JP7649799B2 - Oil-in-water emulsion composition and food product using said oil-in-water emulsion composition - Google Patents

Description

This technology relates to an oil-in-water emulsion composition and a food product in which the oil-in-water emulsion composition is used.

Conventionally, in order to prepare a plasticized oil-in-water emulsion composition, a method of blending proteins such as starch and gelatin to gel the aqueous phase, which is the continuous phase, has been known. For example, Patent Document 1 discloses a technology for producing a food product containing an oil-in-water emulsion composition, in which separation of the oil-in-water emulsion composition is suppressed by mixing transglutaminase and proteins such as gelatin with the oil-in-water emulsion composition.

In addition, in order to prepare a plasticized oil-in-water emulsion composition, a method is used in which palm oil, coconut oil, palm kernel oil, lard, beef tallow, butter, or fats and oils that are solid at room temperature after processing such as fractionation, hydrogenation, and interesterification, and an emulsifier are blended. For example, as described in Patent Document 2, a technology is disclosed in which a cream is produced using a specific emulsifier from fats and oils with a solid fat ratio of 60% or more as a raw material.

In the food and beverage industry, starch hydrolysates have been used for sweetening, taste quality adjustment, osmotic pressure adjustment, moisturizing agents, powdered base materials, and the like. In this way, starch hydrolysates are used for the above-mentioned various applications by adjusting their basic physical properties, such as sweetness, taste quality, osmotic pressure, viscosity, and hygroscopicity. For example, Patent Document 3 discloses a crystalline starch hydrolysate having a glucose degree of polymerization (DP) of 8 to 19 of 40% or more, a glucose degree of polymerization (DP) of 20 or more of 55% or less, and a crystallization ratio of 1% or more as measured by X-ray diffraction method, and characterized by its solubility varying with temperature.

JP 2020-36548 A Japanese Unexamined Patent Publication No. 118855/1983 International Publication No. 2019-235142

As mentioned above, a known method for preparing a plasticized oil-in-water emulsion composition is to mix proteins such as starch or gelatin, and fats and oils that are solid at room temperature; however, gelatin has an issue that some consumers avoid it because its unique flavor affects the emulsion and it is a recommended item for allergen labeling. In addition, starch has a problem that the viscosity changes significantly due to swelling, making it difficult to reproduce the viscosity and extensibility of margarine or fat spreads (water-in-oil emulsion compositions). When fats and oils that are solid at room temperature are used, there is an issue that some fats and oils contain a lot of saturated fatty acids and trans fatty acids, and are therefore avoided by consumers.

Therefore, the main objective of this technology is to provide an oil-in-water emulsion composition that has stable quality and undergoes minimal change in viscosity during production and storage.

In this technology, first, the content of glucose polymerization degree (DP) 8 to 19 is 32% or more,
A starch hydrolyzate having a glucose degree of polymerization (DP) of 20 or more in an amount of 30% or less;
Water,
Contains oils and fats,
The present invention provides an oil-in-water emulsion composition, in which the starch hydrolysate/water ratio is 0.7 to 1.6.
The starch hydrolysate having an iodine color value of 0.35 or more can be used in the oil-in-water emulsion composition according to the present technology.
The oil-in-water emulsion composition according to the present technology can contain 25 to 50% by mass of the starch hydrolysate.
The oil-in-water emulsion composition according to the present technology can contain 20 to 40% by mass of the oil.
The oil-in-water emulsion composition according to the present technology can contain 5% by mass or less of extremely hardened oil.
The oil-in-water emulsion composition according to the present technology may contain a cyclic oligosaccharide, in which case α-cyclodextrin may be used as the cyclic oligosaccharide.

The oil-in-water emulsion composition of this technology can be used in food products.

This technology makes it possible to prepare an oil-in-water emulsion composition of stable quality with minimal change in viscosity during production and storage, without using gelling agents such as starch or gelatin, fats and oils that are solid at room temperature, or emulsifiers added for the purpose of emulsion stabilization.

The following describes a preferred embodiment for implementing the present technology. Note that the embodiment described below is an example of a representative embodiment of the present technology, and is not intended to narrow the scope of the present technology.

1. Oil-in-water emulsion composition The oil-in-water emulsion composition according to the present technology contains a specific starch hydrolysate, water, and fats and oils, and is characterized in that the ratio of starch hydrolysate/water is 0.7 to 1.6. The effects of the present technology can be exhibited as long as the ratio of starch hydrolysate/water is in the range of 0.7 to 1.6, but preferably the ratio is 1.0 to 1.6, and more preferably the ratio is 1.2 to 1.5.

If the starch hydrolysate/water ratio is less than 0.7, the oil-in-water emulsion composition becomes too soft and rough, resulting in a poor texture when used in food. If the starch hydrolysate/water ratio is more than 1.6, the oil-in-water emulsion composition becomes too hard and does not have good plasticity.

The hardness (TA value) of the emulsified composition in water according to the present technology is not limited as long as it does not impair the effects of the present technology, but in the present technology, it is preferably 800 g or less, more preferably 30 to 750 g, and even more preferably 100 to 500 g. By setting the hardness (TA value) of the emulsified composition in water to 800 g or less, it is possible to prevent the composition from becoming too hard and improve workability when used in food products.

The oil-in-water emulsion composition according to the present technology may contain, in addition to a specific starch hydrolysate, water, and fats and oils, cyclic oligosaccharides and other components as necessary. Each component will be described in detail below.

(1) Starch hydrolysate The starch hydrolysate used in the present technology is obtained by decomposing (saccharifying) a starch raw material, for example, starch (above-ground starch) such as corn starch, waxy corn starch, rice starch, wheat starch, etc., starch derived from underground stems or roots (underground starch) such as potato starch, tapioca starch, sweet potato starch, etc., or processed starch thereof, etc. The starch raw material used is not particularly limited, and any starch raw material can be used.

The compositional characteristics of the starch hydrolysate used in this technology are that the content of glucose polymerization degrees (hereinafter referred to as "DP") 8 to 19 is 32% or more, and the content of DP 20 or more is 30% or less. The starch hydrolysate used in this technology contains a large amount of high molecular weight oligosaccharide components and low molecular weight dextrin components (DP 8 to 19), and therefore exhibits low sweetness, low osmotic pressure, and moisture absorption resistance compared to general oligosaccharides. In addition, since the content of DP 20 or more is low, the flavor specific to dextrin, which may impair the flavor of food and beverages, is reduced. Therefore, it can be suitably applied to applications that do not require sweetness. For example, it can be used in food additives, food and beverages, and medicines where the use of oligosaccharides with high sweetness is undesirable. In addition, it can be used in food and beverages, etc., where the use of dextrin was difficult due to the strong flavor specific to dextrin, without impairing the flavor of the food and beverage.

The starch hydrolysate used in the present technology is not particularly limited in terms of the content of DP8-19, so long as it is 32% or more, but is preferably 40% or more, and more preferably 50% or more. This is because the higher the content of DP8-19, the lower the viscosity, the lower the sweetness, the lower the osmotic pressure, and the more hygroscopic the product will be.

The starch hydrolysate used in the present technology is not particularly limited in content, so long as the content of DP20 or more is 30% or less, but is preferably 28% or less, more preferably 26% or less, and even more preferably 25% or less. The lower the content of DP20 or more, the more the flavor characteristic of dextrin is reduced.

The starch hydrolysate used in the present technology preferably has an iodine color value of 0.35 or more, more preferably 0.40 or more. By using a starch hydrolysate with an iodine color value of 0.35 or more, it is possible to impart good hardness and plasticity to the oil-in-water emulsion composition. In other words, by using a starch hydrolysate with an iodine color value of 0.35 or more, the oil-in-water emulsion composition is firmly solidified, and the desired physical properties can be more reliably exhibited.

In the present technology, the iodine color value of a starch hydrolyzate is a value measured by the following iodine color value measurement method.
(Method for measuring iodine color value) 25 mg of a sample (starch hydrolyzate) was added as solid content to a test tube containing 5 ml of water and mixed, and 100 μl of an iodine color solution (0.2 mass/volume % iodine and 2 mass/volume % potassium iodide) was added. After stirring, the mixture was allowed to stand at 30° C. for 20 minutes, and then the absorbance at 660 nm was measured using a spectrophotometer with a glass cell having an optical path length of 10 mm. The difference from the absorbance measured when no sample was added was taken as the iodine color value.

The color reaction with iodine indicates the presence of linear glycans of DP16 or more. Starch hydrolysates with a high content of DP20 or more show a color reaction because they contain many linear glycans of DP16 or more. However, starch hydrolysates with a low content of DP20 or more usually do not show a color reaction, or if they do, the iodine color value is very low. However, the starch hydrolysates used in this technology show a color reaction with iodine because they are mainly composed of DP8-19, which is near the lower limit of iodine color reaction, and have a large amount of linear components, despite having a low content of DP20 or more. In other words, in starch hydrolysates with a low content of DP20 or more, the iodine color value is an index showing the level of linear component content.

The content of the starch hydrolysate in the oil-in-water emulsion composition according to the present technology is not particularly limited as long as it does not impair the effects of the present technology, but in the present technology, it is preferably 25 to 50% by mass, more preferably 30 to 45% by mass, and even more preferably 35 to 40% by mass. By making the content of the starch hydrolysate in the oil-in-water emulsion composition 25% by mass or more, it is possible to impart smooth plasticity with good extensibility to the oil-in-water emulsion composition. By making the content of the starch hydrolysate in the oil-in-water emulsion composition 50% by mass or less, it is possible to impart plasticity with moderate hardness and good extensibility without becoming too hard.

(2) Method for Producing Starch Hydrolysate The method for obtaining the starch hydrolysate used in the present technology is not particularly limited as long as it does not impair the effects of the present technology. For example, starch hydrolysate can be obtained by treating starch raw material with a general acid or enzyme, or by appropriately combining predetermined operations such as various types of chromatography, membrane separation, and ethanol precipitation.

One method for efficiently obtaining the starch hydrolysates used in this technology is to act on starch or a starch hydrolysis intermediate with at least a debranching enzyme and a branching enzyme. Debranching enzyme is a general term for enzymes that catalyze the hydrolysis of α-1,6-glucosidic bonds, which are the branching points of starch. Branching enzyme is a general term for enzymes that act on linear glucans linked by α-1,4-glucosidic bonds to create α-1,6-glucosidic bonds.

That is, the debranching enzyme is an enzyme involved in the breakdown of branched chains in starch, and the branching enzyme is an enzyme used to synthesize branched chains in starch. Therefore, the two are not usually used together. However, by combining these two enzymes, which have completely opposite actions, it is possible to reliably produce the starch hydrolysate used in this technology. In this case, the order in which the two enzymes act is preferably simultaneous or after the action of the branching enzyme, with the debranching enzyme acting.

The debranching enzyme is not particularly limited. Examples include pullulanase (Pullulan 6-glucan hydrolase) and amylo-1,6-glucosidase/4-α glucanotransferase, and a more preferred example is isoamylase (Isoamylase, glycogen 6-glucanohydrolase).

The branching enzyme is not particularly limited. For example, enzymes purified from animals or bacteria, or from plants such as potatoes, rice seeds, and corn seeds, or commercially available enzyme preparations can be used.

In the method for producing starch hydrolysates used in the present technology, a step of removing impurities can also be carried out after the enzyme reaction. The method for removing impurities is not particularly limited, and one or more known methods can be freely combined to be used. Examples of methods include filtration, activated carbon decolorization, and ion purification.

Furthermore, the starch hydrolysate used in this technology can be used as a liquid product containing the starch hydrolysate after the enzyme reaction, but it can also be dehydrated and dried by vacuum drying, spray drying, freeze drying, etc., and turned into a powder. It is also possible to fractionate some of the components by chromatography or membrane separation and use them.

(3) Fats and oils The types of fats and oils used in the oil-in-water emulsion composition of the present technology can be any one or more of fats and oils that can be used in general oil-in-water emulsion compositions, as long as they do not impair the effects of the present technology. For example, soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm olein, palm kernel oil, palm kernel olein, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal fat, algae oil, etc. can be used alone or in combination. Furthermore, hydrogenated oils and fats, interesterified oils, fractionated oils and fats, etc. can also be used as appropriate.

The oil-in-water emulsion composition according to the present technology preferably contains 5% by mass or less of the extremely hardened oil. By containing 5% by mass or less of the extremely hardened oil in the oil-in-water emulsion composition according to the present technology , the emulsion structure becomes stronger, and the stability of the oil-in-water emulsion composition can be further improved.

The type of extremely hardened oil that can be used in the present technology is not particularly limited as long as it does not impair the effects of the present technology. For example, hardened oils obtained by hydrogenating one or a combination of two or more oils such as rice oil, rapeseed oil, high erucic rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, beef tallow, and lard, and having a solid fat content of 50% by mass or more at 20°C can be used.

The content of fats and oils in the oil-in-water emulsion composition according to the present technology is not particularly limited as long as it does not impair the effects of the present technology, but in the present technology, it is preferably 20 to 40% by mass, more preferably 20 to 35% by mass, and even more preferably 22 to 33% by mass. By making the content of fats and oils in the oil-in-water emulsion composition 20% by mass or more, the shape retention of the oil-in-water emulsion composition is improved. By making the content of fats and oils in the oil-in-water emulsion composition 40% by mass or less, the fatty feel of the oil-in-water emulsion composition is reduced.

(4) Cyclic oligosaccharides The oil-in-water emulsion composition according to the present technology may further contain cyclic oligosaccharides. Although cyclic oligosaccharides are not essential components in the present technology, the inclusion of cyclic oligosaccharides in the oil-in-water emulsion composition according to the present technology strengthens the emulsion structure and further improves the stability of the oil-in-water emulsion composition. As cyclic oligosaccharides, three types of cyclodextrins (α, β, γ) are sold on the market, but α-cyclodextrin is preferable in consideration of the interaction with fats and oils.

The type of cyclic oligosaccharide that can be used in this technology is not particularly limited as long as it does not impair the effects of this technology, but it is preferable to use α-cyclodextrin in this technology.

(5) Other components The oil-in-water emulsion composition according to the present invention may contain one or more other components that can be used in a general oil-in-water emulsion composition, as long as the effect of the present technology is not impaired. Examples of other components that can be used include excipients, pH adjusters, colorants, flavorings, flavoring agents, disintegrants, lubricants, stabilizers, and the like. The oil-in-water emulsion composition according to the present technology can be made into an emulsion composition without using an emulsifier, but an emulsifier that can be used in a general oil-in-water emulsion composition can also be added.

In addition, ingredients having known or future functions may be used in combination, as appropriate, depending on the purpose. Since the starch hydrolysates described above are classified as foods, the oil-in-water emulsion composition of the present invention may be treated as a food product depending on the selection of ingredients other than the starch hydrolysates.

2. Food The oil-in-water emulsion composition according to the present technology described above can be suitably used in food. Foods that can use the oil-in-water emulsion composition according to the present technology are not particularly limited, and examples thereof include shortening, margarine, fat spreads, emulsified oils and fats, flower pastes, and processed foods such as creams, soups, various dairy products, frozen desserts such as ice cream, preserved foods, frozen foods, breads, confectioneries, cooked rice, noodles, water paste products, and meat products. In addition, the present technology can also be used in health functional foods (including specific health functional foods, functional foods, and nutritional functional foods), so-called health foods (including beverages), liquid foods, infant and toddler foods, diet foods, and diabetes foods.
By using the oil-in-water emulsion composition according to the present technology in the above-mentioned foods, it is possible to impart appropriate hardness and elasticity to the foods.

The present technology will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present technology, and should not be construed as narrowing the scope of the present technology.

<Experimental Example 1>
In Experimental Example 1, the influence of various components and blending of the oil-in-water emulsion composition on the physical properties of the oil-in-water emulsion composition was examined.

(1) Test method [Branching enzyme]
In this experimental example, as an example of a branching enzyme, a purified potato-derived enzyme (hereinafter referred to as "potato-derived branching enzyme") and Branchzyme (manufactured by Novozymes Inc., hereinafter referred to as "bacterial branching enzyme") were used in accordance with the method of Eur. J. Biochem. 59, p615-625 (1975).

The activity of the branching enzyme was measured as follows.
As the substrate solution, an amylose solution was used in which 0.1% by mass of amylose (Sigma-Aldrich, A0512) was dissolved in 0.1M acetate buffer (pH 5.2). 50 μL of enzyme solution was added to 50 μL of substrate solution, and the mixture was reacted at 30° C. for 30 minutes, after which 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixture) was added to stop the reaction. A blank solution was prepared by adding water instead of the enzyme solution. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. One unit of enzyme activity of the branching enzyme was defined as the enzyme activity that reduces the absorbance at 660 nm by 1% per minute when tested under the above conditions.

[Content of DP8-19 and DP20 or more]
Analysis was performed by high performance liquid chromatography (HPLC) under the conditions shown in Table 1 below, and the contents of DP8 to 19 and DP20 or more were measured based on the detected peak area ratios.

[Iodine color measurement]
25 mg of a sample (starch hydrolyzate) was added as a solid content to a test tube containing 5 ml of water and mixed in. 100 μl of an iodine coloring solution (0.2 mass/volume % iodine and 2 mass/volume % potassium iodide) was added thereto, stirred, and allowed to stand at 30° C. for 20 minutes. The absorbance at 660 nm was measured using a spectrophotometer with a glass cell having an optical path length of 10 mm, and the difference from the absorbance measured when no sample was added was taken as the iodine coloring value.

(2) Production of starch hydrolysate [Starch hydrolysate 1]
α-Amylase (Licozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added at 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and liquefied in a jet cooker (temperature 110 ° C.). This liquefied liquid was kept warm at 95 ° C., and the DE was measured continuously. When the DE reached 8, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 5.8, 2000 units of potato-derived branching enzyme were added per solid content (g) and reacted at 35 ° C. for 24 hours. Then, debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added at 1.5% by mass per solid content (g) and reacted at 50 ° C. for 24 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolyzate 1.

[Starch hydrolysate 2]
α-amylase (Licozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added at 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and liquefied in a jet cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., and the DE was measured continuously. When the DE reached 8, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 5.8, 500 units of bacterial branching enzyme were added per solid content (g) and reacted at 65 ° C. for 40 hours. Then, debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added at 0.5% by mass per solid content (g) and reacted at 50 ° C. for 48 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was pulverized using a spray dryer to obtain starch hydrolyzate 2.

[Starch hydrolysate 3]
α-amylase (Klystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added at 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and liquefied in a jet cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., and the DE was measured continuously. When the DE reached 9, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 5.8, 800 units of bacterial branching enzyme were added per solid content (g) and reacted at 65 ° C. for 30 hours. Then, debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added at 1.0% by mass per solid content (g) and reacted at 50 ° C. for 30 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. The concentrated liquid was pulverized using a spray dryer to obtain starch hydrolyzate 3.

[Starch hydrolysate 4]
α-amylase (Klystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added at 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and liquefied in a jet cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., and the DE was measured continuously. When the DE reached 8, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 5.8, 600 units of bacterial branching enzyme were added per solid content (g) and reacted at 65 ° C. for 15 hours. Then, debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added at 0.5% by mass per solid content (g) and reacted at 50 ° C. for 40 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 45% by mass. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolyzate 4.

[Starch hydrolysate 5]
A 30% by mass corn starch slurry adjusted to pH 2 with 10% by mass hydrochloric acid was decomposed to DE 13 at a temperature condition of 130° C. After returning to normal pressure, the reaction was stopped by neutralizing with 10% by mass sodium hydroxide to adjust the pH of the sugar solution to 5.8, and then 400 units of bacterial branching enzyme were added per solid content (g) and reacted at 65° C. for 48 hours. Thereafter, 1.0% by mass of debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added per solid content (g) and reacted at 50° C. for 60 hours. This starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and powdered with a spray dryer to obtain starch hydrolyzate 5.

[Starch hydrolysate 6]
A 30% by mass waxy corn starch slurry adjusted to pH 2 with 10% by mass hydrochloric acid was decomposed to DE 6 at a temperature of 130°C. After returning to normal pressure, the reaction was stopped by neutralizing with 10% by mass sodium hydroxide to adjust the pH of the sugar solution to 5.8, and then 500 units of bacterial branching enzyme per solid content (g) and 0.5% by mass of debranching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) per solid content (g) were added and reacted at 50°C for 72 hours. The starch hydrolyzate solution was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was powdered with a spray dryer to obtain starch hydrolyzate 6.

[Starch hydrolysate 7]
α-amylase (Licozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added at 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass calcium hydroxide, and liquefied in a jet cooker (temperature 110°C). The liquefied liquid was kept at 95°C, and the DE was measured continuously. When the DE reached 17, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. The concentrated liquid was powdered with a spray dryer to obtain the starch hydrolyzate of Comparative Example 2.

[Starch hydrolysate 8]
α-amylase (Clystase T10S, Amano Enzyme Inc.) was added to a 15% by mass potato starch slurry at 0.05% by mass based on the solid content, and the mixture was kept at 80° C. while the DE was continuously measured. When the DE reached 6, the mixture was adjusted to pH 4 with 10% by mass hydrochloric acid and heated to 90° C. to stop the reaction. This starch hydrolyzate solution was decolorized with activated charcoal and powdered by spray drying to obtain starch hydrolyzate 8.

(3) Measurement The contents of DP8-19 and DP20 or more and the iodine coloring value of the starch hydrolysates 1 to 8 obtained above were measured by the methods described above. The results are shown in Table 2 below.

(4) Production of oil-in-water emulsion compositions Oil-in-water emulsion compositions were produced according to the formulations in Tables 3 and 4 below. Specifically, cyclic oligosaccharides ("α-cyclodextrin" manufactured by Cyclochem Co., Ltd.) and skim milk powder (manufactured by Meiji Co., Ltd.) were mixed and stirred in water, and the mixture was heated to 60°C to dissolve uniformly. Starch hydrolysate or corn starch (manufactured by Showa Sangyo Co., Ltd.) was slowly added to the mixture while stirring, and the mixture was mixed and stirred for 5 minutes. After the starch hydrolysate was uniformly dissolved, fats and oils (canola oil (manufactured by Showa Sangyo Co., Ltd.), extremely hardened oil ("rapeseed extremely hardened oil" manufactured by Yokoseki Oil and Fat Industries Co., Ltd.)) were slowly added and mixed and emulsified, and the mixture was heated to 60°C and mixed and sterilized for 30 minutes to produce oil-in-water emulsion compositions of Samples 1 to 20. The oil-in-water emulsion composition thus produced was mixed and stirred for 5 minutes while cooling the container with ice water, and then filled into a storage container and stored at 5° C. for 24 hours.

In addition, for samples 21 and 22, the viscosity increased too much when the oil was added, and the oil could not be absorbed halfway through, so emulsification did not occur and an oil-in-water emulsion composition could not be produced.

(5) Evaluation The workability in producing the oil-in-water emulsion compositions of Samples 1 to 22 was evaluated according to the following criteria. In addition, a panel of five experts discussed and evaluated the hardness (TA value), plasticity, condition, and roughness when eaten of the oil-in-water emulsion compositions of Samples 1 to 20 according to the following criteria.

[Work suitability]
3 points: Almost no increase in viscosity, production possible 2 points: Increase in viscosity, but production possible 1 point: Excessive viscosity, production impossible

[Hardness (TA value)]
The breaking stress (g) was measured using a Texture Analyser TA TXplus manufactured by Eiko Seiki Co., Ltd. The breaking stress (g) was measured when a sample stored at 5° C. for 24 hours was penetrated 12 mm from the surface at 0.5 mm/sec using a 1 mmφ jig.

[Plasticity]
5 points: Hard and has good extensibility and plasticity 4 points: Has good extensibility and plasticity 3 points: Has smooth plasticity 2 points: Soft or hard but has plasticity 1 point: Too soft or too hard, no plasticity

[situation]
3 points: The surface and interior are all smooth and not rough. 2 points: There are some grains on the surface and interior, and it is rough. 1 point: There are many grains on the surface and interior, and it is quite rough.

[Roughness when eating]
3 points: No roughness felt when eaten 2 points: Some roughness felt when eaten, but within tolerable range 1 point: Roughness felt when eaten

(6) Results The results are shown in Tables 3 and 4 below.

(7) Discussion As shown in Table 3, starch hydrolysates 1 to 6, which have a glucose degree of polymerization (DP) of 8 to 19 of 32% or more and a glucose degree of polymerization (DP) of 20 or more of 30% or less, were used, and samples 1 to 16, which have a starch hydrolysate/water ratio of 0.7 to 1.6, showed good results in all evaluations.

Furthermore, the results in Table 3 show that when the iodine color value of the starch hydrolysate is 0.35 or more, a suitable hardness can be obtained. This suggests that the harder the oil-in-water emulsion composition is, the higher the iodine color value of the starch hydrolysate used. The results showed that sample 8, which used starch hydrolysate 2 with an iodine color value of 0.49, was harder than sample 15, which used starch hydrolysate 5 with an iodine color value of 0.35.

On the other hand, as shown in Table 4, even when starch hydrolysate 2, which has a glucose degree of polymerization (DP) of 8 to 19 of 32% or more and a glucose degree of polymerization (DP) of 20 or more of 30% or less, was used, sample 17, in which the starch hydrolysate/water ratio was less than 0.7, was rated as being too soft in terms of plasticity. Samples 18 and 19, in which the starch hydrolysate/water ratio was more than 1.6, were highly hard and were rated as being too hard in terms of plasticity.

Even when the starch hydrolysate/water ratio was in the range of 0.7 to 1.6, sample 20, which used starch hydrolysate 7 with a glucose degree of polymerization (DP) of 8 to 19 of less than 32% and a glucose degree of polymerization (DP) of 20 or more of more than 30%, was rated as being too soft in plasticity. As mentioned above, sample 21, which used starch hydrolysate 8 with a glucose degree of polymerization (DP) of 8 to 19 of less than 32% and a glucose degree of polymerization (DP) of 20 or more of more than 30%, and sample 22, which used corn starch, were unable to produce an oil-in-water emulsion composition.

<Experimental Example 2>
A cream cheese-like food product was produced using the oil-in-water emulsion composition according to the present technology.

(1) Production of cream cheese-like food A cream cheese-like food was produced according to the composition in Table 5 below. Specifically, water and fermented milk (manufactured by Taiyo Fragrance Co., Ltd.), cyclic oligosaccharide ("α-cyclodextrin" manufactured by Cyclochem Co., Ltd.), bacteriostatic agent (manufactured by Ueno Food Techno Co., Ltd.), and seasoning ("Kokumidor" manufactured by Ajinomoto Co., Inc.) were mixed and stirred, while skimmed milk powder (manufactured by Meiji Co., Ltd.) was added, and mixed for 5 minutes so that no lumps remained. Next, while stirring, the starch hydrolyzate 2 produced in Experimental Example 1 was added and mixed, and stirred for 5 minutes. Next, while stirring, canola oil (manufactured by Showa Sangyo Co., Ltd.) was added and emulsified, and then lactic acid and flavor ("Cream Cheese Flavor" manufactured by Taiyo Fragrance Co., Ltd.) were added and mixed, and the temperature was raised to 60°C, after which mixing and sterilization were performed for 30 minutes, and the cream cheese-like food of Sample 23 was produced. The produced cream cheese-like food was mixed and stirred for 5 minutes while cooling the container with ice water, and then filled into a storage container and stored at 5° C. for 24 hours.

(2) Evaluation and Observation As in the above-mentioned Experimental Example 1, the workability, plasticity, condition, and roughness when eaten were evaluated, and all the results were good. In addition, the mouthfeel when eaten was close to that of real cream cheese.

<Experimental Example 3>
A roll bread was produced using the oil-in-water emulsion composition according to the present technology.

(1) Production of roll bread Roll bread was produced according to the formulation in Table 6 below. Specifically, the ingredients of the sponge were placed in a bowl and mixed with a mixer (Kanto Mixing Machinery Co., Ltd. "KTM-10", hereinafter the same) at low speed for 3 minutes and at medium speed for 2 minutes to prepare the sponge. The temperature of the sponge was 24 ° C. The prepared sponge was fermented for 150 minutes in a dough conditioner (Fujisawa Maruzen Co., Ltd. "FX-982DC", hereinafter the same) set at 28 ° C and relative humidity of 75%, and then the ingredients of the main dough other than shortening or oil-in-water emulsion composition were added and mixed at low speed for 4 minutes and at medium speed for 7 minutes. Thereafter, shortening or oil-in-water emulsion composition was added and mixed at low speed for 3 minutes and at medium speed for 6 minutes to prepare the dough. The dough kneading temperature was adjusted to 27 ± 0.5 ° C. The dough was left to stand for 20 minutes under conditions of 28°C and 75% relative humidity, divided into 70g balls, rolled, and then left to rest for 20 minutes. The dough was rolled with a molder (Mini Molder MQ, manufactured by Oshikiri Co., Ltd.; hereinafter the same) at a gap of 2.0, formed into a roll shape, proofed for 60 minutes in a dough conditioner set at 38°C and 85% relative humidity, and baked at 210°C for 9 minutes in an oven (TOOKOVEN, manufactured by Tokura Shoji Co., Ltd.; hereinafter the same) to produce roll breads of Control 1, Samples 24, and 25.

In addition, for control 1, commercially available shortening was used instead of the oil-in-water emulsion composition, for sample 24, the oil-in-water emulsion composition of sample 5 produced in Experimental Example 1 was used, and for sample 25, the oil-in-water emulsion composition of sample 8 produced in Experimental Example 1 was used.

(2) Evaluation The roll bread produced was evaluated for rehydration and moisture retention by a panel of 10 experts based on the following criteria, and the average score was recorded as the evaluation score.

5 points: Much better than control 4 points: Better than control 3 points: Control rating score 2 points: Worse than control 1 point: Much worse than control

(3) Results The results are shown in Table 7 below.

(4) Observations As shown in Table 7, the roll bread of Sample 24, which used the oil-in-water emulsion composition of Sample 5, and the roll bread of Sample 25, which used the oil-in-water emulsion composition of Sample 8, exhibited better results in both resilience and moisture retention than the roll bread of Control 1, which used commercially available shortening.

<Experimental Example 4>
Focaccia was produced using the oil-in-water emulsion composition according to the present technology.

(1) Manufacture of focaccia Focaccia was manufactured according to the formulation in Table 8 below. Specifically, the ingredients other than shortening or oil-in-water emulsion composition were added, and the mixture was mixed at low speed for 4 minutes, medium speed for 7 minutes, and high speed for 2 minutes. Then, shortening or oil-in-water emulsion composition was added, and the mixture was mixed at low speed for 2 minutes, medium speed for 4 minutes, and high speed for 2 minutes to prepare dough. The dough kneading temperature was adjusted to 26.5±0.5°C. The dough was left to stand for 70 minutes in a dough conditioner set at 28°C and 75% relative humidity, divided into balls of 55g each, rolled, and then left to rest for 20 minutes. The dough was molded into buns using a molder with a gap setting of 5.0, and proofed for 60 minutes in a dough conditioner set at 38° C. and a relative humidity of 85%, and then baked in an oven at 230° C. for 11 minutes to produce focaccia.

In addition, for control 2, commercially available shortening was used instead of the oil-in-water emulsion composition, for sample 26, the oil-in-water emulsion composition of sample 5 produced in Experimental Example 1 was used, and for sample 27, the oil-in-water emulsion composition of sample 8 produced in Experimental Example 1 was used.

(2) Evaluation The produced focaccia was evaluated for rehydration and moisture retention by a panel of 10 experts based on the same evaluation criteria as in Experimental Example 3, and the average score was taken as the evaluation score.

(3) Results The results are shown in Table 9 below.

(4) Observations As shown in Table 9, the focaccia of Sample 26, which used the oil-in-water emulsion composition of Sample 5, and the focaccia of Sample 27, which used the oil-in-water emulsion composition of Sample 8, had better results in both restorability and moisture retention than the focaccia of Control 2, which used commercially available shortening.

<Experimental Example 5>
Scones were produced using the oil-in-water emulsion composition according to the present technology.

(1) Manufacture of scones Scones were manufactured according to the recipe in Table 10 below. Specifically, all the raw materials were mixed in a mixer to prepare the dough. The dough was kneaded at a temperature of 20±2°C. The scones were manufactured by dividing the dough into 60g balls, rolling them into balls, and baking them in an oven at 200°C for 20 minutes.

In addition, for control 3, commercially available margarine was used instead of the oil-in-water emulsion composition, for sample 28, the oil-in-water emulsion composition of sample 5 produced in Experimental Example 1 was used, and for sample 29, the oil-in-water emulsion composition of sample 8 produced in Experimental Example 1 was used.

(2) Evaluation The hardness and moisture retention of the produced scones were evaluated by a panel of 10 experts based on the same evaluation criteria as in Experimental Example 3, and the average score was recorded as the evaluation score.

(3) Results The results are shown in Table 11 below.

(4) Observations As shown in Table 11, the scones of Sample 28, which used the oil-in-water emulsion composition of Sample 5, and Sample 29, which used the oil-in-water emulsion composition of Sample 8, had better results in terms of both hardness and moisture retention than the scones of Control 3, which used commercially available margarine.

<Experimental Example 6>
Muffins were produced using the oil-in-water emulsion composition according to the present technology.

(1) Manufacturing of muffins Muffins were manufactured according to the formulation in Table 12 below. Specifically, A of the ingredients was mixed at low speed for 2 minutes using a mixer, B was added, and then mixed at low speed for 1 minute and medium speed for 2 minutes to prepare the dough. The dough kneading temperature was adjusted to 22±2°C. The mixture was divided into 120g portions, left to sit for 10 minutes, and then baked in an oven at 180°C for 30 minutes to produce muffins.

In addition, for control 4, commercially available salad oil was used instead of the oil-in-water emulsion composition, for sample 30, the oil-in-water emulsion composition of sample 2 produced in Experimental Example 1 was used, and for sample 31, the oil-in-water emulsion composition of sample 3 produced in Experimental Example 1 was used.

(2) Evaluation The elasticity and moisture retention of the produced muffins were evaluated by a panel of 10 experts based on the same evaluation criteria as in Experimental Example 3, and the average score was recorded as the evaluation score.

(3) Results The results are shown in Table 13 below.

(4) Observations As shown in Table 13, the muffins of Sample 30, which used the oil-in-water emulsion composition of Sample 2, and Sample 31, which used the oil-in-water emulsion composition of Sample 3, had better results in both elasticity and moisture retention than the muffins of Control 4, which used commercially available salad oil.

Claims (6)

Column: MCI GEL CK02AS (Mitsubishi Chemical Corporation), column temperature: 80°C, eluent: water, flow rate: 1.0 mL/min. High performance liquid chromatography analysis was performed using a differential refractometer under the following conditions: content of glucose polymerization degree (DP) 8 to 19 is 32% or more, calculated based on the peak area ratio.
A starch hydrolyzate having a glucose degree of polymerization (DP) of 20 or more calculated based on a peak area ratio in the high performance liquid chromatography analysis of 30% or less : 25 to 50% by mass ;
Water,
20 to 40% by mass of one or more oils and fats selected from soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm olein, fish oil, and algae oil ;
The oil-in-water emulsion composition , wherein a mass ratio of the starch hydrolyzate to the water is starch hydrolyzate/water=0.7 to 1.6. The oil-in-water emulsion composition according to claim 1, wherein the iodine color value of the starch hydrolyzate is 0.35 or more. 3. The oil-in-water emulsion composition according to claim 1, comprising 5% by mass or less of a highly hydrogenated oil. The oil-in-water emulsion composition according to claim 1 , which contains a cyclic oligosaccharide. The oil-in-water emulsion composition according to claim 4, wherein the cyclic oligosaccharide is α-cyclodextrin. A food product in which the oil-in-water emulsion composition according to any one of claims 1 to 5 is used.