JP2014511176A - 乳ベースの製品およびその調製方法 - Google Patents
乳ベースの製品およびその調製方法 Download PDFInfo
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- JP2014511176A JP2014511176A JP2013553975A JP2013553975A JP2014511176A JP 2014511176 A JP2014511176 A JP 2014511176A JP 2013553975 A JP2013553975 A JP 2013553975A JP 2013553975 A JP2013553975 A JP 2013553975A JP 2014511176 A JP2014511176 A JP 2014511176A
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- JP
- Japan
- Prior art keywords
- whey protein
- product
- milk
- retentate
- microfiltration
- Prior art date
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
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- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Obesity (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Diabetes (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
本発明は乳清タンパク質が強化された乳ベースの製品およびその調製方法に関する。
乳清タンパク質は、とりわけ競技者の栄養において、筋肉量の増加および維持において、優れたタンパク質源であることが示されている。それゆえ、数多くの乳清タンパク質粉末、およびそれらから調製された飲料が市場に存在する。一般に、該乳清タンパク質製品の原料として、チーズ、クアルク(quark)、またはカゼイン乳清の限外ろ過、およびそれに続く限外ろ過から得られた濃縮物の乾燥によって調製される粉末の乳清タンパク質濃縮物が使用される。これらの製品は、チーズスターターおよびレンネットなどのスターターによって引き起こされるタンパク質分解、残留脂肪の酸化、および他の風味の欠点に起因して、風味が不快であるという問題を有する。また、乳清製品の製造工程中でのミネラルの除去も、通常の乳のものよりも水っぽい風味を生じさせる。乳清製品を様々な食品添加物、香味物質(flavoring substance)、香味調製物(flavoring preparation)および加工助剤で香味を上昇させることによって、風味に関連する問題を除去することが試みられている。
驚くべきことに、我々は既知の乳清製品に関連する問題を、膜技術で調製され、α−ラクトアルブミンおよびβ−ラクトグロブリンが強化された乳清タンパク質画分に、カゼインを含ませることにより避けることができることを見出した。少量のカゼインでさえ、なめらかで(smooth)口当たりの良い(velvety)風味を維持するといった、製品の官能特性を改良するために十分であることは驚くべきことである。驚くべきことに、本発明の乳清タンパク質製品の構造および安定性もまた、砂っぽさ(sand)、ざらざら(flake)、沈殿物(deposition)またはゲル形成などもなく、良好である。また、製品の栄養価も増加される。
本発明の目的は、約25:75から約50:50未満の範囲の乳清タンパク質のカゼインに対する比、乾量基準で少なくとも約20%の総タンパク質含量、製品の重量を基にして約2.5から約8重量%のタンパク質含量、を有する乳清タンパク質製品を提供することである。本発明の実施形態において、乳清タンパク質のカゼインに対する比は約25:75から約40:60までの範囲である。本発明の特定の実施形態において、該比は約30:70である。本発明のさらなる実施形態において、該比は約49:51、48:52、47:53、46:54および45:55である。本発明のまたさらなる実施形態において、該比は約26:74、27:73、28:72、および29:71である。
−乳ベースの原料を精密ろ過に供し、精密ろ過透過液(permeate)としての理想的な乳清および精密ろ過保持液(retentate)としてのカゼイン濃縮物を分離する、
−精密ろ過透過液の少なくとも一部を限外ろ過に供し、限外ろ過透過液および限外ろ過保持液としての乳清タンパク質濃縮物を提供する、
−乳清タンパク質のカゼインに対する比が約20:80から約50:50未満の範囲に、総タンパク質含量が乾量基準で少なくとも約20%になるように、限外ろ過保持液およびカゼイン含有素材、および所望により他の原料から乳清タンパク質製品を構成する、
ことを含む、乳清タンパク質製品の製造方法を提供することである。
Claims (23)
- 約25:75から約50:50未満の範囲の乳清タンパク質のカゼインに対する比、乾量基準で少なくとも約20%の総タンパク質含量、および製品の重量を基にして約2.5から約8重量%のタンパク質含量、を有する乳清タンパク質製品。
- 乳清タンパク質のカゼインに対する比が、約25:75から約40:60、好ましくは約30:70である、請求項1に記載の乳清タンパク質製品。
- 総タンパク質含量が乾量基準で約30%から約60%、好ましくは乾量基準で約40%から約60%、の範囲である、請求項1または2に記載の乳清タンパク質製品。
- 製品が、製品の重量を基にして約3.5%から約7%のタンパク質含量を有する飲料である、前記請求項のいずれかに記載の乳清タンパク質製品。
- 製品がさらに補助的な乳ミネラルを含む、前記請求項のいずれかに記載の乳清タンパク質製品。
- −乳ベースの原料を精密ろ過に供し、精密ろ過透過液としての理想的な乳清および精密ろ過保持液としてのカゼイン濃縮物を分離する、
−精密ろ過透過液の少なくとも一部を限外ろ過に供し、限外ろ過透過液および限外ろ過保持液としての乳清タンパク質濃縮物を提供する、
−乳清タンパク質のカゼインに対する比が約20:80から約50:50未満、総タンパク質含量が乾量基準で少なくとも約20%になるように、限外ろ過保持液およびカゼイン含有素材、および所望により他の原料から乳清タンパク質製品を構成する、
ことを含む、乳清タンパク質製品の製造方法 - 乳清タンパク質のカゼインに対する比が、約25:75から約50:50未満、好ましくは約25:75から約40:60、より好ましくは約30:70である、請求項6に記載の方法。
- 総タンパク質含量が乾量基準で約30%から約60%、好ましくは乾量基準で約40%から約60%、の範囲である、請求項6または7に記載の方法。
- 製品が、製品の重量を基にして約2.5から約8重量%、好ましくは約3.5%から約7%のタンパク質含量を有する飲料である、請求項6から8のいずれか1項に記載の方法。
- カゼイン含有素材が、精密ろ過保持液、乳、酸乳製品、酸性乳製品、発酵乳製品およびそれらのいかなる組み合わせからなる群より選択される、請求項6から9のいずれか1項に記載の方法。
- 乳ベース原料が脱脂乳である、請求項6から10のいずれか1項に記載の方法。
- 限外ろ過透過液がナノろ過保持液およびナノろ過透過液を提供するためにナノろ過に供される、請求項6から11のいずれか1項に記載の方法。
- ナノろ過透過液が逆浸透保持液および逆浸透透過液を提供するために逆浸透に供される、請求項12に記載の方法。
- 透析ろ過が精密ろ過、限外ろ過およびナノろ過と共に使用される、請求項6から13のいずれか1項に記載の方法。
- 精密ろ過保持液、限外ろ過保持液およびナノろ過透過液が乳清タンパク質製品を構成するために使用される、請求項14に記載の方法。
- 精密ろ過に先立って、乳原料が65℃から95℃の温度範囲で15秒間から10分間の熱処理に供される、請求項6から15のいずれか1項に記載の方法。
- 補助的な乳ミネラルが乳清タンパク質製品に添加される、請求項6から16のいずれか1項に記載の方法。
- 乳清タンパク質製品におけるグリコマクロペプチドの放出が抑えられる、請求項6から17のいずれか1項に記載の方法。
- 乳清タンパク質製品の異味が減少され、除去され、または隠される、請求項6から18のいずれか1項に記載の方法。
- 食品、動物飼料、栄養製品、栄養補助食品、食品原料、健康食品および医薬品としての使用のための、請求項1から5のいずれか1項に記載の、または請求項6から19のいずれか1項に記載の方法によって調製される、乳清タンパク質製品。
- 食品、動物飼料、栄養製品、栄養補助食品、食品原料、健康食品および医薬品としての、請求項1から5のいずれか1項に記載の、または請求項6から19のいずれかに記載の方法によって調製される、ホエータンパク質製品の使用。
- 乳清タンパク質製品が機能性食品および/または栄養製品として使用される請求項21に記載の使用。
- ヨーグルト、発酵乳、ヴィーリ、発酵クリーム、サワークリーム、クアルク、バターミルク、ケフィア、および乳製品のショットドリンクのような、酸乳製品および/または酸性生鮮製品の調製における、請求項1から5のいずれか1項に記載の、または請求項6から19のいずれか1項に記載の方法によって調製される、乳清タンパク質製品の使用。
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JP2017534291A (ja) * | 2014-11-14 | 2017-11-24 | アーラ フーズ エエムビエArla Foods amba | ホエータンパク質ベースの高タンパク質ヨーグルト様製品、その製造に適した成分、および製造方法 |
JP2021151233A (ja) * | 2014-11-14 | 2021-09-30 | アーラ フーズ エエムビエArla Foods amba | ホエータンパク質ベースの高タンパク質ヨーグルト様製品、その製造に適した成分、および製造方法 |
JP2016178922A (ja) * | 2015-03-23 | 2016-10-13 | トモヱ乳業株式会社 | 後発酵型ドリンクヨーグルトおよびその製造方法 |
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BR112013020940A2 (pt) | 2016-10-11 |
DK2675281T3 (en) | 2015-04-27 |
MX338716B (es) | 2016-04-28 |
CA2827463A1 (en) | 2012-08-23 |
EP2675281A1 (en) | 2013-12-25 |
JP2017093443A (ja) | 2017-06-01 |
US10993454B2 (en) | 2021-05-04 |
FI20115156A (fi) | 2012-08-19 |
CA2827463C (en) | 2019-04-23 |
US20140017332A1 (en) | 2014-01-16 |
JP6513629B2 (ja) | 2019-05-15 |
PL2675281T3 (pl) | 2015-08-31 |
AU2012216966B2 (en) | 2016-04-21 |
FI124323B (fi) | 2014-06-30 |
IL228015A0 (en) | 2013-09-30 |
FI20115156A0 (fi) | 2011-02-18 |
EP2675281B1 (en) | 2015-04-08 |
WO2012110705A1 (en) | 2012-08-23 |
US20180242608A1 (en) | 2018-08-30 |
FI20115156L (fi) | 2012-08-19 |
KR20190039832A (ko) | 2019-04-15 |
IL228015B (en) | 2018-03-29 |
ES2536247T3 (es) | 2015-05-21 |
RU2607382C2 (ru) | 2017-01-10 |
MX2013009437A (es) | 2014-05-21 |
CN103491790B (zh) | 2016-08-03 |
KR20140005288A (ko) | 2014-01-14 |
CN103491790A (zh) | 2014-01-01 |
KR102088269B1 (ko) | 2020-05-18 |
AU2012216966A1 (en) | 2013-09-05 |
RU2013142573A (ru) | 2015-03-27 |
BR112013020940B1 (pt) | 2019-10-08 |
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