JP2020150828A - Production method for powder composition and the powder composition - Google Patents

Abstract

To provide a production method for a powder composition including a milk protein concentrate (MPC) and excellent in flavor and solubility.SOLUTION: A production method for a powder composition includes a process of preparing a raw material liquid by blending a milk protein concentrate, lactose, whey mineral and water, and a process of pulverizing the raw material liquid to obtain the powder composition. In the method, the raw material liquid is preferably pulverized by a spray dry method, and also the method includes preferably a process of heat-sterilizing the raw material liquid at a temperature of 60 to 160°C. The process of preparing the raw material liquid may include the process of firstly preparing the raw material liquid having a solid content of less than 20 mass%, and then concentrating the raw material liquid having the solid content of less than 20 mass% until the solid content becomes at least 20 mass%. In the process of preparing the raw material liquid, it is preferable to blend the whey mineral in the range in which a sodium content per 100 g of powder composition becomes 200 to 1,000 mg.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a powder composition and a powder composition.

Milk proteins such as skim milk powder, whey powder, milk protein concentrate (hereinafter also referred to as "MPC"), and whey protein concentrate (hereinafter also referred to as "WPC"). The contained raw material is used for various purposes, for example, as a raw material for foods and beverages for the purpose of increasing protein intake.

Patent Document 1 proposes a method in which a raw material containing insoluble calcium, lactose and whey protein in a predetermined ratio is dispersed in water and spray-dried in order to improve the dispersibility of water-insoluble calcium in water. ing. As the raw material, a mixture of WPC and milk calcium or a mixture of lactose whey and milk calcium is used.

Patent Document 2 describes a milk protein-containing raw material and as a milk flavor-imparting material capable of imparting a good milk flavor to foods and drinks while using a milk protein-containing raw material and without containing milk fat. A milk flavoring material containing whey minerals in a predetermined mass ratio and substantially free of fats and oils has been proposed.

Japanese Unexamined Patent Publication No. 2000-50843 Japanese Unexamined Patent Publication No. 2016-77253

Among the milk protein-containing raw materials described above, MPC is inferior in flavor to skim milk powder and whey powder that have been widely used in the past. Further, although MPC is soluble in water, it is inferior in solubility to skim milk powder and whey powder, and is not easy to use as a raw material for foods and beverages. For example, if MPC is added during the preparation of bread dough, the MPC does not easily become familiar with the bread dough.
Note that MPC is not described in Patent Document 1. Patent Document 2 does not study improving the solubility of MPC.

One aspect of the present invention is to provide a powder composition containing MPC and having excellent flavor and solubility and a method for producing the same.

[1] A method for producing a powder composition, which comprises a step of mixing a milk protein concentrate, lactose, whey mineral and water to prepare a raw material solution, and a step of pulverizing the raw material solution to obtain a powder composition. ..
[2] The method for producing a powder composition according to [1], wherein the raw material liquid is powdered by a spray drying method.
[3] The method for producing a powder composition according to [1] or [2], which comprises a step of heat sterilizing the raw material liquid at 60 to 160 ° C.
[4] In the step of preparing the raw material solution, a raw material solution having a solid content of less than 20% by mass is prepared.
The method for producing a powder composition according to any one of [1] to [3], which comprises a step of concentrating the raw material liquid having a solid content of less than 20% by mass until the solid content becomes at least 20% by mass.
[5] The powder according to any one of [1] to [4], wherein in the step of preparing the raw material liquid, the whey mineral is mixed in a range where the sodium content per 100 g of the powder composition is 200 to 1000 mg. Method for producing the composition.
[6] Contains milk protein concentrate, lactose and whey minerals
A powder composition having a sodium content of 200-1000 mg per 100 g.

According to the method for producing a powder composition of the present invention, a powder composition containing MPC and having excellent flavor and solubility can be produced.
The powder composition of the present invention contains MPC and is excellent in flavor and solubility.

In the present invention, the following measurement method is used.
The fat content (% by mass) is measured by the Leese-Gottlieb method.
The protein content (% by mass) is measured by the combustion method.
The ash content (% by mass) is measured by the direct ashing method.
The water content (% by mass) is measured by the direct heat drying method.
The carbohydrate content (% by mass) is determined by subtracting the total of the above four components (fat, protein, ash and water) from the total of all components (calculation formula: 100- (four components of fat, protein, ash and water). Total value of)).
The solid content (mass%) is calculated from the water content measured by the direct heating and drying method as a content other than the water content (calculation formula: 100-water content = solid content).
The content of each mineral constituting the ash is measured by inductively coupled plasma (ICP) emission spectrometry.

≪Manufacturing method of powder composition≫
The method for producing a powder composition of the present invention is a step of mixing MPC, lactose, whey mineral and water to prepare a raw material solution (preparation step), and a step of pulverizing the raw material solution to obtain a powder composition. (Powdering step) is included.

If necessary, the method for producing a powder composition of the present invention may include a step of heat sterilizing the raw material liquid at 60 to 160 ° C. (heat sterilization step) after the preparation step and before the powdering step. it can.
If necessary, the method for producing a powder composition of the present invention can include a step of concentrating the raw material liquid (concentration step) after the preparation step and before the powdering step.
When the concentration step is included, the raw material solution having a solid content of less than 20% by mass is prepared in the preparation step, and the raw material solution is concentrated until the solid content is at least 20% by mass in the concentration step.
When both the heat sterilization step and the concentration step are included, the heat sterilization step may be performed before the concentration step or after the concentration step.

<Preparation process>
In the preparation step, MPC, lactose, whey minerals and water are mixed. If desired, other ingredients may be mixed with MPC, lactose, whey minerals and water.

As the MPC, a commercially available product may be used, or one manufactured by a known manufacturing method may be used. MPC is sometimes called TMP (Temporary Milk Protein). The MPC is preferably derived from mammalian milk, more preferably derived from bovine, sheep, goat or other milk, and even more preferably derived from bovine milk.
MPC is produced by membrane-separating dairy products such as milk and skim milk with an ultrafiltration membrane and pulverizing the obtained retainate (concentrated fraction of milk protein).

Dairy products such as milk and defatted milk contain micellar casein and whey protein as milk proteins, and also include fat, lactose, minerals and the like. Micellar casein refers to casein that forms a micellar structure, and particularly refers to casein that maintains the micellar structure found in milk.
When the dairy product is membrane-separated with an ultrafiltration membrane, neither micellar casein nor whey protein permeates the ultrafiltration membrane, and other components (lactose, minerals, water, etc.) having a smaller size. Permeates the ultrafiltration membrane, increasing the milk protein content. The pore size of the ultrafiltration membrane is generally 100 nm or less, particularly 1 to 100 nm, and more particularly 1 to 10 nm.
As the dairy product to be membrane-separated, skim milk is preferable in that MPC having a higher milk protein content can be obtained. As the skim milk, skim milk obtained by degreasing raw milk, skim concentrated milk obtained by concentrating the skim milk, a solution of skim milk powder, or skim milk after desalting treatment may be used, but is not limited thereto. ..

The resulting retain contains micellar casein and whey protein as milk proteins, and the mass ratio of micellar casein: whey protein in the retain is about the same as those in the dairy product before the membrane separation treatment. .. MPCs powdered from this retainate also contain micellar casein and whey protein as milk proteins, and the mass ratio of micellar casein: whey protein in the MPC is that of those in the dairy product before the membrane separation treatment. It is almost the same as the ratio.

The mass ratio of micellar casein: whey protein in dairy products (milk, defatted milk, etc.) before membrane separation is generally about 8: 2 (the ratio of micellar casein in milk protein is about 80% by mass). is there. Therefore, the proportion of micellar casein in the milk protein of MPC is generally about 80% by weight (eg 70-85% by weight).
The content of milk protein in terms of solid content of MPC is generally about 80% by weight (eg 70-88% by weight).
Concentrates in which the proportion of micelle casein in milk protein is about 80% by mass and the content of milk protein in solids ratio is further increased to about 90% by mass (for example, more than 88% by mass and 95% by mass or less). , A type of MPC, but is commonly referred to as milk protein isolate (Milk Protein Isolate), MPI. The MPC in the present invention includes MPI.
The proportion of micellar casein in milk protein can be determined based on ISO17997-1 (IDF29-1) (Milk-Determination of casein-nitrogen method (Reference method)).

Lactose is obtained by purifying lactose contained in milk to increase its purity by using cheese whey, acid casein or the like as a starting material, and a commercially available product can be used.

Whey mineral is a raw material in which components such as protein and lactose are removed from whey to concentrate ash (mineral). That is, whey minerals include minerals derived from milk (whey). The whey mineral may contain water, fat, whey protein, amino acids, lactose, organic acids and the like.

An example of the composition of whey minerals is shown below. Each content is a percentage of the total mass of whey minerals.
Moisture content: 0-5% by mass, fat content: 0-5% by mass, protein content: 6-30% by mass, carbohydrate content: 40-80% by mass, ash content: 10-30% by mass.

An example of the mineral content of whey minerals is shown below. Each content is a mass per 100 g of whey mineral.
Na content: 500-3000 mg / 100 g, K content: 500-8000 mg / 100 g, Ca content: 500-3000 mg / 100 g, Mg content: 50-4000 mg / 100 g, P content: 50-3000 mg / 100 g, Cl content: 500- 4000mg / 100g.

As the whey mineral, a commercially available product may be used, or one produced by a known production method (for example, the method described in JP-A-2016-77253) may be used.

Examples of other raw materials include whey powder, WPC, WPI and the like.

The mixing ratio of MPC, lactose, whey minerals and other raw materials can be appropriately set in consideration of the flavor, solubility and the like of the powder composition to be produced. Further, the mixing ratio of water can be appropriately set in consideration of the solid content content of the raw material liquid to be prepared.

The whey minerals are preferably mixed in the range of 200 to 1000 mg of sodium per 100 g of the powder composition, more preferably in the range of 200 to 800 mg, and mixed in the range of 250 to 600 mg. Is even more preferable. When the sodium content per 100 g of the powder composition is within the above range, the powder composition has an appropriate richness and an appropriate salty taste, and the flavor is more excellent.

The total amount of MPC, lactose, and whey minerals used (added) in the raw material liquid may be 50 parts by mass or more with respect to 100 parts by mass of the total amount of MPC, lactose, whey minerals, and other raw materials used. It is more preferably 60 parts by mass or more, further preferably 70 parts by mass or more, further preferably 80 parts by mass or more, and further preferably 90 parts by mass or more.
Further, the total amount of lactose and whey minerals used in the raw material liquid is preferably 58.0 to 98.0 parts by mass with respect to 100 parts by mass of the total amount of MPC, lactose and whey minerals used. 0 to 98.0 parts by mass is more preferable, and 60.0 to 95.0 parts by mass is further preferable. When the total amount of lactose and whey mineral is at least the lower limit of the above range, the flavor and solubility of the powder composition are more excellent. When the total amount of lactose and whey mineral is not more than the upper limit of the above range, the protein content in the powder composition is sufficiently high, and it is useful as a raw material for foods and beverages for the purpose of increasing protein intake. Is.
The amount of other raw materials used is, for example, 0 to 50 parts by mass with respect to 100 parts by mass of the total amount of MPC, lactose, and whey minerals used.

The mass ratio of whey mineral to lactose in the raw material liquid (hereinafter, also referred to as "whey mineral / lactose") is preferably 0.1 to 2.5, more preferably 0.15 to 2.0, and 0. .2-1.5 is more preferred, and 0.4-1.3 is even more preferred. When the whey mineral / lactose is within the above range, the total amount of lactose and whey mineral and the sodium content per 100 g of the powder composition are likely to be within the above-mentioned preferable range.

The solid content of the raw material liquid prepared in the preparation step is preferably less than 30% by mass, more preferably less than 20% by mass, and even more preferably less than 15% by mass. When the solid content of the raw material solution prepared in the preparation step is not more than the above upper limit value, proteins are unlikely to aggregate during sterilization.
The solid content of the raw material liquid prepared in the preparation step is preferably 5% by mass or more, more preferably 8% by mass or more. When the solid content of the raw material liquid is at least the above lower limit, the efficiency at the time of concentration is good.

<Heat sterilization process>
In the heat sterilization step, the raw material liquid is sterilized by heating at 60 to 160 ° C. The heat sterilization temperature is preferably 70 ° C. or higher, more preferably 100 ° C. or higher, and even more preferably 120 ° C. or higher. Further, 150 ° C. or lower is preferable, and 140 ° C. or lower is more preferable. The heat sterilization temperature is particularly preferably 100 to 150 ° C., most preferably 120 to 140 ° C.
The heat sterilization time can be appropriately adjusted according to the heat sterilization temperature, the sterilization method, and the like.
The sterilization method may be an indirect heating method such as batch sterilization or plate sterilization, or a direct heating method such as injection sterilization or infusion sterilization.
The raw material liquid is sterilized by heating at a temperature between 62 and 65 ° C. for 30 minutes according to the milk sterilization method specified by the Ordinance of the Ministry of Milk, etc., or under conditions having a sterilizing effect equal to or higher than this. Is preferable. For example, in the case of UHT sterilization, the conditions are 120 to 150 ° C. for about 1 to 120 seconds, preferably 130 to 145 ° C. for about 2 to 30 seconds. In the case of the retort sterilization method, the conditions are 110 to 130 ° C. for about 10 to 30 minutes, preferably 120 to 125 ° C. for about 10 to 20 minutes.

<Concentration process>
In the concentration step, the raw material liquid having a solid content of less than 20% by mass is concentrated until the solid content is at least 20% by mass. The raw material liquid is preferably concentrated to a solid content of at least 30% by mass, more preferably to a solid content of at least 35% by mass.
The raw material liquid can be concentrated by a known method such as a vacuum concentration method or a membrane concentration method.

<Powdering process>
In the powdering step, the raw material liquid (raw material liquid obtained in the preparation step, raw material liquid heat sterilized in the heat sterilization step, or raw material liquid concentrated in the concentration step (concentrated liquid)) is pulverized.
When the raw material liquid is pulverized, the raw material liquid is dried. The raw material liquid can be dried by a known drying method. The drying temperature is, for example, 140 to 180 ° C.
As a method for pulverizing the raw material liquid, a method of drying the raw material liquid by a spray drying method is preferable. In the spray drying method, for example, the raw material liquid is sprayed with a spray dryer and dried with hot air.
The raw material liquid may be pulverized by drying the raw material liquid by a method other than the spray drying method and pulverizing the obtained solid matter.

As described above, the powder composition is obtained.
The resulting powder composition comprises particles containing a milk protein concentrate and lactose and whey minerals. The particles are obtained by removing at least a part of water from the raw material liquid.
The water content of the powder composition is, for example, 0.1 to 6.0% by mass.

≪Powder composition≫
The powder composition of the present invention contains MPC, lactose and whey minerals. The powder composition may further contain water and other raw materials.
MPC, whey minerals and other ingredients are as described above.

The sodium content per 100 g of the powder composition of the present invention is 200 to 1000 mg, preferably 200 to 900 mg, and more preferably 300 to 850 mg. When the sodium content per 100 g of the powder composition is within the above range, the powder composition has an appropriate richness and an appropriate salty taste, and the flavor is more excellent.

In the powder composition, the MPC-derived protein in the total protein is preferably 10% by mass or more, more preferably 20% by mass or more, and further preferably 30% by mass or more in terms of solids. , 40% by mass or more, more preferably 50% by mass or more, further preferably 60% by mass or more, still more preferably 70% by mass or more. The upper limit is preferably 95% by mass or less, more preferably 90% by mass or less, and further preferably 85% by mass or less. The protein derived from MPC in the total protein of the powder composition may be, for example, 10 to 95% by mass, 10 to 90% by mass, or 50 to 90% by mass in terms of solids. It may be 60 to 90% by mass, and may be 80 to 90% by mass.

In the powder composition, the whey mineral-derived ash content in the total ash content is more preferably 50% by mass or more, further preferably 60% by mass or more, and 70% by mass or more in terms of solids. Is more preferable, and 80% by mass or more is further preferable. The upper limit is preferably 99% by mass or less, more preferably 98% by mass or less, and further preferably 97% by mass or less. The ash content derived from whey minerals in the total ash content of the powder composition may be, for example, 50 to 99% by mass, 50 to 98% by mass, or 50 to 97% by mass in terms of solids. It may be.

The fat content of the powder composition is, for example, 0.1 to 2% by mass.
The protein content of the powder composition is, for example, 10-40% by mass.
The carbohydrate content of the powder composition is, for example, 50-80% by weight.
The ash content of the powder composition is, for example, 3 to 6% by mass.
The water content of the powder composition is, for example, 1 to 6% by mass.

The powder composition of the present invention can be used in various foods as a raw material exhibiting a milky flavor, similar to milk raw materials such as skim milk powder and whey powder.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to these examples. In this embodiment, the percentage is expressed by mass unless otherwise specified. Of Examples 1 to 9 described later, Examples 1 and 9 are comparative examples, and Examples 2 to 8 are examples.

<Examples 1 to 8>
(1. Production of powder composition)
According to the raw material blending ratios shown in Table 1, MPC (manufactured by Mirai, milk fat content 1.0%, milk protein content 78%, carbohydrate (lactose) content 9.5%, ash content 7.0%, water content 4.5%), lactose (Granvia, purity 94.5%), and whey minerals (BMI, fat content 1.6%, protein (whey protein) content 26.2%, carbohydrates (lactose) ) Content 51.5%, ash content 17.4%, water content 3.3%) was dissolved in water so that the solid content content was 10%, and then plate sterilized at 120 ° C. to form the composition. Eight different raw material solutions were prepared.
Next, each raw material solution was concentrated to a solid content of 42% by a vacuum concentration method, and the obtained concentrate was sprayed with a spray dryer and dried with hot air to obtain a powder composition.

(2. Flavor evaluation)
The flavor of the powder composition produced in (1. Production of powder composition) was evaluated by ingesting an aqueous solution in which the powder composition was dissolved at 10%. For Examples 1 to 5, skim milk powder with the same composition (manufactured by Morinaga Milk Industry Co., Ltd.) is used as a control sample, and for Examples 6 to 8, whey powder with the same composition (manufactured by Morinaga Milk Industry Co., Ltd.) is controlled. Used as a sample.
The flavor was evaluated by a paired comparison method with a control sample for the sensory characteristics of richness and saltiness based on the following evaluation criteria. The evaluation results were calculated as the average value of the evaluation results conducted twice by five evaluators who have more than five years of development experience in milk powder products and who have unified the evaluation criteria through multiple evaluation experiences. .. The evaluation results are shown in Table 1.

[Flavor evaluation criteria]
5 points: It has the same sensory characteristics as the control sample, and is sufficiently acceptable as a substitute for the control sample.
4 points: The sensory characteristics are almost the same as those of the control sample, and it is sufficiently acceptable as a substitute for the control sample.
3 points: Although the sensory characteristics are slightly different from those of the control sample, the flavor difference is acceptable as a substitute for the control sample.
2 points: It has different sensory properties from the control sample, and it is difficult to accept it as a substitute for the control sample.
1 point: It has a sensory property that is clearly different from that of the control sample, and cannot be a substitute for the control sample.

As shown in Table 1, as a result of the flavor evaluation, each of the powder compositions of Examples 2 to 8 was superior in flavor to the powder composition of Example 1 to which no whey mineral was added. The flavors of Examples 3 to 4, 6 to 8 in which whey mineral was added so that the amount of sodium per 100 g of the powder composition was in the range of 200 to 1000 mg were particularly excellent.

(3. Solubility evaluation)
The sample of Example 9 was prepared by mixing MPC, lactose and whey mineral in the same raw material mixing ratio as in Example 3. That is, the sample according to Example 9 is a mixture in which powder raw materials are simply mixed, and the dissolution, heat sterilization, concentration, and spray drying described in (1. Production of powder composition) are not carried out. This is a sample.
Solubility evaluation was carried out for the powder compositions of Example 3 and Example 9 according to the following procedure.
360 g of water in a container having a capacity of 500 mL was kept at 60 ° C., and 40 g of the powder composition was put therein. The time required for the water to wet all the powder compositions was measured. In addition, 40 mL of the wet solution was centrifuged at 3000 rpm for 5 minutes, and the amount of precipitation was measured. The evaluation results are shown in Table 2.

As shown in Table 2, it was confirmed that the powder composition of Example 3 had a shorter time to wet with water by about half and the amount of precipitation was clearly smaller than that of the mixture of Example 9. That is, it was confirmed that the powder composition of Example 3 exhibited excellent solubility as compared with the mixture of Example 9.
From the result of this solubility evaluation, it was confirmed that a powder composition having excellent solubility can be obtained by dissolving MPC, lactose and whey mineral and then spray-drying.

Claims (6)

A method for producing a powder composition, which comprises a step of mixing a milk protein concentrate, lactose, whey mineral and water to prepare a raw material liquid, and a step of pulverizing the raw material liquid to obtain a powder composition. The method for producing a powder composition according to claim 1, wherein the raw material liquid is powdered by a spray drying method. The method for producing a powder composition according to claim 1 or 2, which comprises a step of heat sterilizing the raw material liquid at 60 to 160 ° C. In the step of preparing the raw material solution, a raw material solution having a solid content of less than 20% by mass is prepared.
The method for producing a powder composition according to any one of claims 1 to 3, which comprises a step of concentrating the raw material liquid having a solid content of less than 20% by mass until the solid content becomes at least 20% by mass. .. The powder composition according to any one of claims 1 to 4, wherein in the step of preparing the raw material liquid, the whey mineral is mixed in a range where the sodium content per 100 g of the powder composition is in the range of 200 to 1000 mg. Manufacturing method of things. Contains milk protein concentrate, lactose and whey minerals,
A powder composition having a sodium content of 200-1000 mg per 100 g.