JP2006149371A - Whey protein food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a whey protein food improved in flavor so as to make further deliciously ingestible through decreasing milk smell, bitter taste, harsh taste and astringent taste which whey protein has, and improved in water absorptivity and dispersibility. <P>SOLUTION: This whey protein food contains whey protein, and 5-1,000 mass pts.wt. of glucide such as fructo-oligosaccharide and lactosucrose based on 100 pts.mass of whey protein. It is possible to further improve dispersibility by making the whey protein food granular or making whey protein granular. The addition of indigestible glucide has expected synergistic effect of physiological function and immunostimulant action of antibody of the glucide. It is desirable that the whey protein food contains ≥5 mg/g of antibody. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to whey protein food, and more particularly to whey protein food with improved flavor and water absorption.

  Whey protein has been used to improve physical properties such as ham and sausage, and quality improvements such as bread making and yogurt. Recently, its amino acid sequence is close to human milk and rich in nutritional value, including all essential amino acids, Since the absorption rate is very good and the content of branched chain amino acids is also high, it has been used as a dietary supplement for supplementing proteins, mainly for products for athletes and people with high exercise load.

  By the way, some whey proteins may retain antibodies derived from raw raw milk. In humans, antibodies are produced in the body and exert an immune function. However, since the amount of production decreases with age, the immune function of the elderly decreases. Antibody production is also reduced by the use of pharmaceuticals having stress and immunosuppressive effects. In such cases, intake of whey protein containing a large amount of milk-derived antibodies can enhance gastrointestinal immunity, which is the forefront of the immune system, improve health, and speed up recovery from disease. Can expect healthy longevity.

  For example, by ingesting milk-derived antibodies by humans and animals, it is effective in treating and preventing diseases caused by bacteria and viruses that cause diseases in the digestive tract, maintaining a healthy microbial balance in the digestive tract, It is reported that it is useful for health promotion (refer nonpatent literature 1). In addition, Escherichia coli and other Gram-negative bacteria are parasitic on the gastrointestinal tract, and when endotoxin (Endotoxin), which is a gram-negative bacterial cell component, moves into the body, endotoxin shock and serious pathological conditions such as thrombosis may occur. However, it has also been reported that by ingesting a milk-derived antibody prior to surgery, the antibody can detoxify endotoxin toxicity and prevent endotoxin-induced injury (Non-patent Document 2). reference).

  In adults, the synthesis rate of antibodies secreted into the mucous membranes of the digestive tract, respiratory organs, and the like is 24 mg / kg body weight (see Non-Patent Document 3), and in adults, about 1000 mg is secreted every day. In particular, for those who have suffered from health or the elderly, it is desirable to take antibodies that supplement some of this amount to promote health and recover from illness.

  The cow's raw milk contains 0.03-0.71 mg / ml of antibody (see Non-Patent Document 4), but most of it is heat-denatured during the sterilization process and loses its activity. There is no native antibody remaining in commercial milk.

  Currently, when trying to take milk-derived antibodies, there are tablets, capsules, and powdered products containing antibodies as so-called dietary supplements. However, pills and capsules are swallowed whole in the form of pharmaceuticals, and are unpreferable, and there is a limit to the amount that can be taken once. Powdered whey protein is convenient to ingest in suspension in water or milk, etc., but it has poor water absorbency, and when added to water or milk, it becomes a “mushroom” state or is stirred Dispersibility in foods is poor, such as powder fluttering, and water and milk leave a lot of milky odor, astringency, gummy, and astringent taste due to whey protein. In this way, foods using whey protein that can be easily and easily consumed every day by people who mainly aim to take antibodies, especially elderly people and sick people who are sensitive to their taste, have not yet been commercialized. .

  Regarding the method for reducing milk odor, for example, in Patent Document 1, a method of adding dihydrochalcones to improve the flavor of foods and drinks prepared from powdered milk or milk powder, and in Patent Documents 2 and 3, phosphorus is used. A method for improving the milky feeling of foods including milk and powdered milk by adding oxidized sugars, phosphorylated oligosaccharides or mineral compounds thereof. In Patent Document 4, β- is used to improve the taste of foods and drinks including milk. In the method of adding glucosyl oligosaccharide, Patent Document 5 proposes a method of adding chlorogenic acid in order to suppress the odor of milk or animal protein. These methods reduce milk odor or have a flavor similar to that of milk. It does not relate to the flavor of foods that contain a large amount of whey protein, nor is it intended to be more delicious and easier to take. .

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) Bolke E, et al. Shock 17, 9-12 (2002) William E.E. Edited by Paul / Director, Tomio Tada, Basic Immunology (The University of Tokyo Press), 1986, 181 pages E. Li-Chan et al. Food & Agricultural Immunology, 6,443-451 (1994) 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 improves the flavor by reducing the milky smell, astringency, gummy, astringent taste of whey protein so that it can be accepted by young people to the elderly, and also improves water absorption and dispersibility. It is an object of the present invention to provide a whey protein food that can eliminate the “mamako” state when mixed with food in a short time and is easy to mix and eat.

  As a result of intensive studies to solve the above problems, the present inventors have added whey proteins such as oligosaccharides to whey protein so that whey protein has milk odor, astringency, gummy, astringent taste. In addition to a reduction in water absorption, the “mamoko” state when mixed with liquid foods such as water, milk, tomato juice, and pasty foods such as yogurt can be eliminated in a short time. It has also been found that the water absorption and dispersibility are improved by making it into granules, and the present invention has been achieved.

That is, the present invention is as follows.
1) A whey protein food comprising whey protein and 5-1000 parts by mass of a saccharide with respect to 100 parts by mass of whey protein,
2) The whey protein food according to 1) above, wherein the carbohydrate is one or more indigestible saccharides,
3) The whey protein food according to 2) above, wherein the indigestible saccharide is selected from fructooligosaccharides, dairy oligosaccharides (lactosucrose), lactulose, isomaltoligosaccharides, and galactooligosaccharides not containing α-galactosyl bonds,
4) The whey protein food according to any one of 1) to 3), wherein the shape is granular.
5) The whey protein food according to any one of 1) to 3) above, wherein the whey protein is granular and the carbohydrate is powder.
6) The whey protein food according to 5) above, wherein the carbohydrate is 30 parts by mass or more with respect to 100 parts by mass of whey protein.
7) The whey protein food according to any one of 1) to 6) above, wherein the content of the milk-derived antibody is 5 mg / g or more,
8) The whey protein food according to any one of 1) to 7) above, wherein the content of the antibody derived from milk is 10 mg / g or more,
9) The whey protein food according to any one of 1) to 8) above, wherein the content of the antibody derived from milk is 50 mg / g or more.

  According to the invention described in claim 1, by mixing whey protein and carbohydrate, milk odor, astringency, gummy and astringent taste of whey protein are reduced, and the taste is improved. It can make protein more delicious and improve water absorption when mixed into liquid food or pasty food, making it easier to mix. According to invention of Claim 2, the synergistic effect of the immunostimulatory function which an antibody has and the physiological function which an indigestible saccharide has can be anticipated by making the saccharide | sugar to add into a hardly digestible saccharide. According to the invention of claim 3, the flavor is more remarkably improved. According to the invention described in claim 4, by making the whey protein food containing saccharides into granules, the water absorption is further improved, and it becomes easier to mix with liquid foods and pasty foods. It becomes easy. According to the fifth aspect of the present invention, the whey protein is granulated, and powdered saccharide is added thereto, whereby the water absorption is further improved and the powder is easily dispersed in milk and the like in which the powder is difficult to disperse. It becomes like this. According to invention of Claim 6, it can be set as the easily soluble whey protein foodstuff which was excellent in the dispersibility. According to the invention described in claim 7, by setting the content of the milk-derived antibody to 5 mg / g or more, the immunostimulatory function of the antibody can be sufficiently obtained. According to the invention described in claim 8, by setting the content of the milk-derived antibody to 10 mg / g or more, the immunostimulatory function of the antibody can be obtained more sufficiently. According to the invention described in claim 9, by setting the content of the milk-derived antibody to 50 mg / g or more, the immunostimulatory function of the antibody can be obtained more sufficiently.

  In general, whey protein is produced by drying a whey protein solution obtained by separating (fractionating) from whey such as cheese whey and acid whey. As the whey protein in the present invention, It may be fractionated from whey. Moreover, there is no restriction | limiting in the method of fractionating whey protein from whey. In addition to the method of crystallizing and removing lactose, for example, a microfiltration method, a crossflow microfiltration method, an ion exchange method, an ultrafiltration method, or any other method can be used. Milk used as the raw material for whey may be milk from any mammal such as cows, goats, sheep, horses, buffalos, etc., and the milk collected from vaccinated mammals may also be vaccinated. It may be milk collected from non-mammals.

  A commercially available whey protein can be used as the whey protein. Examples of these whey proteins include whey protein concentrate (WPC), whey protein isolate (WPI), and desalted whey powder.

  The antibody contained in raw milk remains in the whey protein, and the antibody is concentrated and contained in the dry powder dried at a temperature history that does not deactivate the antibody among the above-mentioned commercially available whey proteins. As such, they can be used as a good source of antibody.

  As the saccharide used in the present invention, any saccharide that can be used as food, such as glucose, fructose, sucrose, isomerized sugar, dextrin, etc., may be used in addition to the indigestible saccharide described later. Dextrins with various DE ("Dextrose Equivalent" values are commercially available, but any of them can be used, and cyclodextrin and cluster dextrin can be used. These carbohydrates are used alone or in combination of two or more. Mixing whey protein foods with liquid foods and pasty foods by containing saccharides, reducing milk odor, astringency, gummy and astringent taste of whey proteins and improving water absorption The dispersibility can be improved.

As the indigestible saccharide, any saccharide can be used as long as it is an indigestible saccharide that can be used as food. For example, fructooligosaccharides, dairy oligosaccharides (lactosucrose), lactulose, isomalto-oligosaccharides, soybean oligosaccharides, galacto-oligosaccharides, soybean oligosaccharides, xylo-oligosaccharides, raffinose, palatinose oligosaccharides, nigerooligosaccharides, gentio-oligosaccharides, trehalose, coupling Sugar, pectin oligosaccharide, alginate oligosaccharide, guar gum oligosaccharide, cyclodextrin oligosaccharide; sorbitol, maltitol, erythritol, reduced palatinose, lactitol, mannitol, xylitol, etc. sugar alcohol; inulin; indigestible dextrin; Starch; alginic acid; polydextrose; arabinoxylan; pullulan; curdlan. These carbohydrates can be those that are usually commercially available. In the present invention, the indigestible saccharide refers to a saccharide that is difficult to be digested by digestive enzymes in the body. Therefore, an easily digestible saccharide coated with a fat-soluble substance or promilan such as zein or gliadin is also referred to herein as indigestible. It can be used as a sex sugar.

  Indigestible saccharides act as growth factors for intestinal bifidobacteria, which act on the digestive tract immune system and activate active immunity. On the other hand, since the antibody in whey protein enhances passive immunity, both active immunity and passive immunity are activated by ingesting both indigestible saccharides and whey protein, and a strong immunostimulatory effect can be expected. Indigestible saccharides also have functions such as intestinal regulation, mineral absorption promotion, anti-cariogenic, blood cholesterol elevation suppression, and liver function improvement. Along with the improvement and immunostimulatory action, a synergistic effect of these actions can be expected.

  Among the indigestible saccharides, fructooligosaccharides, dairy oligosaccharides (lactosucrose), lactulose, isomalto-oligosaccharides, and galacto-oligosaccharides containing no α-galactosyl bond are excellent in flavor and are preferred. In particular, galactooligosaccharides that do not contain an α-galactosyl bond show a flavor improvement effect in a smaller amount than other oligosaccharides.

  In the whey protein food of the present invention, these saccharides are preferably 5 to 1000 parts by mass with respect to 100 parts by mass of whey protein. More preferably, it is 5-900 mass parts. When the saccharide content is less than 5 parts by mass, the milk odor and astringency of the whey protein, the astringent taste reducing effect, and the water absorption improving effect are insufficient. On the other hand, when the amount exceeds 1000 parts by mass, the whey protein content is decreased, and the antibody content in the whey protein food is reduced, which makes it difficult to achieve the purpose of ingesting whey protein.

  The whey protein food of the present invention can also be produced by adding a saccharide to powdered whey protein and mixing them. Moreover, it can manufacture by the method of adding the said carbohydrates to the whey protein solution fractionated from whey, and drying and powdering. There is no restriction | limiting in the method of drying the whey protein solution which added saccharide | sugar, For example, it can be based on methods, such as a spray-drying method and a freeze-drying method.

  When the whey protein food of the present invention is granulated, the water absorption of whey protein can be further improved, and mixing with other foods 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, whey protein foods containing carbohydrates such as oligosaccharides have improved water absorption, and when granulated, water absorption is further improved and dispersibility is improved, so water, milk, tomato Even if it is added to other foods such as juice and yoghurt, it does not become “mamako” and can be easily mixed.

  In the whey protein food of the present invention, whey protein can be granulated, and the aforementioned carbohydrates can be added in powder form to this. Thereby, the water absorption of whey protein food further improves and mixing with other food becomes easy. In particular, even when the whey protein powder is added to milk that is difficult to disperse, it can be quickly mixed. The granule is not limited by its particle size, but it is generally preferable that the granule has an average particle size of about 0.02 to 2 mm. It is preferable that the carbohydrate is 30 parts by mass or more with respect to 100 parts by mass of granular whey protein because a whey protein food excellent in water absorption is obtained. As the amount of carbohydrate increases, the characteristics of the granular whey protein are impaired. Therefore, the amount of carbohydrate is suitably 300 parts by mass or less.

  Granulation can be performed by usual methods such as spray granulation and extrusion granulation. Carbohydrates such as oligosaccharides are considered to be binders when granulating whey protein foods, but CMC (carboxymethylcellulose) or the like may be added as binders. In granulation, it is desirable to granulate under conditions where the product temperature does not rise above 70 ° C. When the product temperature exceeds 70 ° C., the antibody in the whey protein may be inactivated. If the product temperature does not exceed 70 ° C., the processing amount, blowing temperature, blowing amount, etc. may be set appropriately. The same applies to the granulation of whey protein.

  When the whey protein food of the present invention contains 5 mg or more of a milk-derived antibody in 1 g thereof, the immunostimulatory function of the antibody can be expected, which is preferable. Furthermore, when containing 10 mg or more of milk-derived antibody, the immunostimulatory function of the antibody can be further expected, and it is more preferable when containing 50 mg or more. The preferable antibody content is 5 to 500 mg, more preferably 10 to 500 mg, and particularly preferably 50 to 500 mg per 1 g of whey protein food.

  In addition, the whey protein food of the present invention can contain food additive raw materials that are usually added to food such as high-intensity sweeteners, acidulants, fragrances, emulsifiers, thickening polysaccharides and the like.

  The whey protein food of the present invention improves the flavor by erasing the milky odor and astringency, gummy, and astringent taste of whey protein, making it more delicious and easy to take. In addition, when added to other foods, it has better water absorption than the powder of whey protein alone. Furthermore, when the shape is granulated, the water absorption is further improved, and by mixing granular whey protein and powdered saccharide, the water absorption is further improved, and liquid food and pasty food It becomes easy to mix with. In addition, when an indigestible saccharide is used as a saccharide contained in whey protein foods, it becomes a growth factor of intestinal bifidobacteria and has physiological functions such as difficult caries, low calories, and intestinal regulation. Whey protein foods can also exhibit these physiological functions.

  EXAMPLES The present invention will be described more specifically with reference to examples below, but the present invention is not limited thereto. In the examples, the amount of antibody was measured by the following method.

(Measurement method of antibody amount)
Take 100 mg of whey protein or antibody-containing granulated whey protein food, dissolve in 50 ml of 50 mM phosphate buffer (pH 6.8), stir for 2 hours or more, and then add 10 ml or more with a 0.45 μ membrane filter. Filtered.
On the other hand, a protein G column (Amersham, HiTrap Protein G HP 1 ml) was equilibrated with 50 mM phosphate buffer (pH 6.8), and 10 ml of a sample filtered through a membrane filter was passed through the column, and the buffer (pH 6.8) was used. After washing, the antibody was eluted with 100 mM glycine hydrochloride buffer (pH 2.7).
Measure the absorbance at 280 nm of the eluate, convert the antibody concentration in the sample to 14 when the antibody concentration is 1%, and then calculate the amount of antibody in the whey protein or antibody-containing granulated whey protein food did.

[Reference Example 1] (Measurement of antibody content in whey protein)
When the antibody content in commercially available whey protein was measured according to the measurement method, Miractail 80 (Morinaga Milk Industry Co., Ltd.), TATUA902 (Tatsua Japan Co., Ltd.), and Proliant 8000 (James Farrell & Co.) were each 50 mg / kg. g, 42 mg / g, 55 mg / g.

[Examples 1 to 5]
Five types of whey protein foods were prepared with the formulation shown in Table 1 below (numbers are mass ratios), and the antibody content (mg) in 1 g thereof was measured. In Table 1, Proliant (registered trademark) 8000 is whey protein (WPC, manufactured by James Farrell & Co.), Mayoligo (registered trademark) P is fructo-oligosaccharide (manufactured by Meiji Seika Co., Ltd.), Oligomate (registered trademark) 55P Is a galactooligosaccharide that does not contain an α-galactosyl bond (manufactured by Yakult Pharmaceutical Co., Ltd.), a dairy oligo (registered trademark) LS-55P is a dairy oligosaccharide (manufactured by Shimizu Minato Sugar Co., Ltd.), and a milk oligo is lactulose ( Morinaga Milk Industry Co., Ltd.) and Isomalt (registered trademark) 900P are isomalt-oligosaccharides (Niken Kasei Co., Ltd.).

(Table 1)
Comparative Example Example 1 Example 2 Example 3 Example 4 Example 5
Proliant 8000 100 95 90 80 50 10
Mayoligo P − 5 − − − −
Oligomate 55P − − 10 − − −
Whey oligo LS-55P − − − 20 − −
Milk oligo − − − − 50 −
Isomalt 900P − − − − − 90

(Evaluation of flavor improvement)
10 parts by weight of each prepared whey protein food is added to 90 parts by weight of commercially available plain yogurt, and about 90 parts by weight of commercially available ultra-high temperature pasteurized milk (hereinafter abbreviated as “milk”). The average of the ingredients that were added and made uniform by 10 expert panelists in 5 stages (1: bad, 2: somewhat bad, 3: normal, 4: slightly good, 5: good) The value was determined. The average points are shown in Table 2. The examples all had high scores, that is, all of the five types of whey protein foods improved the whey protein flavor.

(Table 2)
Comparative Example Example 1 Example 2 Example 3 Example 4 Example 5
Yogurt flavor 1.2 4.6 4.5 4.5 4.6 4.6
Milk flavor 1.1 4.5 4.2 4.3 4.3 4.4

  In this example, whey protein foods to which fructooligosaccharides, dairy oligosaccharides (lactosucrose), lactulose, isomaltoligosaccharides, and galactooligosaccharides not containing α-galactosyl bonds were added to yogurt to eat. In addition, in all cases, it was difficult to “mamako” compared to the powder of whey protein alone, the water absorption was improved, and the dispersibility was good.

[Examples 6 to 8]
Whey protein foods of the formulation shown in Example 1, Example 2 and Example 3 were prepared and granulated with a fluid bed granulator so that the product temperature reached 65 ° C., and granulated milk A purified protein food was used. When 10 parts by mass of this granular whey protein food product was added to 90 parts by mass of milk, it was able to absorb water very quickly and settle and disperse in the milk.

[Example 9]
Cheese whey (protein content 0.6%) was concentrated to separate the crystallized lactose to obtain a whey protein solution. To this, 10 parts by weight of Treha (registered trademark) (Trehalose manufactured by Hayashibara Shoji Co., Ltd.) was added to 100 parts by weight of whey protein in terms of solid content and spray-dried. g of whey protein food powder was obtained. When 5 g of this whey protein food was added to 100 g of tomato juice, it quickly dissolved and a tomato juice containing 275 mg of antibody was obtained. The flavor of this tomato juice was not felt, such as milk odor or sashimi.

[Example 10]
Miractail 80, 100 parts by mass, Inulin Fuji FF (produced by Fuji Nippon Seika Co., Ltd.) 20 parts by mass, polyglutamic acid (produced by Meiji Seika Co., Ltd.) 2 parts by mass, and succinic monoglyceride 1 part by mass are mixed. The product temperature was adjusted to 65 ° C. with a granulator and granulated to obtain a granular whey protein food having an antibody content of 40 mg / g. When 5 g of this granular whey protein food product was dispersed in 100 g of yogurt, it became uniform quickly and yogurt containing 200 mg of antibody was obtained. The taste of this yogurt was not felt.

[Example 11]
TATUA 902, 100 parts by mass and erythritol 5 parts by mass are mixed and granulated with a fluid bed granulator so that the product temperature reaches 70 ° C., and granulated milk with an antibody content of 38 mg / g A protein protein food was obtained. When 5 g of this granular whey protein food product was added to 100 g of iced coffee, it quickly dissolved and a coffee beverage containing 190 mg of antibody was obtained. The taste of this coffee drink was not felt.

[Example 12]
Proliant 8000, 100 parts by mass, Mayoligo (registered trademark) CR (Fructooligosaccharide manufactured by Meiji Seika Co., Ltd.) and 1000 parts by mass were mixed to obtain a whey protein food having an antibody content of 5 mg / g. When 5 g of this whey protein food was dispersed in 100 g of soy milk, it became uniform quickly and a soy milk drink containing 25 mg of antibody was obtained. The flavor of this soymilk drink did not give a milky odor or sashimi.

[Examples 13 to 20, Comparative Example 2]
In the following examples, water absorption was measured by the following method.
(Measurement method of water absorption)
Put milk at 5 ° C in a 100 ml glass beaker and add the sample to 2.5 g as whey protein while stirring on scale 3 using a magnetic stirrer (SR200 manufactured by Advantech). The time until the sample was uniformly dispersed was measured.

  Five types of whey protein foods were prepared with the formulations shown in Table 3 below (numerical values are mass ratios). In Table 3, WPC granules used Proliant 8000 as granules (average particle size of about 0.2 mm) by spray granulation. About the obtained whey protein food and the whey protein food (Examples 18-20) of the granular form (average particle diameter of about 0.2 mm) used in Examples 6-8, each water absorption was made into the said method. Therefore, it was measured. Tables 4 and 5 show the results.

(Table 3)
Comparative Example 2 Example 13 Example 14 Example 15 Example 16 Example 17
WPC granules 100 76 50 25 50 50
Mayoligo P-24 50 75--
Oligomate 55P----50-
Sucrose-----50

(Table 4)
Comparative Example 2 Example 13 Example 14 Example 15 Example 16
Dispersion time (min 'sec) 30'00 4'20 3'30 2'50 3'50

(Table 5)
Example 17 Example 18 Example 19 Example 20
Dispersion time (min 'sec) 7'00 10'20 9'50 9'00

As shown in Tables 4 and 5, by adding powdered saccharides to the WPC granules, the improvement in water absorption was observed more than the granules containing only WPC and those obtained by mixing WPC and sugar.

Claims (9)

A whey protein food comprising whey protein and 5-1000 parts by mass of a saccharide with respect to 100 parts by mass of whey protein. The whey protein food according to claim 1, wherein the carbohydrate is one or more indigestible saccharides. The whey protein food according to claim 2, wherein the hardly digestible saccharide is selected from fructooligosaccharides, dairy oligosaccharides (lactosucrose), lactulose, isomaltoligosaccharides, and galactooligosaccharides not containing an α-galactosyl bond. The whey protein food according to any one of claims 1 to 3, wherein the shape is granular. The whey protein food according to any one of claims 1 to 3, wherein the whey protein is granular and the carbohydrate is powder. The whey protein food according to claim 5, wherein the sugar content is 30 parts by mass or more per 100 parts by mass of whey protein. The whey protein food according to any one of claims 1 to 6, wherein the content of the antibody derived from milk is 5 mg / g or more. The whey protein food according to any one of claims 1 to 7, wherein the content of the antibody derived from milk is 10 mg / g or more. The whey protein food product according to any one of claims 1 to 8, wherein the content of the antibody derived from milk is 50 mg / g or more.