JP2006094740A - Milk serum protein food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide milk serum protein food reduced in milk smell, astringency and stringent taste inherent in milk serum protein to improve its flavor and water absorption so as to make the food more tasty and more easily digestive. <P>SOLUTION: The milk serum protein food contains milk serum protein and at least one kind of powder selected from cranberry powder, raspberry powder, blueberry powder and strawberry powder at 1-900 pts.mass based on 100 pts.mass of the milk serum protein. The milk serum protein food is granulated to be further improved in water absorption so as to be easily mixed with other foods. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a whey protein food, and more particularly to a whey protein food that is improved in flavor and water absorption and colored with a natural material.

  Whey protein has an amino acid sequence close to that of human milk, is rich in nutritional value, contains all essential amino acids, has a very good absorption rate, and has a high content of branched chain amino acids, so that nutritional supplements for supplementing proteins As food, it is commercialized mainly for athletes and people with high exercise loads. However, whey protein is considered to have a problem in flavor (Patent Document 1), and these products still have a lot of milky odor, astringency, and astringency due to whey protein. For this reason, there are products that are flavored with vanilla, chocolate, etc. to improve the flavor and make it easier to take, but just by hiding in these strong flavors, the milky smell, astringency, and astringency of whey protein are Remaining. In addition, when whey protein is added to water, milk or the like, the water absorbency is poor, and therefore it tends to be in the “mako” state.

  By the way, some whey proteins may retain antibodies derived from raw raw milk. Antibodies have been reported to be effective in the treatment and prevention of diseases caused by bacteria and viruses that cause disease in the digestive tract, and to maintain a healthy microbial balance in the digestive tract and to promote health (Non-patented) Reference 1). Adults secrete more than 1000 mg of immune antibody every day into the gastrointestinal tract, but the amount of antibody secretion decreases with age as the middle age passes. It is very beneficial to maintain health. However, foods using whey protein that can be enjoyed deliciously even by elderly people have not been commercialized yet.

  Regarding reduction of milk odor, for example, in Patent Document 2, a method of adding dihydrochalcones to improve the flavor of food and drink prepared from powdered milk or milk powder, and in Patent Documents 3 and 4, phosphorylation A method for improving the milky feeling of foods including milk and powdered milk by adding sugar, phosphorylated oligosaccharide or mineral compounds thereof, and in Patent Document 5, β-glucooligo for improving the taste of foods and drinks including milk In the method of adding sugar, Patent Document 6 proposes a method of adding chlorogenic acid in order to suppress the odor of milk or animal protein. However, these methods reduce milk odor or improve aroma close to milk. It ends in.

Moreover, as a method for reducing astringency, it has been proposed to add α-linked galactooligosaccharide (Patent Document 6), which mainly reduces the astringency and bitterness of fruit juice, coffee and beer. It does not mention the astringent taste derived from whey protein.
Korhonen H. et al. Bovine milk antibodies for health, British J. Nutrition, 84, suppl.1, S135-S146 (2000) JP 2003-23963 A Japanese Patent Laid-Open No. 11-178506 JP 2002-253141 A JP 2002-253164 A JP 2002-335903 A JP 2003-210119 A JP 2003-250486 A

  The present invention reduces the milky odor, astringency, and astringent taste of whey protein so that it can be accepted by young people to the elderly, improves flavor, improves water absorption, and mixes with food. The task is to provide a whey protein food that can be easily mixed by eliminating the “mamako” state in a short time.

  As a result of screening various food materials to solve the above-mentioned problems, the present inventors add one or more powders selected from cranberry powder, raspberry powder, blueberry powder, and strawberry powder to whey protein. This reduces milk odor, astringency, and astringency of whey protein, improves water absorption, and shortens the state of `` Mamako '' when mixed with liquid foods such as milk and pasty foods such as yogurt. It has been found that it can be dissolved in time, and it can be made to feel delicious and enjoyable by coloring with a pigment derived from a natural material.

That is, the present invention is as follows.
1) It contains 1 to 900 parts by weight of whey protein and 100 parts by weight of whey protein, containing one or more powders selected from cranberry powder, raspberry powder, blueberry powder and strawberry powder. Whey protein food,
2) The whey protein food according to claim 1, wherein the shape is granular.

  According to the present invention, by adding a predetermined amount of one or more powders selected from cranberry powder, raspberry powder, blueberry powder, and strawberry powder, milk odor, astringency, and astringent taste of whey protein can be reduced. The flavor is improved and the water absorption is improved, so that when mixed with a liquid food or a paste-like food, the cocoon state can be eliminated and the mixture can be easily mixed. In addition, the red-purple color tone of these powders appeals to the sight of the person who eats, is appetizing, and can give fun and change. By making it into granules, the water absorption is further improved, and it becomes easier to mix with other liquid foods and pasty foods, making it easier to eat.

  In the present invention, whey protein may be a commercially available product, that is, whey protein concentrate (WPC), whey protein isolate (WPI), desalted whey powder, and the like. As for the separation method from raw milk, a microfiltration method, a cross-flow microfiltration method, an ion exchange method, or any other method can be used.

  Milk used as a raw material for whey protein used in the present invention may be milk of any mammal such as cow, goat, sheep and horse. The milk may be milk collected from a mammal that has been vaccinated or milk collected from a mammal that has not been vaccinated.

  In the present invention, a commercially available product can be used as the cranberry powder. By adding the cranberry powder to the whey protein, the flavor of the cranberry powder fades away from the milky smell and astringency of the whey protein, and the astringent taste disappears. give. In addition, the addition of cranberry powder improves water absorption and facilitates mixing with liquid foods and pasty foods.

  In the present invention, an ordinary commercially available raspberry powder can be used. By adding the raspberry powder to the whey protein, the flavor of the raspberry powder will fade away from the milky smell and astringency of the whey protein, and the flavor and color of the raspberry powder will make the whey protein food more delicious. give. In addition, the addition of raspberry powder improves water absorption and facilitates mixing with liquid foods and pasty foods.

  In the present invention, a commercially available product can be used as the blueberry powder. By adding the blueberry powder to the whey protein, the flavor of the blueberry powder makes the milky smell and astringency of the whey protein disappear, and the astringent taste disappears, and the flavor and color of the blueberry powder make the whey protein food more delicious give. In addition, the addition of blueberry powder improves the water absorption and makes it easier to mix with liquid foods and pasty foods.

  In the present invention, ordinary commercially available powder can be used as the strawberry powder. By adding strawberry powder to whey protein, the flavor of strawberry powder fades away from the milky smell and astringency of whey protein, and the astringent taste disappears, while the flavor and color of strawberry powder make the whey protein food more delicious. give. In addition, the addition of strawberry powder improves the water absorption and facilitates mixing with liquid foods and pasty foods.

  The whey protein food of the present invention contains 1 to 900 parts by mass of one or more powders selected from cranberry powder, raspberry powder, blueberry powder and strawberry powder with respect to 100 parts by mass of whey protein. If the content of the powder is less than 1 part by mass, the milk odor and astringency of the whey protein, the astringent taste reducing effect and the water absorption improving effect are insufficient, and coloring is also insufficient. On the other hand, when it exceeds 900 mass parts, the content of whey protein will become low and the purpose of ingesting whey protein will be difficult to achieve.

  Moreover, when the whey protein food of the present invention is granulated, the water absorbency of the whey protein food can be further improved, and mixing with liquid food and pasty food becomes easy. Since whey protein has poor water absorption, it tends to be in a “mamako” state when added to water, milk, etc. alone. However, the whey protein food containing the above powder has improved water absorption, and when it is granulated, the water absorption is further improved, and even if it is added to other foods such as milk and yogurt, it will not become “mako”. Therefore, it can be easily mixed.

  Each of the powders contains saccharides, starches, and fibers derived from the plant, and these components are considered to become binders during granulation, but CMC (carboxymethylcellulose), saccharides, etc. are used as binders. It may be added. Further, granulation can be performed by a usual method such as spray granulation method or extrusion granulation method.

  The whey protein food of the present invention contains ingredients normally added to food such as sweeteners such as sucrose, erythritol, stevia extract, acidulants such as citric acid and malic acid, flavorings, thickening polysaccharides, etc. You can also

  As described above, the whey protein food of the present invention is more delicious and easy to take, eliminating the milky smell and astringency of the whey protein and the astringent taste. In addition, when added to other foods, it has better water absorption than the powder of whey protein alone. Furthermore, it is colored with natural materials to make it look delicious. Moreover, when the shape is granulated, the water absorption is further improved, and mixing with liquid foods and pasty foods becomes easy.

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

[Examples 1 to 4, Comparative Example 1]
Five types of whey protein foods were prepared with the formulations shown in Table 1 below (numerical values are mass ratios). In Table 1, Proliant (registered trademark) 8000 is whey protein (WPC, manufactured by James Farrell & Co.). Cranberry powder, raspberry powder, blueberry powder, and strawberry powder are all manufactured by Tokiwa Plant Chemistry Laboratory.

(Table 1)
Comparative Example 1 Example 1 Example 2 Example 3 Example 4
Proliant 8000 100 90 50 99 10
Cranberry powder − 10 − − −
Raspberry powder − − 50 − 45
Blueberry powder − − − 1 −
Strawberry powder − − − − 45

(Evaluation of flavor improvement)
About 5 parts by mass of each prepared whey protein food product added to 95 parts by mass of commercially available plain yogurt, and about 95 parts by mass of commercially available ultra-high temperature pasteurized milk (hereinafter abbreviated as “milk”) In addition to the above, it was subjected to sensory evaluation by a five-point method by 10 expert panelists. The average points are shown in Table 2. The higher the score, the better the flavor. The examples all had high scores, that is, all of the four types of whey protein foods had improved whey protein flavor.

(Table 2)
Comparative Example 1 Example 1 Example 2 Example 3 Example 4
Yogurt flavor 1.6 4.6 4.4 4.3 4.5
Milk flavor 1.4 4.3 4.1 4.0 4.3

  In this example, the whey protein food supplemented with cranberry powder, raspberry powder, blueberry powder, and strawberry powder was added to yogurt for eating. “Mamako” was difficult to make and the water absorption was improved.

[Examples 5 to 8]
The whey protein foods having the formulations shown in Examples 1 to 4 were made into granular whey protein foods by spray granulation. Each of these granular whey protein foods, when 5 parts by mass thereof was added to 95 parts by mass of milk, was able to quickly absorb water, settle into the milk, and be dispersed and mixed.

[Example 9]
When 4 g of the whey protein food with the composition shown in Example 4 was added to 100 g of yogurt, it was difficult to “mamako”, and it could be easily dispersed and mixed, and the whole amount could be eaten deliciously.

Claims (2)

1 to 900 parts by weight of whey protein and 100 parts by weight of whey protein, containing one or more powders selected from cranberry powder, raspberry powder, blueberry powder and strawberry powder Whey protein food. The whey protein food product according to claim 1, wherein the whey protein food product is granular.