JP2001245587A - Milk-substitutive composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a continuously producible milk-substitutive composition where the formation of an aggregate or a scorch by thermal denaturation of protein is inhibited when subjected to sterilization, in particular, HTST sterilization or UHT sterilization (ultra-high-temperature instantaneous sterilization), and thereby, the aggregate or scorch is prevented from getting mixed into products, without using any calcium ion sequestering agent. SOLUTION: This milk-substitutive composition is obtained by including water, protein, carrageenan and calcium.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a milk replacer composition, and more particularly to a milk replacer composition containing water, protein, carrageenan and calcium, and substantially free of a calcium ion sequestering agent.

[0002]

2. Description of the Related Art Conventional milk substitute compositions are subjected to sterilization and sterilization treatment, especially HTST sterilization and UHT sterilization (ultra high temperature instant sterilization).
A large amount of calcium ion sequestering agents such as metaphosphate and polyphosphate were contained in order to suppress aggregates and kogation caused by thermal denaturation of proteins generated during the treatment. Without these calcium ion sequestering agents, thermal denaturation of the protein not only causes insolubles to adhere to the production machine and makes continuous production difficult, but also results in loss of commercial value due to the inclusion of aggregates and kogation in the product. For this reason, conventionally, the use of a calcium ion sequestering agent has been essential in producing a milk replacement composition.

[0003] However, the addition of a calcium ion sequestering agent has problems such as impairing the original flavor of food due to its own taste and smell. At the same time, in recent years, the natural consciousness has spread among consumers, and there is a tendency that it is required to reduce the amount of phosphate used. Against such a background, sterilization and sterilization treatment, especially HTST sterilization and UHT sterilization (ultra high temperature instant sterilization)
There has been a need for a milk replacer composition that does not contain a processable calcium ion sequestering agent.

Japanese Patent Application Laid-Open No. 10-304821 discloses a method for suppressing the insolubilization of milk proteins due to thermal denaturation caused by ultra-high temperature flash sterilization (UHT) without using a calcium ion sequestering agent substantially. A method of adding is disclosed. However, Japanese Patent Laid-Open No.
The method described in Japanese Patent Publication No. 0-304821 has been improved to some extent, but has not been said to be sufficiently satisfactory.

[0005]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for disinfecting and sterilizing proteins, particularly HTST and UHT (ultra high temperature instant sterilization), without using a calcium ion sequestering agent. It is an object of the present invention to provide a milk replacement composition which can suppress the generation of aggregates and kogation due to heat denaturation, and does not contain aggregates and kogation in a product and can be continuously manufactured.

[0006]

As a result of various studies, the present inventors have found that the above object can be achieved by adding carrageenan to an emulsifying substitute composition.

The present invention has been made based on the above-mentioned findings, and provides a milk substitute composition containing water, protein, carrageenan and calcium, and substantially free of a calcium ion sequestering agent. It is.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the milk substitute composition of the present invention will be described in detail.

The protein used in the present invention is not particularly limited. For example, α-lactalbumin and β-lactalbumin
Whey proteins such as lactoglobulin, serum albumin, casein, other milk proteins, low-density lipoprotein, high-density lipoprotein, phosvitin, rivetin, phosphoglycoprotein, ovalbumin, conalbumin, egg proteins such as ovomucoid, gliadin, glutenin , Prolamin, wheat proteins such as glutelin,
Other examples include proteins such as animal and plant proteins.

In the present invention, it is preferable that milk protein is contained as the above-mentioned protein, and it is more preferable that the protein contains milk protein of 80% by weight or more. It is particularly preferable that milk protein contains casein, more preferably a protein containing casein at 80% by weight or more.

These proteins used in the present invention may be contained as one or more proteins, or in the form of a food material containing one or more proteins, depending on the purpose. The content of the protein is preferably 1 to 12% by weight in the milk replacement composition,
More preferably, it is 2 to 5% by weight.

The carrageenan used in the present invention includes:
κ-carrageenan, λ-carrageenan, ι-carrageenan, μ-carrageenan, θ-carrageenan, ν-carrageenan, ξ-carrageenan, π-carrageenan, β-carrageenan and the like. The carrageenan used in the present invention contains at least one of these carrageenans. Preferably, carrageenan containing ι-carrageenan or λ-carrageenan is used, and carrageenan containing λ-carrageenan is more preferably used. When a carrageenan containing λ-carrageenan is used, the content of λ-carrageenan is preferably 5% of the total carrageenan.
-100% by weight, more preferably 20-100% by weight
It is. The content of the carrageenan is preferably 0.01 to 1% by weight, more preferably 0.05 to 0.3% by weight in the milk replacement composition.

The calcium used in the present invention is contained in the form of a calcium preparation or a food material containing calcium such as skim milk powder, whey powder, and milk. The content of the calcium is preferably 0.01 to 1% by weight, more preferably 0.1 to 1% by weight in the milk replacement composition.
0.5% by weight. The calcium content referred to here is the total amount of calcium contained in a calcium preparation or a food material containing calcium.

The milk substitute composition of the present invention does not contain a calcium ion sequestering agent conventionally used to prevent insolubilization of proteins due to thermal denaturation. As used herein, the calcium ion sequestering agent includes, for example, phosphates, metaphosphates, polyphosphates, pyrophosphates, organic acid salts (citrates, tartrates, etc.), and inorganic salts (carbonates, etc.). .

The balance of the milk replacer composition of the present invention is water,
The content of the water is not particularly limited, but is preferably 30 to
It is 98% by weight, more preferably 50 to 90% by weight.

It is preferable that the milk replacement composition of the present invention contains an oil or fat, and the milk replacement composition of the present invention is in the form of an oil-in-water emulsion. Examples of the fats and oils include palm oil,
Palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat,
Examples include various vegetable oils and fats such as lard, cocoa butter, fish oil, and whale oil, and animal fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more. The content of the above fats and oils is preferably 1 to 50% by weight, more preferably 5 to 20% by weight in the milk substitute composition.

In the present invention, if necessary, emulsifiers, sugars and sugar alcohols, starch, flour, inorganic salts and organic acid salts, gelling agents other than carrageenan, dairy products, egg products, cacao and cacao products, coffee and coffee products In addition, other various food materials, flavor components such as flavors and seasonings, coloring agents, preservatives, antioxidants, pH adjusters, and the like may be added. The mixing amount of these components is preferably 10% by weight or less in the milk replacement composition of the present invention.

In the present invention, if necessary, a natural emulsifier such as lecithin or a synthetic emulsifier shown below can be used. As the synthetic emulsifier, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester,
Glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene Sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like can be mentioned. However, in the milk substitute composition of the present invention, it is preferable not to use the above-mentioned synthetic emulsifier, and more preferably not to use the emulsifier, in view of the taste and the natural tendency spread among consumers.

Next, a preferred method for producing the milk substitute composition of the present invention will be described. The milk replacement composition of the present invention comprises an aqueous phase in which protein, carrageenan, calcium, and optionally other thickening polysaccharides, a water-soluble emulsifier, and a water-soluble flavor are dissolved, and an oily phase (oil-soluble (Including an emulsifier, an oil-soluble flavor, etc.) is preferably preliminarily emulsified at about 45 to 75 ° C., and the preliminarily emulsified substance is sterilized or sterilized. Sterilization or sterilization of the pre-emulsion is performed by direct heating such as injection or infusion, or UHT or indirect heating such as plate, tubular, or scraping.
It can be performed by heat sterilization or heat sterilization treatment such as HTST / batch type, retort, microwave heating, or heating cooking such as direct heat. Before or after sterilization or sterilization, homogenization may be performed with a homogenizer. Then, by cooling this to about 2 to 10 ° C., the milk replacement composition of the present invention is obtained.

The milk replacement composition of the present invention can be used in various foods as a milk replacement composition, a cheese replacement composition, and a cream replacement composition. For example, creams such as custard cream and white cream, and desserts such as bavaroa And pastes such as flower paste, mayonnaise, and other dressings, cheese-like foods, bread, confectionery, ham and sausage, and other processed foods, as well as filling materials, topping materials, and spreads. Further, the milk replacement composition of the present invention may be stored in a refrigerated or frozen state, if necessary.

[0021]

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

(Examples 1 to 12, Comparative Examples 1 to 4)
According to the formulations in Tables 2 and 3, a milk replacement composition was produced by the following method. Palm oil was added to the aqueous phase in which the skim milk powder, whey powder, egg yolk, carrageenan or sodium hexametaphosphate was dissolved while the water was heated to 60 ° C. and stirred, and a pre-emulsion was prepared by mixing and stirring. 5M after pre-emulsification
After homogenizing at a pressure of Pa, the mixture was sterilized at 142 ° C. for 4 seconds by a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) and homogenized again at a pressure of 5 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours. The evaluation of the obtained milk substitute composition is shown in Tables 1, 2 and 3. Tables 1, 2 and 3 also show the protein content, milk protein content and calcium content in the milk substitute composition.

(Example 13, Comparative Example 5) According to the composition shown in Table 4, a cream substitute composition was produced by the following method. While heating the water to 60 ° C. and stirring, skim milk powder, carrageenan,
In the aqueous phase in which sucrose fatty acid esters and flavoring materials are dissolved,
An oily phase prepared by mixing and dissolving soybean hardened oil, palm kernel oil, corn oil, lecithin, sorbitan fatty acid ester, and glycerin fatty acid ester at 60 ° C. was added thereto, followed by mixing and stirring to prepare a preliminary emulsion. After the pre-emulsification, the mixture was homogenized at a pressure of 5 MPa, sterilized at 142 ° C. for 4 seconds with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) for 4 seconds, and 5MP again.
After homogenization at the pressure of a, the mixture was cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours. Table 4 shows the evaluation of the obtained cream substitute composition, and the protein content, milk protein content and calcium content.

(Example 14, Comparative Example 6) According to the composition shown in Table 5, a cheese substitute composition was produced by the following method. 6 water
The oily phase obtained by mixing and dissolving hardened soybean oil and unsalted butter at 60 ° C. was added to the aqueous phase in which skim milk powder and carrageenan were dissolved while heating and stirring at 0 ° C., followed by mixing and stirring to prepare a preliminary emulsion. After the pre-emulsification, the mixture was homogenized at a pressure of 3 MPa and cooled to 5 ° C. to prepare a cream mix. A bulk starter (Streptococcus cremoris and Streptococcus.
Lactis mixed bacterium) was added, and fermentation was performed at 20 ° C. for 15 hours to obtain a fermented solution having a pH of 4.7. VT
After sterilizing at 142 ° C. for 4 seconds with an IS sterilizer (UHT sterilizer manufactured by Alfa Laval, Sterilab), the fermented liquid 100
Parts (parts by weight, hereinafter the same), 1 part of corn starch,
After adding 0.1 part of salt and 0.2 part of flavor material, kneading at 80 ° C. for 10 minutes, homogenizing under a pressure of 10 MPa, filling, sealing, and quenching to 5 ° C., a cheese alternative composition I got Table 5 shows the evaluation of the obtained cheese substitute composition, and the protein content, milk protein content and calcium content.

In Table 1, Table 2, Table 3, Table 4 and Table 5, carrageenan A, carrageenan B, protein content, milk protein content and calcium content in the blended raw materials, and in the line The evaluation method of the attached matter and the flavor is as follows. Carrageenan A: contains 50% by weight of λ-carrageenan. Carrageenan B: Contains 100% by weight of i-carrageenan. Skim milk powder: protein content 34% by weight, milk protein content 34% by weight (casein content of 79.
5%), calcium content 1.1% by weight. Whey powder: protein content 12.5% by weight, milk protein content 12.5% by weight (excluding casein), calcium content 0.59% by weight. Egg yolk: protein content 15.3% by weight, calcium content 0.14% by weight. (Evaluation method) Deposits in the line: The apparatus was disassembled after the sterilization treatment, and the weight of kogation and aggregates adhering to the line was measured and indicated by the following criteria. ◎: 2 g or less ○: 5 g or less △: 5 to 20 g
×: 20 g or more Flavor: ○: good △: acceptable ×: not acceptable

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

[0029]

[Table 4]

[0030]

[Table 5]

[0031]

EFFECT OF THE INVENTION The milk replacement composition of the present invention can be sterilized or sterilized, especially H, without using a calcium ion sequestering agent.
At the time of TST sterilization or UHT sterilization (ultra high temperature instant sterilization) processing,
The generation of aggregates and kogation due to the thermal denaturation of the protein is suppressed, and the aggregates and kogation are not mixed into the product, so that continuous production is possible.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yasuo Okutomi 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Co., Ltd. F-term (reference) 4B001 AC03 AC06 AC15 AC46 BC07 DC01

Claims (6)

[Claims] 1. A milk replacement composition comprising water, protein, carrageenan and calcium, and substantially free of a calcium ion sequestering agent. 2. The milk replacement composition according to claim 1, further comprising an oil or fat, wherein the emulsified form is an oil-in-water emulsion. 3. The carrageenan content of 0.01 to 3.
The milk replacement composition according to claim 1 or 2, wherein the content of calcium is 0.01 to 1% by weight at 1% by weight. 4. The milk replacement composition according to claim 1, wherein the protein comprises milk protein. 5. The milk replacement composition according to claim 1, which does not substantially contain a synthetic emulsifier. 6. A method for producing a milk substitute composition, which comprises sterilizing or sterilizing water to which protein, carrageenan and calcium have been added without adding a calcium ion sequestering agent to water, and cooling.