JP3103218B2 - Powder Highly Containing Milk-Derived Complex Lipid, Production Method and Use Thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powder containing a high amount of complex lipid derived from milk and a method for producing the same. Furthermore, regarding food additives and lipase inhibitors containing such powders.

[0002]

2. Description of the Related Art Phospholipids and glycolipids are collectively referred to as complex lipids, and soybean lecithin, egg yolk lecithin and the like have been widely used in food production as crude phospholipids derived from natural products. On the other hand, buttermilk is a by-product in butter production, and is a liquid fraction separated when fat globules in milk are broken and fused in the butter-charging step.
Therefore, it is known that fat globule membrane material in milk is transferred into buttermilk and is rich in complex lipids such as phospholipids and glycolipids constituting the fat globule membrane material. However, the concentration of the complex lipid in buttermilk or buttermilk powder is insufficient for the purpose of utilizing the properties of the complex lipid itself, and a technique for concentrating the same has not yet been developed.
Furthermore, when recovering complex lipids from buttermilk or buttermilk powder, many components such as phospholipids, in particular, often form a hydrophobic bond with casein, which is a major protein in buttermilk. Because of their behavior, it was difficult to collect and concentrate them alone.

On the other hand, in processed foods containing fat, lipolysis during storage causes a strange odor called ransid, which is a serious problem in quality. Fats in foods are decomposed into fatty acids and glycerin by the action of lipolytic enzyme lipase. Some lipases are originally contained in food ingredients such as lipoprotein lipase in milk, but Pseudomona mixed into foods
It is also produced and affected by microorganisms of the s genus. As a method of preventing the deterioration of food quality by lipase, a method of inactivating lipase by heating food is generally used. In addition, a method of selecting a fat containing a long-chain unsaturated fatty acid which is hardly decomposed by lipase as a constituent fatty acid, and a method of adding a lipase inhibitor consisting of an aqueous extract of a natural food material such as peppers and pumpkins to a food have been devised. (Japanese Unexamined Patent Publication No. 3-219872). However, the above-mentioned method of preventing deterioration due to heating may not be able to withstand heating due to food itself, such as oxidation, depending on the type of food. Lipase production may occur again after heating. The method of selecting fat has a problem that types of fat that can be used are limited. Therefore, a method of adding a lipase inhibitor is suitable for inactivating lipase without changing the properties of the food raw material as much as possible. The method of adding a lipase inhibitor consisting of an aqueous extract of natural food materials such as peppers and pumpkins to foods is problematic in foods that need to be prevented from deterioration, such as dairy products and soft drinks, in which the aroma of the water extract is transferred. Yes, there is a problem in use.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been made to solve such a problem, and is intended to recover such a complex lipid derived from milk, which was conventionally difficult to recover and concentrate. This is intended to be used as a food additive or as a lipase inhibitor. Accordingly, an object of the present invention is to provide a powder containing a high content of complex lipid obtained from buttermilk or a reduced solution of buttermilk powder, and a method for producing the same. A further object of the present invention is to provide such a food additive complex lipids containing powder containing a high content or lipase inhibitor.

[0005]

DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies on improving the recovery of complex lipids such as phospholipids and producing powders containing the same at a high level in order to effectively utilize milk-derived complex lipids. . As a result, using buttermilk or buttermilk powder as a raw material, casein, which is a main protein in the raw material, is coagulated and precipitated at its isoelectric point, and the resulting supernatant is retained by ultrafiltration or microfiltration. By removing most of the other proteins, lactose, and minerals, the complex lipid was concentrated and finally dried to prepare the desired powder. The resulting powder contains no more than 25% protein in the dry matter,
It contained 0% or less and 50% or more lipids, and contained 14% or more of milk-derived complex lipids among the lipids.

That is, the present invention provides a method for removing a protein precipitate formed by isoelectric precipitation of buttermilk or buttermilk powder-reduced milk, ultrafiltration or microfiltration of the supernatant, and drying of the concentrate. Can be obtained by
A milk-derived complex lipid that contains 25% or less protein, 20% or less carbohydrate, and 50% or more lipid in the dried matter, and contains 14% or more of the lipid-derived complex lipid in the dried matter among lipids. The present invention relates to a powder contained therein and a method for producing the powder obtainable by such means. In addition, in the step of precipitating and removing proteins, particularly casein at its isoelectric point, by adding an emulsifier in advance, the recovery of complex lipids could be significantly increased.

Furthermore, the present invention relates to such food additives complex lipids containing powder having a high content of milk-derived and lipase inhibitors. The food additive of the present invention can be usefully used as a food emulsifier like lecithin. In addition, in view of the above-described problems of lipase inhibitors conventionally added to foods, the present inventors have intensively studied to obtain lipase inhibitors suitable for use in dairy products and beverages. As a result, it was found that the above-mentioned concentrated solution had an action having a lipase inhibitory activity, and by purifying the same, a composition having a lipase inhibitory activity was successfully obtained.

Hereinafter, the powder of the present invention containing a high amount of the complex lipid derived from milk will be described in detail while explaining the production method. Complex lipids (phospholipids, glycolipids) in buttermilk powder
When the content was compared with the concentration in the raw milk solids, as shown in Table 1, it was found that each of them corresponded to about 5 to 6 times in the raw milk. Further, this buttermilk is inexpensive as a by-product in the production of butter, and is therefore the most suitable raw material for the present invention. As this raw milk, milk from cows, buffaloes, sheep, goats, humans and the like can be used. Therefore, this buttermilk or buttermilk powder is used as a raw material. When buttermilk powder is used, it is dissolved in water so as to have a concentration of about 10% and reduced. Then, the main protein, casein, is first subjected to its isoelectric point. (PH 4.4 ~
The precipitate is coagulated and precipitated in 4.6), and the precipitate is separated. Normal,
Separation is performed by a centrifugal separator. As a preferable condition of the centrifugation, removal is performed at a centrifugal acceleration of 400 × G or more. At this time, the recovery rate of the target complex lipid was as shown in Table 2.
In each case, 50% or more migrated to the casein precipitate fraction as shown in Table 2, and the recovery in the supernatant was low. In general, complex lipids are often amphipathic, have a hydrophobic part and a hydrophilic part in the molecule, and are stably present in aqueous solvents, so that they can bind hydrophobically to proteins and the like. is there. It is known that phospholipids are bound to casein even in buttermilk, and it is considered that the results are as shown in Table 2.

[0009]

[Table 1]

[Table 2]

Therefore, in the present invention, the emulsifier is added in advance to dissociate the bond between the phospholipid and casein, and then the casein is removed by isoelectric point, thereby recovering the complex lipid in the supernatant. The rate was improved. As emulsifiers, those usually available as food additives (hereinafter simply expressed as%) were used, and several emulsifiers having different HLB values were added at a concentration of 1% by weight to 10% reduced buttermilk. . After that, casein was precipitated by isoelectric focusing,
The recovery rate of the complex lipid in the precipitation part and the supernatant was examined. As shown in Table 3, when a hydrophilic emulsifier having a high HLB value is added, the recovery rate in the supernatant is high. In particular, when an emulsifier having an HLB of 13 or more is used, about 50% or more can be recovered. did it.

As the emulsifier having an HLB of 13 or more, sucrose fatty acid esters, polyglycerin monofatty acid esters and the like can be used. Examples of the former include sucrose lauric acid monoester. In the latter example,
Hexaglycerin monomyristate (HLB13.
0), decaglycerin monooleate (HLB14.
5), decaglycerin monopalmitate (HLB14.
0), decaglycerin monomyristate (HLB14.
5) Ultra polyglycerin monostearate (HL
B13.0), ultrapolyglycerin monooleate (HLB20.0), ultraglycerin monopalmitate (HLB15.5) or ultrapolyglycerin monomyristate (HLB16.0). Furthermore, polyoxyethylene sorbitan monooleate (HLB 16.0) or the like may be used. These emulsifiers may be used alone, or
Two or more emulsifiers may be used in combination.

The emulsifier mainly comprising a monoester of sucrose and lauric acid showed the highest value. Regarding this emulsifier, the relationship between the added concentration and the recovery rate of the complex lipid in the supernatant was investigated and is shown in FIG. It was found that the addition rate of 1% or more resulted in a recovery rate of 70% or more, which was significantly improved as compared with the case of no addition. Further, even if 1% or more is added, the recovery rate does not improve so much, so that about 1% is sufficient.

[0013]

[Table 3]

The obtained supernatant contains an emulsifier to which whey protein, lactose and minerals are further added, and a lipid component containing a target complex lipid. In the present invention, a membrane separation technique is applied to further concentrate the complex lipid. Components other than lipids in the supernatant are β-protein, which is whey protein in milk.
-Since the molecular weight of lactoglobulin is about 18,000, the whey protein, lactose, and minerals were removed using an ultrafiltration membrane having a molecular weight cut-off of 20,000 or more to concentrate only lipid components. It is also known that a lipid component in an aqueous solvent exists as an emulsion, and in particular, a complex lipid is dispersed as a plurality of molecular aggregates. Therefore,
Regarding the fractionation method based on particle size using a microfiltration membrane,
It was applied to complex lipid concentration. Use of various ultrafiltration membranes (fraction molecular weight 30,000, 50,000) and microfiltration membranes (fraction particle size 0.1, 0.25, 0.5 μm) An attempt was made to concentrate.

In the membrane treatment, diafiltration is performed while supplying an amount of pure water corresponding to the supernatant used for the treatment, and finally a concentrated solution of 1/10 volume of the supernatant is obtained. Was. Table 4 shows the residual ratio of each component in each concentrate. Most membranes remove most of the non-lipid components,
In addition, since there was almost no loss of lipid components, it was possible to concentrate complex lipids. In addition, it turned out that the supernatant liquid prepared without using an emulsifier is similarly concentrated by these membranes. The proportion of the lipid component contained in the solid content of the concentrated liquid is as high as about 60% or more, but it can be easily pulverized with a spray-drying apparatus usually used in the food industry, and 14% or more in the powder. A powder containing the milk-derived complex lipid was obtained. In the present invention, drying means other than spray drying, such as freeze drying, vacuum drying, and hot air drying, can be used as the drying means.

[0016]

[Table 4]

The powder of the present invention thus obtained is
Low in protein and carbohydrate, containing more than 50% of lipids in dry matter, and more than 14% of complex lipids in dry matter, which is equivalent to more than 40 times the concentration in solids of raw milk Was something. Further, it was found that the production method concentrated the complex lipid in the raw material buttermilk powder 8 times or more. Among the complex lipids contained in this powder, phospholipids,
As shown in Table 5, the composition of the glycolipid contained 12.5% or more of phospholipid and 1.5% or more of glycolipid.

[0018]

[Table 5]

Soy lecithin or egg yolk lecithin, which has been used in the food industry, is a crude product containing 20 to 30% of phospholipids. The powder of the present invention is also 12
% Or more phospholipids, and in its composition,
Since the high ratio of phosphatidylethanolamine (PE) and sphingomyelin (SPM) is a characteristic different from soybean and egg yolk lecithin, this powder has a possibility of exhibiting a new function as milk lecithin. Also, unlike soybean lecithin or egg yolk lecithin in the oil state, the powder obtained according to the present invention is water-soluble, so that it can be easily used in various forms of food. Further, ganglioside GD _3, which corresponds to approximately 1/3 of the glycolipid contained 1.5 to 2.0% is noted that physiological effects in recent years, cell differentiation, neutralization effect of growth effects or bacterial toxins, further virus It has been reported that the food is protected against infection, and it is also possible to add functionality to foods to which powder is added. Therefore, it can be added to various foods in which lecithin has been conventionally used, alone or in combination with other additives, instead of lecithin.
It can be used in the cosmetics and pharmaceutical fields, and its uses include functions as emulsifiers, stabilizers, dispersants, and wetting agents,
Drug delivery system (DD), which has been attracting attention in recent years,
As a study of the phospholipid raw material for liposomes as S) and the physiological effect as a biological membrane component, application as health foods and pharmaceuticals can be expected. It can also be added to aqueous foods by utilizing the characteristics of being water-soluble. Moreover it is also possible to impart food functionality by utilizing the physiological action of ganglioside GD _3.

Furthermore, in the present invention, it has been found that the powder obtained as described above has a lipase inhibitory activity. Therefore, the oxidation of food by adding foods containing fats and oils,
Rancid can be prevented, and when taken together with a food containing fat, diseases due to excessive intake of fat, for example, adult diseases such as obesity and hyperlipidemia can be prevented. Further, the lipase inhibitory activity can be enhanced by further extracting the complex lipid from the powder of the present invention with an organic solvent. The organic solvent used in the present invention may be at least one of chloroform / methanol (1: 2 or 2: 1), acetone, diethyl ether, ethanol, hexane, petroleum ether, heptane, etc., which are used for ordinary lipid extraction. First, one or two or more of the above solvents are added about 40 times to the powder 1 and shaken vigorously, followed by extraction at a low temperature, preferably at 0 to 4 ° C. for 30 minutes or more.
Next, impurities are separated and removed by filter paper, glass filter or decantation. The resulting solution is vacuum, evaporated or dried by heating to obtain a purified fraction.

When the powder of the present invention is added as a food additive instead of lecithin, milk, bread, confectionery, noodles,
It can be added to margarine, butter, ham, sausage, cheese, etc., depending on the food,
Depending on the purpose, the properties of the complex lipid can be reflected in the food by adding 0.2 to 20%. When added as a lipase inhibitor, it may be used as it is as a powder, or may be added by dissolving it in, for example, a liquid food if necessary. The amount used in this case depends on the fat content, fat quality, lipase content and the period of time for which the quality of the food to be used is to be maintained. 50% can be suppressed, and lipase activity can be suppressed by 15% by adding 0.1% concentration. Foods to which the lipase inhibitor of the present invention can be added include dairy drinks, fat spreads, batters, and seasoning oils.

Next, the present invention will be specifically described with reference to examples.

【Example】

Example 1 Method for Small-Scale Production of Milk-Derived Complex Lipid High Content Powder Water was added to 1 kg of buttermilk powder as a raw material, reduced to 10% to make 10 liters, and two batches were prepared. [Daiichi Kogyo Pharmaceutical: SL-18A
(Containing 70% or more of sucrose lauric acid monoester)], and then pH was adjusted with 2N-HCl.
Adjusted to 4.4. After standing for 30 minutes or more, the precipitate was separated by a centrifugal separator (Hitachi: 20PR-5), and the respective supernatants were collected. A microfiltration device (Asahi Kasei: Microza P)
SP-103, particle diameter 0.1 μ) and then spray-dried. According to this method, about 80 g of a milk-derived complex lipid-rich powder was obtained when prepared by adding an emulsifier, and about 40 g of a powder was obtained when prepared without adding an emulsifier. Table 6 shows the contents of the general components and the complex lipids for both the powders with and without the addition of the emulsifier, and the yield of the complex lipids with respect to the raw material buttermilk powder. It was found that the yield was higher when the emulsifier was used.

[0023]

[Table 6]

Example 2 Small-Scale Production of Milk-Derived Complex Lipid High Content Powder 1 kg of buttermilk powder as raw material was reduced to 10% by adding water to 10 liters, and 100 g of emulsifier [hexaglycerin monomyristate] was added thereto. (HLB13)], and adjusted to pH 4.4 with 2N HCl. 30
After standing still for more than a minute, the precipitate was separated by a centrifugal separator (Hitachi: 20PR-5), and the supernatant was recovered and concentrated by an ultrafiltration device (Asahi Kasei: AHL-1010, molecular weight cut off 50,000). And then spray dried. By this method, about 85 g of a milk-derived complex lipid-rich powder was obtained. The general components of the powder and the content of the complex lipid are shown in Table 6, and the yield of the complex lipid with respect to the raw material buttermilk powder is also shown.

Example 3 Large-Scale Production of Milk-Derived Complex Lipid High Content Powder 100 kg of buttermilk powder as raw material was reduced to 10% to obtain 1
and 10 kg of emulsifier (Daiichi Kogyo Seiyaku: SL
-18A) and then pH 4.4 with 2N HCl.
Was adjusted. After standing for 30 minutes or more, the solid-liquid separator (W
The precipitate was separated by ESTFALIA (KNA3-08-076), the supernatant was recovered, concentrated by a microfiltration device (Asahi Kasei: Microza PSV-303, particle diameter 0.1 μm), and then spray-dried. By this method, about 6.9 kg of a milk-derived complex lipid-rich powder was obtained. Table 6 shows the content and the yield of the general components and complex lipids of the obtained powder in the same manner as in Example 2.
It is shown along with The composition was not significantly different from that of Example 1, and it was found that stable mass preparation was possible.

Example 4 The powder obtained in Example 3 was added in an amount of 1.5% in the mixing step of the production of press ham to produce press ham by a conventional method. Pressed ham was superior in the binding property of meat as compared with the case where no additive was added, and was not inferior in quality and flavor as compared with the case where egg yolk lecithin was used. In particular physiological activity is expected because it contains ganglioside GD _3.

Example 5 280 g of strong flour, 17 g of sugar, 6 g of skim milk powder, 5 g of salt, 11 g of butter, and 3 g of dry yeast were used in Example 4
5 g of the powder of the present invention obtained in the above was dissolved in 210 g of water to produce bread by a conventional direct kneading method. Bread is superior in the swelling after baking and the internal bread tissue, and the flavor, compared to the case where the complex lipid-rich powder-free powder of the present invention is not added, and particularly in the flavor when compared with the case where soybean lecithin is added. It was excellent.

Example 6 300 g of raw cheese (108 g of domestic Gouda cheese, 72 g of imported Gouda cheese and 120 g of Cheddar cheese) were added to water 1
8 g, baking soda 1.8 g, JOHA-C 1.74 g and J
2.09 g of OHA-SE and 3.83 g of the powder of the present invention obtained in Example 3 were added, and a processed cheese was produced by a conventional method. By adding the powder obtained in Example 3, half of the molten salt was replaced. Compared with the case where no added cheese was used, the processed cheese was not inferior in texture and texture, but was rather excellent in flavor. In particular, the powder of the present invention is derived from milk, and its health consciousness can be enhanced by substituting it with a molten salt mainly composed of phosphate.

Example 7 Lipase inhibitory effect The lipase inhibitory effect of the spray-dried powder obtained in Example 1 was measured by the following method. First, an aqueous solution is prepared by adding a lipase inhibitor of the present invention to a lipase derived from a microorganism. On the other hand, an aqueous solution of a lipase derived from a microorganism to which the lipase inhibitor of the present invention is not added is prepared. Next, both lipase activities are measured. The lipase activity was measured mainly by dimercaprol 3-butyrate as a water-soluble substrate and 5,
A lipase quantification kit (Dainippon Pharmaceutical Lipase Kit S) composed of 5'-dithiobis-2-nitrobenzoic acid, a buffer, and a reaction stop solution was used. Specifically, 0
Two test tubes containing 100 μl of the lipase inhibitor of the present invention prepared at various concentrations of １００100 mg / ml and two test tubes not containing the lipase inhibitor of the present invention were prepared. / Ml of lipase IV derived from microorganisms
(From Pseudomonas sp., Boehringer Mannheim Yamanouchi) 1 μl and coloring solution (0.098 mg / ml)
5,5'-dithiobis-2-nitrobenzoic acid)
The mixture was preliminarily heated at 30 ° C. for 5 minutes. 6.69 mg / ml dimercaprol 3-butyrate and 5.73 mg / ml lipase activator in one of each two test tubes
100 μl of substrate solution consisting of sodium dodecyl sulfate
In addition, the reaction was carried out at 30 ° C. under light shielding. After 30 minutes, 2 ml of acetone was added as a reaction stopping solution to stop the reaction.
On the other hand, the reaction was stopped in the same manner as described above without adding the substrate solution to the remaining one test tube, then the reaction was stopped, and 100 μl of the same substrate solution was added thereto. Then, after centrifugation of each of the two, the supernatant was separated at a wavelength of 412 nm.
The absorbance was measured in m. The inhibition rate of the lipase activity was determined by the following equation. The result is shown in FIG. As is clear from the figure, the lipase inhibitor of the present invention increased the lipase inhibition rate as its concentration increased, indicating that it had an excellent inhibitory effect. Lipase inhibition rate (%) = ((AB) / B) × 100 where A: absorbance when lipase inhibitor of the present invention is added B; absorbance when lipase inhibitor of the present invention is not added (blank)

Example 8 A spray-dried powder as a lipase inhibitor of the present invention was extracted with an organic solvent to enhance lipase inhibitory activity. Spray-dried powder as lipase inhibitor obtained in Example 1 (concentrated fraction)
To 1 g, 40 ml of ice-cooled chloroform / methanol (2: 1) was added, and the mixture was shaken at 4 ° C. for 30 minutes. Filtration was performed with filter paper (Whatman No. 5), and the filtrate was dried with a rotary evaporator to obtain a purified lipid fraction.
The lipase inhibitory activity of the obtained purified fraction was measured according to the method of Example 2. The result is shown in FIG. From FIG. 3, the purified fraction showed an inhibitory activity of 80% or more even at a concentration as low as about 10 mg / ml. Therefore, the lipase inhibitory activity was significantly enhanced by the purified fraction obtained by the lipid extraction operation.

Example 9 6.3 g of the spray-dried powder obtained in Example 3 was added to 1 liter of cottonseed oil and stored for 3 months. The acid value of the cottonseed oil immediately before the addition was 3.2, but after three months was 3.4, it was found that the lipase action was completely suppressed. Further, the iodine value immediately before the addition was 92, but even if this was stored at room temperature for 3 months, the iodine value hardly increased, and the oxidation of cottonseed oil could be prevented.

[0032]

According to the present invention, it is possible to produce a powder containing a large amount of complex lipid derived from milk and containing few impurities such as proteins and saccharides. The powder of the present invention is used as a food additive by utilizing the properties of milk-derived complex lipids, in fields in which lecithin has been conventionally used, or in water-soluble, or in other fields by utilizing its physiological activity. Can be useful. Furthermore, the lipase inhibitor of the present invention has high lipase inhibitory activity, and by adding it to dairy products and other foods, it is possible to prevent lipid deterioration of these foods due to lipase. Further, it is useful for preventing diseases due to excessive intake of lipids on a diet and is effective in suppressing adult diseases such as obesity and hyperlipidemia when taken at the same time as a food containing fat. Furthermore, the purified fraction obtained by the lipid extraction operation has a remarkably enhanced lipase inhibitory activity and is soluble in water, so that it is easy to use, can be applied to various foods, and is extremely useful.

[Brief description of the drawings]

Fig. 1 Relationship between amount of emulsifier added to reduced buttermilk and phospholipid recovery rate

FIG. 2 shows the relationship between the concentration of a lipase inhibitor (spray-dried powder) obtained in Example 1 and lipase inhibitory activity.

[Explanation of symbols]

━ ○ ━ Mass of lipase inhibitor group prepared without emulsifier 100 μl ━ ● ━ Mass of lipase inhibitor group prepared without emulsifier 50 μl 質量 Mass of lipase inhibitor group prepared with emulsifier 100 μl

FIG. 3 shows a relationship between the concentration of a lipase inhibitor (spray-dried powder) obtained in Example 8 and lipase inhibitory activity.

[Explanation of symbols]

 ━ ○ ━ Lipase inhibitor prepared using emulsifier ━ △ ━ Lipase inhibitor prepared without emulsifier

────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification symbol FI // A23J 7/00 A23J 7/00 (72) Inventor Kenkichi Ahiko 1-chome 4-22, Miyanomori 9-22, Chuo-ku, Sapporo, Hokkaido, Japan (72 ) Inventor Seiji Kurosawa 7-29-chome, 7-chome, Ohira, Kita-ku, Sapporo, Hokkaido, Japan (56) References JP-A-3-251143 (JP, A) JP-A-49-50155 (JP, A) JP-A-60- 54637 (JP, A) JP-A-62-65646 (JP, A) JP-A-3-219872 (JP, A) JP-A-59-500547 (JP, A) Ukr Biokim Zh, Vol. 59, no. 6, 1987 p. 75-77 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23C 1/00-23/00 JICST file (JOIS) JICST file (JAFIC)

Claims (12)

(57) [Claims] An ultrafiltration or microfiltration of a supernatant is carried out by removing buttermilk or a reduced solution of buttermilk powder to pH 4.4 to 4.6 and isoprecipitating to remove protein precipitates. The concentrated liquid can be obtained by drying. The dry matter contains 25% or less of protein, 20% or less of carbohydrate, and 50% or more of lipid, and the milk-derived complex lipid among the lipids accounts for 14% of the dry matter. A powder containing a milk-derived complex lipid at a high content, characterized by containing the above. 2. The powder according to claim 1, wherein the complex lipid contains 12.5% or more of a phospholipid. 3. The powder according to claim 1, which contains 1.5% or more of glycolipid. 4. A method for preparing buttermilk or a reduced solution of buttermilk powder to pH 4.4 to 4.6 and isoprecipitating the precipitate to remove protein precipitates, and ultrafiltration or microfiltration of the supernatant, The obtained concentrate is dried. The dried product contains 25% or less of protein, 20% or less of carbohydrate, and 50% or more of lipids. A method for producing a powder high in milk-derived complex lipids containing 5. The method according to claim 4, wherein an emulsifier is added to the buttermilk or the buttermilk reducing liquid to perform isoelectric point precipitation. 6. The method according to claim 5, wherein an emulsifier having an HLB value of 13 or more is added. 7. The method according to claim 6, wherein a sucrose fatty acid ester mainly composed of sucrose lauric acid monoester is added as an emulsifier. 8. The method for producing a powder according to claim 4, wherein ultrafiltration is performed at a molecular weight cut off of 20,000 or more to obtain a concentrated solution. 9. The method for producing a powder according to claim 4, wherein the concentrated liquid is obtained by performing microfiltration with a fraction particle size of 0.5 μm or less. 10. A food additive comprising a powder a high content of complex lipids from either milk of claims 1 to 3. 11. A lipase inhibitor comprising a powder containing the milk-derived complex lipid according to any one of claims 1 to 3 as an active ingredient. 12. A lipase inhibitor comprising, as an active ingredient, a dried product obtained by extracting a powder containing a high amount of the complex lipid derived from milk according to any one of claims 1 to 3 with an organic solvent and drying the extract.