JP7629698B2 - Emulsified oil composition - Google Patents

Description

The present invention relates to an emulsified oil composition.

In recent years, as consumer tastes have become more diverse, various foods (bread, sweets, etc.) that use Japanese-style seasonings have been attracting attention.

Seasonings that can achieve a Japanese flavor include fermented koji products (soy sauce, miso, etc.), and emulsified oil and fat compositions containing these have been proposed (for example, Patent Documents 1 and 2). Such emulsified oil and fat compositions are said to be usable as bread spreads with a Japanese flavor, etc.

Publication No. 1984-10944 JP 2016-168002 A

However, since koji fermentation products usually contain electrolytes (metal salts, etc.), emulsified oil and fat compositions containing koji fermentation products have poor emulsion stability, which can result in a loss of flavor.

The present invention was made in consideration of the above-mentioned circumstances, and aims to provide an emulsified oil composition that has a good flavor (especially a Japanese flavor) without compromising emulsion stability.

The inventors discovered that the above problems can be solved by blending an animal extract in the aqueous phase of an emulsified oil composition together with a specific koji fermentation product, and by adjusting the sodium chloride content in the emulsified oil composition to within a specific range, and thus completed the present invention. More specifically, the present invention provides the following.

(1) An emulsified oil composition,
A first koji fermentation product (component A) and an animal extract (component B) are contained in an aqueous phase,
The first koji fermented product is a koji fermented product of soybeans or animal raw materials,
An emulsified oil and fat composition having a sodium chloride content of 0.05% by mass or more and 4.00% by mass or less, based on the emulsified oil and fat composition.

(2) The emulsified oil composition according to (1), in which the sodium chloride content in the first koji fermentation product is 5% by mass or more relative to the first koji fermentation product.

(3) Further, a second koji fermentation product (component C) is contained in the aqueous phase,
The emulsified oil composition according to (1) or (2), wherein the sugar content of the second koji fermented product is 10% by mass or more relative to the second koji fermented product.

(4) An emulsified oil composition according to any one of (1) to (3), in which the content of the animal extract is 0.05% by mass or more relative to the emulsified oil composition.

(5) An emulsified oil and fat composition according to any one of (1) to (4), in which the total amount of saturated fatty acids in the oil and fat contained in the oil phase is 35% by mass or more.

(6) The emulsified oil composition according to any one of (1) to (5), in which the mass ratio (component B/component A) of the content of the animal extract to the content of the first koji fermented product is 0.01 or more and 1.8 or less.

(7) An emulsified oil composition according to any one of (3) to (6), in which the mass ratio (component C/component A) of the content of the second koji fermented product to the content of the first koji fermented product is 1.8 or less.

The present invention provides an emulsified oil composition that has a good flavor (especially a Japanese flavor) without compromising emulsion stability.

The following describes an embodiment of the present invention, but the present invention is not limited to this.

<Emulsified oil and fat composition>
The emulsified oil and fat composition of the present invention satisfies all of the following requirements.
(1) A first koji fermentation product (hereinafter also referred to as "ingredient A") and an animal extract (hereinafter also referred to as "ingredient B") are contained in an aqueous phase.
(2) The first koji-fermented product is a koji-fermented product of soybeans or animal-derived raw materials.
(3) The sodium chloride content is 0.05% by mass or more and 4.00% by mass or less based on the emulsified oil and fat composition.

The first koji-fermented product in the present invention (i.e., the koji-fermented product of soybeans or animal-derived raw materials) is known to contain electrolytes (sodium chloride, etc.), which may impair the emulsion stability of the emulsified oil and fat composition.
However, as a result of the inventors' investigations, it was found that even in the presence of such electrolytes, the decrease in emulsion stability as described above can be suppressed by blending an animal extract with the emulsified oil composition and adjusting the sodium chloride content in the emulsified oil composition to within a specified range.
The reason for this is presumed to be as follows. First, animal extracts are known to contain unsaturated fatty acids. Animal extracts usually contain trace amounts of polar substances (such as low molecular weight ketones and aldehydes) that are generated when unsaturated fatty acids are changed due to the effects of oxidative deterioration.
By adjusting the sodium chloride content to within a specified range in the presence of such polar substances, it is surprisingly possible to suppress the inhibitory effect of electrolytes in the koji fermented product on emulsion stability, and as a result, deterioration in flavor can also be suppressed.

In the present invention, "emulsion stability" means that separation or demulsification of the aqueous and oil phases constituting the emulsified oil composition is unlikely to occur, and the emulsified state can be maintained for a long period of time (e.g., 120 days or more after the production of the emulsified oil composition).

The emulsion stability of the emulsified oil composition is evaluated using the method shown in the Examples.

In the present invention, the term "flavor" refers to a good flavor that the emulsified oil and fat composition itself has. The flavor of the emulsified oil and fat composition mainly depends on the good balance of the tastes of the aqueous phase and the oil phase.
In particular, the emulsified oil composition of the present invention can achieve a good Japanese flavor by incorporating an animal extract (ingredient B) and adjusting the content of sodium chloride in the emulsified oil composition.

In the present invention, "Japanese flavor" refers to the unique flavor of Japanese-style meals, and is primarily derived from umami components (glutamic acid, inosinic acid, etc.).

The emulsified oil composition of the present invention can have a good flavor over time. "Flavor over time" means that deterioration of the flavor of the emulsified oil composition is suppressed even after a certain period of time has passed in an edible state (e.g., 7 days or more at room temperature (20°C) after whipping).

The emulsified oil composition of the present invention not only has a good Japanese flavor in itself, but also has good compatibility with Japanese side dishes. "Good compatibility with Japanese side dishes" means that even when combined with Japanese side dishes (side dishes having a Japanese flavor) and food ingredients such as bread, it can impart a good Japanese flavor without impairing the flavor of these food ingredients themselves.

The flavor of the emulsified oil composition is evaluated using the method shown in the Examples.

The details of the emulsified oil composition of the present invention are described below.

(First koji fermented product (component A))
In the present invention, the "first koji fermented product" refers to a koji fermented product of soybeans or animal-derived raw materials. The first koji fermented product may consist of one kind of koji fermented product alone, or may be a combination of two or more kinds of koji fermented products.

In the present invention, a "koji fermented product" is an edible fermented product obtained by fermenting a fermentation target using koji.

In the present invention, "koji" refers to Aspergillus oryzae (typically Aspergillus P. Micheli ex Link) propagated on grains (rice, wheat, soybeans, bran, rice bran, etc.).

The fermentation target from which the first koji fermented product is derived is soybeans or animal raw materials. From the viewpoint of easily achieving the effects of the present invention, it is preferable that the first koji fermented product used in the present invention is a fermented product of soybeans.

The soybeans from which the first koji fermented product is derived may be any soybean of the genus Glycine, family Fabaceae, order Fabaceae. The soybeans may be of any shape, size, color, etc., but examples include yellow soybeans, green soybeans, black soybeans, red soybeans, etc.

The animal raw material from which the first koji fermented product is derived may be any animal or part that can be fermented with koji. Examples of animal raw materials include fish (saltwater fish, freshwater fish), chicken, pork, and cows, with fish (anchovies, etc.) being preferred.

The first koji fermented product preferably has a high sodium chloride content, from the viewpoint of making it easier to adjust the sodium chloride content in the emulsified oil composition and to make it easier to achieve the effects of the present invention.
The lower limit of the sodium chloride content in the first koji fermented product is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, relative to the first koji fermented product.
The upper limit of the sodium chloride content in the first koji fermented product is preferably 60% by mass or less, and more preferably 25% by mass or less, relative to the first koji fermented product.
When the first koji fermented product is a combination of multiple types of koji fermented products, the total sodium chloride content of the first koji fermented product should be within the above range.

Examples of the first koji-fermented product include miso (red miso, white miso, etc.), soy sauce (strong soy sauce, light soy sauce, re-brewed soy sauce, tamari soy sauce, white soy sauce, etc.), fish sauce (obtained by fermentation using koji) , etc. These koji-fermented products may be commercially available.
Miso and soy sauce are made from fermented soybeans, while fish sauce is made from fermented fish (such as anchovies).

The method for producing the first koji fermented product is not particularly limited, and any conventionally known fermentation method can be used depending on the type of material to be fermented, etc.

The form of the first koji fermented product is not particularly limited, and may be a solid obtained by straining the liquid, or a mixture of the liquid and a solid. These may also be concentrated or dried into a powder.

The first koji fermentation product is distributed in the aqueous phase of the emulsified oil composition of the present invention, but it is not excluded that it is also distributed in the oil phase.

The amount of the first koji fermented product to be blended can be appropriately adjusted depending on the strength of the flavor to be obtained, etc.
The lower limit of the blending amount of the first koji fermented product is preferably 0.10 mass % or more, more preferably 0.50 mass % or more, even more preferably 1.00 mass % or more, and most preferably 2.00 mass % or more, based on the total emulsified oil composition.
The upper limit of the blending amount of the first koji fermented product is preferably 14.00 mass % or less, more preferably 10.00 mass % or less, and most preferably 6.00 mass % or less, based on the total mass of the emulsified oil composition.
When the first koji fermented product is a combination of multiple types of koji fermented products, the total amount of the first koji fermented products may be within the above range.

(Animal extract (ingredient B))
In the present invention, "animal extract" refers to an extract derived from an animal raw material. However, the animal extract in the present invention does not include those obtained by a method that includes a fermentation step using koji in the production process. Therefore, the animal extract in the present invention is different from the koji fermented product.
The animal extracts may be used alone or in combination of two or more.

The animal raw materials from which the animal extract is derived are not particularly limited as long as they can be used as raw materials for seasonings, etc., and examples include any part of seafood (bonito, sardines, mackerel, flying fish, shellfish, shrimp, crab, squid, octopus, etc.) and meat (pork, beef, chicken, etc.).

Animal extracts usually contain umami components (glutamic acid, inosinic acid, etc.).

Examples of animal extracts include dashi (bonito dashi, dried sardine dashi, seafood dashi, etc.), chicken extract, beef extract, pork extract, etc.

The method for producing the animal extract is not particularly limited, and any conventionally known extraction method can be used depending on the type of animal raw material, etc.

The form of the animal extract is not particularly limited, and it may be a solid obtained by straining the liquid, or a mixture of the liquid and a solid. It may also be a concentrated form or a dried, powdered form.

In the emulsified oil composition of the present invention, the animal extract is distributed in the aqueous phase, but it is not excluded that it is also distributed in the oil phase.

The amount of the animal extract to be added can be appropriately adjusted depending on the strength of the flavor to be obtained and the emulsion stability to be achieved.
The lower limit of the amount of the animal extract to be blended is preferably 0.05% by mass or more, more preferably 0.30% by mass or more, and even more preferably 0.50% by mass or more, based on the total amount of the emulsified oil and fat composition.
The upper limit of the amount of the animal extract to be blended is preferably 10.0% by mass or less, more preferably 5.0% by mass or less, and most preferably 2.0% by mass or less, based on the total amount of the emulsified oil and fat composition.
When the animal extract is a combination of a plurality of types of animal extracts, the total amount of the animal extracts may be within the above range.

(Second koji fermented product (component C))
The emulsified oil composition of the present invention may optionally contain a second koji fermentation product (hereinafter also referred to as "component C") in addition to the first koji fermentation product and the animal extract.
The second koji fermentation product is a koji fermentation product different from the first koji fermentation product. The second koji fermentation product may consist of one kind of koji fermentation product alone, or may be a combination of two or more kinds of koji fermentation products.

The fermentation subject from which the second koji fermentation product is derived is not particularly limited as long as it is different from the fermentation subject from which the first koji fermentation product is derived, and examples include grains (rice, rice bran, barley, etc.). Of these, rice is preferred from the viewpoint of easily achieving the effects of the present invention (in other words, the second koji fermentation product is preferably a rice koji fermentation product).

The second koji fermented product preferably has a high sugar content, from the viewpoint of easily improving the flavor of the emulsified oil composition.
The lower limit of the sugar content in the second koji fermented product is preferably 10% by mass or more, and more preferably 20% by mass or more, relative to the second koji fermented product.
The upper limit of the sugar content in the second koji fermented product is preferably 45% by mass or less, and more preferably 40% by mass or less, relative to the second koji fermented product.
When the second koji fermented product is a combination of multiple types of koji fermented products, the total sugar content of the second koji fermented product should be within the above range.

In the present invention, "sugar" refers to any sugar that can be contained in food and drink. Specific examples include monosaccharides (glucose, fructose, etc.) and disaccharides (sucrose, lactose, maltose, etc.).

Examples of the second koji fermented product include koji amazake (rice koji amazake, etc.), sake lees, sake lees amazake, mirin lees, etc. These koji fermented products may be commercially available.
By using koji amazake, particularly rice koji amazake, as the second koji fermented product, the emulsion stability of the emulsified oil composition can be less likely to be impaired, and a better Japanese flavor can be imparted to the emulsified oil composition.

From the viewpoint of tending to produce a good flavor, the second koji fermented product preferably has an alcohol content of 10% or less, and more preferably less than 1%.
An example of the second koji fermented product having an alcohol content of 10% or less is sake lees.
An example of the second koji fermented product having an alcohol content of less than 1% is koji amazake.

The method for producing the second koji fermented product is not particularly limited, and any conventionally known fermentation method can be used depending on the fermentation target, etc.

The form of the second koji fermented product is not particularly limited, and may be a solid obtained by straining the liquid, or a mixture of the liquid and a solid. These may also be concentrated or dried into a powder.

When the emulsified oil composition of the present invention contains both a first koji fermentation product and a second koji fermentation product, it is preferable to combine one or more first koji fermentation products selected from the group consisting of miso (red miso, white miso, etc.), soy sauce (strong soy sauce, light soy sauce, re-brewed soy sauce, tamari soy sauce, white soy sauce, etc.), and fish sauce with the second koji fermentation product which is rice koji amazake.

The second koji fermentation product is distributed in the aqueous phase of the emulsified oil composition of the present invention, but it is not excluded that it is also distributed in the oil phase.

The amount of the second koji fermented product added can be adjusted appropriately depending on the strength of the flavor to be obtained, etc.
The lower limit of the blending amount of the second koji fermented product is preferably 0.05 mass % or more, and more preferably 0.20 mass % or more, based on the total mass of the emulsified oil composition.
The upper limit of the blending amount of the second koji fermented product is preferably 10.00 mass % or less, more preferably 6.00 mass % or less, even more preferably 4.00 mass % or less, and most preferably 2.00 mass % or less, based on the total emulsified oil composition.
When the second koji fermented product is a combination of multiple types of koji fermented products, the total amount of the second koji fermented products may be within the above range.

(Sodium chloride content)
The emulsified oil and fat composition of the present invention has a sodium chloride content of 0.05% by mass or more and 4.00% by mass or less, based on the emulsified oil and fat composition.

From the viewpoint of less impairing the emulsion stability of the emulsified oil composition, the lower limit of the sodium chloride content is preferably 0.06 mass % or more, more preferably 0.10 mass % or more, even more preferably 0.20 mass % or more, and most preferably 0.50 mass % or more, relative to the emulsified oil composition.
From the viewpoint of making it easier to improve the flavor of the emulsified oil and fat composition, the upper limit of the sodium chloride content is preferably 3.50 mass % or less, and more preferably 1.00 mass % or less, relative to the emulsified oil and fat composition.

The method for adjusting the sodium chloride content in the emulsified oil composition is not particularly limited, but examples include adjusting the amount of the first koji fermented product, adding salt (refined salt, etc.), etc.

(Aqueous Phase)
The aqueous phase that constitutes the emulsified oil composition contains an aqueous solvent (such as water), the first koji fermentation product, an animal extract, sodium chloride, and optionally a water-soluble component (such as the second koji fermentation product, sugar, etc.).

The lower limit of the sodium chloride content in the aqueous phase is preferably 0.3% by mass or more, more preferably 1.2% by mass or more, and even more preferably 4.0% by mass or more, based on the aqueous phase.
The upper limit of the sodium chloride content in the aqueous phase is preferably 30.0% by mass or less, more preferably 20.0% by mass or less, even more preferably 10.0% by mass or less, and most preferably 7.0% by mass or less, based on the aqueous phase.

The lower limit of the sugar content in the aqueous phase is preferably 10% by mass or more, more preferably 18% by mass or more, and even more preferably 19% by mass or more, based on the aqueous phase.
The upper limit of the sugar content in the aqueous phase is preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less, based on the amount of the aqueous phase.

The content of the aqueous solvent may be any amount that allows the preparation of an emulsified oil composition.
The lower limit of the content of the aqueous solvent is preferably 1 mass % or more, and more preferably 3 mass % or more, based on the total mass of the emulsified oil and fat composition.
The upper limit of the content of the aqueous solvent is preferably 15% by mass or less, more preferably 10% by mass or less, and even more preferably 7% by mass or less, based on the total mass of the emulsified oil and fat composition.

The ratio of the total mass of the components in the aqueous phase other than the aqueous solvent to the total mass of the components in the aqueous phase (total mass of the aqueous phase components other than the aqueous solvent/total mass of the aqueous phase) is not particularly limited, but is preferably 0.3 or more and 1 or less, for example.

The pH of the aqueous phase in the present invention varies depending on the components constituting the emulsified oil composition, and is, for example, from 3.5 to 7.0, more preferably from 4.0 to 5.5.

(Oil Phase)
The emulsified oil and fat composition of the present invention contains any oil or fat that can usually be blended in an emulsified oil and fat composition. Usually, the oil or fat corresponds to the oil phase in the emulsified oil and fat composition of the present invention.

As the fat or oil, edible fat or oil is usually used. Examples of such fat or oil include vegetable fat or oil, animal fat or oil, synthetic fat or oil, processed fat or oil, etc. These may be used alone or in combination of two or more types to form a blended oil.

Examples of vegetable oils include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, sunflower oil, high oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, coconut oil, cacao butter, palm oil, palm kernel oil, and algae oil.

Examples of animal fats and oils include fish oils (fats and oils derived from tuna, mackerel, sardines, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, etc.

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

The processed fats and oils may be fats and oils that have been subjected to the above-mentioned treatments. Such treatments include fractionation (e.g., fractionation of low melting point fraction of fractionated milk fat, palm superolein, etc.), hardening, interesterification, etc. The fats and oils may be subjected to one or more treatments.

From the viewpoint of obtaining an emulsified oil-and-fat composition that is easily dispersed uniformly in the target (such as dough) to which the emulsified oil-and-fat composition is to be blended, it is particularly preferable that the oil-and-fat contains an interesterified oil-and-fat (a) of a lauric oil-and-fat (a1) and a palm oil-and-fat (a2).

The lauric fat (a1), which is the raw material of the interesterified fat (a), is usually a fat having a lauric acid content of 30% by mass or more in all constituent fatty acids, such as palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, etc. These may be used alone or in combination of two or more.
Among the above lauric fats and oils (a1), palm kernel oil, its fractionated oils and hardened oils are preferred from the viewpoint of having a higher melting point than coconut oil and the like and being able to easily obtain a high-melting-point transesterified fat and oil (a).
When the lauric fat (a1) contains hardened oil, there is a risk that the content of trans fatty acids increases depending on the amount of hydrogenation. Therefore, slightly hydrogenated hardened oil, low-temperature hardened oil, or fully hydrogenated extremely hardened oil is preferred, and extremely hardened oil is particularly preferred.

The palm-based fat (a2) which is the raw material of the interesterified fat (a) usually has a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. Examples of the palm-based fat (a2) include palm oil, palm fractionated oil, and hardened oils thereof. These may be used alone or in combination of two or more.
As the fractionated palm oil, the hard part, the soft part, the mid-melting point part, etc. can be used.
When the palm-based fat (a2) contains hardened oil, there is a risk that the content of trans fatty acids may increase depending on the amount of hydrogenation. Therefore, slightly hydrogenated hardened oil, low-temperature hardened oil, or fully hydrogenated extremely hardened oil is preferred, and extremely hardened oil is particularly preferred.

The palm-based fat (a2) preferably contains a fat having an iodine value of 50 or more and 60 or less. By using a fat having an iodine value of 50 or more and 60 or less, it is possible to produce a fat having excellent crystallinity due to the amount of saturated fatty acids contained, and excellent flavor release due to the inclusion of unsaturated fatty acids.

In the interesterification reaction of the lauric oil (a1) and the palm oil (a2) in the interesterification oil (aa), a chemical catalyst or an enzyme catalyst is used as an interesterification catalyst.
The chemical catalyst used may be sodium methylate or sodium hydroxide.
As the enzyme catalyst, lipase or the like is used. Examples of lipase include lipases from the genus Aspergillus, Alcaligenes, etc. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use lipase without regioselectivity.

The enzyme catalyst used in the transesterification reaction may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be in powder form.

When a chemical catalyst or a non-regioselective enzyme catalyst is used as the transesterification catalyst, when the transesterification reaction between lauric oil (a1) and palm oil (a2) is completed, the mass ratio (SUS/SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) in the transesterified oil (a) is usually within the range of 0.45 to 0.55 among disaturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. When SUS/SSU is within this range, compatibility with other oils and fats is good.

When a chemical catalyst is used in the transesterification reaction, the reaction conditions are not particularly limited. For example, the catalyst may be added in an amount of 0.05 to 0.15% by mass relative to the amount of oil and fat, heated to 80 to 120°C under reduced pressure, and stirred for 0.5 to 1.0 hour to allow the transesterification reaction between the lauric oil and fat (a1) and the palm oil and fat (a2) to proceed to equilibrium, thereby obtaining the transesterified oil and fat (a).

When an enzyme catalyst is used for the transesterification reaction, the reaction conditions are not particularly limited. For example, an enzyme catalyst such as lipase may be added in an amount of 0.01 to 10% by mass of the amount of oil and fat, and the transesterification reaction may be allowed to proceed to equilibrium at 40 to 80°C to obtain transesterified oil (a).

The transesterification reaction can be carried out either as a continuous reaction in a column or as a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be carried out as necessary.

The iodine value of the transesterified oil (a) is preferably 20 or more and 45 or less, more preferably 30 or more and 40 or less. When the iodine value is within this range, the compatibility with other oils and fats is good, and an emulsified oil composition having a good flavor and a good emulsified state can be easily obtained. The transesterified oil (a) may be used alone or in combination of two or more types. When two or more types of transesterified oil (a) are used in combination, the iodine value of the entire oil can be adjusted to be within the above range.

In the emulsified oil composition of the present invention, the content of the transesterified oil (a) is preferably 70% by mass or less, more preferably 5% by mass or more and 60% by mass or less, and most preferably 25% by mass or more and 45% by mass or less, based on the total mass of the oil. When the content of the transesterified oil (a) is within this range, an emulsified oil composition having good emulsification performance and Japanese flavor over time can be easily obtained.

The proportion of lauric acid in the total fatty acids in the lauric oil (a1), the content of fatty acids having 16 or more carbon atoms in the total fatty acids in the palm oil (a2), and the equilibrium state of the transesterification reaction can be confirmed by gas chromatography.

The emulsified oil composition of the present invention may or may not contain trans fatty acids as the constituent fatty acids of the triglyceride, but if the intake of trans fatty acids increases, the amount of LDL cholesterol in the blood may increase. Therefore, in order to easily suppress this, in the present invention, the content of trans fatty acids in the constituent fatty acids of the triglyceride is preferably less than 10% by mass, more preferably less than 5% by mass, and most preferably less than 3% by mass, based on the total mass of the constituent fatty acids of the triglyceride.
From the viewpoint of easily adjusting the amount of trans fatty acids to the above-mentioned range, it is preferable that the emulsified oil composition of the present invention does not contain partially hydrogenated oil.

The composition of the fats and oils contained in the oil phase is not particularly limited, but from the viewpoint of easily obtaining an emulsified fat and oil composition (margarine, etc.) having appropriate hardness and good plasticity, the total amount of saturated fatty acids in the fats and oils contained in the oil phase is preferably 35% by mass or more, more preferably 40% by mass or more, and most preferably 45% by mass or more.
The upper limit of the total amount of saturated fatty acids in the oil or fat contained in the oil phase is not particularly limited, but is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 55% by mass or less, and most preferably 50% by mass or less.
In order to achieve the above-mentioned range of saturated fatty acids, for example, any combination of the following may be blended.
The above-mentioned interesterified oil (a): 5% by mass to 70% by mass
Palm-based fats and oils (palm oil, palm fractionated oil, and their hardened oils and interesterified fats and oils): 30% by mass to 90% by mass (preferably 40% by mass to 60% by mass)
Liquid oil (soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, sunflower oil, perilla oil, etc.): 35% by mass or less (preferably 10% by mass to 20% by mass)

The content of the fat or oil (the total amount when a plurality of types of fat or oil are contained) may be any amount that enables the preparation of an emulsified fat or oil composition.
The lower limit of the oil/fat content is preferably 70% by mass or more, and more preferably more than 80% by mass, based on the total mass of the emulsified oil/fat composition.
The upper limit of the oil/fat content is preferably 90% by mass or less based on the total mass of the emulsified oil/fat composition.

The solid fat content (SFC) in the oil phase is not particularly limited.
The oil phase has an SFC at 10° C. of preferably 20% or more and 45% or less, more preferably 30% or more and 40% or less.
The oil phase has an SFC at 20° C. of preferably 10% or more and 30% or less, more preferably 15% or more and 20% or less.

(Other ingredients)
In addition to the above, the emulsified oil and fat composition of the present invention may contain sodium chloride, sugars, dairy products, flavoring materials, emulsifiers, thickening stabilizers, proteins, alcohols, flavorings, coloring agents, etc. in its aqueous phase and/or oil phase, as necessary.

Examples of dairy products include whole milk powder, skim milk powder, buttermilk powder, whey powder, protein concentrated whey powder, sodium caseinate, potassium caseinate, concentrated milk, skim concentrated milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed milk, sweetened condensed skim milk, cream powder, sweetened milk powder, modified milk powder, milk, fresh cream, cheese (natural cheese, processed cheese, etc.), butter, cultured butter, cultured milk, etc. These may be used alone or in combination of two or more.

Flavoring ingredients include fermented products other than koji fermented products and extracts derived from sources other than animals (mushroom extract, kelp extract, yeast extract, etc.).

There are no particular limitations on the emulsifier, so long as it is an emulsifier that can be added to normal foods, and examples thereof include monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin organic acid fatty acid esters, lecithin (soybean lecithin, egg yolk lecithin, enzymatically decomposed lecithin, etc.), sphingolipids, plant sterols, tomato glycolipids, saponin (soybean saponin, quillaja saponin, etc.), polysorbates, stearoyl lactylate salts (sodium, calcium), etc. These may be used alone or in combination of two or more.

The content of the emulsifier may be any amount that allows the preparation of an emulsified oil and fat composition.
When the emulsifier is contained in the emulsified oil composition, the lower limit of the content thereof is preferably 0.01 mass % or more, more preferably 0.1 mass % or more, based on the total mass of the emulsified oil composition.
When the emulsifier is contained in the emulsified oil composition, the upper limit of the content thereof is preferably 2.0 mass % or less, more preferably 1.0 mass % or less, based on the total mass of the emulsified oil composition.

Examples of sugars include sugar (white sugar, granulated sugar, brown sugar, brown sugar, beet sugar, etc.), isomerized sugar, liquid sugar, starch, dextrin (a starch hydrolysis product), starch saccharification product, sugar alcohol, lactose, etc. Examples of the sugar alcohol include monosaccharide alcohols (sorbitol, erythritol, xylitol, mannitol, galactitol, etc.), disaccharide alcohols (maltitol, isomaltitol, lactitol), trisaccharide alcohols (maltotriitol, isomaltotriitol, panitol, etc.), and tetrasaccharide alcohols (maltotetriitol, etc.).

Examples of thickening stabilizers include agar, sodium alginate, PGA (propylene glycol alginate), carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharides, inulin, tara gum, locust bean gum, curdlan, gum arabic, tamarind seed gum, welan gum, pectin, crystalline cellulose, cellulose ether, etc. Examples of the cellulose ether include methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, etc.

Examples of proteins include soybean protein, pea protein, chickpea protein, fava bean protein, wheat protein, casein protein, sodium caseinate, potassium caseinate, whey protein, etc., and their hydrolyzates can also be suitably used.

Examples of alcohols include ethanol and glycerin.

(Mixing ratio of each component, etc.)
In order to more easily achieve the effects of the present invention, the components of the emulsified oil composition may be adjusted so as to satisfy any or all of the following:

In the emulsified oil composition, the mass ratio of the content of the animal extract to the content of the first koji fermented product (component B/component A) may be adjusted to preferably 0.01 or more and 1.8 or less, more preferably 0.1 or more and 1.00 or less, and even more preferably 0.10 or more and 0.40 or less. If "component B/component A" is within the above range, there are advantages such as improved emulsification performance (emulsion stability, etc.), flavor over time, and compatibility with Japanese side dishes.

In the emulsified oil composition, the mass ratio of the content of the second koji fermented product to the content of the first koji fermented product (component C/component A) may be adjusted to preferably 1.8 or less, more preferably 0.05 to 1.50, even more preferably 0.05 to 0.80, and most preferably 0.10 to 0.50. If "component C/component A" is within the above range, there are advantages such as improved emulsification performance (emulsion stability, etc.), flavor over time, and compatibility with Japanese side dishes.

From the viewpoint of being likely to have a good flavor, the lower limit of the sugar content is preferably 2% by mass or more, and the upper limit of the sugar content is preferably 6% by mass or less, more preferably 5% by mass or less, even more preferably 4% by mass or less, and most preferably 3% by mass or less, based on the entire emulsified oil composition.

(Method of measuring components)
Each component constituting the emulsified oil composition is specified as follows.

In the present invention, the concentration of sodium chloride is determined based on potentiometric titration (JIS K 8150 2006 Sodium chloride) etc.

In the present invention, the sugar concentration is determined using a commercially available sugar concentration meter.

In the present invention, the content of saturated fatty acids in the fats and oils contained in the oil phase is determined by gas chromatography.

In the present invention, the solid fat content (SFC) in the oil phase is determined by NMR (nuclear magnetic resonance spectroscopy).

In the present invention, the content of trans fatty acids can be measured by gas chromatography (Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society) "2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatography)"). The content of trans fatty acids is calculated based on the area ratio with an internal standard substance (heptadecanoic acid) with a known amount added.

<Method of producing emulsified oil composition>
The emulsified oil composition of the present invention can be produced by any method known as a method for producing an emulsified oil composition containing an aqueous phase and an oil phase.

The form of the emulsified oil composition is not particularly limited, but examples include water-in-oil (W/O) emulsions, oil-in-water-in-oil (W/O/W) emulsions, oil-in-water (O/W) emulsions, water-in-oil-in-water (O/W/O) emulsions, and the like.
Since the emulsified oil composition of the present invention can be a substitute for butter, margarine, fat spreads, etc., it is preferably a water-in-oil type emulsified oil composition, and more preferably a plastic water-in-oil type emulsified oil composition.

The aqueous phase and the oil phase are obtained by appropriately mixing and stirring the components that make up each phase using a stirrer or the like.

The emulsion can be obtained by any method capable of producing an emulsion from an aqueous phase and an oily phase, such as a method of adding the oily phase while stirring the aqueous phase, a method of adding the aqueous phase while stirring the oily phase, a method of adding the aqueous phase and the oily phase simultaneously and mixing them, etc.
When an emulsifier is used, the emulsifier can be added to the aqueous phase and the oil phase at any timing depending on the properties of the emulsifier.

When producing the emulsified oil composition of the present invention, the ratio (mass ratio) of the aqueous phase to the oil phase is preferably aqueous phase:oil phase=25:75 to 13:87.

<Properties of emulsified oil composition>
The emulsified oil composition of the present invention has good emulsion stability and good flavor (particularly Japanese flavor). The emulsion stability and the presence or absence and level of flavor of the emulsified oil composition are determined by the method shown in the Examples.

<Uses of emulsified oil and fat composition>
The emulsified oil and fat composition of the present invention can be used by being blended in any food or drink. The emulsified oil and fat composition of the present invention can impart a good flavor (particularly a Japanese flavor) to the food or drink to which the composition is blended.

Foods and beverages that can incorporate the emulsified oil and fat composition of the present invention are not particularly limited, but include various side dishes (especially Japanese side dishes, which will be described later), confectionery (cookies, etc.), bread (white bread, etc.), etc.

The emulsified oil composition of the present invention can be a substitute for butter, margarine, fat spreads, etc.

The emulsified oil composition of the present invention can be used as a dressing, a dip sauce, etc. In this case, the emulsified oil composition may be used in a foamed state.

Even when combined with a Japanese side dish (a side dish having a Japanese flavor), the emulsified oil and fat composition of the present invention can impart a good Japanese flavor to the Japanese side dish without impairing the flavor of the Japanese side dish itself.
Japanese prepared foods include Japanese-style dishes that contain umami ingredients, such as simmered dishes (kinpira, simmered hijiki, nikujaga, chikuzenni), vinegared dishes, and mochi (rice cakes).

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

<Preparation of emulsified oil and fat composition (margarine)>
Emulsified oil compositions having an oil phase and an aqueous phase as shown in Tables 2 to 6 were prepared by the method described below.
(1) The fats and oils constituting the oil phase were mixed and then the temperature was adjusted to 75° C. to obtain an oil phase.
(2) All components constituting the aqueous phase were added to water, and the mixture was sterilized by heating at 85°C to obtain an aqueous phase.
(3) The water phase was added to the oil phase, and emulsified (water-in-oil type) by stirring with a propeller stirrer, and then rapidly cooled and kneaded with a perfecter to obtain a water-in-oil type emulsified oil composition (margarine).
(4) The obtained emulsified oil composition was stored at 5° C. until it was subjected to the following sensory test.

(Preparation of interesterified oils and fats)
The interesterified oils and fats 1 to 3 in Table 1 were produced by the following method using the raw materials shown in Table 1. The units of the values in Table 1 are "mass %".

The iodine value of the following transesterified oils and fats was measured based on "2.3.4.1-2013 Iodine Value (Weiss-Cyclohexane Method)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society, a public interest incorporated association).

[Interesterified oil 1]
The fats and oils shown in Table 1 were mixed and heated to 110°C and thoroughly dehydrated, and then sodium methylate was added as a chemical catalyst in an amount of 0.08% by mass of the fat and oil, and an ester exchange reaction was carried out under reduced pressure at 100°C for 0.5 hours with stirring. After the ester exchange reaction, the mixture was washed with water to remove the catalyst, decolorized with activated clay, and further deodorized to obtain an ester exchange fat and oil 1. The iodine value of this fat and oil was 28.

[Interesterified oils and fats 2]
The oils and fats shown in Table 1 were mixed and the interesterified oil and fat 2 was obtained according to the method for producing the interesterified oil and fat 1. The iodine value of this oil and fat was 35.5.

[Interesterified fats and oils 3]
The oils and fats shown in Table 1 were mixed and transesterified oil and fat 3 was obtained according to the method for producing transesterified oil and fat 1. The iodine value of this oil and fat was 56.

(Details of ingredients)
Details of the raw materials shown in Tables 2 to 6 are as follows.
[Oil phase]
Palm oil: Trade name "Refined Palm Oil", manufactured by Miyoshi Oil & Fats Co., Ltd. Rapeseed oil: Trade name "Refined Rapeseed Oil", manufactured by Nisshin Oillio Group Co., Ltd. [Component A]
Soy sauce 1: Product name "Oimatsu Koikuchi Soy Sauce", manufactured by Nagata Brewing Machinery Co., Ltd., salt content 16.2%
Soy sauce 2: Product name: "Super Special Reduced Salt Soy Sauce", manufactured by Choko Soy Sauce Co., Ltd., salt content 8.4%
Powdered red miso: Product name "Powdered Red Miso KM", manufactured by Imuraya Foods Co., Ltd., salt content 23.5%
Fish sauce powder: Product name "Fish sauce powder S", manufactured by Mitsubishi Corporation Life Sciences Co., Ltd., salt content 50.0%
[Component B]
Bonito stock: Product name: "Sozairi Katsuo Stock", manufactured by Riken Vitamin Co., Ltd., salt content 3.7%
Dried sardine stock: Product name: "Sozairi Iriko Dashi", manufactured by Riken Vitamin Co., Ltd., salt content 3.5%
Chicken extract: Product name "Sozairi Chicken Stock", manufactured by Riken Vitamin Co., Ltd., salt content 2.5%
Beef extract: Product name "Beef Extract RSE-210", manufactured by Riken Vitamin Co., Ltd., salt content 14.5%
[Component C]
Koji Amazake 1: Product name: "Koji Amazake no Moto", manufactured by Marukome Co., Ltd., sugar content 35, salt content 0%
Koji Amazake 2: Product name "Amazake", manufactured by Morinaga & Co., Ltd., sugar content 15, salt content 0.15%
Sake lees sweet sake: Product name "Sake lees sweet sake", manufactured by Melodian Co., Ltd., sugar content 16, salt content 0.07%
[others]
Kelp extract: Product name "Sozairi Kombu Dashi", manufactured by Riken Vitamin Co., Ltd., salt content 4.3%
Yeast extract: Product name "HG-Ps", manufactured by Asahi Group Foods Co., Ltd., salt content 0.5%
Refined salt: Product name "Table Salt", manufactured by Nihonkaisui Co., Ltd., 100% salt content
White sugar: Product name "Refined White Sugar ST20", manufactured by Dai-Nippon Meiji Sugar Co., Ltd.

(Numbers in the table)
In Tables 2 to 6, the meanings of each item and each value are as follows:
The numerical values shown in the "Oil Phase" section indicate the proportion of each component in the oil phase (unit: mass %).
The "total amount of fats and oils" means the total amount of fats and oils contained in the oil phase (unit: mass %).
"Oil content in the composition" means the proportion (unit: mass %) of the oil phase in the entire emulsified oil and fat composition.
The numerical values shown under "Aqueous Phase" indicate the proportion (unit: mass %) of each component in the entire emulsified oil composition.
"NaCl concentration in the composition" means the total amount of sodium chloride (unit: mass %) contained in each emulsified oil and fat composition.
"NaCl concentration in the aqueous phase" means the total amount of sodium chloride contained in the aqueous phase (unit: mass %).
"Sugar concentration in the composition" means the total amount of sugar contained in the emulsified oil and fat composition (unit: mass %).
"Sugar concentration in the aqueous phase" means the total amount of sugar contained in the aqueous phase (unit: mass %).
"NaCl concentration in aqueous phase/sugar concentration in aqueous phase" is the value obtained by dividing the value of "NaCl concentration in aqueous phase" by the value of "sugar concentration in aqueous phase".
The "amount of saturated fatty acid" means the proportion (unit: mass %) of saturated fatty acid contained in the oil phase.
"SFC (10°C)" means the solid fat content (unit: %) in the oil phase at 10°C.
"SFC (20°C)" means the solid fat content (unit: %) in the oil phase at 20°C.
"B/A" is the value obtained by dividing the total amount of component B contained in the emulsified oil and fat composition by the total amount of component A contained in the emulsified oil and fat composition.
"C/A" is the value obtained by dividing the total amount of component C contained in the emulsified oil composition by the total amount of component A contained in the emulsified oil composition.

[Method for measuring sodium chloride content]
"NaCl concentration in aqueous phase" is a calculated value based on the sodium chloride concentration of the raw material.

[Method of measuring sugar concentration]
"Sugar concentration in aqueous phase" is a calculated value based on the sodium chloride concentration of the raw material.

[Method for measuring saturated fatty acid content]
The "amount of saturated fatty acids" was measured in accordance with "2.4.2.2-2013 Fatty acid composition (FID temperature-programmed gas chromatography)" of the gas chromatography method (Standard Methods for the Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society)).

[Method for measuring solid fat content (SFC)]
The solid fat content (SFC) of the fats and oils was measured in accordance with “2.2.9-2013 Solid Fat Content (NMR Method)” of the Standard Methods for Analysis of Fats, Oils and Related Compounds (Japan Oil Chemists' Society).

<Evaluation of emulsified oil and fat composition>
The obtained emulsified oil compositions were subjected to various evaluations according to the following criteria, and the results are shown in the "Evaluation" section of Tables 2 to 6.

The sensory evaluation (evaluation of various flavors) was carried out by a panel selected as follows.
The panel candidates were given a five-taste (sweet, sour, salty, bitter, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard smell test, and eight men and 12 women in their 20s to 40s who were deemed suitable for each test were selected as the panel.
In addition, when conducting the evaluation, the entire panel discussed and adjusted the characteristics of each evaluation item so that each panel had a common understanding. In order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test lot numbers and contents of the samples were presented randomly to the panelists without their knowledge.

(Emulsion stability)
5 g of each emulsified oil composition adjusted to 20° C. was taken with a spatula and applied to a stainless steel plate, and the emulsified state was visually observed and evaluated according to the following criteria.
[Evaluation criteria for emulsion stability]
⊚+: The emulsification state is very good, and there is no separation of water from the emulsion.
⊚: The emulsification state is good, and water does not separate from the emulsion.
◯: The emulsification state is good, but some water is separated from the emulsion.
Δ: The emulsification state is not good, and some water and oil are separated from the emulsion.
×: The emulsification state is not good, and water and oil are separated from the emulsion.

(Flavor over time)
500 g of each emulsified oil composition was whipped with a whipper to a specific gravity of 0.45. After that, each emulsified oil composition was left to stand at 20° C. for one week, and then the flavor (Japanese flavor in this example) of each emulsified oil composition was evaluated according to the following criteria.
[Evaluation criteria for flavor over time]
⊚+: After one week, the emulsification state is very good and the Japanese flavor is very good.
⊚: After one week, the emulsification state is good and the Japanese flavor is good.
◯: After one week, the emulsification state was good and the Japanese flavor was somewhat good.
Δ: After one week, the emulsified state was not good and the Japanese flavor was poor.
×: After one week, the emulsification state was poor and the Japanese flavor was poor.

(Goes well with Japanese side dishes)
Each emulsified oil composition was spread on commercially available bread, and a Japanese side dish (kinpira) was sandwiched between the bread to prepare a sandwich. The flavor of the sandwich was evaluated according to the following criteria.
[Evaluation criteria for compatibility with Japanese side dishes]
◎+: 17 or more out of 20 people answered that it had a good Japanese flavor (umami).
◎: 13 to 16 or more out of 20 people answered that it had a good Japanese flavor (umami).
○: 9 to 12 out of 20 people answered that it had a good Japanese flavor (umami).
△: 5 to 8 out of 20 people answered that it had a good Japanese flavor (umami).
×: Four or less out of 20 people answered that a good Japanese flavor (umami) was imparted.

(comprehensive evaluation)
The above three evaluation results (emulsion stability, flavor over time, and compatibility with Japanese side dishes) were scored as follows: ◎+: 5 points, ◎: 4 points, ○: 3 points, △: 2 points, ×: 1 point. Based on the total score, an overall evaluation was made according to the following criteria.
[Evaluation criteria for overall evaluation]
◎+: Total score is 14 to 15 points.
◎: Total score is 11 to 13 points.
○: The total score is 9 to 10 points.
△: Total score is 5 to 8 points.
×: The total score is 3 to 4 points.

As shown in the results of the above examples, the emulsified oil composition satisfying all of the requirements of the present invention had good emulsion stability and flavor, and was also compatible with Japanese side dishes.
In particular, when "B/A" was 0.01 or more and 1.8 or less and/or "C/A" was 1.8 or less, better results tended to be obtained.

On the other hand, as shown in the results of the comparative examples above, emulsified oil compositions that do not satisfy any of the requirements of the present invention were inferior in any or all of emulsion stability, flavor, and Japanese side dishes.

Claims (6)

An emulsified oil composition comprising an aqueous phase and an oil phase ,
A first koji fermentation product (component A), an animal extract (component B), and a second koji fermentation product (component C) are contained in an aqueous phase;
The first koji fermented product is a koji fermented product of soybeans or animal raw materials,
The second koji fermented product is koji amazake,
The total amount of saturated fatty acids in the oils and fats contained in the oil phase is 35% by mass or more;
An emulsified oil and fat composition having a sodium chloride content of 0.05% by mass or more and 4.00% by mass or less, based on the emulsified oil and fat composition. The emulsified oil composition according to claim 1, wherein the sodium chloride content in the first koji fermentation product is 5% by mass or more relative to the first koji fermentation product. 3. The emulsified oil composition according to claim 1, wherein the sugar content of the second koji fermented product is 10% by mass or more relative to the second koji fermented product. The emulsified oil composition according to any one of claims 1 to 3, wherein the content of the animal extract is 0.05% by mass or more relative to the emulsified oil composition. 5. The emulsified oil composition according to claim 1, wherein the mass ratio (component B/component A) of the content of the animal extract to the content of the first koji fermented product is 0.01 or more and 1.8 or less. 6. The emulsified oil composition according to claim 3 , wherein the mass ratio (component C/component A) of the content of the second koji fermented product to the content of the first koji fermented product is 1.8 or less.