JP3579617B2 - Nutritional composition with good emulsion stability - Google Patents

Description

【００４４】
試験例２
この試験は、乳化安定性を指標として、脂肪、乳清蛋白加水分解物、及びカゼイン加水分解物等からなる栄養組成物の適正な乳化剤の種類及びその組合せを調べるために行った。
【００４５】
（１）試料の調製
乳化剤の種類及びその組合せを変更したことを除き、実施例１と同一の方法により次に示す１１種類の試料（試料番号６〜１６）を調製した。
試料６：本発明の実施例１と同一の方法により製造した栄養組成物
試料７：乳化剤として、本発明のタピオカ澱粉６ｋｇを単独使用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
試料８：乳化剤として、本発明のコハク酸モノグリセリド４５０ｇ、及びタピオカ澱粉６ｋｇを併用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
試料９：乳化剤として、クエン酸モノグリセリド４５０ｇを単独使用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
【００４６】
試料１０：乳化剤として、バレイショ澱粉６ｋｇを単独使用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
試料１１：乳化剤として、クエン酸モノグリセリド４５０ｇ、及びタピオカ澱粉６ｋｇを併用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
試料１２：乳化剤として、コハク酸モノグリセリド４５０ｇ、及びバレイショ澱粉６ｋｇを併用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
試料１３：乳化剤として、クエン酸モノグリセリド４５０ｇ、及びバレイショ澱粉６ｋｇを併用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
試料１４：乳化剤として、ステアリン酸モノグリセリド４５０ｇを単独使用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
試料１５：乳化剤として、ステアリン酸モノグリセリド４５０ｇ、及びタピオカ澱粉６ｋｇを併用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
試料１６：乳化剤として、ステアリン酸モノグリセリド４５０ｇ、及びバレイショ澱粉６ｋｇを併用したことを除き、本発明の実施例１と同一の方法により製造した栄養組成物
【００４７】
（２）試験方法
各試料の乳化安定性を、前記の試験方法により各試料毎に５回測定して平均値を算出して試験した。
【００４８】
（３）試験結果
この試験の結果は、表２に示すとおりである。表２から明らかなとおり、脂肪、乳清蛋白加水分解物、及びカゼイン加水分解物等からなる栄養組成物の乳化安定性を向上させるためには、乳化剤としてコハク酸モノグリセリド及び／又はタピオカ澱粉を使用することが必要であることが判明した。また、一層乳化安定性を向上させるためには、コハク酸モノグリセリド又はタピオカ澱粉のいずれか一方を単独使用することが必要であり、特にコハク酸モノグリセリドの単独使用が望ましいことが判明した。
【００４９】
尚、栄養組成物の脂肪、乳清蛋白加水分解物、及びカゼイン加水分解物の種類、並びに量を変更して試験したが、ほぼ同様の結果が得られた。
【００５０】
【表２】

【００５１】
参考例１
先願特許１（特開平８−１１２０６３号公報）の実施例２と同一の方法により、乳清蛋白加水分解物を次のとおり調製した。
【００５２】
市販の乳清蛋白質粉末（蛋白質含量８５％。デンマーク・プロテイン社製）１ｋｇを、脱イオン水１９ｋｇに溶解し、ｐＨを１０に調整し、トリプシン（ノボ・ノルディスク社製）を１１万活性単位（乳清蛋白質１ｇ当たり１３０活性単位）、プロテアーゼＮアマノ（天野製薬社製）１８０万活性単位（乳清蛋白質１ｇ当たり２１００活性単位）及びラクトバチルス・ブルガリカス菌体破砕物５．１万活性単位（乳清蛋白質１ｇ当たり６０活性単位）を添加し、４０℃で加水分解し、バイオテックアナライザー（旭化成工業社製）を用いて経時的に遊離リジンの量を測定し、遊離リジン量が１７％に達した時点で、１３０℃で２秒間加熱して酵素を失活させ、冷却し、のちクエン酸でｐＨを６．５に調整し、分画分子量３，０００の限外瀘過膜（旭化成工業社製）で限外瀘過し、濃縮し、噴霧乾燥し、粉末状の乳清蛋白加水分解物約８００ｇを得た。
【００５３】
得られた乳清蛋白加水分解物は、分子量５，０００〜１００００ダルトンの画分が、全加水分解物の０．２％、抗原残存活性が１０^−６以下、リジンの遊離率が１７％、遊離アミノ酸含量１３％、アンモニア含有量が０．０４％、１０％溶液の透過率が９９％、５％溶液のｐＨ未調整及びｐＨ４における１２０℃、１０分間の加熱にも安定であり、α−トコフェロールと同等の抗酸化活性を有し、風味も良好であった。
【００５４】
参考例２
先願特許２（特開平８−２２８６９２号公報）の実施例２と同一の方法により、カゼイン加水分解物を次のとおり調製した。
【００５５】
市販のカゼイン（メルク社製）１．５ｋｇに蒸留水８．５ｋｇを加え、よく分散させ、１０％水酸化ナトリウム水溶液を添加して、溶液のｐＨを７．０に調整し、カゼインを完全に溶解し、濃度約１５％のカゼイン水溶液を調製した。該カゼイン水溶液を８５℃で１０分間加熱殺菌し、５０℃に温度調整し、水酸化ナトリウムを添加して、ｐＨを９．０に調整した後、ビオプラーゼＳＰ−２０（長瀬生化学工業社製）１５１．２万活性単位（蛋白質１ｇ当たり１２００活性単位）、ニュートラーゼ（ノボ・ノルディスク社製）６３０万活性単位（蛋白質１ｇ当たり５０００活性単位）、及びキモトリプシン（ノボ・ノルディスク社製）１００８万活性単位（蛋白質１ｇ当たり８０００活性単位）を添加して加水分解反応を開始し、経時的にカゼインの分解率及びバイオテックアナライザー（旭化成工業社製）により測定される１６種類のアミノ酸のモル数の合計の測定値をそれぞれ測定し、カゼインの分解率が２５．５％及びバイオテックアナライザーによる測定値が７．２ｍＭに達した時点で、８５℃で５分間加熱して酵素を失活させ、酵素反応を停止し、１０℃に冷却した。この加水分解液に活性炭６０ｇを加え、撹拌後２０時間静置し、瀘過助剤としてスタンダードスーパーセル（東京珪藻土社製）を加え、吸引瀘過し、次いで、得られた瀘過液を常法により濃縮、噴霧乾燥し、噴霧乾燥品１．３２ｋｇを得た。
【００５６】
得られたカゼイン加水分解物は、分子量５００ダルトン以下の画分が６０．９％、５００超１０００ダルトン以下の画分が２２．９％、１０００超５０００ダルトン以下の画分が１６．２％、５０００ダルトンを超える画分が０％、抗原残存活性が１０^−５、及びアミノ酸遊離率が５．９％であり、風味も良好であった。
【００５７】
参考例３
先願特許３（特開平９−２８３０６号公報）の実施例２と同一の方法により、カゼイン加水分解物を次のとおり調製した。
【００５８】
市販のカゼインナトリウム（蛋白質含量８５％。ユニーレ・フランス社製）１ｋｇに蒸留水９ｋｇを加え、よく撹拌混合し、カゼインナトリウムを完全に溶解し、濃度約１０％のカゼイン水溶液を調製した。該カゼイン水溶液を８０℃で１０分間加熱殺菌し、５０℃に温度調整し、水酸化ナトリウムを添加してｐＨを９．０に調整し、ブロメライン（天野製薬社製）１３６０万活性単位（蛋白質１ｇ当たり１６０００活性単位）、ニュートラーゼ（ノボ・ノルディスク社製）１７７万活性単位（蛋白質１ｇ当たり２０００活性単位）、及びプロテアーゼＳ（天野製薬社製）１０２万活性単位（蛋白質１ｇ当たり１２００活性単位）を添加して加水分解反応を開始し、経時的に酵素反応を分解率によりモニターし、分解率が２５．６％に達した時点で、８０℃で６分間加熱して酵素を失活させ、酵素反応を停止し、１０℃に冷却した。この加水分解液をマイクローザＥＭＰ−３１３（孔径０．２５μｍ：旭化成社製）を用い、膜分離法（マイクロフィルトレーション）により、不溶物を瀘過し、次いで得られた瀘過液を疎水性樹脂［ＫＳ−３５（北越炭素社製）］に対して、該瀘過液をＳＶ（空間速度）＝２ｈ^−１、温度１０℃の条件で接触処理し、得られたカゼイン加水分解物を含有する溶液を常法により濃縮し、噴霧乾燥し、噴霧乾燥品０．７４ｋｇを得た。
【００５９】
得られたカゼイン加水分解物は、分子量１０００ダルトン以下の画分が８２．５％、３５００ダルトン以上の画分が０．２％、アミノ酸遊離率が５．３％、１ｇ中に含まれるトリプトファンが３．５ｍｇ及び透過率が９９．４％であった。また、風味（匂い、呈味）は、ほとんど無味無臭であり、保存安定性（沈澱は無く、着色も無い。）に優れた物質であった。
【００６０】
次に実施例を示して本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。
【００６１】
【実施例】
実施例１
前記参考例１と同一の方法を反復して得られた乳清蛋白加水分解物１５ｋｇ、前記参考例２と同一の方法を反復して得られたカゼイン加水分解物１０ｋｇ、ラクトース（メグレ社製）６８ｋｇ、ラフィノース（日本甜菜製糖社製）１１２０ｇ、マルツデキストリン（松谷化学工業社製）１４．６ｋｇ、ミネラル混合物（富田製薬社製）９２０ｇ、及びビタミン混合物（田辺製薬社製）３５ｇを精製水３００ｋｇに溶解し、これにコハク酸モノグリセリド（花王社製）４５０ｇ及び調整脂肪（太陽油脂社製）４０ｋｇを添加し、均質化し、１２０℃で２秒間殺菌し、濃縮し、噴霧乾燥し、育児用ミルク約１４５ｋｇを得た。
【００６２】
得られた育児用ミルクを前記試験方法により試験した結果、乳化安定性が良好で、風味についても優れた栄養組成物であった。
【００６３】
実施例２
前記参考例１と同一の方法を反復して得られた乳清蛋白加水分解物１０．８ｋｇ、前記参考例２と同一の方法を反復して得られたカゼイン加水分解物５．６ｋｇ、ラクチュロース（森永乳業社製）５００ｇ、ラフィノース（日本甜菜製糖社製）５００ｇ、マルツデキストリン（松谷化学工業社製）６５ｋｇ、ミネラル混合物（富田製薬社製）９２０ｇ、及びビタミン混合物（田辺製薬社製）３５ｇを精製水３００ｋｇに溶解し、これにコハク酸モノグリセリド（花王社製）５００ｇ及び調整脂肪（太陽油脂社製）２０ｋｇを添加し、均質化し、８０℃で６分間殺菌し、濃縮し、噴霧乾燥し、育児用ミルク約１００ｋｇを得た。
【００６４】
得られた育児用ミルクを前記試験方法により試験した結果、乳化安定性が良好で、風味についても優れた栄養組成物であった。
【００６５】
実施例３
前記参考例１と同一の方法を反復して得られた乳清蛋白加水分解物１０ｋｇ、前記参考例２と同一の方法を反復して得られたカゼイン加水分解物６ｋｇ、ラクチュロース（森永乳業社製）５００ｇ、ラフィノース（日本甜菜製糖社製）５００ｇ、マルツデキストリン（松谷化学工業社製）６２ｋｇ、タピオカ澱粉（松谷化学工業社製）３ｋｇ、ミネラル混合物（富田製薬社製）９２０ｇ、及びビタミン混合物（田辺製薬社製）３５ｇを精製水３００ｋｇに溶解し、これに調整脂肪（太陽油脂社製）２０ｋｇを添加し、均質化し、８０℃で６分間殺菌し、濃縮し、噴霧乾燥し、育児用ミルク約１００ｋｇを得た。
【００６６】
得られた育児用ミルクを前記試験方法により試験した結果、乳化安定性が良好で、風味についても優れた栄養組成物であった。
【００６７】
実施例４
７０００ｍｌの温水（６０℃）に、前記参考例１と同一の方法を反復して得られた乳清蛋白加水分解物２５００ｇ、前記参考例３と同一の方法を反復して得られたカゼイン加水分解物２５００ｇ、及びデキストリン（参松工業社製）１５０００ｇを添加し、ＴＫホモミキサー（特殊機化工業社製）を用いて溶解、分散させ、液状物を調製した。
【００６８】
前記液状物に、コハク酸モノグリセリド（花王社製）１４０ｇ、調整脂肪（太陽油脂社製）２２００ｇ、ミネラル混合物（富田製薬社製）４００ｇ、及びビタミン混合物（田辺製薬社製）２０ｇを添加し、ＴＫホモミキサー（特殊機化工業社製）を用いて予備乳化し、水を添加して総量を１００ｌに調整した。
【００６９】
次いで、予備乳化物を高圧ホモジナイザー（マントンゴーリン株式会社製）を用いて、一段目５ＭＰａ、二段目５０ＭＰａの２段階処理を５回反復して均質化し、液状流動食約９２ｌを調製した。
【００７０】
得られた液状流動食１１ｌを、２００ｍｌずつ塩化ビニル樹脂製軟質容器に無菌充填し、のちオートクレーブにより１２５℃、１５分間滅菌し、無菌高カロリー流動食５０個を調製した。
【００７１】
この無菌高カロリー流動食を前記試験方法により試験した結果、乳化安定性が良好で、風味についても優れた栄養組成物であった。
【００７２】
実施例５
市販の脱塩ホエー粉末（蛋白質含量３６％。ドモ社製）２ｋｇを５ｋｇの蒸留水に溶解し、乳清蛋白質１ｋｇ当たり、蛋白質分解酵素として、パンクレアチン（天野製薬社製）１００万活性単位、バシラス・サチリス由来酵素（長瀬生化学工業社製）３万活性単位、及びパパイン（天野製薬社製）１０万活性単位を添加し、酵素反応を５１℃で５時間実施し、８５℃で６分間加熱し、酵素反応を停止し、得られた乳清蛋白加水分解物含有水溶液を真空凍結乾燥機（共和真空社製）を使用し、凍結乾燥し、分解率１７％、平均分子量６０００ダルトンの乳清蛋白加水分解物約１．９ｋｇ（蛋白質６８０ｇ含有）を製造した。
【００７３】
得られた乳清蛋白加水分解物１ｋｇ、前記参考例２と同一の方法を反復して得られたカゼイン加水分解物０．６５ｋｇ、ラクトース（メグレ社製）４．２ｋｇ、マルツデキストリン（松谷化学工業社製）４．２ｋｇ、ミネラル混合物（富田製薬社製）５７ｇ、及びビタミン混合物（田辺製薬社製）２ｇを精製水２０ｋｇに溶解し、これにコハク酸モノグリセリド（花王社製）２８ｇ、タピオカ澱粉（松谷化学工業社製）３７２ｇ及び調整脂肪（太陽油脂社製）２．５ｋｇを添加し、均質化し、１２０℃で２秒間殺菌し、濃縮し、噴霧乾燥し、育児用ミルク約９ｋｇを得た。
【００７４】
得られた育児用ミルクを前記試験方法により試験した結果、乳化安定性が良好で、風味についても優れた栄養組成物であった。
【００７５】
【発明の効果】
以上詳記したとおり、本発明は、乳化安定性の良好な流動食、育児用ミルク等の栄養組成物に関するものであり、本発明により奏される効果は次のとおりである。
１）脂肪、乳清蛋白加水分解物、及びカゼイン加水分解物等からなる栄養組成物の乳化安定性を向上させることができる。
２）得られた脂肪、乳清蛋白加水分解物、及びカゼイン加水分解物を主要な成分とする乳化安定性の良好な栄養組成物は、母乳の蛋白質組成に近似しており、アレルゲン性が低減され、乳幼児の保育に有用な育児用ミルク等に応用可能で有用である。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a nutritional composition such as a liquid food having good emulsion stability and milk for childcare. More specifically, the present invention relates to a nutritional composition having good emulsification stability, which comprises fat, whey protein hydrolyzate, casein hydrolyzate, and succinic monoglyceride and / or tapioca starch as an emulsifier. .
[0002]
In this specification, percentages (%) are values by weight unless otherwise specified.
[0003]
[Prior art]
Conventionally, three kinds of emulsifiers (i) monoglyceride citrate or monoglyceride succinate, (ii) fatty acid monoglyceride, and (iii) lecithin treated with an enzyme are used in combination to thereby improve the stability of emulsified fat and protein hydrolysis. Composition (Japanese Patent No. 2824598; hereinafter, referred to as "prior art 1"), a monoglyceride organic acid ester having an HLB of less than 10, and an acid-resistant salt having an HLB of 10 or more as an emulsifier and an emulsion stabilizer. Nutrient composition composed of fat, protein hydrolyzate, etc., having improved emulsification stability by using a water-soluble surfactant or a salt-resistant polymer compound in combination with them (Japanese Patent Application Laid-Open No. 9-157179. , And Prior Art 2).
[0004]
Further, by using tapioca starch and propylene glycol alginate (hereinafter referred to as PGA) in combination, a stable emulsified food containing no protein hydrolyzate composed of fat or the like having improved emulsification stability (Japanese Patent Application Laid-Open No. No. 23575, hereinafter referred to as prior art 3).
[0005]
However, these conventional techniques have the following disadvantages.
[0006]
[Problems to be solved by the invention]
As disclosed in the above prior art, a nutritional composition comprising a fat, a protein hydrolyzate or the like having improved emulsification stability by using succinic monoglyceride in combination with another emulsifier has been developed. However, in the case of using the whey protein hydrolyzate and the casein hydrolyzate as the protein hydrolyzate in the above-mentioned conventional emulsifier combination, the problem that the emulsification stability of the nutritional composition is insufficient. was there.
[0007]
That is, when three emulsifiers of succinic acid monoglyceride, fatty acid monoglyceride, and enzyme-treated lecithin of the prior art 1 are used in combination, as is clear from the test examples described later, fat, whey protein hydrolyzate, and There was a problem that the emulsion composition of a nutritional composition comprising a casein hydrolyzate or the like had insufficient emulsification stability.
[0008]
In addition, monoglyceride succinate having an HLB of less than 10 as a monoglyceride organic acid ester of the prior art 2 and polyglycerin fatty acid esters such as hexaglycerin monomyristate as an acid- and salt-resistant surfactant having an HLB of 10 or more; When hydroxyethylcellulose and hydroxypropylcellulose are used in combination as the polymer compound, the emulsion stability of a nutritional composition comprising fat, whey protein hydrolyzate, and casein hydrolyzate, as is clear from the test examples described below. Was insufficient.
[0009]
Furthermore, as disclosed in the aforementioned prior art 3, a stable emulsified food containing no protein hydrolyzate composed of fat and the like having improved emulsification stability has been developed by using a combination of tapioca starch and PGA. However, when tapioca starch and PGA are used in combination with an emulsified food containing a protein hydrolyzate, there is a problem that the nutritional composition has insufficient emulsification stability.
[0010]
That is, when tapioca starch and PGA of the above-mentioned prior art 3 were used in combination, emulsification of a nutritional composition comprising fat, whey protein hydrolyzate, casein hydrolyzate, and the like was apparent from the test examples described later. There was a problem that the stability was insufficient.
[0011]
In view of the prior art, the present inventors aimed at improving the emulsification stability of a nutritional composition comprising fat, whey protein hydrolyzate, casein hydrolyzate, and the like. As indicated, various emulsifiers and combinations thereof were tested.
[0012]
As a result, the present inventors have found that when using monoglyceride succinate and / or tapioca starch as an emulsifier, fat, whey protein hydrolyzate And a nutritional composition comprising a casein hydrolyzate and the like were found to be excellent in the emulsification stability, and completed the present invention.
[0013]
An object of the present invention is similar to the protein composition of breast milk, allergenicity is reduced, fats applicable to childcare milk and the like useful for nursing infants, whey protein hydrolyzate, and casein hydrolyzate It is an object of the present invention to provide a novel nutritional composition having excellent emulsification stability and containing as a main component.
[0014]
[Means for Solving the Problems]
The present invention which solves the above-mentioned problems,Good emulsification stability with fat, whey protein hydrolyzate and casein hydrolyzate as main componentsNutrition compositionAnd, Fat, whey protein hydrolyzateas well asCasein hydrolyzateOnly protein sourceGood emulsification stability characterized by containing succinic monoglyceride and / or tapioca starch as emulsifierChildcare milk.
[0015]
Further, the present invention provides the whey protein hydrolyzate, wherein the whey protein hydrolyzate has a protein content of at least 70%, and the following a) to h),
a) The fraction having a molecular weight of 5,000 to 10,000 daltons is less than 1% of the total hydrolyzate,
b) The residual antigen activity measured by the ELISA test using anti-whey protein serum was 10%.^-FiveMust be,
c) The ratio of the amount of free amino acids to the total amount of amino acids in the hydrolyzate is 10 to 15%.,
d) The ratio of the amount of free lysine to the amount of total lysine contained in whey protein is 12 to 20%.,
e) The ammonia content is 0.2% or less,
f) a 10% solution in a 1 cm cell having a transmittance measured at 540 nm of 98% or more; g) heating a 5% solution of pH 4-7 at 120 ° C. for 10 minutes without causing precipitation;
h) having antioxidant activity,
Flavorful whey protein hydrolyzate with physicochemical propertiesThe above-mentioned milk for childcare having good emulsion stability.(Hereinafter, described as aspect 1.),Is also a desirable mode.
[0016]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, the present invention will be described in detail.
[0017]
The fat used in the present invention may be any fat as long as it is acceptable for foods or pharmaceuticals.Specifically, soybean oil, corn oil, rapeseed oil, coconut oil, safflower oil, sunflower oil Vegetable oils such as olive oil, lard, tallow, milk fat, animal fats such as fish oil, MCT, highly unsaturated fatty acids (eicosapentaenoic acid, arachidonic acid, docosahexaenoic acid, γ-linolenic acid, dihomo-γ-linolenic acid) Linoleic acid, etc.) and these processing oils and the like can be exemplified. For convenience, commercially available adjusted fats (for example, manufactured by Taiyo Yushi Co., Ltd.) can be used.
[0018]
The whey protein hydrolyzate used in the present invention is a whey protein raw material that is acceptable for foods or pharmaceuticals such as whey, desalted whey, whey protein concentrate (WPC), whey protein isolate (WPI) and the like. Any whey protein hydrolyzate may be used as long as it is hydrolyzed. However, in consideration of the flavor and antigen remaining activity of the whey protein hydrolyzate, the prior application 1 According to the disclosure of Japanese Patent Application Laid-Open No. H08-112063, the hydrolyzate according to Embodiment 1 of the present invention, which is produced by Reference Example 1 described below, is desirable.
[0019]
That is, a hydrolyzate of whey protein having a protein content of at least 70%, the following a) to h),
[0020]
a) The fraction having a molecular weight of 5,000 to 10,000 daltons is less than 1% of the total hydrolyzate
b) The residual antigen activity measured by the ELISA test using anti-whey protein serum was 10%.^-5Must be
c) The ratio of the amount of free amino acids to the total amount of amino acids in the hydrolyzate is 10 to 15%.
d) The ratio of the amount of free lysine to the amount of total lysine contained in whey protein is 12 to 20%.
e) The ammonia content is 0.2% or less
f) The transmittance of a 10% solution measured at 540 nm in a 1 cm cell is 98% or more.
g) A 5% solution of pH 4-7 is heated at 120 ° C. for 10 minutes without causing precipitation.
h) having antioxidant activity
It is desirable that the whey protein hydrolyzate has good flavor and physicochemical properties (hereinafter referred to as specific physicochemical properties). In addition, the whey protein hydrolyzate having the above-mentioned specific physicochemical properties and good flavor is poor in emulsification stability as compared with other whey protein hydrolysates. According to the present invention, it has become possible to produce a nutritional composition containing the hydrolyzate of whey protein with good emulsion stability.
[0021]
The casein hydrolyzate used in the present invention is obtained by hydrolyzing a casein protein raw material that is acceptable for food or pharmaceuticals such as casein lactate, acid casein such as casein hydrochloride, casein sodium, casein potassium, and casein salts such as calcium caseinate. Any casein hydrolyzate may be used, and specifically, the prior application 2 (Japanese Unexamined Patent Application Publication No. H8-228692) or the prior application patent 3 (Japanese Unexamined Patent Application Publication No. According to the disclosure of JP-A-28306), the casein hydrolyzate produced in Reference Example 2 or Reference Example 3 described below can be used.
[0022]
The emulsifier used in the present invention must be a food or pharmaceutical acceptable succinic monoglyceride and / or tapioca starch, as is clear from the test examples described below, and these commercial products are succinic monoglycerides (manufactured by Kao Corporation). ), Tapioca starch (Matsuya Chemical Industry Co., Ltd.) and the like can be used. The amount of the emulsifier added is 0.01 to 15% based on the solid content of the nutritional composition. In order to further improve the emulsion stability, it is necessary to use either succinic acid monoglyceride or tapioca starch alone, and it is particularly preferable to use succinic acid monoglyceride alone.
[0023]
As a protein source of the nutritional composition having good emulsification stability of the present invention, whey protein hydrolyzate and casein hydrolyzate, which are main components, are used in an amount of 60% or more of the total protein. , A degradation product thereof, or an amino acid can also be used. As proteins other than whey protein hydrolyzate and casein hydrolyzate, one or a combination of two or more of soy protein, egg protein, fish protein, meat protein, wheat protein, corn protein, lactoferrin, lactoperoxidase, etc. Can be exemplified.
[0024]
The ratio of whey protein hydrolyzate and casein hydrolyzate as protein can be appropriately changed in the range of 1: 9 to 9: 1, but is intended for application to infant care milk useful for nursing infants. The ratio is preferably about 1.5: 1, which is close to the ratio of whey protein and casein protein in breast milk.
[0025]
Fat, whey protein hydrolyzate, casein hydrolyzate, which are the main components of the nutritional composition having good emulsification stability of the present invention, as components other than the emulsifier, carbohydrates that are acceptable in foods or pharmaceuticals, Dietary fiber, nucleic acids, vitamins, minerals and the like can be exemplified.
[0026]
Examples of the saccharide include one or a combination of two or more of dextrin, lactose, sucrose, glucose, fructose, maltose, lactulose, and raffinose.
[0027]
Examples of the dietary fiber include one or a combination of two or more of cellulose, resistant dextrin, and gum arabic.
[0028]
Examples of the nucleic acid include one or a combination of two or more nucleotides, nucleosides, DNA, RNA, bases, and the like.
[0029]
As vitamins, vitamin A, vitamin B₁, Vitamin B₂  , Vitamin B₆  ,vitamin₁₂, Vitamin C, vitamin D₃, Vitamin E, vitamin K, niacin, pantothenic acid, folic acid, β-carotene and the like, or a combination of two or more of them. For convenience, a commercially available vitamin mixture (for example, manufactured by Tanabe Seiyaku Co., Ltd.) Etc.) can be used.
[0030]
Examples of the mineral include one or a combination of two or more of salts such as sodium, potassium, chlorine, calcium, magnesium, iron, copper, zinc, and manganese. A mixture (for example, manufactured by Tomita Pharmaceutical Co., Ltd.) can be used.
[0031]
Furthermore, as needed, fruit juice, flavors, lactic acid bacteria powder, bifidobacterium powder, and the like can be used.
[0032]
The mixing ratio of total fat, total protein, and total carbohydrate in the nutritional composition having good emulsion stability of the present invention is mixed at various ratios from a nutritional viewpoint depending on the purpose of use. For example, the mixing ratio of the infant milk is usually about 10 to 30% for fat, about 10 to 20% for protein, and about 50 to 70% for carbohydrate, based on the solid content of the infant milk. The vitamins and minerals, which are trace components, are added in nutritionally necessary amounts as appropriate.
[0033]
The method for preparing the nutritional composition of the present invention can be prepared by a conventional method corresponding to the type of the nutritional composition.In the case of a typical nutritional composition for childcare milk, it is prepared as follows. You.
[0034]
Specifically, the whey protein hydrolyzate, the casein hydrolyzate, the saccharide, the mineral mixture, and the vitamin mixture are dissolved in purified water, and the emulsifier and the fat are added thereto, and the mixture is homogenized. , Sterilized by a conventional method, concentrated, and spray-dried to prepare milk for childcare.
[0035]
The nutritional composition of the present invention obtained as described above, as is clear from the examples and test examples described later, fat, whey protein hydrolyzate, and the emulsion stability of the nutritional composition composed of casein hydrolyzate, etc. Since it is good, it is close to the protein composition of mother's milk, has reduced allergenicity, and is applicable and useful for childcare milk and the like useful for nursing infants.
[0036]
Next, the present invention will be described in detail with reference to test examples. In the present invention, the following test method was adopted.
[0037]
(1) Evaluation method of emulsion stability
The sample was dissolved in distilled water at a solid content of 15%, and 10 ml of the solution was collected in a 50 ml centrifuge tube, centrifuged at 2,000 rpm for 5 minutes, and the volume (ml) of the cream layer floating on the upper layer was measured. It was used as an evaluation index for emulsion stability.
[0038]
Test example 1
This test was performed to show that the nutritional composition of the present invention is superior in the emulsion stability as compared with the nutritional composition manufactured by the prior art.
[0039]
(1) Sample preparation
The following five types of samples were prepared.
Sample 1: Nutritional composition produced by the same method as in Example 1 of the present invention
Sample 2: Nutritional composition manufactured by the same method as in Example 1 of the present invention except that 6 kg of tapioca starch of the present invention was used alone as an emulsifier.
Sample 3: Nutritional composition manufactured by the same method as in Example 1 of the present invention, except that 450 g of succinic monoglyceride, 450 g of fatty acid monoglyceride and 450 g of enzyme-treated lecithin were used in combination as an emulsifier.
Sample 4: manufactured by the same method as in Example 1 of the present invention except that 1440 g of succinic acid monoglyceride, 960 g of hexaglycerin monomyristate, 600 g of hydroxyethylcellulose, and 600 g of hydroxypropylcellulose of the prior art 2 were used as emulsifiers. Nutrition composition
Sample 5: A nutritional composition produced by the same method as in Example 1 of the present invention, except that 6 kg of tapioca starch of prior art 3 and 440 g of PGA were used in combination as emulsifiers.
[0040]
(2) Test method
The emulsification stability of each sample was measured five times for each sample according to the test method described above, and the average value was calculated and tested.
[0041]
(3) Test results
The results of this test are as shown in Table 1. As is clear from Table 1, it was found that Sample 1 of the present invention had a smaller floating amount of the cream layer and was superior in emulsification stability as compared with Samples 2 to 4 using the conventional emulsifier.
[0042]
In addition, although the kind and amount of the fat, whey protein hydrolyzate and casein hydrolyzate of the nutritional composition were changed and tested, almost the same results were obtained.
[0043]
[Table 1]

[0044]
Test example 2
This test was carried out with the emulsification stability as an index to investigate the type and combination of appropriate emulsifiers in a nutritional composition composed of fat, whey protein hydrolyzate, casein hydrolyzate, and the like.
[0045]
(1) Sample preparation
Except that the type of emulsifier and the combination thereof were changed, the following 11 types of samples (sample numbers 6 to 16) were prepared in the same manner as in Example 1.
Sample 6: Nutritional composition produced by the same method as in Example 1 of the present invention
Sample 7: A nutritional composition produced by the same method as in Example 1 of the present invention, except that 6 kg of the tapioca starch of the present invention was used alone as an emulsifier.
Sample 8: A nutritional composition produced by the same method as in Example 1 of the present invention, except that 450 g of the succinic monoglyceride of the present invention and 6 kg of tapioca starch were used in combination as emulsifiers.
Sample 9: Nutritional composition manufactured by the same method as in Example 1 of the present invention except that 450 g of citric acid monoglyceride was used alone as an emulsifier.
[0046]
Sample 10: Nutritional composition manufactured by the same method as in Example 1 of the present invention except that 6 kg of potato starch was used alone as an emulsifier.
Sample 11: Nutritional composition produced by the same method as in Example 1 of the present invention except that 450 g of citric acid monoglyceride and 6 kg of tapioca starch were used in combination as emulsifiers.
Sample 12: A nutritional composition produced by the same method as in Example 1 of the present invention except that 450 g of succinic monoglyceride and 6 kg of potato starch were used in combination as an emulsifier.
Sample 13: A nutritional composition produced by the same method as in Example 1 of the present invention except that 450 g of citrate monoglyceride and 6 kg of potato starch were used in combination as emulsifiers.
Sample 14: Nutritional composition manufactured by the same method as in Example 1 of the present invention, except that 450 g of stearic acid monoglyceride was used alone as an emulsifier.
Sample 15: Nutritional composition manufactured by the same method as Example 1 of the present invention except that 450 g of stearic acid monoglyceride and 6 kg of tapioca starch were used in combination as emulsifiers.
Sample 16: Nutritional composition produced by the same method as in Example 1 of the present invention except that 450 g of stearic acid monoglyceride and 6 kg of potato starch were used in combination as an emulsifier.
[0047]
(2) Test method
The emulsification stability of each sample was measured five times for each sample according to the test method described above, and the average value was calculated and tested.
[0048]
(3) Test results
The results of this test are as shown in Table 2. As is clear from Table 2, in order to improve the emulsification stability of the nutritional composition comprising fat, whey protein hydrolyzate, casein hydrolyzate and the like, succinic monoglyceride and / or tapioca starch are used as emulsifiers. It turned out to be necessary. Further, in order to further improve the emulsion stability, it is necessary to use either succinic acid monoglyceride or tapioca starch alone, and it has been found that it is particularly preferable to use succinic acid monoglyceride alone.
[0049]
In addition, although the kind and amount of the fat, whey protein hydrolyzate and casein hydrolyzate of the nutritional composition were changed and tested, almost the same results were obtained.
[0050]
[Table 2]

[0051]
Reference Example 1
A whey protein hydrolyzate was prepared as follows by the same method as in Example 2 of the prior patent 1 (Japanese Patent Application Laid-Open No. H08-112063).
[0052]
1 kg of a commercially available whey protein powder (protein content: 85%; manufactured by Protein, Denmark) is dissolved in 19 kg of deionized water, the pH is adjusted to 10, and trypsin (manufactured by Novo Nordisk) is added to 110,000 active units. (130 activity units per gram of whey protein), 1.8 million activity units of protease N Amano (manufactured by Amano Pharmaceutical Co., Ltd.) (2100 activity units per gram of whey protein) and 51,000 activity units of disrupted Lactobacillus vulgaricus cells (60 activity units per gram of whey protein), hydrolyze at 40 ° C., and measure the amount of free lysine with time using a Biotech Analyzer (manufactured by Asahi Kasei Kogyo Co., Ltd.). When the temperature reached 130 ° C., the enzyme was inactivated by heating at 130 ° C. for 2 seconds, cooled, then adjusted to pH 6.5 with citric acid, and subjected to ultrafiltration with a cut-off molecular weight of 3,000. (Asahi Kasei Kogyo) in ultrafiltered, concentrated, and spray-dried to obtain a powdery whey protein hydrolyzate to about 800 g.
[0053]
In the obtained whey protein hydrolyzate, a fraction having a molecular weight of 5,000 to 10,000 daltons had 0.2% of the total hydrolyzate and an antigen residual activity of 10%.^-6Hereinafter, the release rate of lysine is 17%, the free amino acid content is 13%, the ammonia content is 0.04%, the transmittance of a 10% solution is 99%, the pH of a 5% solution is not adjusted, and 120 ° C. at pH 4 for 10 minutes. Was stable even when heated, had the same antioxidant activity as α-tocopherol, and had a good flavor.
[0054]
Reference Example 2
A casein hydrolyzate was prepared as follows by the same method as in Example 2 of the prior application 2 (Japanese Patent Application Laid-Open No. 8-228692).
[0055]
8.5 kg of distilled water was added to 1.5 kg of commercially available casein (manufactured by Merck), dispersed well, and a 10% aqueous sodium hydroxide solution was added to adjust the pH of the solution to 7.0. After dissolution, a casein aqueous solution having a concentration of about 15% was prepared. The casein aqueous solution is sterilized by heating at 85 ° C. for 10 minutes, the temperature is adjusted to 50 ° C., the pH is adjusted to 9.0 by adding sodium hydroxide, and then bioprase SP-20 (manufactured by Nagase Seikagaku Corporation). 15.12 million activity units (1200 activity units per gram of protein), Neutrase (Novo Nordisk) 6.30 million activity units (5000 activity units per gram of protein), and chymotrypsin (Novo Nordisk) 10.8 million An activity unit (8000 activity units per gram of protein) was added to start a hydrolysis reaction, and the degradation rate of casein and the number of moles of 16 kinds of amino acids measured with a Biotech Analyzer (manufactured by Asahi Kasei Kogyo Co., Ltd.) with time. The total measured value was measured, and the casein decomposition rate was 25.5% and the value measured by the Biotech Analyzer was 7.2. Upon reaching M, enzymes were inactivated by heating for 5 minutes at 85 ° C., the enzymatic reaction was stopped and cooled to 10 ° C.. Activated carbon (60 g) was added to the hydrolyzed solution, and the mixture was stirred and allowed to stand for 20 hours. As a filtration aid, Standard Supercell (manufactured by Tokyo Diatomaceous Earth) was added, and the mixture was suction-filtered. The resulting solution was concentrated and spray-dried to obtain 1.32 kg of a spray-dried product.
[0056]
In the obtained casein hydrolyzate, a fraction having a molecular weight of 500 daltons or less was 60.9%, a fraction having a molecular weight of 500 to 1,000 daltons was 22.9%, a fraction of 1,000 to 5,000 daltons was 16.2%, 0% fraction over 5000 daltons, 10% residual antigen activity^-5And the amino acid release rate were 5.9%, and the flavor was good.
[0057]
Reference Example 3
A casein hydrolyzate was prepared as follows by the same method as in Example 2 of the prior application patent 3 (Japanese Patent Application Laid-Open No. 9-28306).
[0058]
9 kg of distilled water was added to 1 kg of commercially available sodium caseinate (protein content: 85%, manufactured by Uniere France) and mixed well with stirring to completely dissolve the sodium caseinate to prepare a casein aqueous solution having a concentration of about 10%. The casein aqueous solution was sterilized by heating at 80 ° C. for 10 minutes, the temperature was adjusted to 50 ° C., the pH was adjusted to 9.0 by adding sodium hydroxide, and 13.6 million activity units of bromelain (manufactured by Amano Pharmaceutical Co., Ltd.) (1 g of protein) 16,000 activity units per 1g), Neutrase (manufactured by Novo Nordisk) 1,770,000 activity units (2000 activity units per gram of protein), and Protease S (manufactured by Amano Pharmaceutical Co., Ltd.) 1,200,000 activity units (1200 activity units per gram of protein) Was added to start the hydrolysis reaction, and the enzymatic reaction was monitored by the degradation rate over time. When the degradation rate reached 25.6%, the enzyme was inactivated by heating at 80 ° C. for 6 minutes, The enzyme reaction was stopped and cooled to 10 ° C. The hydrolyzed solution is filtered by a membrane separation method (microfiltration) using Microza EMP-313 (pore size: 0.25 μm, manufactured by Asahi Kasei Corporation), and the obtained filtrate is subjected to hydrophobic treatment. The filtrate was subjected to SV (space velocity) = 2 h for a hydrophilic resin [KS-35 (manufactured by Hokuetsu Carbon Co., Ltd.)].^-1The solution containing the casein hydrolyzate was concentrated by a conventional method and spray-dried to obtain 0.74 kg of a spray-dried product.
[0059]
The obtained casein hydrolyzate contained 82.5% of the fraction having a molecular weight of 1,000 daltons or less, 0.2% of the fraction having a molecular weight of 3500 daltons or more, 5.3% of the amino acid release rate, and tryptophan contained in 1 g. 3.5 mg and the transmittance was 99.4%. Further, the flavor (odor, taste) was almost tasteless and odorless, and was a substance excellent in storage stability (no precipitation, no coloring).
[0060]
Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
[0061]
【Example】
Example 1
15 kg of whey protein hydrolyzate obtained by repeating the same method as in Reference Example 1, 10 kg of casein hydrolyzate obtained by repeating the same method as in Reference Example 2, lactose (manufactured by Megre) 68 kg, 1120 g of raffinose (manufactured by Nippon Beet Sugar Co., Ltd.), 14.6 kg of maltdextrin (manufactured by Matsutani Chemical Industry), 920 g of a mineral mixture (manufactured by Tomita Pharmaceutical Co., Ltd.), and 35 g of a vitamin mixture (manufactured by Tanabe Seiyaku Co., Ltd.) were added to 300 kg of purified water. The mixture was dissolved, and 450 g of succinic monoglyceride (manufactured by Kao Corporation) and 40 kg of adjusted fat (manufactured by Taiyo Yushi Kabushiki Kaisha) were added. The mixture was homogenized, sterilized at 120 ° C. for 2 seconds, concentrated, spray-dried, and dried for childcare milk. 145 kg were obtained.
[0062]
When the obtained milk for childcare was tested by the above-mentioned test method, it was found that the nutritional composition had good emulsification stability and excellent flavor.
[0063]
Example 2
10.8 kg of whey protein hydrolyzate obtained by repeating the same method as in Reference Example 1, 5.6 kg of casein hydrolyzate obtained by repeating the same method as in Reference Example 2, lactulose ( Purify 500 g of Morinaga Milk Industry Co., Ltd., 500 g of raffinose (manufactured by Nippon Sugar Bee Co., Ltd.), 65 kg of maltdextrin (manufactured by Matsutani Chemical Industry Co., Ltd.), 920 g of mineral mixture (manufactured by Tomita Pharmaceutical Co., Ltd.), and 35 g of vitamin mixture (manufactured by Tanabe Seiyaku Co., Ltd.) Dissolve in 300 kg of water, add 500 g of succinic monoglyceride (manufactured by Kao Corporation) and 20 kg of adjusted fat (manufactured by Taiyo Yushi Co., Ltd.), homogenize, sterilize at 80 ° C. for 6 minutes, concentrate, spray dry, and raise About 100 kg of milk for use was obtained.
[0064]
When the obtained milk for childcare was tested by the above-mentioned test method, it was found that the nutritional composition had good emulsification stability and excellent flavor.
[0065]
Example 3
10 kg of whey protein hydrolyzate obtained by repeating the same method as in Reference Example 1, 6 kg of casein hydrolyzate obtained by repeating the same method as in Reference Example 2, lactulose (manufactured by Morinaga Milk Industry Co., Ltd.) ), 500 g of raffinose (manufactured by Nippon Sugar Beet Co., Ltd.), 62 kg of malt dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.), 3 kg of tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd.), 920 g of a mineral mixture (manufactured by Tomita Pharmaceutical Co., Ltd.), and 920 g of a vitamin mixture (Tanabe Corporation) 35 g of purified water was dissolved in 300 kg of purified water, and 20 kg of adjusted fat (manufactured by Taiyo Yushi Co., Ltd.) was added thereto, homogenized, sterilized at 80 ° C. for 6 minutes, concentrated, spray-dried, and milk for childcare was added. 100 kg were obtained.
[0066]
When the obtained milk for childcare was tested by the above-mentioned test method, it was found that the nutritional composition had good emulsification stability and excellent flavor.
[0067]
Example 4
2500 g of whey protein hydrolyzate obtained by repeating the same method as in Reference Example 1 in 7000 ml of warm water (60 ° C.), and casein hydrolysis obtained by repeating the same method as in Reference Example 3 2,500 g of the product and 15000 g of dextrin (manufactured by Sanmatsu Kogyo) were added and dissolved and dispersed using a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to prepare a liquid.
[0068]
140 g of succinic acid monoglyceride (manufactured by Kao Corporation), 2200 g of adjusted fat (manufactured by Taiyo Yushi Co., Ltd.), 400 g of a mineral mixture (manufactured by Tomita Pharmaceutical Co., Ltd.), and 20 g of a vitamin mixture (manufactured by Tanabe Seiyaku Co., Ltd.) were added to the liquid, and TK was added. Preliminary emulsification was performed using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and water was added to adjust the total amount to 100 l.
[0069]
Next, the pre-emulsion was homogenized using a high-pressure homogenizer (manton-Gaulin Co., Ltd.) by repeating the two-stage treatment of 5 MPa in the first stage and 50 MPa in the second stage five times to prepare about 92 l of liquid fluid food.
[0070]
11 l of the obtained liquid liquid food was aseptically filled into 200 ml of a soft container made of a vinyl chloride resin, and then sterilized in an autoclave at 125 ° C. for 15 minutes to prepare 50 sterilized high calorie liquid foods.
[0071]
As a result of testing this sterilized high calorie liquid food by the test method described above, the nutritional composition was found to have good emulsion stability and excellent flavor.
[0072]
Example 5
2 kg of commercially available desalted whey powder (protein content: 36%, manufactured by Domo) is dissolved in 5 kg of distilled water, and 1 kg of whey protein contains 1 million active units of pancreatin (manufactured by Amano Pharmaceutical Co., Ltd.) as a protease. Bacillus subtilis-derived enzyme (manufactured by Nagase Seikagaku Corporation) (30,000 activity units) and papain (Amano Pharmaceutical Co., Ltd.) 100,000 activity units were added, and the enzyme reaction was carried out at 51 ° C for 5 hours and at 85 ° C for 6 minutes. The mixture was heated to stop the enzyme reaction, and the resulting aqueous solution containing whey protein hydrolyzate was freeze-dried using a vacuum freeze dryer (manufactured by Kyowa Vacuum Co., Ltd.) to obtain a milk having a decomposition rate of 17% and an average molecular weight of 6,000 daltons. About 1.9 kg of a protein hydrolyzate (containing 680 g of protein) was produced.
[0073]
1 kg of the obtained whey protein hydrolyzate, 0.65 kg of the casein hydrolyzate obtained by repeating the same method as in Reference Example 2, 4.2 kg of lactose (manufactured by Megre), and maltdextrin (Matsuya Chemical Industries, Ltd.) 4.2 g, a mineral mixture (manufactured by Tomita Pharmaceutical Co., Ltd.) 57 g, and a vitamin mixture (manufactured by Tanabe Seiyaku Co., Ltd.) 2 g were dissolved in purified water 20 kg. 372 g of Matsutani Chemical Industry Co., Ltd. and 2.5 kg of adjusted fat (manufactured by Taiyo Yushi Co., Ltd.) were added, homogenized, sterilized at 120 ° C. for 2 seconds, concentrated, and spray-dried to obtain about 9 kg of milk for childcare.
[0074]
The obtained milk for childcare was tested by the above-mentioned test method. As a result, the nutritional composition was found to have good emulsification stability and excellent flavor.
[0075]
【The invention's effect】
As described above in detail, the present invention relates to a nutritional composition such as a liquid diet and milk for childcare having good emulsion stability. The effects of the present invention are as follows.
1) It is possible to improve the emulsion stability of a nutritional composition comprising a fat, a whey protein hydrolyzate, a casein hydrolyzate, and the like.
2) The nutritional composition with good emulsion stability, which contains the obtained fat, whey protein hydrolyzate and casein hydrolyzate as main components, is similar to the protein composition of breast milk and has reduced allergenicity. It is applicable and useful for childcare milk and the like useful for childcare of infants.

Claims (2)

Fat, a good nutritional composition emulsion stability of whey protein hydrolyzate and casein hydrolyzate major component, a protein source comprising fat, whey protein hydrolyzate and casein hydrolyzate only A milk for childcare having good emulsification stability, which contains succinic monoglyceride and / or tapioca starch as an emulsifier . The whey protein hydrolyzate is a whey protein hydrolyzate containing at least 70% (by weight) protein, the following a) to h);
a) the fraction having a molecular weight of 5,000 to 10,000 daltons is less than 1% (by weight) of the total hydrolyzate ;
b) the residual antigen activity measured by the ELISA test using anti-whey protein serum is 10 ^-5 or less ;
c) the ratio of the amount of free amino acids to the total amount of amino acids in the hydrolyzate is 10 to 15 (weight)% ;
d) the ratio of the amount of free lysine to the amount of total lysine contained in whey protein is 12 to 20 (weight)% ,
e) the ammonia content is not more than 0.2 (weight)% ;
f) a 10% (by weight) solution having a transmittance of 98% or more measured at 540 nm in a 1 cm cell ,
g) heating a 5% (by weight) solution of pH 4-7 at 120 ° C. for 10 minutes without precipitation, h) having antioxidant activity ,
The milk of claim 1, wherein the milk is a hydrolyzate of whey protein having good physicochemical properties and good flavor .