide and the proteins in the table below were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve. The mixture was stirred with a homomixer at 9000 rpm for 5 minutes to obtain a water-soluble or water-dispersible fine particle solution. At this time, the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
The fat and oil and the fine particle solution were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated for emulsification.
(Preparation of emulsion gel composition)
The emulsion obtained above was heated to 80 ° C.
A gelling agent was added to the emulsion, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation.
These results are shown in the table below.

An emulsion-containing gel-like composition could be prepared by using the above-mentioned components as fats and oils.
In particular, in Examples 8-1, 8-2 and 8-7, the composition is uniform, no oil floating is observed on the surface, and the shape-retaining property can be maintained, that is, the water-removing and oil-removing properties are exhibited. It is good, the gel strength is good, and the evaluation as an emulsion-containing gel composition in the present application is particularly good.

Example B-1
The following materials known to have emulsifying ability were used as emulsifiers.
Gum arabic octenyl succinate starch sodium sucrose fatty acid ester polyglycerin fatty acid ester (preparation of emulsion)
Each emulsifier was stirred at room temperature for 10 minutes with a propeller so that the concentration became 0.35%, and dissolved to obtain an emulsifier solution. However, gum arabic was dissolved by stirring at 80 ° C. After that, the coconut oil heated to 35 ° C. or higher was mixed with an emulsifier solution at a ratio of 50:50 and stirred by a homomixer treatment at 9000 rpm for 3 minutes to obtain an O / W type emulsion.
(Preparation of emulsion-containing gel composition)
The emulsion obtained by the above method was heated to 80 ° C.
A gelling agent was added to each of the emulsions, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
An emulsion-containing gel composition was obtained. The gelling agent used at this time was xanthan gum 0.32% and mannan 0.48%.
The obtained emulsion-containing gel-like composition was filled in a plastic jelly cup (inner diameter 60 mm) and sealed. Then, it was cooled in a cold water tank at 8 ° C. for 2 hours and solidified. These were stored in the refrigerator. The next day, it was taken out of the cup and the gelation was evaluated in the same manner as above.
The emulsion-containing gel composition of Example 2-1 was prepared by the method described in Example A-1. That is, an emulsifier containing water-soluble or water-dispersible fine particles containing soybean protein, which is a protein, and anionic polysaccharides was used. Coconut oil was used as the fat and oil, and xanthan gum 0.32% and mannan 0.48% were used as the gelling agent.
These results are shown in the table below.

Experimental Example B-2
(Preparation of emulsion)
Xanthan gum was added to the emulsion so that the concentration was 0.15%, and soybean protein was added to the ion-exchanged water so that the concentration was 0.2%, respectively, at room temperature, and the mixture was stirred for 10 minutes. The mixture was stirred with a homomixer at 9000 rpm for 5 minutes to obtain a water-soluble or water-dispersible fine particle solution.
Then, the fat and oil and the fine particle solution were mixed at a ratio of 50:50 and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated in the same manner as in Example A-2.
(Preparation of emulsion-containing gel composition)
The emulsion obtained by the above method was heated to 80 ° C.
To the emulsion, 0.25% carrageenan and 0.25% mannan were added as gelling agents, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled and taken out from the cup the next day, and gelation was evaluated.
Comparative example (preparation of emulsion)
The emulsifier was dissolved at room temperature so that the concentration of the emulsion was 0.35%. However, gum arabic was added to ion-exchanged water heated to 80 ° C., stirred at 80 ° C. for 10 minutes to dissolve, and cooled to room temperature.
Then, the fat and oil and the obtained solution were mixed at a ratio of 50:50 and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated in the same manner as in Example A-2.
As the fat and oil, tri (caprylic acid / capric acid) glyceryl was used.
(Preparation of emulsion-containing gel composition)
The emulsion obtained by the above method was heated to 80 ° C.
To the emulsion, 0.25% carrageenan and 0.25% mannan were added as gelling agents, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation.
These results are shown in the table below.

From the results in Table 2-2, it was found that the emulsion-containing gel-like composition could not be prepared except by using the emulsifier with the water-soluble or water-dispersible fine particle solution of the present invention.

Experimental Example B-3
(Preparation of emulsion)
Xanthan gum was added to the emulsion so that the concentration was 0.15%, and soybean protein was added to the ion-exchanged water so that the concentration was 0.2%, respectively, at room temperature, and the mixture was stirred for 10 minutes. While stirring with a homomixer at 9000 rpm for 5 minutes, the mixed solution was adjusted to pH 4.0 with an aqueous citric acid solution to obtain a water-soluble or water-dispersible fine particle solution.
Then, tri (caprylic acid / capric acid) glyceryl and a fine particle solution were mixed at a ratio of 50:50 and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion.
(Preparation of emulsion-containing gel composition)
The emulsion obtained by the above method was heated to 80 ° C.
To the emulsion, 0.25% carrageenan and 0.25% mannan were added as gelling agents, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled and taken out from the cup the next day, and the oil release of the gel-like composition was evaluated.
Comparative example (preparation of emulsion)
Tri (caprylic acid / capric acid) glyceryl and water were heated to 80 ° C., 0.25% carrageenan and 0.25% mannan were added as gelling agents, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes. .. The obtained mixture was cooled in the same manner as described above, taken out from the cup the next day, and the oil removal of the gel-like composition was evaluated.
(Evaluation of oil release)
First, the gel-like composition at room temperature was cut into a cylinder having a diameter of 40 mm and a height of 20 mm. This was placed in the center of a filter paper having a diameter of 150 mm, and a load of 4000 g was once applied using a texture analyzer (manufactured by Eiko Seiki Co., Ltd.) to compress the gel-like composition. The gelled composition was removed after compression. The amount of degreasing was calculated from the difference in the weight of the filter paper before and after compression.
These results are shown in the table below.

From the results in Table 2-3, when the emulsifier using the water-soluble or water-dispersible fine particle solution of the present invention is used, the oil release is small. On the other hand, when the emulsifier with the fine particle solution was not used, the oil was often released from the gel-like composition, and the inside of the gel-like composition was like a sponge, and it was confirmed that the oil and fat exuded by compression.

Example C
(Preparation of water-soluble or water-dispersible fine particle solution (emulsifier))
Xanthan gum, which is an anionic polysaccharide, was added to ion-exchanged water heated to 80 ° C. to a concentration of 0.6%, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes, and then cooled to room temperature.
On the other hand, milky protein was added to ion-exchanged water at room temperature so that the concentration was 0.8%, and the mixture was stirred and dissolved for 10 minutes, and then the pH was adjusted to 6.5 with an aqueous NaOH solution.
The obtained xanthan gum solution and protein solution were gently stirred and mixed at a ratio of 1: 1 so as not to foam. The mixture was stirred with a homomixer at 9000 rpm for 3 minutes to obtain water-soluble or water-dispersible fine particles as an emulsifier. At this time, the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 5.0.

(Preparation of emulsion)
ODO (tri (caprylic acid / capric acid) glyceryl, Nisshin Oillio) and a fine particle solution are mixed at a ratio of 5:95 to 80:20, and the mixture is stirred at 9000 rpm for 3 minutes with a homomixer to form an O / W type. An emulsion was obtained. The obtained emulsion was evaluated for emulsification in the same manner as in Example A-1.
(Preparation of emulsion-containing gel composition)
The emulsion obtained above was heated to 80 ° C.
Xanthan gum 0.32% and mannan 0.48% were added to the emulsion as gelling agents, respectively, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-1 and taken out from the cup the next day, and the gelation was evaluated in the same manner as in Example A-1.
These results are shown in the table below.

It was found that the content of fats and oils in the emulsion was in the range of 5 to 70%, and it was possible to prepare an emulsion-containing gel composition.

Example D
(Preparation of water-soluble or water-dispersible fine particle solution (emulsifier))
As shown in the table below, xanthan gum and soybean protein, which are anionic polysaccharides, were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve them.
The obtained mixture was stirred at 9000 rpm for 5 minutes with a homomixer to obtain a water-soluble or water-dispersible fine particle solution as an emulsifier. At this time, an aqueous citric acid solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.

(Preparation of emulsion)
The fat and oil and the fine particle solution were mixed at a ratio of 50:50 and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated for emulsification.
(Preparation of emulsion-containing gel composition)
The emulsion obtained above was heated to 80 ° C.
To the emulsion, 0.25% carrageenan and 0.25% mannan were added as a gelling agent, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation.
These results are shown in the table below.

From the results in Table 4, it was found that an emulsion-containing gel-like composition can be prepared by containing a protein and an anionic polysaccharide in a mass ratio of 2: 98 to 95: 5 as an emulsifier. ..

Example E
(Preparation of water-soluble or water-dispersible fine particle solution (emulsifier))
As shown in the table below, xanthan gum and soybean protein, which are anionic polysaccharides, were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve them.
The obtained mixture was stirred at 9000 rpm for 5 minutes with a homomixer to obtain a water-soluble or water-dispersible fine particle solution as an emulsifier. At this time, the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
(Preparation of emulsion)
The fat and oil and the fine particle solution obtained above were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated for emulsification.
(Preparation of emulsion-containing gel composition)
The emulsion obtained above was heated to 80 ° C.
Carrageenan and mannan were added to the emulsion as a gelling agent, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation.
These results are shown in the table below.

From the results in Table 5, it was found that an emulsion-containing gel-like composition can be prepared by containing the emulsifier and the gelling agent in a mass ratio of 2:98 to 95: 5.

Example F
(Preparation of water-soluble or water-dispersible fine particle solution (emulsifier))
As shown in the table below, xanthan gum and soybean protein, which are anionic polysaccharides, were added to ion-exchanged water at room temperature and stirred for 10 minutes to dissolve them.
The obtained mixture was stirred at 9000 rpm for 5 minutes with a homomixer to obtain water-soluble or water-dispersible fine particles as an emulsifier. At this time, the citric acid aqueous solution was added while stirring with a homomixer to adjust the pH of the mixed solution to 4.0.
(Preparation of emulsion)
The fat and oil and the fine particle solution obtained above were mixed and stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion. The obtained emulsion was evaluated for emulsification.
(Preparation of emulsion-containing gel composition)
The emulsion obtained above was heated to 80 ° C.
Carrageenan and mannan were added to the emulsion as a gelling agent, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes.
The obtained emulsion-containing gel-like composition was cooled in the same manner as in Example A-2 and taken out from the cup the next day to evaluate gelation.
These results are shown in the table below.

From the results in Table 6, it was found that an excellent emulsion-containing gel composition can be prepared when the oil and fat are contained in an amount of 0.1 to 70%.

Example G-1: Preparation of plant-based meat hamburger (preparation of emulsion-containing gel composition X)
6 g of soy protein and 4.5 g of xanthan gum were added to 1487.25 g of water and dissolved. While stirring with a homomixer, 2.25 g of a 50% aqueous citric acid solution was added to the obtained solution and mixed at 9000 rpm for 5 minutes to obtain a fine particle solution.
Next, 550 g of palm oil dissolved at 70 ° C. was added to 550 g of the fine particle solution, and the mixture was stirred at 9000 rpm for 5 minutes with a homomixer to obtain an O / W type emulsion.
1000 g of the obtained emulsion was heated to 80 ° C., 3 g of carrageenan, 3 g of mannan and 3 g of methyl cellulose were added as gelling agents, and the mixture was stirred at 80 ° C. for 10 minutes, filled in a bag and cooled. This was sterilized in a constant temperature bath at 85 ° C. for 40 minutes. Then, the mixture was cooled in a refrigerator overnight to obtain an emulsion-containing gel composition X.
(Preparation of rehydrated granular soy protein)
A fragrance and water were added to the granular soybean protein to obtain a rehydrated granular soybean protein.
(Preparation of plant-based meat)
Onions, methylcellulose, soybean protein, salt, sugar, and fragrance were added to the rehydrated granular soybean protein, and the mixture was stirred. Then, it was divided into two equal parts, and a minced emulsion-containing gel composition was added to one of them, and nothing was added to the other. Each hamburger was molded and steam-heated at 97 ° C. for 10 minutes, and then both sides were fired at 200 ° C. for 45 seconds each.
(Evaluation of plant-based meat hamburger)
The plant-based meat hamburger steak containing the emulsion-containing gel-like composition and the plant-based meat hamburger steak not containing the emulsion were sampled and evaluated for juiciness.
As a result, when the plant-based meat hamburger steak containing the emulsion-containing gel-like composition exuded oil and fat when chewed, a juicy feeling was felt. The plant-based meat hamburger steak containing no emulsion-containing gel-like composition had a dry texture and did not feel juicy.

Example G-2: Preparation of hamburger The following materials were prepared.

(1) 1 to 6 were mixed respectively.
(2) 60 g each was molded and baked at 200 ° C. for 2 minutes.
(3) A hamburger was prepared by steam heating at 98 ° C. for 10 minutes.
Juiciness was evaluated in the same manner as above. As a result, the hamburger steak containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional hamburger steak using lard. The hamburger steak containing no emulsion-containing gel composition X did not feel juicy.

Example G-3: Preparation of rough sausage The following ingredients were prepared.

(1) 1 and 2 were added to a food mixer and mixed.
(2) A mixture of 4 to 7 was added to (1) and mixed.
(3) 1/2 of 3 was added to (2) and mixed.
(4) 8 was added to (3) and mixed.
(5) A mixture of 9 to 12 and 13 and the remaining 3 were added to (4), mixed, and then salted in a refrigerator for a whole day and night.
(6) After filling the sausage with (5), heat it in a smoke house (drying: 50 ° C for 15 minutes, smoke: 60 ° C for 30 minutes, steam: 75 ° C for center 70 ° C), and rough. Sausages were prepared.
Juiciness was evaluated in the same manner as above. As a result, the sausage containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the sausage using conventional lard. The sausages containing no emulsion-containing gel composition X did not feel juicy.

Example G-4: Preparation of dumplings The following ingredients were prepared.

(1) Sprinkle 7 and 8 on 1 and 2 and mix for 1 minute.
(2) 3 to 7 were added, and the mixture was further mixed for 1 minute.
(3) 20 g / piece was divided into small portions, wrapped in dumpling skin, baked at 200 ° C., and steamed to prepare dumplings.
Juiciness was evaluated in the same manner as above. As a result, the dumplings containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional dumplings using lard. The dumplings containing no emulsion-containing gel composition X did not feel juicy.

Example G-5: Preparation of plant-based ham The following materials were prepared.

(1) An aqueous solution obtained by adding 2 to 4 to 5 was added to 1 and mixed, and allowed to stand for 30 minutes or more to obtain a rehydrated soybean protein food A.

(1) 1 was put in a hood cutter and crushed until it became fibrous.
(2) 5 to 7 and 18 were added to (1) and mixed.
(3) The remaining raw materials were added to (2) and mixed.
(4) The casing was filled with (3) and degassed.
(5) (4) was heated (steam: 98 ° C., center 80 ° C.) and cooled.
(6) (5) was sliced to a thickness of 2 mm to prepare a plant-based ham.
Juiciness was evaluated in the same manner as above. As a result, the plant-based ham containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional ham. The plant-based ham containing no emulsion-containing gel composition X did not feel juicy.

Example G-6: Preparation of plant-based dumplings The following materials were prepared.

(1) Sprinkle 7 and 8 on 1 and 2 and mix for 1 minute.
(2) 3 to 7 were added, and the mixture was further mixed for 1 minute.
(3) 20 g / piece was divided into small portions, wrapped in dumpling skin, baked at 200 ° C., and then steamed to prepare plant-based dumplings.
Juiciness was evaluated in the same manner as above. As a result, the dumplings containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional dumplings. The dumplings containing no emulsion-containing gel composition X did not feel juicy.

Example G-7: Preparation of fried chicken from plant base The following materials were prepared.

(1) 2 and 6 were added to the universal mixing stirrer and mixed using a beater.
(2) 1 and 3 were added to (1) and mixed using a beater.
(3) 4 and 5 were added to (2) and mixed to obtain a binder B.

(1) After mixing the aqueous solution obtained by adding 2 and 3 to 4 and 1, the mixture was allowed to stand for 30 minutes or more to obtain a rehydrated soybean protein food C.

(1) 1 was crushed with a cutter.
(2) 2 to 4 were added to (1) and mixed with powder to obtain batter powder.

(1) 1, 2, 4 to 14 were added to a universal mixing stirrer and mixed using a beater.
(2) 3 was added to (1), mixed at low speed, and then degassed.
(3) After molding (25 g / piece) of (2) and adding batter flour, oil fried chicken (170 to 175 ° C., 4 minutes) and fried chicken were prepared from the plant base.
Juiciness was evaluated in the same manner as above. As a result, the fried chicken containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional fried chicken. The fried chicken containing no emulsion-containing gel composition X did not feel juicy.

Example G-8: Preparation of plant-based chicken cutlet The following materials were prepared.

(1) 1, 2, 4 to 14 were added to a universal mixing stirrer and mixed using a beater.
(2) 3 was added to (1), mixed at low speed, and then degassed.
(3) After molding (25 g / sheet) of (2), dusting was applied.
(4) (3) was battered, breaded, oiled (170-175 ° C., 3 minutes), and a plant-based chicken cutlet was prepared.
Juiciness was evaluated in the same manner as above. As a result, the chicken cutlet containing the emulsion-containing gel-like composition X exuded oil and fat when chewed, and felt the same juiciness as the conventional chicken cutlet. The chicken cutlet containing no emulsion-containing gel composition X did not feel juicy.

Claims

An emulsion-containing gel-like composition containing an emulsifier containing water-soluble or water-dispersible fine particles containing proteins and anionic polysaccharides, an emulsion consisting of fats and oils, and a gelling agent.
Claimed that the protein is at least one selected from the group consisting of casein sodium, alkali-treated gelatin, acid-treated gelatin, milky protein, soy protein, acidic soluble soy protein, pea protein, chick protein and soybean protein. The emulsion-containing gel-like composition according to 1.
The anionic polysaccharides are xanthan gum, welan gum, carrageenan, deacylated gellan gum, native gellan gum, lambzan gum, pectin, alginic acid, alginate, tragant gum, gati gum, arabic gum, carrageenan, succinoglycan, cellulose derivative, starch derivative. The emulsion-containing gel-like composition according to claim 1 or 2, which is at least one selected from the group consisting of soybean polysaccharides and soybean polysaccharides.
The gelling agents are agar, mannan, gelatin, copper-type carrageenan, iota-type carrageenan, LM pectin having an esterification degree of less than 50%, HM pectin having an esterification degree of 50% or more, native gellan gum, and deacylated gellan gum. The emulsion-containing product according to any one of claims 1 to 3, which is at least one selected from the group consisting of sodium alginate, xanthan gum + locust bean gum, tamarind seed gum, curdlan, tara gum, guar gum, and methyl cellulose. Gel-like composition.
The emulsion-containing gel-like composition according to any one of claims 1 to 4, which contains the protein and an anionic polysaccharide in a mass ratio of 2: 98 to 95: 5.
The emulsion-containing gel-like composition according to any one of claims 1 to 5, wherein the emulsifier and the gelling agent are contained in a mass ratio of 2: 98 to 95: 5.
The emulsion-containing gel-like composition according to any one of claims 1 to 6, wherein the oil and fat occupy 0.1 to 74% of the total mass of the emulsion-containing gel-like composition.
The emulsifier contains the protein and the anionic polysaccharide, prepares a solution or dispersion having a pH higher than the isoelectric point of the protein, and sets the pH of the obtained solution or dispersion to the isoelectric point. The emulsion-containing gel-like composition according to any one of claims 1 to 7, which is obtained by bringing the composition close to.
A food containing the emulsion-containing gel composition according to any one of claims 1 to 8.
Prepare a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein.
By bringing the pH of the obtained solution or dispersion close to the isoelectric point, an emulsifier containing water-soluble or water-dispersible fine particles containing proteins and anionic polysaccharides was prepared.
A method for producing an emulsion-containing gel-like composition, which comprises mixing the emulsifier, an oil and fat, and a gelling agent to produce an emulsion-containing gel-like composition.
A method for producing a food containing an emulsion-containing gel-like composition by mixing the emulsion-containing gel-like composition with a food component to produce a food containing the emulsion-containing gel-like composition.