JP2019176842A - Miceller casein-containing whitener - Google Patents

Abstract

To provide a whitener that has no ingredient flotation, a sufficient white turbidness effect and a good flavor.SOLUTION: Provided are: a whitener containing milk protein comprising Miceller Casein, and in which the Miceller Casein is contained by 88 mass% or more for the milk protein, the water content of the liquid whitener is 90 mass% or less, and the milk protein is contained by 55 mass% or more for the total solid content of the liquid whitener; and a beverage containing the whitener.SELECTED DRAWING: None

Description

  The present invention relates to a whitener containing miscella casein.

  Whiteners for beverages (hereinafter also simply referred to as “whiteners”) are added to beverages such as coffee and tea, and are used to whiten the beverages and at the same time add flavor derived from milk to the beverages to improve the flavor. . A normal whitener is an oil-in-water emulsion in which oil is emulsified in an aqueous solution, and contains milk fat and vegetable fat. And it is known that the emulsified fat spheres scatter transmitted light to make the beverage white turbid.

  On the other hand, when a beverage whitener is added to high-temperature coffee and high-concentration coffee, some or all of the fat globules are destroyed over time due to the effects of high temperature, acidity, etc., and the fat film floats (Hereinafter also referred to as “fat levitation”), it is known to impair the appearance. In particular, when whitener is added to high-temperature coffee, destruction of fat globules is remarkable.

It is common to use emulsifiers to stabilize fat globules and suppress fat levitation, but there is an undesirable aspect of reducing the flavor of whitener by adding additives other than milk. It was.
In addition, it is thought that fat levitation can be suppressed by reducing the fat content of whitener, but as mentioned above, fat globules contribute greatly to white turbidity, so reducing the fat content A sufficient cloudiness effect could not be obtained. Therefore, it has not been easy to prepare a whitener with significantly less fat content or no fat.

  Furthermore, a colorant such as titanium dioxide can be added in order to enhance the clouding effect, but it causes problems such as precipitation and insufficient solubility in beverages. Moreover, since many additives other than milk origin are included, there existed undesirable influences, such as an unnatural flavor.

  Patent Document 1 discloses a liquid whitener for beverages mainly composed of ultrafiltered concentrated milk protein and containing water and an emulsifier, but the liquid whitener for beverages has a significantly low fat content. Met.

Special table 2012-528581 gazette

  Traditionally, liquid whiteners for beverages have been mainly composed of ultrafiltered concentrated milk protein, and an emulsifier has been essential to disperse the ultrafiltered concentrated milk protein in water, but the flavor becomes unnatural. Was an issue.

  The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a whitener that has no floating components, has a sufficient clouding effect, and has a good flavor.

  As a result of the inventors' research, as a result of extremely increasing the proportion of miscella casein, which is casein in a state of forming a micelle structure, in milk-derived components used in whiteners, sufficient cloudiness effect The present invention was completed by finding that a whitener having no flavor of ingredients and having a good flavor was obtained.

  That is, the first invention in the present technology for solving the above-mentioned problem is a whitener containing milk protein containing micellar casein, wherein the micellar casein contains 88% by mass or more based on the milk protein. is there.

The whitener is preferably a liquid whitener.
Moreover, it is preferable that the said milk protein contains 55 mass% or more with respect to the total solid of the said liquid whitener.

The 2nd invention in this art which solves the above-mentioned subject is a drink containing the whitener of said 1st invention.
And it is preferable that the said drink is a coffee drink or a tea drink.

  According to the present invention, it is possible to provide a whitener having no components floating, a sufficient clouding effect, and a good flavor.

[Whitener]
The present invention is a whitener containing milk protein containing micellar casein, wherein the micellar casein contains 88% by mass or more based on milk protein. As the mode of the whitener, either a liquid whitener or a powder whitener obtained by drying the liquid whitener is possible.
Casein is known as a protein contained in milk, and is known to exist in a state of forming a micelle structure in milk. Casein in a state of forming a micelle structure (so-called casein micelle; referred to as “micella casein” in the present specification) scatters light, and thus the solution of micellar casein is cloudy.

The milk protein containing micellar casein used in the present invention can be obtained by concentrating skim milk by treating it with a microfiltration membrane.
The microfiltration membrane preferably has a pore size of 0.05 to 10 μm. As the microfiltration membrane, for example, V0.1-2B-3838 manufactured by Sinder Filtration, MFK-603 manufactured by Koch, or the like can be preferably used.
The method of processing skim milk using a microfiltration membrane can be performed according to a known method. While the microfiltration membrane permeates the whey protein contained in skim milk, it blocks the micellar casein, so that it is not permeated through the microfiltration membrane (hereinafter referred to as “milk protein concentrate”). )) Misercasein is retained. The milk protein concentrate can be used as a milk protein containing the micellar casein of the present invention.
In the treatment using a microfiltration membrane, it is preferable that misercasein is contained in an amount of 88% by mass or more, and more preferably 90% by mass or more, with respect to the milk protein that is the milk protein concentrate obtained. preferable.
The milk protein concentrate (milk protein) obtained by the microfiltration membrane treatment is cloudy because casein retains a micelle structure.

Examples of milk protein containing micellar casein include milk protein concentrate, Miceller Casein Concentrate (MCC), Miceller Casein Isolate (MCI) and the like. The micellar casein concentrate generally refers to those produced so that the ratio of micellar casein: whey protein is about 9: 1 when a milk protein concentrate is obtained by the above-described method.
The micellar casein isolate is generally produced so that the ratio of micellar casein: whey protein is about 9: 1 when a milk protein concentrate is obtained by the above-mentioned method, and the content of milk protein with respect to the total solid content is 90 mass. The thing raised to about%.

  In the present specification, the “total solid content” is a component obtained by removing water from a milk protein concentrate, miserase casein concentrate, miserase casein isolate, or whitener.

  As the milk protein containing the micellar casein of the present invention, it is preferable to use micellar casein concentrate or micellar casein isolate. These miceracasein concentrates or miceracasein isolates are highly concentrated in miceracasein and have a small amount of other components (such as milk fat and lactose). , And can be used as an optimal raw material for the present invention.

  Further, as the milk protein containing the micellar casein of the present invention, it is particularly preferable to use a powdered product of micellar casein concentrate or micellar casein isolate by removing water by spray drying or freeze drying. The powdered micellar casein concentrate or micellar casein isolate is preferable in that it has the advantage of being convenient for storage and transportation.

  By using the micellar casein concentrate or the micellar casein isolate, for example, it is possible to prepare a beverage having a fat content of 0.5 g / 100 g or less in a beverage mixed with whitener. It is possible to indicate that no fat is contained. Therefore, it is preferable in that it can appeal to consumers who are sensitive to fat intake.

  As the micellar casein in the present invention, a commercially available product may be used. For example, micellar casein produced by membrane treatment as described above is preferable, and it is preferable to use micellar casein manufactured by Milei (Mirai, Germany) or Ingredia (for example, Prodiet 87B Fluid).

The micellar casein contained in the whitener of the present invention is preferably contained in an amount of 88% by mass or more, more preferably 90% by mass or more, and further preferably 92% by mass or more based on the milk protein. If it is the range of content of this miseracasein, when mixing with a drink, since sufficient cloudiness effect is acquired, without using additives, such as an emulsifier and a coloring agent, it is preferable. Moreover, if it is the range of content of these miseracaseins, since the whitener which does not float of a component without including an emulsifier is obtained, it is preferable. Therefore, it is particularly preferable that the whitener of the present invention has an embodiment that does not contain an emulsifier.
The whitener of the present invention makes a beverage white turbid due to the light scattering effect of miseracasein. The same effect occurs when, for example, non-fat milk is added to coffee as it is, but in the case of non-fat milk, it is necessary to add a large amount in order to obtain a sufficient cloudiness effect. It will be diluted. On the other hand, the whitener of the present invention has a high concentration of micellar casein, and a sufficient clouding effect can be obtained with a small addition amount, so that the taste of the original beverage as when adding non-fat milk is diluted. Excellent in that there is no.

  When the whitener of the present invention is a liquid whitener, the milk protein is preferably contained in an amount of 55% by mass or more, more preferably 70% by mass or more, based on the total solid content of the liquid whitener. 80 mass% or more is more preferable. If it is the range of the content of the said milk protein, since sufficient cloudiness effect is acquired when it mixes with a drink, it is preferable.

The whitener of the present invention can be produced by adding the milk protein containing the above-mentioned micellar casein to hot water or hot water and mixing them with stirring. It is possible to add and mix sugars and other milk ingredients as required. The whitener of the present invention does not require an emulsifier, but it is also possible to add an emulsifier within a range that does not impair the effects of the present invention.
It is preferable to homogenize the miscella casein-containing hot water or miscella casein-containing hot water to which miseracasein is added. The homogenization temperature is preferably from 5 ° C to 80 ° C, and the homogenization pressure is preferably in the range of 1 to 30 MPa. The homogenization pressure is not limited to these ranges.
The obtained whitener is filled in a container after heat sterilization.

Further, the obtained whitener can be used as a liquid whitener as it is. The water content of the liquid whitener is preferably 90% by mass or less, more preferably 88% by mass or less, and further preferably 85% by mass or less. If it is this range of water content, when a liquid whitener is mixed with a drink, since the white turbidity effect of a drink can be acquired, without reducing the taste of a drink, it is preferable.
It is also possible to use a powdery whitener obtained by drying a liquid whitener. A known method can be used for drying the liquid whitener, but it is preferable to use, for example, spray drying.

[Beverages containing whitener]
By adding the whitener of the present invention to a beverage, it is possible to provide a beverage containing the whitener. Examples of the beverage include coffee beverages, tea beverages, chocolate beverages, cocoa beverages, matcha tea beverages, soups, and the like, and coffee beverages or tea beverages are particularly preferable.
In general, the purpose of adding whitener to coffee or tea includes a visual effect due to cloudiness, and a taste effect that makes the flavor exhibited by milk components preferable. Therefore, since an emulsifier and a coloring agent may give an unnatural flavor, it is preferable that additives other than milk added to the whitener have as little content as possible.

[Example]
In Examples 1-4, the liquid whitener of the present invention was prepared.
In Comparative Examples 1 and 2, a liquid whitener containing an emulsifier was prepared. In Comparative Examples 3 to 5, a commercially available liquid whitener and non-fat milk were used.
The obtained liquid whitener of Examples 1 to 4, the liquid whitener of Comparative Examples 1 to 5, and non-fat milk were mixed with a coffee liquid to prepare a coffee beverage, the turbidity of the coffee beverage, the rise of the components, And the flavor was evaluated.

(1) Preparation of liquid whitener In the dissolution tank, the raw materials were mixed at the blending ratios shown in Examples 1 to 4 in Table 1.
Specifically, as miscella casein concentrate (MCC), skim milk (manufactured by Morinaga Milk Industry Co., Ltd.) was treated with a microfiltration membrane (V0.1-2B-3838 from Synder Filtration), and the resulting concentrate was used. After processing using an ultrafiltration membrane (HFK-131 manufactured by Koch) to increase the milk protein concentration, powder obtained by spray drying with a spray dryer was used.
The micellar casein concentrate contains 81% by mass of milk protein in the total solid content (of which the content of misercasein is 90% by mass), the total amount of lactose and ash is 13.5% by mass, and water is 4% by mass. %, And fat contained 1.5% by mass. The dissolved water used was 65 ° C.
All the raw materials shown in Table 1 were dissolved using a mixer, and then homogenized with a homogenizer at 40 ° C. and 5 MPa. Thereafter, sterilization was performed at 130 ° C. for 2 seconds to prepare liquid whiteners of Examples 1 to 4.
Moreover, except having changed the mixing | blending of the raw material into the mixing | blending shown in the comparative examples 1 and 2 of Table 1, the same method as Examples 1-4 was performed, and the liquid whitener of the comparative examples 1 and 2 was prepared.

  As whiteners of Comparative Examples 3 to 5, a commercially available liquid whitener containing fat and non-fat milk were used. Comparative Example 3 used a commercially available liquid whitener A (manufactured by A), and Comparative Example 4 used a commercially available liquid whitener B (manufactured by N). Moreover, after separating fat from raw milk, the comparative example 5 used the nonfat milk which performed the sterilization process for 80 minutes at 80 degreeC as nonfat milk.

  The raw material and fat content of Comparative Examples 3 to 5 in Table 2 are the raw material indication values described in the product package. Evaluation was performed in the same manner as in Examples 1 to 4, except that a commercial liquid whitener or non-fat milk was added to the coffee liquor.

(2) Evaluation test method Hot water was added to commercially available instant coffee powder so that the content of the coffee powder was 2% by mass to dissolve the instant coffee to prepare a coffee liquid. When the coffee liquid reached 80 ° C., 5 mL each of the previously prepared Examples 1 to 4 and Comparative Examples 1 to 5 were added to 100 ml of the coffee liquid, and stirred with a spoon to prepare a coffee beverage. did.
Evaluation tests 1 to 3 described below were carried out on the coffee beverage 5 minutes after the addition of the liquid whitener. The evaluation results are shown in Tables 1 and 2.

(3) Evaluation test 1: Measurement of L value The turbidity was evaluated by L value using CR-13 manufactured by Minolta. The L value is a numerical value representing the white turbidity, and 100 represents perfect white and 0 represents complete black. The larger the value, the higher the white turbidity.

(4) Evaluation test 2: Evaluation of flavor The coffee beverage prepared for the evaluation test was sampled by a well-trained panelist and evaluated in two stages A and B described later.
A: A flavor derived from milk is sufficiently felt, and the flavor is good as a whole.
B: Although the flavor derived from milk is felt, the flavor is lacking as a whole.

(5) Evaluation test 3: Evaluation of component floatation The coffee beverage prepared for the evaluation test was visually observed to evaluate whether or not the component contained in the coffee beverage was floating.

As shown in Table 1, it was found that in the coffee beverages to which the liquid whiteners of Examples 1 to 4 were added, no component floating was observed, and a coffee beverage having a good flavor was obtained. The L value of the coffee beverage was 19.1 to 26.8.
On the other hand, in Comparative Examples 1 and 2, although the floatation of the component was not observed, the flavor of the emulsifier was felt, and the evaluation of the flavor was B. The L value of Comparative Example 1 was 26.1, and Comparative Example 2 was 18.3.

As shown in Table 2, Comparative Examples 3 and 4 had L values of 35.9 and 37.4, respectively, which were higher than those of Examples 1 to 4. Moreover, the fat film was observed by the rise of the component. Furthermore, the coffee beverages subjected to the evaluation test felt the flavor of the emulsifier and lacked the flavor as a whole.
Comparative Example 5 had an L value of 18.5 and no fat levitation was observed. However, since milk milk is hardly contained, the flavor derived from milk was insufficient.

[Production example]
In order to examine the suitability for industrially produced coffee beverages, coffee beverages were produced according to the following industrial production method.

5kg of Brazilian coffee beans (manufactured by Takasago Coffee Co., Ltd.) that have been marketed and roasted on the market are moistened with 5kg of hot water at 90 ° C for 10 minutes, followed by extraction using 55kg of hot water, and plate heat exchange Using a vessel (manufactured by Morinaga Engineering Co., Ltd.), it was cooled to 10 ° C. to prepare about 45 kg of coffee liquid.
0.01 kg of anhydrous sodium carbonate (Inagaki Pharmaceutical Co., Ltd.) as a pH adjusting agent was added to the coffee liquid to adjust to pH 7.0. To 10 kg of pH-adjusted coffee liquid, 0.8 kg of super white sugar and 0.5 kg of liquid whitener prepared in Example 1 above are added and stirred well to prepare a coffee liquid containing liquid whitener. did.
Then, 200 ml of coffee liquid containing a liquid whitener was filled in a can for retort, and sterilized at 124 ° C. for 20 minutes with a food retort sterilizer (manufactured by Hirayama Seisakusho) to produce a coffee beverage.
The produced coffee beverage maintained white turbidity, showed no levitation of components, and had a good flavor.

  According to the present invention, it is possible to provide a whitener having no buoyancy of components, a sufficient clouding effect, and a good flavor.

Claims (5)

  A whitener containing milk protein containing miscella casein, wherein the micellar casein contains 88% by mass or more based on the milk protein.   The whitener of claim 1, wherein the whitener is a liquid whitener.   The whitener according to claim 2, wherein the milk protein is contained in an amount of 55% by mass or more based on the total solid content of the liquid whitener.   The drink containing the whitener according to any one of claims 1 to 3.   The beverage according to claim 4, wherein the beverage is a coffee beverage or a tea beverage.