JP2012210162A - Modified milk powder, method of production of the same, and oxidation inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide modified milk powder excellent in a storage stability, in which substantially only casein is combined as a protein source.SOLUTION: A method of the production of the modified milk powder, which contains the casein, a succinic acid monoglyceride, lipid, and an emulsifier other than the succinic acid monoglyceride, wherein the casein is 95 mass% or more of a total protein, includes: a process for mixing the casein and the succinic acid monoglyceride to prepare a succinic acid monoglyceride-added casein solution; a process for mixing the lipid and the emulsifier other than the succinic acid monoglyceride to prepare an emulsifier-added lipid mixture; a process for mixing the succinic acid monoglyceride-added casein solution and the emulsifier-added lipid mixture to prepare an emulsion; and a process for mixing the emulsion and saccharides to prepare a milk formula liquid which is then dried to manufacture the modified milk powder. The modified milk powder manufactured by the method is also provided.

Description

The present invention relates to a powdered formula containing casein, succinic monoglyceride, lipid, and an emulsifier other than succinic monoglyceride, wherein the casein is 95% by mass or more of the total protein, and a method for producing the same.
The present invention also provides an oxidation inhibitor containing succinic acid monoglyceride as an active ingredient for formula milk powder containing emulsifiers other than casein, lipid, and succinic acid monoglyceride, and casein is 95% by mass or more of the total protein. It relates to the agent.

  Lipids are essential nutrients for eating habits and are taken into the body mainly by ingestion of food and drink. Examples of lipids include animal fats and vegetable fats, and examples of animal fats include milk fat obtained from cows, buffalos, goats, donkeys, etc., pork oil (lard), fish oil, and the like. Examples of vegetable oils and fats include oils and fats obtained by culturing microorganisms, in addition to oils and fats obtained from plants such as soybean oil, corn oil, sesame oil, and sesame oil.

  2. Description of the Related Art In recent years, various components such as foods and drinks, in particular, foods and drinks for infants, functional nutritional foods, and foods for specified health use have been improved due to the development of nutrition and the change in nutritional requirements. In fats and oils, the nutritional characteristics of unsaturated fatty acids are attracting attention. Foods and beverages that contain and enhance unsaturated fatty acids such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), linoleic acid, linolenic acid, and arachidonic acid It has been released.

  However, it is known that unsaturated fatty acids are very easily oxidized due to the presence of unsaturated bonds in the fatty acid structure. Oxidation of fats and oils containing unsaturated fatty acids is easily promoted by light, temperature, oxygen and the like.

  In general formula milk, casein, whey, and degradation products thereof are blended as proteins. In the case of general infant formula, for example, the protein composition is set to a ratio of 40% casein and 60% whey protein.

  Dairy products are an important and excellent source of nutrition for human mammals. In particular, infant formulas have dramatically improved the nutritional status of infants in countries around the world and have dramatically improved their survival rates over the past decades. However, a certain percentage of infants and infants have congenital or acquired lactose intolerance, and intake of formula milk containing lactose will cause diarrhea and other symptoms. Some patients cannot. Lactose intolerance is not a serious problem for adults once they are an adult, but it is a very serious disadvantage for survival for infants. Therefore, at present, specially prepared infant formula for infants who are lactose intolerant patients is produced.

  In formulas for patients with lactose intolerance, lactose must be carefully and completely removed. However, when the protein composition of general infant formula is, for example, 40% casein and 60% whey protein as described above, lactose contained in whey is inevitably mixed. . Therefore, in order to carefully and completely remove lactose from raw materials such as whey, a complicated manufacturing process is required as compared with general formula milk powder.

  Succinic monoglycerides have been used as emulsifiers.

  Patent Document 1 describes an oil and fat emulsified composition containing a complex of an organic acid monoglyceride and a milk protein. However, organic acid monoglycerides are only disclosed for use as emulsifiers to provide flavors such as fresh cream.

  Patent Document 2 discloses succinic acid monoglyceride, malic acid monoglyceride, and citric acid monoglyceride as emulsifiers in an emulsified nutritional composition mainly composed of protein or a degradation product thereof, sugar, lipid, vitamin, mineral, and water. There is described an emulsified nutritional composition characterized in that it contains 0.05 to 3% by weight of one or more selected from the above, and is subjected to high-temperature sterilization after emulsification. However, these organic acid monoglycerides are only disclosed for use as emulsifiers.

  Patent Document 3 discloses that the nutritional composition contains fat, whey protein hydrolyzate, casein hydrolyzate, and succinic monoglyceride and / or tapioca starch as an emulsifier, and has good emulsion stability. A nutritional composition is described. However, succinic monoglycerides are only disclosed for use as emulsifiers.

  Patent Document 4 describes milk to which heat stability is imparted by adding an organic acid monoglyceride. However, organic acid monoglycerides are only disclosed for use as emulsifiers to suppress the formation of milk protein precipitates upon heating.

  Patent Document 5 discloses an oil-in-water homogeneous emulsion containing 5 to 70% by weight of fats and oils containing highly unsaturated fatty acids and 10 to 50% by weight of proteins and / or decomposition products thereof in solids. There is described a method for producing a highly unsaturated fatty acid-containing composition, which is prepared by using an emulsifier and then dried under high vacuum. However, organic acid monoglycerides are only disclosed as one of the listed emulsifiers that can be used to produce oil-in-water homogeneous emulsions.

JP-A-8-170 JP-A-61-56061 JP 2001-54367 A JP 2000-32910 A JP-A-5-78692

The present inventor has developed an infant formula for lactose intolerant patients that can be manufactured in as simple a process as possible without going through complicated manufacturing processes. And, from the viewpoint of nutritional consideration, easy availability as raw materials, and avoiding complicated lactose removal process as much as possible, we have been diligently developing formula milk formula containing only casein as a protein source. .
However, there is a problem that the formula milk powder containing only casein as a protein source is inferior in long-term storage stability compared to formula milk powder of a general protein composition containing casein and whey. The inventor has found.
Therefore, the present inventor has been pursuing further development by formulating a formula powder that contains only casein as a protein source and has excellent long-term storage stability, a long shelf life, and a good flavor. It was.
Accordingly, an object of the present invention is to provide a formula milk powder that is excellent in storage stability and contains substantially only casein as a protein source.

  The present inventors have intensively researched and found that the storage stability of the prepared powdered milk produced is significantly improved by blending succinic monoglyceride in the powdered milk containing 95% by mass or more of the total protein of casein. The present invention has been completed.

  However, even when succinic acid monoglyceride was added to a formula milk powder having a normal composition, such a remarkable improvement in storage stability was not observed. Therefore, the present inventors have further researched, in the formula milk containing substantially only casein as the protein source, compared with the formula milk powder having a general protein composition in which casein and whey are blended. It has been found that the rapid progress of oxidation of fats and oils in milk powder and the rapid progress of oxidation cause inferior long-term storage stability.

  In this way, the present inventor has succinic acid monoglyceride only when it is blended in formula milk containing substantially only casein as a protein source, particularly in formula milk containing 95% by mass or more of total protein. The present inventors have found that the oxidation of fats and oils is remarkably suppressed (antioxidant action) and the long-term storage stability of the formula milk is remarkably improved, and the present invention has been completed.

  In addition, when succinic acid monoglyceride is blended, formula milk powder containing only casein as a protein source, particularly formula milk powder comprising 95% or more of the total protein by casein, has significant long-term storage stability. Since it has been improved, when compared in the same storage period, the prepared powdered milk of the present invention has a significantly improved flavor.

  The first invention of the present application that solves the above-mentioned problems is characterized in that the formula milk powder containing casein, succinic monoglyceride, lipid, and an emulsifier other than succinic monoglyceride is characterized in that casein is 95% by mass or more of total protein A process for preparing a succinic monoglyceride-added casein solution by mixing casein and succinic monoglyceride, a process for preparing an emulsifier-added lipid mixture by mixing lipid and an emulsifier other than succinic monoglyceride, A step of preparing an emulsion by mixing a succinic acid monoglyceride-added casein solution and the above-mentioned emulsifier-added lipid mixture, a step of preparing an emulsion by mixing the emulsion and saccharides, and preparing the emulsion by drying A process for obtaining powdered milk.

  The second invention of the present application is a powdered formula containing casein, succinic monoglyceride, lipid, and an emulsifier other than succinic monoglyceride, wherein casein is 95% by mass or more of the total protein.

  2nd invention of this application contains 2 mass parts or more of [succinic acid monoglyceride] with respect to 100 mass parts of [emulsifiers other than a lipid + succinic acid monoglyceride] emulsifiers other than a succinic acid monoglyceride, a lipid, and a succinic acid monoglyceride. It is preferable to contain, and it is more preferable to contain in 2-4 mass parts.

  The third invention of the present application comprises casein, lipid, and an emulsifier other than succinic acid monoglyceride, characterized in that succinic acid monoglyceride is an active ingredient, and the casein is 95% by mass or more of the total protein. An oxidation inhibitor for.

  3rd invention of this application WHEREIN: In preferable embodiment, oxidation suppression is a peroxide value raise suppression at the time of the preservation | save of prepared milk powder.

In a preferred embodiment of the present invention, it is preferable that the inhibition of the increase in the peroxide value during storage of the formula milk satisfies the following relationship of α and β.
β ≦ 2.446 × α
However, (alpha): Storage period (month) of formula milk powder at 37 degreeC, (beta): Peroxide value (meq / kg) of formula milk powder.

In a preferred embodiment of the present invention, it is more preferable that the peroxide value increase suppression during storage of the formula powdered milk satisfies the following relationship of α and β.
1.164 × α ≦ β ≦ 2.446 × α
However, (alpha): Storage period (month) of formula milk powder at 37 degreeC, (beta): Peroxide value (meq / kg) of formula milk powder.

  In a preferred embodiment of the present invention, the suppression of oxidation is preferably suppression of the production of an aroma component contained in the formula milk, and the aroma component is more preferably hexanal.

Therefore, the present invention includes the following [1] to [14].
[1]
A method for producing a formula powder comprising an emulsifier other than casein, lipid, and succinic monoglyceride, wherein casein is 95% by mass or more of the total protein,
Preparing a casein solution containing succinic acid monoglyceride by mixing casein and succinic acid monoglyceride;
A step of mixing the lipid and an emulsifier other than succinic monoglyceride to prepare an emulsifier-added lipid mixture,
A step of preparing an emulsion by mixing the succinic monoglyceride-added casein solution and the emulsifier-added lipid mixture;
A step of preparing a milk preparation by mixing the emulsion and saccharide,
Drying the milk preparation,
Manufacturing method.
[2]
Mixing succinic monoglyceride with emulsifier added lipid mixture
The production method according to [1], wherein [succinic acid monoglyceride] is mixed in an amount of 1.5 to 4.5 parts by mass with respect to 100 parts by mass of the [emulsifier-added lipid mixture].
[3]
Mixing succinic monoglyceride with emulsifier added lipid mixture
[1] The production method according to [1], wherein the [emulsifier-added lipid mixture] is mixed in an amount of 2 to 4 parts by mass with respect to 100 parts by mass.

[4]
[5] A milk powder prepared by the production method according to any one of [1] to [3], containing casein, succinic acid monoglyceride, lipid, and an emulsifier other than succinic acid monoglyceride, wherein casein is 95 of total protein. Formulated milk that is at least% by mass.
[5]
Emulsifiers other than succinic monoglycerides, lipids, and succinic monoglycerides,
The prepared milk powder according to [4], containing [succinic acid monoglyceride] in an amount of 1.5 to 4.5 parts by mass with respect to 100 parts by mass of [lipid + emulsifier other than succinic acid monoglyceride].
[6]
Emulsifiers other than succinic monoglycerides, lipids, and succinic monoglycerides,
The prepared milk powder according to [4], wherein [succinic acid monoglyceride] is contained in an amount of 2 to 4 parts by mass with respect to 100 parts by mass of [lipid + emulsifier other than succinic acid monoglyceride].

[7]
Containing succinic monoglyceride as an active ingredient,
An oxidation inhibitor for prepared milk powder, which contains an emulsifier other than casein, lipid, and succinic monoglyceride, and casein is 95% by mass or more of the total protein.
[8]
The oxidation inhibitor according to [7], wherein the oxidation inhibition is inhibition of increase in the peroxide value during storage of the formula powdered milk.
[9]
The oxidation inhibitor according to [8], wherein the inhibition of peroxide value increase during storage of the formula milk satisfies the following relationship of α and β:
β ≦ 2.446 × α
However, (alpha): Storage period (month) of formula milk powder at 37 degreeC, (beta): Peroxide value (meq / kg) of formula milk powder.
[10]
The oxidation inhibitor according to [8], wherein the inhibition of peroxide value increase during storage of the formula milk satisfies the following relationship of α and β:
1.164 × α ≦ β ≦ 2.446 × α
However, (alpha): Storage period (month) of formula milk powder at 37 degreeC, (beta): Peroxide value (meq / kg) of formula milk powder.
[11]
The oxidation inhibitor according to [7], wherein the oxidation inhibition is production inhibition of aroma components contained in the formula milk powder.
[12]
The oxidation inhibitor according to [11], wherein the aromatic component is hexanal.

[13]
A method for inhibiting oxidation of formula milk containing casein, lipid, and an emulsifier other than succinic monoglyceride, wherein casein is 95% by mass or more of the total protein,
Preparing a casein solution containing succinic acid monoglyceride by mixing casein and succinic acid monoglyceride;
Adding the succinic acid monoglyceride-added casein solution as a protein component of the formula milk to produce a formula milk;
Including methods.
[14]
Using the succinic acid monoglyceride-added casein solution as a protein component of the formula milk,
A step of mixing the lipid and an emulsifier other than succinic monoglyceride to prepare an emulsifier-added lipid mixture,
A step of preparing an emulsion by mixing the succinic monoglyceride-added casein solution and the emulsifier-added lipid mixture;
Mixing the emulsion and saccharides to prepare a milk preparation, and drying the milk preparation;
[13] The method according to [13].

Furthermore, the present invention also relates to the use of succinic acid monoglyceride for producing the above formula milk powder and the use of succinic acid monoglyceride for suppressing oxidation of the above formula milk powder.
Furthermore, the present invention uses a succinic acid monoglyceride-added casein solution in which casein and succinic acid monoglyceride are mixed to produce the above formula milk powder, and casein and succinic acid monoglyceride are mixed to suppress oxidation of the above formula milk powder. The present invention also relates to the use of a casein solution containing succinic monoglyceride.
Furthermore, the present invention is a method for producing the above-described formula, comprising a step of adding a succinic acid monoglyceride-added casein solution obtained by mixing casein and succinic acid monoglyceride as a protein component of the formula, The present invention also relates to a method for suppressing oxidation, which comprises a step of adding a succinic acid monoglyceride-added casein solution obtained by mixing casein and succinic acid monoglyceride as a protein component of a prepared milk powder.
Furthermore, the present invention relates to an antioxidant formula milk powder that is suppressed in oxidation, a long-term storage formula milk powder that is improved in long-term storage stability, a formula milk powder in which the peroxide value is suppressed from increasing, and also relates to a production method thereof.
Furthermore, the present invention also relates to a peroxide value increase inhibitor, an oxidation inhibitor, and an antioxidant that can be used for the production of the above formula milk powder and suppress the increase in the peroxide value.

According to the method for producing a formula powder according to the first invention of the present application, it is possible to produce a formula powder milk in which 95% by mass or more of the total protein is casein and the long-term storage stability is remarkably improved.
The formula milk powder according to the second invention of the present application has a long-term storage stability significantly improved by blending succinic acid monoglyceride in formula milk powder in which 95% by mass or more of the total protein is casein.
The powdered milk obtained by the present invention has high antioxidant properties and can maintain good quality over a long period of time. That is, the prepared milk powder obtained by the present invention has excellent storage stability, a long shelf life, excellent oxidation stability, and improved flavor for the same storage period.
The oxidation inhibitor according to the third invention of the present application can effectively suppress an increase in the peroxide value of the prepared milk powder by using 95 mass% or more of the total protein in the prepared milk powder made of casein. It is possible to suppress the production of unpleasant aroma components generated from the formula milk powder during long-term storage, improve the flavor after long-term storage, and improve the storage stability of the formula milk powder.

FIG. 1 is a graph showing the relationship between the storage period and the peroxide value (POV) of prepared milk powder according to the present invention.

  Next, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the following preferred embodiments, and can be freely changed within the scope of the present invention. In the present specification, percentages are expressed by mass unless otherwise specified.

[Method for producing formula milk powder]
The first invention of the present application is a method for producing formula milk containing casein, succinic monoglyceride, lipid, and an emulsifier other than succinic monoglyceride, characterized in that casein is 95% by mass or more of the total protein. , A step of preparing casein solution containing succinic acid monoglyceride by mixing casein and succinic acid monoglyceride, a step of preparing an emulsifier added lipid mixture by mixing lipid and an emulsifier other than succinic acid monoglyceride, the succinic acid monoglyceride added casein A step of mixing the solution with the emulsifier-added lipid mixture to prepare an emulsion, a step of mixing the emulsion and saccharide to prepare a milk preparation, a step of drying the milk preparation to obtain a prepared powdered milk, The manufacturing method including this.
In one embodiment of a preferred embodiment of the present invention, the formula powder can be produced by including the steps exemplified below.

(1) A step of preparing a casein solution containing succinic acid monoglyceride by mixing casein and succinic acid monoglyceride:
This is a step of preparing a casein solution containing succinic acid monoglyceride by mixing casein and succinic acid monoglyceride.
In this specification, a solution prepared by mixing casein and succinic monoglyceride is referred to as a succinic monoglyceride-added casein solution.
The casein to be mixed may be in a solid state such as a powder or a liquid state such as a solution. In a preferred embodiment, a casein solution in which casein is dissolved in dissolved water can be used. For the casein solution, the dissolution concentration, dissolution temperature, and pH at the time of dissolution can be appropriately adjusted according to a conventional method.
The succinic monoglyceride to be mixed may be in a solid state such as a powder or a liquid state such as a solution. In one preferred embodiment, it is preferably in a state dissolved in dissolved water (succinic acid monoglyceride solution). The use of a succinic acid monoglyceride solution is preferable in that a uniform solution can be easily prepared when mixed with casein. The solvent for dissolving the succinic acid monoglyceride can be appropriately adjusted in temperature and pH according to a conventional method, but the succinic acid monoglyceride is easily dissolved in dissolved water heated to 80 to 90 ° C. after adjusting to an alkaline pH. It is preferable because it dissolves in
The casein solution and the succinic monoglyceride solution are mixed to form a succinic monoglyceride-added casein solution.

(2) A step of preparing an emulsifier-added lipid mixture by mixing lipid and an emulsifier other than succinic monoglyceride:
It is a step of mixing an emulsifier other than lipid and succinic monoglyceride. Known emulsifiers can be used as emulsifiers other than succinic monoglyceride. In a preferred embodiment, it is preferable to use lecithin. The lipid and the emulsifier may be mixed after heating and melting, or may be melted after mixing the lipid and the emulsifier.
In one embodiment of the preferred embodiment, the melting temperature of the oil / fat can be 30 ° C. to 90 ° C., but it is preferable to adjust appropriately according to the melting point of the lipid.
In the production method of the present invention, a mixture of an emulsifier other than lipid and succinic monoglyceride may be described as an emulsifier-added lipid mixture.

(3) A step of preparing an emulsified liquid by mixing a succinic acid monoglyceride-added casein solution and an emulsifier-added lipid mixture:
The step of preparing the emulsion is a step of obtaining an emulsion by mixing the succinic acid monoglyceride-added casein solution of (1) and the emulsifier-added lipid mixture of (2).

(4) Step of preparing a milk preparation by mixing an emulsion and saccharide:
The step of preparing the milk preparation is a step of obtaining the milk preparation by mixing the emulsion (3) and the saccharide.
As saccharide mixed, the well-known saccharide | sugar mix | blended with prepared milk powder can be used. In the present invention, it is preferable that saccharides used in the formula milk are blended. However, even if it is the manufacturing method of the formula milk powder which does not mix | blend saccharide | sugar and does not contain saccharide | sugar, and the formula milk powder which does not contain the saccharide manufactured by this method, it is within the scope of the present invention.
The saccharide to be mixed is preferably dissolved in dissolved water. The emulsion and the saccharide solution are mixed to form a milk preparation.
In one aspect of a preferred embodiment, minerals and vitamins can be further added to the milk preparation as desired in addition to sugars. As minerals and vitamins, those used in the formula of the present invention can be used.

(5) Step of drying the milk preparation to obtain a prepared milk powder:
And the milk formula prepared by (4) can be dried by the well-known drying method, and can be used as preparation milk powder. Preferable drying methods include freeze drying or hot air drying.
In a preferred embodiment, the prepared milk preparation can be sterilized by heating at 75 to 150 ° C. using a plate sterilizer or the like before the drying step, if desired.
In a preferred embodiment, the sterilization step may be followed by a homogenization treatment to prevent separation of the aqueous phase and the oil phase of the milk preparation, if desired. Concentration treatment may be performed to increase the concentration.

  The prepared milk powder obtained by the production method of the first invention of the present application (hereinafter referred to as the production method of the present invention) in which 95% by mass or more of the total protein is casein has a sufficiently suppressed oxidation of fats and oils. The effect of the present invention that it is good and can be stored for a long time is sufficiently exhibited.

[Amount of succinic monoglyceride]
In the production method of the present invention, the blending amount of succinic acid monoglyceride is preferably included in a certain ratio with respect to the total mass of a mixture of lipid and an emulsifier other than succinic acid monoglyceride (emulsifier-added lipid mixture). It can be expressed as “part by mass”.
As described above, “part by mass” is a unit for expressing “emulsifier other than lipid and succinic acid monoglyceride” and “succinic acid monoglyceride” in a mass ratio, and is an emulsifier other than lipid and succinic acid monoglyceride. This represents the mass of succinic monoglyceride when the total mass is 100 (parts by mass).

In the production method of the present invention, the mixture of lipid and an emulsifier other than succinic acid monoglyceride is an “emulsifier-added lipid mixture”, and therefore “emulsifier other than lipid and succinic acid monoglyceride” can be replaced with “emulsifier-added lipid mixture”. it can.
That is, in the production method of the present invention, in a preferred embodiment, the mass of the “succinic acid monoglyceride” is preferably 1.5 parts by mass or more when the mass of the “emulsifier added lipid mixture” is 100 parts by mass. More preferably, it is 2 parts by mass or more, more preferably 2.5 parts by mass or more, preferably 4.5 parts by mass or less, more preferably 4 parts by mass or less, more preferably 3 parts by mass or less, Particularly preferably, it is in the range of 1.5 to 4.5 parts by mass, more preferably in the range of 2 to 4 parts by mass, and still more preferably in the range of 2 to 3 parts by mass.
In other words, in the production method of the present invention, in a preferred embodiment, the mixing of the succinic acid monoglyceride and the emulsifier-added lipid mixture is performed by adding [succinic acid monoglyceride] to 100 parts by mass of the [emulsifier-added lipid mixture]. The mixing can be suitably performed preferably in the range of 1.5 to 4.5 parts by mass, more preferably in the range of 2 to 4 parts by mass, and still more preferably in the range of 2 to 3 parts by mass.

[Formulated milk powder]
The second invention of the present application is a formula milk powder containing casein, succinic acid monoglyceride, lipid, and an emulsifier other than succinic acid monoglyceride, wherein the casein is 95% by mass or more of the total protein. is there.
The formula powdered milk of the second invention of the present application (hereinafter, referred to as the formula powdered milk of the present invention) is designated as "raw milk, milk, special milk, or these" in the ministerial ordinance (Ministerial Ordinance of Milk etc.) regarding the component standards of milk and dairy products. Is defined as “a product produced by using food as a raw material or processed into a main ingredient and powdered by adding nutrients necessary for infants”.
In addition, the formula milk is generally prepared by mixing various nutrients such as proteins, minerals, vitamins, etc., and processed into a powder form, and these are also included in the formula milk of the present invention. .
In particular, the powdered milk of the present invention is characterized in that 95% by mass or more of the total protein is casein, and as other proteins, functional proteins such as lactoferrin and lactoperoxidase, soy protein, and the like are blended. Can do.
The formula of the present invention includes formulas for infants, infant formulas (follow-up milk), maternal and lactating formulas, nutritional powders for adults, nutritional powders for the elderly, and the like.

[casein]
In this specification, casein means that casein present in raw milk is taken out after being separated or purified without being decomposed with acid or enzyme, and casein is obtained by degrading casein with acid or enzyme. Does not contain food or amino acids. In addition to casein, the casein of the present invention includes casein salts used in formula powdered milk, such as casein sodium, casein potassium, and casein calcium.
The ratio of casein in the total protein of the formula milk powder of the present invention may be any protein as long as the total protein is substantially composed of casein. In a preferred embodiment, the ratio of casein to the total protein is preferably 95.0 mass. % Or more, more preferably 96.0% by mass or more, further preferably 97.0% by mass or more, more preferably 98.0% by mass or more, and further preferably 99.0% by mass or more.

[Succinic monoglyceride]
In this specification, the succinic acid monoglyceride can use the succinic acid monoglyceride accept | permitted by a foodstuff or a pharmaceutical, These commercial items can be used.

[Amount of succinic monoglyceride]
It is preferable that the compounding quantity of the succinic acid monoglyceride contained in the preparation milk powder of this invention is contained in a fixed ratio with respect to the sum total of the mass of emulsifiers other than the lipid and succinic acid monoglyceride similarly contained in preparation milk powder.
“Mass part” is a unit for expressing “emulsifier other than lipid and succinic acid monoglyceride” and “succinic acid monoglyceride” in a mass ratio, and the total mass of emulsifiers other than lipid and succinic acid monoglyceride is 100 It represents the mass of succinic acid monoglyceride as (part by mass).
In the prepared powdered milk of the present invention, the mass of succinic acid monoglyceride is generally 1 part by mass or more, preferably 1.5 parts by mass or more, more preferably 2 when the total mass of lipid and succinic acid monoglyceride is 100 parts by mass. Part by mass or more, more preferably 2.5 parts by mass or more, generally 6 parts by mass or less, preferably 5 parts by mass or less, more preferably 4.5 parts by mass or less, more preferably 4 parts by mass or less. Especially preferably, it is the range of 1.5-4.5 mass parts, More preferably, it is the range of 2-4 mass parts, More preferably, it is the range of 2-3 mass parts.
In other words, in the formula powdered milk of the present invention, it is preferable to contain 2 parts by mass or more of [succinic acid monoglyceride] with respect to 100 parts by mass of [emulsifier other than lipid + succinic acid monoglyceride], and 2 to 4 parts by mass. More preferably it is.

[Lipid]
In the present specification, lipids are animal fats such as milk fat, fish oil, egg yolk oil, etc. obtained from cows, buffalo, goats, donkeys, etc., vegetable oils such as soybean oil, corn oil, sesame oil, sesame oil, rapeseed oil, etc. Any of these can be used, but vegetable oils are preferred.

[Emulsifiers other than succinic monoglyceride]
In this invention, a well-known emulsifier can be used as an emulsifier. The emulsifier other than succinic acid monoglyceride used in the present invention is not particularly limited as long as it is an emulsifier other than succinic acid monoglyceride, but lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester. Etc. can be used.

[Sugar]
In the present specification, as the saccharide, lactose, dextrin, starch, raffinose, lactulose, trehalose and the like can be used.
However, when prepared milk powder is manufactured for lactose intolerance, it is preferable not to mix lactose.

[Minerals]
In the present specification, as minerals, salts such as sodium, potassium, calcium, iron, copper, zinc, manganese can be used. Specifically, sodium chloride, potassium chloride, calcium carbonate, pyrophosphate It is preferable to blend as ferric iron, copper sulfate, zinc sulfate, manganese sulfate or the like.

[Vitamins]
In the present specification, vitamins include vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B group such as niacin, pantothenic acid, biotin, folic acid, etc. and water-soluble vitamins such as vitamin C, vitamin A, vitamin Fat-soluble vitamins such as D, vitamin E and vitamin K can be used.

[Oxidation inhibitor]
The third invention of the present application comprises casein, lipid, and an emulsifier other than succinic acid monoglyceride, characterized in that succinic acid monoglyceride is an active ingredient, and the casein is 95% by mass or more of the total protein. An oxidation inhibitor for.
The oxidation inhibitor of the third invention of the present application (hereinafter referred to as the oxidation inhibitor of the present invention) contains succinic monoglyceride as an active ingredient. The oxidation inhibitor of the present invention includes a powdered milk containing an emulsifier other than casein, lipid, and succinic acid monoglyceride, and the casein is 95% by mass or more of the total protein, and has this configuration. Fatty acid formation during storage of the prepared powdered milk obtained as the final product can be remarkably suppressed by blending it into a milk preparation, preferably an emulsion, in the process of preparing the powdered milk.

As described above, in the case of conventional formula milk, when the content ratio of casein in the total protein is 90% by mass or more, particularly 95% by mass or more, the formula milk is inferior in storage stability. However, it has been found that the deterioration of the storage stability is avoided by containing succinic acid monoglyceride. And the effect by this succinic acid monoglyceride was hardly exhibited when there was little content of casein. Further analysis based on this phenomenon revealed that, in the case of conventional formula milk powder, when the content of casein in the total protein is 95% by mass or more, oxidation proceeds extremely, and this deterioration of storage stability is caused. I found out that This deterioration in storage stability does not occur when the content of casein in the total protein is small (for example, in the case of a normal formula milk powder), and the effect of suppressing flavor deterioration by succinic monoglyceride is It has been found that this is caused by suppressing the progress of specific oxidation that occurs when the content of casein in the protein is large.
Therefore, the suppression of flavor deterioration and the suppression of oxidation according to the present invention are carried out in such a manner that the ratio of casein in the total protein of the formula milk is substantially composed of casein. Is preferably 95.0% by mass or more, more preferably 96.0% by mass or more, further preferably 97.0% by mass or more, further preferably 98.0% by mass or more, and further preferably 99.0% by mass. %, It can be suitably exhibited.

[Evaluation of oxidation inhibition]
In the present invention, the evaluation of the inhibition of oxidation of the manufactured formula milk is performed by each of the peroxide value (POV) indicating the degree of oxidation, the quantitative determination of hexanal which is a kind of aroma component, and the sensory evaluation based on the flavor test. be able to.

[Peroxide value (POV)]
POV is a method for measuring the content of hydroperoxide produced by oxidation of fats and oils by the iodine titration method, and is widely used as an index for determining the degree of acidity in the initial stage. The unit of POV is meq / kg, which means that the larger this number, the more advanced the oxidation.

The POV measurement was tested according to the iodometric titration method (edited by the Food Analytical Society of Japan, “Food Analysis Method”, page 552, Korin, 1982), which is the official method of the Japan Oil Chemical Association. can do.
For example, about 10 g of fats and oils are extracted from prepared milk powder (sample) and accurately measured. This oil is put into a stoppered Erlenmeyer flask and dissolved by adding 35 ml of chloroform / glacial acetic acid mixed solution (2: 3). Next, 1 ml of a saturated potassium iodide solution is added while passing the air in the flask through nitrogen gas or carbon dioxide, immediately stoppered and mixed for about 1 minute. Titrate. Separately, perform the same operation and perform a blank test to correct.

POV is obtained by the following equation.
POV (meq / kg) = [(a × F) / S] × 10
Where S: Amount of sample collected (g)
a: Consumption of 0.01N sodium thiosulfate solution (ml)
F: Potency of 0.01N sodium thiosulfate solution

Since the POV value is also affected by the storage environment (temperature, humidity, light, oxygen) of the sample, the POV value of the powdered milk produced by the production method of the present invention is defined as taking these into consideration. It is desirable that
In one preferred embodiment, the peroxide value (POV) of the formula milk of the present invention is sufficiently reduced. In a preferred embodiment, the degree of reduction may satisfy the following formula I:
β ≦ 2.446 × α (Formula I)
α: Storage period of formula milk powder at 37 ° C (months)
β: Peroxide value of formula milk powder (POV) (meq / kg)

  In one embodiment of the preferred embodiment, the formula of the present invention has a relationship between α and β in the range below the straight line of test sample 1 (black diamond) in the graph of FIG. A portion painted in light gray). More preferably, in the formula powder of the present invention, the relationship between α and β is a range (in dark gray) between the straight line of test sample 1 and the straight line of test sample 3 (black triangle) in the graph of FIG. Filled portion). In FIG. 1, the X axis (horizontal axis) is α (number of months to be stored), and the Y axis (vertical axis) is β (peroxide value). In FIG. 1, the approximate straight line represented by Y = A · X (A is the slope of the straight line and differs for each test sample) means a straight line of β = A · α.

That is, β in the Y axis is preferably in the following formula Ia in relation to α in the X axis:
β ≦ 2.446 × α (Formula Ia)
More preferably the following formula Ib:
1.164 × α ≦ β ≦ 2.446 × α (Formula Ib)
Can be satisfied.

In one embodiment of the preferred embodiment, the powdered milk of the present invention is sealed with an aluminum bag or the like, and has a peroxide value of 3.00 meq / kg when stored for 1 month at 37 ° C. under light shielding. Preferably, it is preferably 2.45 meq / kg or less, more preferably 1.55 meq / kg or less, and particularly preferably 1.17 meq / kg or less.
In a preferred embodiment, the formula milk of the present invention is sealed with an aluminum bag or the like, and stored for 1 month, 2 months, or 3 months at 37 ° C. under light shielding to suppress an increase in peroxide value. However, it is possible.

[Measurement of aroma components]
In the present invention, the aroma component hexanal that increases as the oxidation of fats and oils progresses can be measured and evaluated as the degree of oxidation.
Hexanal indicates that the lower the numerical value, the lower the degree of oxidation. Usually, a certain amount exists immediately after production, and increases in proportion to the storage period.

[Quantification of aroma components]
Hexanal can be measured as an aroma component generated when the prepared milk powder is dissolved in temperature-adjusted water, and can be analyzed by a solid phase micro extraction gas chromatograph mass spectrometer (GC / MS) or the like.
The hexanal amount of the present invention is a value obtained by quantifying the area on the measured chromatogram and further quantifying it by an internal standard method. In measuring the amount of hexanal, an internal standard sample was added for each measurement, and the area was measured to prevent an error in the absolute value.
The analysis conditions of the aroma component can be performed with the following measuring equipment and measurement conditions.

[measuring equipment]
GC: AGILENT, 6890 type MS: AGILENT, 5973 type Column: INNOWAX (trade name, manufactured by AGILENT)
Film thickness: 0.5 μm Length: 30 m Diameter: 0.25 mm
SPME fiber: manufactured by SUPELCO [Method of separating and concentrating aroma components]
Solid phase microextraction method (SPME): 50 ° C., 30 minutes head space method [measurement conditions]
-GC inlet temperature: 265 ° C
・ Gas flow rate: 1.2 ml / min ・ Helium gas oven temperature rising condition: 40 ° C., 2 min, 4 ° C./min (up to 120 min), 6 ° C./min (up to 240 min), 10 min hold ・ MS measurement mode : Scan 2.32 (SCAN / sec)
In a preferred embodiment, the prepared milk powder of the present invention is sealed with an aluminum bag or the like, and the amount of hexanal of the prepared milk powder when stored at 37 ° C. under light shielding for 1 month is 2.3 ppm or less. Preferably, it is 2.0 ppm or less, more preferably 1.75 ppm or less.

[sensory evaluation]
The oxidation inhibitory effect of prepared milk powder can be expressed by sensory evaluation.
In the sensory evaluation in the present invention, 5 to 8 panelists prepare a sample solution by dissolving the sample after storage in hot water so that the solid content becomes 14.0 g / 100 ml, and evaluate the flavor and appearance. Is.
Specifically, regarding flavor (oxidation odor), “very good” (5 points), “good” (4 points), “slightly good” (3 points), “slightly bad” (2 points), “bad” ”(1 point).

[Example 1]
Prepared milk powder was produced by the production method of the present invention.
1) Preparation of emulsion A casein solution was prepared by dissolving 142 g of calcium caseinate (manufactured by Tatua co-operative. Dairy company) with 1400 g of dissolved water.
Subsequently, 5.4 g of succinic acid monoglyceride (manufactured by Kao) is dissolved in an aqueous solution obtained by heating 400 g of water in which 0.4 g of potassium carbonate (manufactured by Asahi Glass) is heated to 80 ° C. to prepare a succinic acid monoglyceride solution. A casein solution containing succinic monoglyceride was prepared by adding to the casein solution.
On the other hand, 176 g of fats and oils (manufactured by Taiyo Yuseki), 4 g of soybean lecithin (manufactured by Sakai Oil), and a mixture of fat-soluble vitamins were melted to prepare an emulsifier-added lipid mixture.
And the emulsifier addition lipid mixture and the said succinic-acid monoglyceride containing casein solution were mixed, and the emulsion liquid was prepared.
The emulsion was homogenized under a pressure condition of 15 MPa using a homogenizer.

2) Preparation of milk preparation liquid As a sugar, a mixture of 500 g of dextrin (manufactured by Toyo Seika Co., Ltd.), 100 g of granulated sugar (manufactured by Mitsui Sugar Co., Ltd.) and water-soluble vitamins is dissolved in 1000 g of dissolved water and mixed with the emulsion to prepare a milk preparation liquid. Prepared.
Furthermore, the milk solution was sterilized at 125 ° C. for 2 seconds, homogenized under a pressure of 15 MPa, and then concentrated so that the solid content was 50%.

3) Drying step To the concentrated milk preparation, 307 mg of ferric pyrophosphate (Tonda Pharmaceutical), 104 mg of zinc sulfate (Tonda Pharmaceutical), 13 mg of copper sulfate (Tonda Pharmaceutical) and 1 g of lactoferrin (Morinaga Milk Industry) Was dissolved in 50 g of water and cooled to 10 ° C. or lower and added to the formula.
The milk preparation to which the mineral solution was added was spray-dried by a conventional method to obtain prepared milk powder.
The obtained powdered milk had good appearance and flavor, and the peroxide value immediately after production was less than 0.5 meq / kg. Furthermore, when the prepared powdered milk was sealed in an aluminum bag having a light-shielding property and stored in a thermostatic chamber at 37 ° C. for 1 month, the POV was 1.44 meq / kg.
The casein contained in the formula powder obtained in this example was 99% by mass in the total protein.

[Example 2]
The oxidation inhibitor of the present invention was produced.
24 g of succinic monoglyceride was dissolved in 1600 g of a solution (potassium carbonate aqueous solution) in which 1.6 g of potassium carbonate was dissolved and heated to 80 ° C. to prepare an oxidation inhibitor.
This oxidation inhibitor was added to the casein solution. Furthermore, the mixture of fats and oils, soybean lecithin, and a fat-soluble vitamin was added to the casein solution containing a succinic monoglyceride to produce a formula powdered milk in which casein was 95% by mass of the total protein in the formula powdered milk. This prepared milk powder was one in which oxidation during storage was suppressed.

[Example 3]
The oxidation inhibitor prepared in Example 2 was added to the casein solution. Furthermore, the mixture of fats and oils, soybean lecithin, and a fat-soluble vitamin was added to the casein solution containing a succinic monoglyceride to produce a formula powdered milk in which casein was 97% by mass of the total protein in the formula powdered milk. This prepared milk powder was one in which oxidation during storage was remarkably suppressed.

[Example 4]
The oxidation inhibitor prepared in Example 2 was added to the casein solution. Furthermore, the mixture of fats and oils, soybean lecithin, and a fat-soluble vitamin was added to the casein solution containing a succinic acid monoglyceride to produce a prepared powdered milk in which casein was 98% by mass of the total protein in the prepared powdered milk. This prepared milk powder was one in which oxidation during storage was remarkably suppressed.

Next, the present invention will be described in detail with reference to test examples.
[Test example]
[Test Example 1] The purpose of this test is to confirm the remarkable oxidation inhibitory effect of the powdered milk of the present invention and the powdered milk manufactured by the manufacturing method of the present invention.
Moreover, this test is a formula milk powder in which the oxidation inhibitor of the present invention contains an emulsifier other than casein, lipid, and succinic acid monoglyceride, and the casein in the formula milk powder is 95% by mass or more of the total protein. It aimed to confirm that it has a remarkable oxidation inhibitory effect with respect to formula milk powder.

(1) Preparation of sample Prepared milk powder produced in Example 1 was used as test sample 2.
Moreover, the test formula 1 was prepared milk powder produced under the same conditions as in Example 1 except that 3.6 g of succinic monoglyceride was blended. Similarly, the test formula 3 was prepared milk powder produced under the same conditions as in Example 1 except that 7.2 g of succinic acid monoglyceride was blended.
Furthermore, the prepared milk powder produced under the same conditions as in Example 1 except that succinic acid monoglyceride was not blended was used as a test sample control (test sample C).
Here, the test sample 1 uses 2 parts by mass of [succinic acid monoglyceride] with respect to 100 parts by mass of [lipid + lecithin (emulsifier added lipid mixture)] (emulsifier added lipid mixture: succinic acid monoglyceride = 100: 2). The test sample 2 uses 3 parts by mass of [succinic acid monoglyceride] (100 parts by mass of emulsifier added lipid mixture: succinic acid monoglyceride) with respect to 100 parts by mass of [lipid + lecithin (emulsifier added lipid mixture)]. Test sample 3 uses 4 parts by mass of [succinic acid monoglyceride] with respect to 100 parts by mass of [lipid + lecithin (emulsifier-added lipid mixture)] (emulsifier-added lipid mixture: succinic acid monoglyceride = 100: 4). ing.

(2) Test method The test samples 1 to 3 and the test sample control were each sealed in an aluminum bag having a light shielding property, and stored in a thermostatic chamber maintained at 37 ° C. The test period was 2 months, and POV measurement and aroma component measurement were performed for each sample immediately after production, 2 weeks after storage start, 1 month later, and 2 months later.

(3) Results Table 1 shows the POV measurement results of this test. Table 2 shows the measurement results of the amount of hexanal. The results of sensory evaluation are shown in Table 3. Test sample 3 does not measure the amount of hexanal.
Test samples 1 to 3 showed significantly better results compared to the test sample control in both the results of suppression of POV increase and sensory evaluation. Test samples 1 and 2 also showed significantly better results in the suppression of hexanal production than the test sample control.
That is, it was confirmed that succinic acid monoglyceride has an effect as an oxidation inhibitor with respect to prepared milk powder in which 95% or more of the total protein is casein.
Moreover, in the test sample 1 containing 2 parts by mass of succinic acid monoglyceride, the test sample 2 containing 3 parts by mass, and the test sample 3 containing 4 parts by mass, the POV increases as the compounding amount of succinic acid monoglyceride increases, hexanal. Production was further suppressed. On the other hand, in the sensory evaluation, test sample 2 was 4 after 2 months, whereas test sample 3 was 3. This suggests that the more succinic monoglyceride increases, the more likely it is to have an undesirable effect on the flavor. Moreover, since the flavor was a favorable range in the test sample 3, it became clear that use to 4 mass parts with respect to the sum of fats and oils and emulsifiers hardly gives an unfavorable influence on flavor.

In addition to the results shown in Table 1, POV measurement was performed 3 months after test samples 1 and 2 and test sample control. The POV after 3 months was 7.50 for test sample 1, 4.89 for test sample 2, and 19.9 for test sample C.
Then, from the POV result of each sample, a graph was created with the X axis as the storage elapsed period (month) and the Y axis as the POV value (meq / kg), and is shown in FIG.
In the graph of FIG. 1, the approximate straight lines are, in order from the top, test sample C (black circle), test sample 1 (black diamond), test sample 2 (open square), and test sample 3 (white square). Corresponds to the black triangle).
The test sample control was “Y = 7.012X”, whereas test sample 1 was “Y = 2.446X”, and the slope of the graph showing the increase in POV was significantly reduced. Moreover, the test sample 2 which increased the compounding quantity of the succinic-acid monoglyceride became "Y = 1.547X", and the test sample 3 became "Y = 1.164X".

[Test Example 2]
This test shows that the significant oxidation inhibitory effect during storage of the formula milk powder of the present invention or the formula milk powder produced by the production method of the present invention is compared to the oxidation inhibitory effect of formula milk powder of general protein composition. The purpose was to clarify that it was remarkable.
In addition, it is clarified that the oxidation inhibitor of the present invention exerts a remarkable oxidation inhibitory effect on prepared milk powder comprising 95% or more of the total protein produced using the oxidation inhibitor. It is aimed.

(1) Sample Preparation a) Test Example Test sample 2 and test sample control (test sample C) produced by the method of Test Example 1 were used.

b) Control Example As a control sample 1 of this test, prepared milk powder in which 40% of the total protein is casein was produced.
1) Preparation of Emulsified Liquid 286 g of 10% casein solution dissolved in caustic soda and deodorized was prepared.
Subsequently, 9.2 g of succinic acid monoglyceride (manufactured by Kao) is dissolved in 680 g of water in which 0.7 g of potassium carbonate (manufactured by Asahi Glass) is heated to 80 ° C. to prepare a succinic acid monoglyceride solution. A succinic monoglyceride-containing casein solution was prepared by adding to the solution.
On the other hand, 299 g of vegetable oil (made by Taiyo Oil), 7 g of soybean lecithin (made by Tsuji Oil) and fat-soluble vitamins were melted to prepare an emulsifier-added lipid mixture.
Then, an emulsifier-added lipid compound and the succinic monoglyceride-containing casein solution were mixed to prepare an emulsion.
The emulsion was homogenized under a pressure condition of 15 MPa using a homogenizer.

2) Preparation of milk preparation 2320 g of skim milk (Morinaga Milk Industry), 938 g of desalted whey powder (manufactured by Domo), 20 g of lactose (manufactured by Mirai), 100 g of dextrin (manufactured by Toyo Seika), and water-soluble vitamins in 4760 g of water It melt | dissolved and mixed with the said emulsion, and prepared the milky lotion.
Furthermore, the milk solution was sterilized at 125 ° C. for 2 seconds, homogenized under a pressure of 15 MPa, and then concentrated so that the solid content was 50%.

3) Drying step In the concentrated milk preparation, 22 mg of copper sulfate (manufactured by Tomita Pharmaceutical), 522 mg of ferric pyrophosphate (manufactured by Tomita Pharmaceutical), 177 mg of zinc sulfate (manufactured by Tomita Pharmaceutical), and 2 g of lactoferrin (manufactured by Morinaga Milk Industry) Was dissolved in 100 g of water to prepare a mineral solution, cooled to 10 ° C. or lower, and added to the previously prepared concentrated solution to prepare a prepared powdered milk raw material solution.
The prepared powdered milk raw material solution was spray-dried by a conventional method to prepare Control Sample 1.

The amount of succinic monoglyceride in Control Sample 1 was 3 parts by mass when the total mass of lipid and lecithin was 100 parts by mass.
In the above control sample 1, from the values of skim milk (protein content 3.4%, casein: whey = 8: 2) 2320 g, desalted whey powder (protein content 13%) 938 g, 10% casein solution 286 g, 40% was calculated as casein.

  Separately from Control Sample 1, prepared milk powder prepared under the same conditions as in the Control Example except that succinic acid monoglyceride was not blended was designated as “Control Sample Control” (Control Sample C).

(2) Test method Test sample 2, test sample control, control sample 1 and control sample control were each sealed in a light-shielding aluminum bag and stored in a constant temperature room at 37 ° C. The test period was 1 month, and POV measurement and aroma component measurement were performed on samples immediately after production and one month after the start of storage.

(3) Results The results of this test are as shown in Tables 4 and 5. Table 4 shows the POV value, and Table 5 shows the measurement result of the hexanal amount. In both tables, the test sample control is described as “Test Sample C” and the control sample control is described as “Control Sample C”.
Moreover, in Table 4 and Table 5, the suppression rate was described as a parameter | index for comparing the test sample 2 with test sample control.

As shown in the following formula, the inhibition rate is the difference between the POV value (or hexanal amount) of the test sample control (or control sample control) and the POV value (or hexanal amount) of the test sample 2 (or control sample 1), respectively. It is the percentage when the difference is divided by the POV value (or the amount of hexanal) of the test sample control (or control sample control), respectively, and the higher the value, the greater the oxidation inhibition effect of the sample.
(Inhibition rate) = {(Measured value of test sample control or control sample control) − (Measured value of test sample 2 or control sample 1)} / (Measured value of test sample control or control sample control) × 100 (%)

In Table 4, the POV value after one month passed was 1.44 meq / kg for the test sample 2 and 8.09 meq / kg for the test sample control, and the inhibition rate of the test sample 2 was 82%. .
On the other hand, regarding the POV values of the control sample 1 and the control sample control after one month, the control sample 1 is 0.48 meq / kg, the control sample control is 0.80 meq / kg, and the inhibition rate is 40%. there were.
Thus, it became clear that the test sample 2 was remarkably suppressed in oxidation as compared with the control sample 1.

Subsequently, when the test sample 2 and the test sample control were compared for the amount of hexanal in Table 5, the inhibition rate after 1 month was 66%, and the generation of hexanal was remarkably suppressed.
On the other hand, when the control sample 1 was compared with the control sample control, the inhibition rate after 1 month was 42%, and the oxidation inhibition was not sufficient.

From the results of Tables 4 and 5, the formula powdered milk having a composition containing 95% or more of casein in the total protein has a general protein composition, that is, a formula powdered milk having a protein casein: whey ratio of 40:60 (total It was revealed that a significant oxidation-inhibiting effect was exhibited in comparison with 40% of protein is casein).
In addition, from the results of Tables 4 and 5, the oxidation inhibitor containing succinic monoglyceride as an active ingredient exhibits an oxidation inhibitory effect when used in prepared powdered milk in which 95% or more of the total protein is composed of casein. It was said that it was a remarkable grade compared with the general protein composition, ie, the formula milk powder whose casein: whey ratio of protein is 40:60 (40% of total protein is casein).

[Test Example 3]
The purpose of this test is to clarify that the succinic acid monoglyceride used in the formula milk of the present invention and the production method of the present invention has a remarkable effect compared to other organic acid monoglycerides and organic acids. Yes.

(1) Preparation of Sample Prepared milk powder produced under the same conditions as in Example 1 using 5.4 g of succinic acid monoglyceride was used as test sample 4.
In addition, a prepared milk powder produced under the same conditions as in Example 1 was used as a control sample 2 except that 5.4 g of succinic acid monoglyceride was replaced with 5.4 g of tartaric acid monoglyceride. Furthermore, the prepared milk powder produced under the same conditions as in Example 1 except that 5.4 g of succinic acid monoglyceride was replaced with 5.4 g of succinic acid was used as control sample 3. Further, the prepared milk powder produced under the same conditions as in Example 1 except that succinic acid monoglyceride was not added was used as control sample 4.
Here, the test sample 4 and the control samples 2 and 3 have 3 parts by weight of [organic acid monoglyceride or organic acid] with respect to 100 parts by weight of [lipid + lecithin (emulsifier added lipid mixture)] (emulsifier added lipid mixture: organic Acid monoglyceride or organic acid = 100: 3) is used.

(2) Test method Test sample 4 and control samples 2 to 4 were each sealed in a light-shielding aluminum bag and stored in a thermostatic chamber maintained at 37 ° C. The test period was 1 month (4 weeks), and POV measurement and aroma component measurement were performed on samples immediately after production, 2 weeks after the start of storage, and 1 month after the start of storage.

(3) Results The results of this test are as shown in Table 6. The storage period of 0.5 (month) indicates 2 weeks.
Regarding the POV value after two weeks, test sample 4 is 0.52 meq / kg, whereas control sample 2 is 1.21 meq / kg, control sample 3 is 1.79 meq / kg, and control sample 4 is It was 3.95 meq / kg.
Similarly, regarding the POV value after one month, the test sample 4 is 1.18 meq / kg, whereas the control sample 2 is 2.87 meq / kg, the control sample 3 is 5.03 meq / kg, the control Sample 4 was 8.09 meq / kg.
From the results of this test, the formula milk produced by blending succinic acid monoglyceride is significantly less oxidized than the formula milk produced by blending other organic acid monoglycerides and organic acids. Became clear.

According to the present invention, when producing a formula containing only casein as a protein source, fatty acid formation is suppressed even during long-term storage, good flavor is maintained, and long-term storage stability is achieved. It is possible to produce excellent formula milk.
In addition, the oxidation inhibitor of the present invention is incorporated in a formula powder containing substantially only casein as a protein source, thereby suppressing fatty acid formation even during long-term storage, maintaining good flavor, and long-term storage. Formulated milk powder having excellent stability can be produced.
Thus, the present invention is an industrially useful invention.

Claims (12)

Casein, succinic acid monoglyceride, lipid, and emulsifier other than succinic acid monoglyceride, The method for producing formula milk powder, wherein casein is 95% by mass or more of the total protein,
Preparing a casein solution containing succinic acid monoglyceride by mixing casein and succinic acid monoglyceride;
A step of mixing the lipid and an emulsifier other than succinic monoglyceride to prepare an emulsifier-added lipid mixture,
A step of preparing an emulsion by mixing the succinic monoglyceride-added casein solution and the emulsifier-added lipid mixture;
A step of preparing a milk preparation by mixing the emulsion and saccharide,
Drying the milk preparation to obtain a formula powder;
Manufacturing method. Mixing succinic monoglyceride with emulsifier added lipid mixture
The production method according to claim 1, wherein [Emulsifier-added lipid mixture] is mixed with 100 parts by mass of [Succinic monoglyceride] at 2 parts by mass or more. Mixing succinic monoglyceride with emulsifier added lipid mixture
The manufacturing method of Claim 1 which mixes [succinic-acid monoglyceride] with 2-4 mass parts with respect to 100 mass parts [Emulsifier addition lipid mixture].   A prepared milk powder containing the emulsifier other than casein, succinic acid monoglyceride, lipid, and succinic acid monoglyceride produced by the production method according to claim 1, wherein the casein is 95% by mass of the total protein. Formula milk powder that is above. Emulsifiers other than succinic monoglycerides, lipids, and succinic monoglycerides,
The formula milk powder of Claim 4 which contains [succinic acid monoglyceride] in 1.5-4.5 mass parts with respect to 100 mass parts [Emulsifier other than lipid + succinic acid monoglyceride]. Emulsifiers other than succinic monoglycerides, lipids, and succinic monoglycerides,
The formula milk powder of Claim 4 which contains [succinic acid monoglyceride] in 2-4 mass parts with respect to 100 mass parts [Emulsifier other than lipid + succinic acid monoglyceride]. Characterized by containing succinic monoglyceride as an active ingredient,
An oxidation inhibitor for prepared milk powder, which contains an emulsifier other than casein, lipid, and succinic monoglyceride, and casein is 95% by mass or more of the total protein.   The oxidation inhibitor according to claim 7, wherein the oxidation inhibition is inhibition of increase in the peroxide value during storage of the formula powdered milk. The oxidation inhibitor according to claim 8, wherein the inhibition of peroxide value increase during storage of the formula milk satisfies the following relationship of α and β:
β ≦ 2.446 × α
However, (alpha): Storage period (month) of formula milk powder at 37 degreeC, (beta): Peroxide value (meq / kg) of formula milk powder. The oxidation inhibitor according to claim 8, wherein the inhibition of peroxide value increase during storage of the formula milk satisfies the following relationship of α and β:
1.164 × α ≦ β ≦ 2.446 × α
However, (alpha): Storage period (month) of formula milk powder at 37 degreeC, (beta): Peroxide value (meq / kg) of formula milk powder.   The oxidation inhibitor according to claim 7, wherein the oxidation inhibition is a production inhibition of an aroma component contained in the formula powdered milk.   The oxidation inhibitor according to claim 11, wherein the aromatic component is hexanal.