JP2013521779A - 栄養素の風味をマスクするための組成物及び該組成物の調製方法 - Google Patents
栄養素の風味をマスクするための組成物及び該組成物の調製方法 Download PDFInfo
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Abstract
【選択図】図2
Description
PER=体重増加(g)/タンパク質摂取量(g)
カゼイン 3.2 100
卵 3.8 118
乳清 3.8 118
全大豆 2.5 78
小麦グルテン 0.3 9
ミセルの割合=(最初のタンパク質の量−溶解性タンパク質の量)/最初のタンパク質の量
β−ラクトグロブリンの、pH調節によるミセル化:
[00180]β−ラクトグロブリン(ロットJE002−8−922、13−12−2000)をDavisco(Le Sueur,MN,米国)から得た。このタンパク質は、チーズ乳清から限外ろ過及びイオン交換クロマトグラフィーにより精製された。粉末の組成は、89.7%タンパク質、8.85%水分、1.36%灰分(0.079%Ca2+、0.013%Mg2+、0.097%K+、0.576%Na+、0.050%Cl−)である。使用したその他の試薬は全て分析グレード(Merck Darmstadt,ドイツ)であった。
乳清タンパク質単離物のミセル化:
[00184]乳清タンパク質単離物(WPI)(ビプロ(登録商標)、バッチJE032−1−420)をDavisco(Le Sueur,MN,米国)から得た。粉末の組成を表2に示す。
ミセルの顕微鏡観察:
ミセルの生成:
[00192]タンパク質溶液を、MilliQ(登録商標)水(Millipore)中での乳清タンパク質粉末(WPI90,バッチ989/2,Lactalis,Retier,フランス)の溶媒和、及び20℃での2時間の攪拌により、2%のタンパク質濃度で調製した。次いで、一定分量について、pHを0.1N HCl又は0.1N NaOHを用いて調節した。
[00196]液体のミセルの試料を寒天ゲルチューブ中に封入した。固定化を、0.1Mカコジル酸緩衝液、pH7.4の2.5%グルタルアルデヒド溶液中での浸漬により行い、後固定化を、同じ緩衝液中の2%四酸化オスミウムを用いて行った。両方の溶液が0.04%のルテニウムレッドを含有した。試料を段階的に濃度の異なるエタノール(70、80、90、96、100%のエタノール)中で脱水した後、Spurr樹脂(Spurr/エタノール: 1:1、2:1、100%)中に包埋した。樹脂の重合(70℃、48時間)の後、やや薄い切片及び非常に薄い切片を、Leica ultracut UCT ultraミクロトームを用いて切断した。非常に薄い切片を、水性の酢酸ウラニル、及びクエン酸鉛を用いて染色し、透過型電子顕微鏡法により調べた(Philips CM12, 80kV)。
[00199]1wt%β−ラクトグロブリン分散液の、pH4.25(およそ+25mVのゼータポテンシャルで正に荷電する)及びpH6.0(およそ−30mVのゼータポテンシャルで負に荷電する)、85℃での15分間の熱処理により得られたミセルについて、強度に基づくサイズ分布を測定した。ミセルのZ−平均流体力学的直径は、pH4.25では229.3mmであり、pH6.0では227.2であった。β−LG及び乳清タンパク質の凝集を、動的光散乱法を用いて追跡した。633nmで放射するレーザーが装備され、4.0mWの出力を有するNanosizer ZS装置(Malvern Instruments,英国)を使用した。計測器は後方散乱の配置で使用し、検出は173°の散乱角で行う。これにより、濁った試料中に見出される複数の散乱シグナルの相当な低下が可能になる。試料は正方形の石英製セル(Helima、経路長、1cm)中に置いた。光ビームの経路長は、試料の濁度(減衰)に応じて装置により自動的に設定された。自己相関関数は散乱強度の変動から計算した。結果は、平均粒子が非常に狭い多分散指数(<0.200)により特徴付けられることを示している。
β−ラクトグロブリンの、一定のpHにおけるミセル化:
[00202]実施例1に記載の方法を、2%β−ラクトグロブリンの水溶液を用いて繰り返した。この溶液のpHを、アルギニンHCl溶液を添加した後に7.0に調節して、5〜200mMの最終的な塩濃度及び1%の最終的なβ−ラクトグロブリン濃度を得た。続いて、熱処理(80℃、10分間、約2分間の昇温)を実施してミセルを生成させた。
白色化剤の調製:
[00206]未変性の乳清タンパク質(WPI95,バッチ848,Lactalis,8wt%水溶液)を実施例2に従って処理した。得られた生成物の明るさ(L)を、2mmの測定用セルが装備されているMacBeth CE−XTH D65 10°SCE装置を用いて透過反射率モードで測定した。得られた明るさはL=74.8であり、この値は全脂肪乳についてのL=74.5の値に匹敵し得る。
コーヒー用クリーマーの調製:
[00209]未変性の乳清タンパク質(ビプロ(登録商標),ロットJE032−1−420, 0.5wt%水溶液)を、このビプロ(登録商標)についてのミセル化pH6.0に調節した50mMリン酸−クエン酸緩衝液の存在下、10wt%部分水素化パーム油、14wt%マルトデキストリン(DE21)と50℃で混合した。混合物を、Rannieホモジナイザーを用いて400/50バール下でホモジナイズし、続いて85℃で15分間熱処理した。
水性の泡の調製:
[00213]未変性のβ−ラクトグロブリン(Biopure,Davisco,ロットJE002−8−922, 2wt%水溶液)を、β−ラクトグロブリン濃度が1wt%に、アルギニンHClが60mMに最終的になるように、120mM アルギニンHCl溶液と混合した。次いで、pHを1N HClの添加により7.0に調節した。次いで、最初のβ−ラクトグロブリンの90%が、130nmのZ−平均直径を有するミセルに変換されるように、混合物を80℃で10分間熱処理した。この例では、ミセルの直径を、Nanosizer ZS装置(Malvern Instruments,英国)を用いて決定した。試料を石英製キュベット中に注ぎ、散乱光の変動を自動的に記録した。粒子の拡散係数を計算し、続いて、Z−平均流体力学的直径を、ストークス−アインシュタインの法則を用いて計算することができるように、得られた自己相関関数を、キュムラント法を用いて適合させた。この測定のために、溶媒の屈折率を1.33、ミセルの屈折率を1.45とした。次いで、50mLの得られたβ−ラクトグロブリンミセル分散液を、標準的なフォームスキャン(Foamscan)(商標)(ITConcept)装置を用いて、ガラスフリットを通す窒素散布により起泡し、12〜16μmの気泡を生成させて泡体積を180cm3とする。次いで、画像解析を用いて泡体積安定性を26℃で経時的に追跡し、同じ条件で処理したがアルギニンHClは加えなかったβ−ラクトグロブリンを用いて得られた泡の安定性と比較した。後者の場合、ミセルは形成されなかった。実際に、泡体積安定性はβ−ラクトグロブリンのミセルの存在により大幅に改善される。
乳清ベースの発酵乳製品−発酵の試行:
材料:
乳清タンパク質単離物(WPI)(ビプロ(登録商標)):Davisco(Le Sueur,MN,米国)から入手(タンパク質濃度92.7%)
噴霧乾燥した乳清透過物(Variolac 836):ラクトース濃度83%、ミネラル8%
乳酸50%
食用ラクトース(Lactalis)
脱イオン水
[00223]4.6%のタンパク質濃度を得るために、ビプロ(登録商標)粉末を脱イオン水中に溶解させた。すなわち、154.5gのWPI粉末及び2845.5gの水から3リットルの溶液を得た。水和時間は3時間であった。水和後、この溶液を200mlの試料に分割して、異なる試行に備えた。
低脂肪含有量を有する乳清タンパク質強化アイスクリーム:
材料:
90%のタンパク質含有量を有する乳清タンパク質単離物(WPI,プロラクタ(登録商標)90,Lactalis製,Retiers,フランス)
35%のタンパク質含有量を有する脱脂粉乳
スクロース
マルトデキストリンDE39
無水乳脂肪
乳化剤
脱イオン水
食用塩酸1M
[00238]80Lの二重ジャケットタンクを使用して、プロラクタ(登録商標)90粉末を、脱イオン水中に、9.67wt%のタンパク質濃度で、(泡を形成しないような)穏やかな攪拌下、50℃で分散させた。すなわち、3.3kgのプロラクタ(登録商標)90を31.05kgの脱イオン水中に分散させた。1時間分散させた後、分散液のpHをHClの添加によりミセル化のpHに調節した。乳清タンパク質ミセルを生成させるために、分散液の温度を85℃に上昇させて15分間維持した。15分後、温度を50℃に低下させ、追加成分(すなわち、脱脂粉乳、マルトデキストリンDE39、スクロース、乳化剤及び無水乳脂肪)をミセル分散液に順次に添加した。ミックスの最終的な量は50kgであり、総固体含有量は39.5%、脂肪含有量は5wt%であった。30分間の水和の後、ミックスを二段階でホモジナイズし(80/20バール)、殺菌(86℃/30秒)後、一晩かけて熟成した。翌日、アイスクリームミックスを、Hoyer MF50装置を用いて100%のオーバーランで凍結し、−40℃で硬化させてから−20℃で保存した。最終的なアイスクリームは、アイスクリームミックスに対して8wt%のタンパク質(20%カゼイン、80%乳清タンパク質)及び5wt%の脂肪を含有した。
噴霧乾燥により得られた粉末乳清タンパク質ミセル:
材料:
90%のタンパク質含有量を有する乳清タンパク質単離物(WPI,プロラクタ(登録商標)90,Lactalis製,Retiers,フランス)
食用ラクトース
マルトデキストリンDE39
脱イオン水
食用塩酸1M
[00248]100Lの二重ジャケットタンクを使用して、プロラクタ(登録商標)90粉末を、脱イオン水中に、10wt%のタンパク質濃度で、(泡を形成しないような)穏やかな攪拌下、50℃で分散させた。すなわち、11kgのプロラクタ(登録商標)90を89kgの脱イオン水中に分散させた。1時間分散させた後、分散液のpHをHClの添加によりミセル化のpH(ここではおよそ6.3)に調節した。乳清タンパク質ミセルを生成させるために、分散液の温度を85℃に上昇させて15分間維持した。15分後、温度を50℃に低下させ、10wt%乳清タンパク質ミセル分散液を50kgの2つのバッチに分けた。最初の試行では、20kgのラクトースを50kgのミセル分散液中に50℃で分散させ、30分間攪拌した。同様に、20kgのマルトデキストリンDE39も残りの50kgの乳清タンパク質ミセル分散液に添加した。
蒸発による濃縮:
[00253]乳清タンパク質単離物のプロラクタ(登録商標)90、Lactalis製(ロット500648)を軟質水中、4%のタンパク質濃度に15℃で再構成して、2500kgの最終的なバッチサイズとした。最終的なpH値が5.90となるように、pHを1M塩酸の添加により調節した。乳清タンパク質分散液を、プレート式APV−mix熱交換器を通して500l/時間の流速でポンプによりくみ上げた。60℃での予備加熱、続く85℃での15分間の熱処理を行った。乳清タンパク質ミセルの形成を、動的光散乱法を使用する粒子サイズの測定、及び500nmでの濁度の測定により調べた。得られた4%乳清タンパク質ミセル分散液は、粒子の流体力学半径が250nmであり、多分散指数が0.13であり、濁度が80であることによって特徴付けられた。次いで、乳清タンパク質ミセル分散液を使用して、Scheffersエバポレーターに500l/時間の流速で供給した。エバポレーター中の温度及び真空を、20%のタンパク質濃度を有する乳清タンパク質ミセル濃縮物およそ500kgが生成し、4℃に冷却されるように調整した。
精密ろ過による強化:
[00256]乳清タンパク質単離物のプロラクタ(登録商標)90(Lactalis製,ロット500648)を軟質水中、4%のタンパク質濃度に15℃で再構成して、2500kgの最終的なバッチサイズとした。最終的なpH値が5.90となるように、pHを1M塩酸の添加により調節した。乳清タンパク質分散液を、プレート式APV−mix熱交換器を通して500L/時間の流速でポンプによりくみ上げた。60℃での予備加熱、続く85℃での15分間の熱処理を行った。
少なくとも90%の乳清タンパク質を含む乳清タンパク質ミセル粉末:
[00260]20%タンパク質の精密ろ過により得られた乳清タンパク質ミセル濃縮物(上記実施例参照)200kgを、微粒化ノズル(0=0.5mm、噴霧角度=65°、圧力=40バール)を用いてNIRO SD6.3N塔中に25kg/時間の製品流速で注入した。製品の注入口の温度は150℃であり、流出口の温度は75℃であった。塔中の空気の流れは150m3/hであった。粉末中の含水率は4%未満であり、粉末は非常に高い流動性により特徴付けられた。粉末の走査型電子顕微鏡検査により、10〜100μmの見かけの直径を有する非常に球形の粒子が示された。
混合乳清タンパク質ミセル粉末:
[00263]粉末中の最終的な乳清タンパク質ミセル対マルトデキストリンの比が70/30となるように、20kgの乳清タンパク質ミセル濃縮物を、39のDEを有するマルトデキストリン1.7kgと混合した。この混合物を、微粒化ノズル(0=0.5mm、噴霧角度=65°、圧力=40バール)を用いてNIRO SD6.3N塔中に25kg/時間の製品流速で注入した。製品の注入口の温度は150℃であり、流出口の温度は75℃であった。塔中の空気の流れは150m3/hであった。粉末中の含水率は4%未満であり、粉末は非常に高い流動性により特徴付けられた。
凍結乾燥により得られた乳清タンパク質ミセル粉末:
材料:
実施例12で精密ろ過により得られた、20%タンパク質の乳清タンパク質ミセル濃縮物
[00270]100gの乳清タンパク質ミセル濃縮物をプラスチック製ビーカー中に加え、−25℃で1週間凍結した。次いで、このビーカーを、真空ポンプが装備されている研究室スケールの凍結乾燥機Virtis中に置いた。凍結乾燥機中の圧力が、約30ミリバールで一定の状態を維持するようになるまで、試料を7日間放置した。およそ20gの凍結乾燥した乳清タンパク質ミセルを回収した。
スクロースを含有しない乳清タンパク質強化ダークチョコレート:
材料:
[00275]カカオリカーをカカオバター、バター脂、乳清タンパク質ミセル粉末、スクラロース、バニリン及びレシチンと混合する。この混合物を、均質なペーストが得られるまで65℃で一晩攪拌する。次いで、このチョコレート塊をチョコレートプレート中で成型し、冷却して冷ます。このダークチョコレートは、45〜50%の最終的な乳清タンパク質含有量により特徴付けられる。
乳清タンパク質強化ホワイトチョコレート:
材料:
[00280]乳清タンパク質ミセル、乳清粉末、スクロース及びバニリンを混合し、所望の粒子サイズ分布が得られるまで粉砕する。次いで、この混合物を、均質なペーストが得られるまで、カカオバター、無水乳脂肪及びレシチンと共に65℃で一晩攪拌する。次いで、このチョコレート塊をチョコレートプレート中で成型し、冷却して冷ます。このホワイトチョコレートは、20%の最終的な乳清タンパク質含有量により特徴付けられる。
[00282]乳清タンパク質ミセル、乳清粉末、スクロース及びバニリンを混合し、所望の粒子サイズ分布が得られるまで粉砕する。次いで、この混合物を、均質なペーストが得られるまで、カカオバター、無水乳脂肪及びレシチンと共に65℃で一晩攪拌する。次いで、このチョコレート塊をチョコレートプレート中で成型し、冷却して冷ます。このホワイトチョコレートは、30%の最終的な乳清タンパク質含有量により特徴付けられる。
[00284]乳清タンパク質ミセル、スクロース及びバニリンを混合し、所望の粒子サイズ分布が得られるまで粉砕する。次いで、この混合物を、均質なペーストが得られるまで、カカオバター、無水乳脂肪及びレシチンと共に65℃で一晩攪拌する。次いで、このチョコレート塊をチョコレートプレート中で成型し、冷却して冷ます。このホワイトチョコレートは、30〜35%の最終的な乳清タンパク質含有量により特徴付けられる。
オレイン酸硫酸ブチル(SBO)又は任意の他の負荷電乳化剤で被覆された乳清タンパク質ミセルの水性分散液:
材料:
90%のタンパク質含有量を有する、実施例13の乳清タンパク質ミセル(WPM)粉末
SBO
塩酸(1M)
[00292]実施例13のWPM粉末をMilliQ水中に分散させて、0.1wt%の最終的なタンパク質濃度とする。存在するであろうWPM凝集体を除去するために、この分散液を0.45μmのフィルター上でろ過する。1M塩酸の添加によりこのWPM分散液のpHを下げて3.0にした。1wt%のSBO分散液をpH3.0で調製する。
タンパク質強化ベシャメルソース:
材料:
70%のタンパク質含有量を有する、実施例14の混合乳清タンパク質ミセル粉末
バター
小麦粉
脱脂粉乳
塩
[00306]30gの混合乳清タンパク質粉末を1リットルの脱脂粉乳中に加熱下で分散させる。次いで、30gのバター及び80gの小麦粉を2.85gの塩と一緒に添加する。次いで、混合物を沸騰させて、約3g/100gの乳清タンパク質含有量を有するベシャメルソースを得る。
機能性バーのための乳清タンパク質強化基剤:
材料:
[00311]玄米シロップをマルチトール及びグリセロールと25℃で混合する。次いで、乳清タンパク質ミセル粉末を添加し、混合を10分間実施する。次いで、機能性バーのための乳清タンパク質強化基剤を得、その他の成分(ミネラル、ビタミン、香料)と混合することができる。この調製物は、乳汁よりも多くのタンパク質を含有する(38%)。
噴霧乾燥乳清タンパク質ミセル粉末、混合乳清タンパク質ミセル粉末、乳清タンパク質単離物粉末及び低熱脱脂粉乳の安息角の決定:
材料:
90%のタンパク質含有量を有する、実施例12の乳清タンパク質ミセル粉末(水分3.5%)
90%のタンパク質含有量を有する、実施例13の混合乳清タンパク質ミセル粉末(水分3.5%)
乳清タンパク質単離物粉末のプロラクタ(登録商標)90(ロット500658,Lactalis製,フランス,水分4%)
低熱脱脂粉乳(ロット334314,Emmi製,スイス,水分3.5%)
ISO標準4324に従って粉末の安息角を測定するとされている測定デバイス
[00321]粉末を、99mmの幹直径を有する漏斗中に置き、振動器を用いて粉末に力を加えて流す。粉末を、直径100mm、高さ25mmの透明なプラスチック製の槽上に落下させる。安息角Φを下記方程式から求める。
安息角Φ=逆タンジェント(2h/100)
式中、hは、プラスチック製の槽の全表面が粉末で覆われている場合に得ることができる、粉末の錐体の最大の高さである。
乳清タンパク質ミセルを含むオランデーズソース及びマヨネーズソースのレシピ:
オランデーズソース:
WPMと小麦グルテン加水分解物(WGH)との同時噴霧乾燥:
2.2kgのWPM粉末を、45.8kgの脱イオン水中に25℃で分散させた。15分間の攪拌後、WPM分散液を、NIRO−SOAVIホモジナイザーを用いて250/50バール、50kg.時間−1の流速でホモジナイズした。次いで、分散液の最終的な固体含有量が8%、WPM対WGHの重量比が1:1となるように、(商業的に又は当技術分野で公知の標準的な方法により得ることができる)WGH(小麦グルテン加水分解物)粉末(2kg)をWPM分散液(48kg)中に分散させた。すなわち、噴霧乾燥した粉末の最終的なWPM含有量はおよそ50%であった。
乳清タンパク質強化スープ:
[00334]本開示の乳清タンパク質ミセル粉末を使用し、下記成分を使用して乾燥ミックス(28g)を調製した。
ブロッコリのクリームスープ:
低脂肪含有量を有する、乳清タンパク質ベースのクリームスープ:
アスパラガスのクリームスープ(29g):
乳清タンパク質ミセルとスープ基剤との同時噴霧乾燥:
[00343]1.6kgの乳清タンパク質ミセルを43.7kgの脱イオン水中に混合することによって、乳清タンパク質ミセル分散液を再構成した。15分間の攪拌後、WPM分散液を、NIRO−SOAVIホモジナイザーを用いて250/50バール、50kg.時間−1の流速でホモジナイズした。続いて、4.7kgのスープ基剤をWPM分散液に添加した。分散液の最終的な固体含有量は12.6%であった。分散液を噴霧乾燥した。噴霧乾燥機のアウトプットにおける製品の温度は75℃であり、最終的な含水率は3.5%であった。粉末中の最終的なWPM濃度はおよそ23%であった。
乳清タンパク質ミセルを含むホワイトソース:
[00347]本開示のWPM粉末を使用し、下記成分を使用して乾燥ミックス(35g)を調製した。
[00350]種々の濃度のロイシンを別々の組成物中に含有させた。出願人らは感覚試験を実施し、各種濃度の組成物の各々について26人の参加者がロイシンの存在を検出できるかどうかを判定した。最初に、出願人らは、26人の参加者のうち23人が、香料を加えた経口栄養製品中の2gの補充ロイシンを99.9%の信頼性で検出することができることを見出した。次いで、参加者は、ロイシンを含有する製品について「非常に苦い」及び「その他の試料よりも酸っぱい」と説明した。参加者は、ロイシンを含有する製品について、その他の試料よりも「古くかつ新鮮さが低下した味がする(した)」、製品が「少し焦げているようである(あった)」、製品が「不味い(不味かった)」ともさらに述べた。
Claims (26)
- 乳清タンパク質ミセルとロイシンとを含む乳清タンパク質粉末を含む栄養組成物であって、該組成物中のロイシンの総量は乾物基準で約20重量%〜約40重量%である、組成物。
- 前記乳清タンパク質粉末は少なくとも約20%〜少なくとも約80%の乳清タンパク質ミセルを含む、請求項1に記載の組成物。
- 前記乳清タンパク質粉末は少なくとも約50%の乳清タンパク質ミセルを含む、請求項1に記載の組成物。
- 前記乳清タンパク質粉末は少なくとも約50%〜約100%の水結合能力を有する、請求項1に記載の組成物。
- 前記乳清タンパク質粉末は乳清タンパク質ミセル及びロイシンを約30:1〜約1:100の重量比で含む、請求項1に記載の組成物。
- 添加ロイシン対乳清タンパク質ミセルの乾燥重量比が約1:2〜約1:3である、請求項1に記載の組成物。
- 前記乳清タンパク質粉末は、前記乳清タンパク質ミセル及びロイシンに対して行われる噴霧乾燥又は凍結乾燥のプロセスにより得られる、請求項1に記載の組成物。
- 抗酸化剤、ビタミン、ミネラル、植物栄養素、プレバイオティクス又はプロバイオティクスのうちの少なくとも1種をさらに含む、請求項1に記載の組成物。
- 液体をさらに含み、前記組成物中のロイシンの総量は前記液体100g当たり約2.5g未満であり、前記液体は、水、水系飲料、果汁、乳汁、及びそれらの組合せからなる群から選択される、請求項1に記載の組成物。
- 抗酸化剤、ビタミン、ミネラル、植物栄養素、プレバイオティクス又はプロバイオティクスのうちの少なくとも1種をさらに含む、請求項9に記載の組成物。
- 乳清タンパク質ミセル濃縮物を調製するためのプロセスであって、該プロセスは、(a)乳清タンパク質水溶液のpHを約3.0〜約8.0の値に調節するステップと、(b)前記水溶液を約70℃〜約95℃の温度に約10秒〜約2時間供するステップと、(c)ステップ(b)で得られた分散液を濃縮するステップと、(d)ロイシンを前記分散液に添加するステップと、(e)ロイシンを添加した乳清タンパク質ミセル濃縮物を噴霧乾燥又は凍結乾燥するステップと、を含み、前記乳清タンパク質水溶液の濃度が約12%未満であり、濃縮前のミセルの収率が少なくとも約35%であり、前記濃縮は、蒸発、遠心分離、沈降、限外ろ過、精密ろ過、及びそれらの組合せからなる群から選択される方法により行われる、プロセス。
- 前記乳清タンパク質溶液のミネラル含有量が約2.5%未満である、請求項11に記載のプロセス。
- 前記乳清タンパク質がミネラル除去されている、請求項11に記載のプロセス。
- 加熱がマイクロ波により行われる、請求項11に記載のプロセス。
- 前記乾燥したロイシン添加乳清タンパク質ミセル濃縮物を組成物に添加して栄養製品を調製するステップをさらに含む、請求項11に記載のプロセス。
- 抗酸化剤、ビタミン、ミネラル、植物栄養素、プレバイオティクス又はプロバイオティクスのうちの少なくとも1種を前記組成物に添加するステップをさらに含む、請求項11に記載のプロセス。
- 組成物中のロイシンの不快な風味をマスクする方法であって、該方法は、乳清タンパク質ミセル粉末と添加ロイシンとを混合して乳清タンパク質粉末を形成させるステップを含み、前記組成物中のロイシンの総量は乾物基準で約20重量%〜約40重量%である、方法。
- 前記乳清タンパク質粉末は少なくとも約20%〜少なくとも約80%の乳清タンパク質ミセルを含む、請求項17に記載の方法。
- 前記乳清タンパク質粉末は少なくとも約50%の乳清タンパク質ミセルを含む、請求項17に記載の方法。
- 前記乳清タンパク質粉末は少なくとも約50%〜約100%の水結合能力を有する、請求項17に記載の方法。
- 前記乳清タンパク質粉末は乳清タンパク質ミセル及びロイシンを約30:1〜約1:100の重量比で含む、請求項17に記載の方法。
- 添加ロイシン対乳清タンパク質ミセルの乾燥重量比が約1:2〜約1:3である、請求項17に記載の方法。
- 前記乳清タンパク質粉末は噴霧乾燥又は凍結乾燥のプロセスにより得られる、請求項17に記載の方法。
- 前記組成物は、抗酸化剤、ビタミン、ミネラル、植物栄養素、プレバイオティクス又はプロバイオティクスのうちの少なくとも1種をさらに含む、請求項17に記載の方法。
- 液体をさらに含み、前記組成物中のロイシンの総量は前記液体100g当たり約2.5g未満であり、前記液体は、水、水系飲料、果汁、乳汁、及びそれらの組合せからなる群から選択される、請求項17に記載の方法。
- 前記組成物は、抗酸化剤、ビタミン、ミネラル、植物栄養素、プレバイオティクス又はプロバイオティクスのうちの少なくとも1種をさらに含む、請求項25に記載の方法。
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JP2016104016A (ja) | 2016-06-09 |
US8853148B2 (en) | 2014-10-07 |
RU2012143622A (ru) | 2014-04-20 |
MX2012010468A (es) | 2012-10-03 |
BR112012023025B1 (pt) | 2021-06-01 |
ZA201207652B (en) | 2014-03-26 |
BR112012023025A2 (pt) | 2020-09-08 |
CA2792396A1 (en) | 2011-09-15 |
SG2014011142A (en) | 2014-05-29 |
EP2544555A1 (en) | 2013-01-16 |
CN102917604A (zh) | 2013-02-06 |
EP2544555B1 (en) | 2018-05-16 |
SG183902A1 (en) | 2012-11-29 |
ES2681849T3 (es) | 2018-09-17 |
US20130065822A1 (en) | 2013-03-14 |
TR201811254T4 (tr) | 2018-08-27 |
JP6240653B2 (ja) | 2017-11-29 |
AU2011224427A1 (en) | 2012-10-04 |
CA2792396C (en) | 2018-09-11 |
US20140342040A1 (en) | 2014-11-20 |
WO2011112695A1 (en) | 2011-09-15 |
CN102917604B (zh) | 2015-01-07 |
AU2011224427B2 (en) | 2014-07-31 |
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