JP4927806B2 - Method for producing formula milk - Google Patents
Method for producing formula milk Download PDFInfo
- Publication number
- JP4927806B2 JP4927806B2 JP2008290632A JP2008290632A JP4927806B2 JP 4927806 B2 JP4927806 B2 JP 4927806B2 JP 2008290632 A JP2008290632 A JP 2008290632A JP 2008290632 A JP2008290632 A JP 2008290632A JP 4927806 B2 JP4927806 B2 JP 4927806B2
- Authority
- JP
- Japan
- Prior art keywords
- copper
- milk
- yeast
- formula
- oxidation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013350 formula milk Nutrition 0.000 title claims description 102
- 238000004519 manufacturing process Methods 0.000 title claims description 41
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- 229910052802 copper Inorganic materials 0.000 claims description 165
- 239000010949 copper Substances 0.000 claims description 165
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 114
- 235000013336 milk Nutrition 0.000 claims description 90
- 239000008267 milk Substances 0.000 claims description 90
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- 238000007254 oxidation reaction Methods 0.000 claims description 76
- 239000002994 raw material Substances 0.000 claims description 76
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- 230000008569 process Effects 0.000 claims description 11
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- 150000001720 carbohydrates Chemical class 0.000 claims description 3
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- 150000003839 salts Chemical class 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 150000003752 zinc compounds Chemical class 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
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Description
本発明は、調製粉乳の製造方法に関する。 The present invention relates to a method for producing a formula.
三大栄養素の一つである脂質は食生活に必須の栄養素であり、主に飲食品の摂取により体内に取り込まれる。この油脂には動物性油脂と植物性油脂があり、動物性油脂としては牛や水牛、ヤギ、ロバ等から得られる乳脂肪、豚油（ラード）、魚油等がある。また、植物性油脂としては大豆油、コーン油、ゴマ油、エゴマ油等の植物から得られる油脂の他、微生物を培養して得られる油脂がある。 Lipid, one of the three major nutrients, is an essential nutrient in the diet, and is taken into the body mainly by ingestion of food and drink. The fats and oils include animal fats and vegetable fats and fats such as milk fat, pork oil (lard), fish oil and the like obtained from cows, buffalos, goats and donkeys. Moreover, as vegetable oils and fats, there are oils and fats obtained by culturing microorganisms in addition to oils and fats obtained from plants such as soybean oil, corn oil, sesame oil, and sesame oil.
近年、栄養学の発展やこれに伴う栄養所要量の変更等により、飲食品、特に乳幼児用食品、栄養機能食品、特定保健用食品等は各種成分の検討、改良が行われてきた。油脂では、特に不飽和脂肪酸の栄養学的重要性が注目されており、ドコサヘキサエン酸（ＤＨＡ）やエイコサペンタエン酸（ＥＰＡ）、リノール酸、リノレン酸、アラキドン酸等の不飽和脂肪酸を配合、増強した飲食品が次々と発売されている。 In recent years, due to the development of nutrition and the change in nutritional requirements associated therewith, various components have been studied and improved in foods and drinks, particularly infant foods, nutritional functional foods, foods for specified health use and the like. In fats and oils, the nutritional importance of unsaturated fatty acids has attracted attention, and blended and enhanced unsaturated fatty acids such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), linoleic acid, linolenic acid, and arachidonic acid Food and drink are on sale one after another.
このように油脂は幅広く使用されているが、一方で非常に酸化しやすい性質を有している。油脂の酸化は、光、温度、酸素等によって容易に促進される。 As described above, fats and oils are widely used, but on the other hand, they have a property of being easily oxidized. The oxidation of fats and oils is easily promoted by light, temperature, oxygen and the like.
飲食品には製造工程中に仕込み段階を含むことがあるが、仕込み段階では油脂、蛋白質、糖類、ミネラル、ビタミン等多くの原料が溶液中で混合、攪拌される。この場合、油脂も液の状態で他の原料と接触し、混合される。また、殺菌、濃縮、乾燥の各段階では、原料を含む仕込み液が加熱され、高温で保持されることがある。このように、物理的な接触や衝撃、熱や光、酸素等の存在する環境下において、油脂の酸化は、非常に起こりやすい状態にあった。 Food and drink products may include a preparation stage in the production process, but at the preparation stage, many raw materials such as fats and oils, proteins, sugars, minerals and vitamins are mixed and stirred in the solution. In this case, the fats and oils are also mixed in contact with other raw materials in a liquid state. Further, in each stage of sterilization, concentration, and drying, the charged liquid containing the raw material may be heated and held at a high temperature. Thus, in the environment where physical contact, impact, heat, light, oxygen, etc. exist, the oxidation of fats and oils was in a state where it was very likely to occur.
油脂の中でも不飽和脂肪酸は、脂肪酸の構造中に不飽和結合を含むことから酸化されやすい。従って、不飽和脂肪酸を含有する食品は、酸化の進行による酸化臭を発生させやすい。例えば、不飽和脂肪酸のＤＨＡはマグロ等の魚類を原料とするものが主流であり、酸化の進行によって、酸化臭の発生と共に戻り臭と呼ばれる魚臭を発生することがある。これらの臭気も酸化臭と同様、風味劣化をもたらし、製品品質を著しく低下させてしまう。 Among fats and oils, unsaturated fatty acids are easily oxidized because they contain unsaturated bonds in the structure of the fatty acids. Therefore, foods containing unsaturated fatty acids tend to generate an oxidative odor due to the progress of oxidation. For example, DHA of unsaturated fatty acid is mainly made from fish such as tuna, and fish odor called return odor may be generated along with the generation of oxidized odor due to the progress of oxidation. These odors, like the oxidative odor, cause a deterioration in flavor and significantly reduce the product quality.
このように、飲食品中の油脂は、栄養学的重要性が注目されている不飽和脂肪酸の増強によって、一層酸化されやすく、且つ酸化による悪影響が大きなものとなってきた。そのため、油脂の酸化抑制は品質の向上、風味の維持、賞味期限延長の観点から一層重要なものとなっている。 As described above, fats and oils in foods and drinks are more likely to be oxidized due to the enhancement of unsaturated fatty acids whose nutritional importance is attracting attention, and the negative effects due to oxidation have become large. Therefore, the oxidation control of fats and oils is more important from the viewpoint of improving quality, maintaining flavor, and extending the expiration date.
一方、鉄、銅、亜鉛等の各種の金属は、ヒト及び動物の成長に必須の元素であり、これらを含めたミネラル類は、栄養学的に考慮された飲食品、特に調製粉乳に必ず含まれている。 On the other hand, various metals such as iron, copper, and zinc are essential elements for human and animal growth, and minerals including these are always included in foods and drinks that are considered nutritionally, especially in formula milk. It is.
ところが、油脂の酸化では、ミネラル類が油脂の酸化に対して触媒効果を示すことがあるとされる。そのため、栄養学的に考慮された飲食品の製造工程中で油脂がミネラル類と液中で接触する場合に、加熱工程での温度上昇による酸化促進効果も生じることから、栄養学的に考慮された飲食品においては、油脂は非常に酸化されやすい状態となっていた。 However, in the oxidation of fats and oils, minerals may have a catalytic effect on the oxidation of fats and oils. Therefore, when fats and oils come into contact with minerals in liquid during the manufacturing process of foods and drinks that are considered nutritionally, the effect of promoting oxidation due to the temperature rise in the heating process also occurs, so it is considered nutritionally. In foods and beverages, fats and oils were very easily oxidized.
油脂の酸化を防止する方法としては、鉄（ＩＩ）を配合して酸化を防止する方法（特許文献１）、金属をカゼインに結合させて配合する方法（特許文献２）、ホスファチジルコリン（ＰＣ）とホスファチジルエタノールアミン（ＰＥ）を配合して抗酸化力を増強する方法（特許文献３）等が知られている。また、不飽和脂肪酸を含有した乳化液と、金属塩を含有する液を別々に濃縮し、乾燥し、これらを粉末同士で混合する含脂粉乳の製造方法が知られている（特許文献４）。 As a method of preventing oxidation of fats and oils, a method of blending iron (II) to prevent oxidation (Patent Document 1), a method of blending a metal with casein (Patent Document 2), phosphatidylcholine (PC) and A method (Patent Document 3) and the like for enhancing antioxidant power by blending phosphatidylethanolamine (PE) is known. Moreover, the manufacturing method of the fat-containing powdered milk which concentrates the emulsion liquid containing an unsaturated fatty acid, and the liquid containing a metal salt separately, dries, and mixes these by powder is known (patent document 4). .
この他、ミネラルを添加する前に、ポリアミンを添加して乳化することによって、多価不飽和脂肪酸の酸化劣化を抑制する方法（特許文献５）が知られている。
上述のように、油脂、特に不飽和脂肪酸を含有する油脂の酸化抑制方法や、酸化抑制された飲食品の製造方法として、様々な方法が開発されてきた。しかし、調製粉乳の組成上や工程上の面から配合困難な原料を使用する必要があること、金属類を好ましい状態に加工する工程や酸化抑制のための特別な工程が必要であること、効果が十分でないこと等の問題点を有していた。このように、調製粉乳の中の油脂の酸化を抑制する手段が求められており、油脂、特に不飽和脂肪酸の酸化を抑制して、酸化が抑制された調製粉乳を提供することが求められていた。 As described above, various methods have been developed as a method for inhibiting oxidation of fats and oils, particularly fats and oils containing unsaturated fatty acids, and as a method for producing oxidized foods and beverages. However, it is necessary to use raw materials that are difficult to formulate in terms of the composition of the formula milk and the process, the process of processing metals into a preferable state and the need for a special process for suppressing oxidation, the effect Had problems such as not enough. Thus, there is a need for means for suppressing the oxidation of fats and oils in formula milk powder, and there is a need to provide a formula milk powder in which oxidation is suppressed by suppressing the oxidation of fats and oils, particularly unsaturated fatty acids. It was.
従って、本発明の目的は、油脂、特に不飽和脂肪酸の酸化が抑制された調製粉乳を提供することにある。また、本発明の目的は、調製粉乳の製造段階に発生する調乳液の酸化反応を抑制し、かつ製造後の調製粉乳の酸化を抑制することが可能な調製粉乳の製造方法を提供することにもある。 Accordingly, an object of the present invention is to provide a formula powder in which oxidation of fats and oils, particularly unsaturated fatty acids, is suppressed. Moreover, the objective of this invention is providing the manufacturing method of the preparation milk powder which can suppress the oxidation reaction of the formula which generate | occur | produces in the manufacture stage of a preparation milk powder, and can suppress the oxidation of the preparation milk powder after manufacture. There is also.
本発明者等は、栄養学的に考慮された飲食品である調製粉乳の製造において、ミネラルとされる各種の金属元素のなかで、銅原料のみについてその形態を変更して、銅酵母の形態として添加することによって、製造段階の調乳液の酸化と、製造後の調製粉乳の酸化との両方に対して、同時に優れた酸化抑制効果を発揮することを見出して、本発明を完成した。 The present inventors changed the form of only copper raw materials among various metal elements that are considered to be minerals in the production of formula milk that is a food and drink that is considered nutritionally, and forms of copper yeast As a result, the present invention was completed by finding that it exhibits an excellent oxidation-suppressing effect at the same time for both the oxidation of the milk preparation at the production stage and the oxidation of the prepared milk powder after the production.
従って、本発明は、以下の［１］から［１4］にある。
［１］
酸化抑制された調製粉乳を製造する方法であって、
乳原料、糖類、及び油脂類を含む調乳液原料が混合されて調製された調乳液に、少なくとも銅酵母を含む銅原料を添加する工程、
銅原料を添加した調乳液を乾燥する工程、
を含む、製造方法。
［２］
調乳液原料が、乳原料、糖類、油脂類、ビタミン類及びミネラル類（ただし銅原料を除く）を含む、［１］に記載の方法。
［３］
銅原料を添加する工程中の調乳液が、殺菌された調乳液である、［１］又は［２］に記載の方法。
［４］
酸化抑制が、調製粉乳の製造段階の調乳液の酸化の抑制、及び製造後の調製粉乳の酸化の抑制である、［１］〜［３］の何れかに記載の方法。
［５］
酸化抑制が、調製粉乳の過酸化物価の低減である、［１］〜［３］の何れかに記載の方法。
［６］
酸化抑制された調製粉乳が、次の条件：
Ｘ：３７℃での調製粉乳の保存期間（月）
Ｙ：調製粉乳の過酸化物価（ｍｅｑ／ｋｇ）
Ｙ≦０．８０６Ｘ
を満たす、［１］〜［３］の何れかに記載の方法。
［７］
油脂類が、不飽和脂肪酸を含む油脂類である［２］〜［６］の何れかに記載の方法。
［８］
銅酵母を含む銅原料が、
銅原料に含まれる銅に対して、銅酵母に含まれる銅が６０質量％以上の銅原料である、［１］〜［７］の何れかに記載の方法。
［９］
銅酵母を含む銅原料が、
銅原料に対して、銅酵母が８０質量％以上の銅原料である、
［１］〜［８］の何れかに記載の方法。
［１０］
調製粉乳が、銅を１〜１５００μｇ／１００ｇ含む、［１］〜［９］の何れかに記載の方法。
［１１］
酸化抑制された調製粉乳が、次の条件：
Ｘ：３７℃での調製粉乳の保存期間（月）
Ｚ：調製粉乳を溶解した際のヘキサナール量（ｐｐｍ）
Ｚ≦０．１９９ｅ0.802X
を満たす、［１］〜［１０］の何れかに記載の方法。
［１２］
［１］〜［１１］の何れかに記載の方法によって製造された、酸化抑制された調製粉乳。
［１３］
次の条件：
Ｘ：３７℃での調製粉乳の保存期間（月）
Ｙ：調製粉乳の過酸化物価（ｍｅｑ／ｋｇ）
Ｙ≦０．８０６Ｘ
を満たす、［１２］に記載の調製粉乳。
［１４］
次の条件：
Ｘ：３７℃での調製粉乳の保存期間（月）
Ｚ：調製粉乳を溶解した際のヘキサナール量（ｐｐｍ）
Ｚ≦０．１９９ｅ0.802X
を満たす、［１２］に記載の調製粉乳。
［１５］
銅を１〜１５００μｇ／１００ｇ含む、［１２］〜［１４］の何れかに記載の調製粉乳。
Accordingly, the present invention includes the following [1] to [14].
[1]
A method for producing a formula powder that is suppressed in oxidation,
A step of adding a copper raw material containing at least copper yeast to a milk preparation prepared by mixing milk raw materials, sugars, and oil preparations containing fats and oils,
A step of drying the milk preparation containing the copper raw material,
Manufacturing method.
[2]
The method according to [1], wherein the milk preparation raw material contains milk raw material, sugar, fats and oils, vitamins, and minerals (excluding copper raw material).
[3]
The method according to [1] or [2], wherein the milk preparation in the step of adding the copper raw material is a sterilized milk preparation.
[4]
The method according to any one of [1] to [3], wherein the oxidation inhibition is inhibition of the oxidation of the milk preparation at the production stage of the formula milk and inhibition of the oxidation of the formula milk after the production.
[5]
The method according to any one of [1] to [3], wherein the oxidation inhibition is a reduction in the peroxide value of the formula milk.
[6]
Oxidized infant formula must have the following conditions:
X: Storage period of formula milk powder at 37 ° C. (months)
Y: Peroxide value of prepared milk powder (meq / kg)
Y ≦ 0.806X
The method according to any one of [1] to [3], wherein:
[7]
The method according to any one of [2] to [6], wherein the fats and oils are fats and oils containing an unsaturated fatty acid.
[8]
Copper raw materials containing copper yeast
The method according to any one of [1] to [7], wherein the copper contained in the copper yeast is a copper material containing 60% by mass or more with respect to the copper contained in the copper material.
[9]
Copper raw materials containing copper yeast
The copper yeast is a copper raw material of 80% by mass or more with respect to the copper raw material.
The method according to any one of [1] to [8].
[10]
The method according to any one of [1] to [9], wherein the prepared milk powder contains 1 to 1500 μg / 100 g of copper.
[11]
Oxidized infant formula must have the following conditions:
X: Storage period of formula milk powder at 37 ° C. (months)
Z: Amount of hexanal (ppm) when formula milk is dissolved
Z ≦ 0.199e 0.802X
The method according to any one of [1] to [10], wherein:
[12]
Oxidation-suppressed formula milk produced by the method according to any one of [1] to [11].
[13]
The following conditions:
X: Storage period of formula milk powder at 37 ° C. (months)
Y: Peroxide value of prepared milk powder (meq / kg)
Y ≦ 0.806X
The formula milk powder according to [12], wherein
[14]
The following conditions:
X: Storage period of formula milk powder at 37 ° C. (months)
Z: Amount of hexanal (ppm) when formula milk is dissolved
Z ≦ 0.199e 0.802X
The formula milk powder according to [12], wherein
[15]
The prepared powdered milk according to any one of [12] to [14], which contains 1 to 1500 μg / 100 g of copper.
さらに、本発明は次の［１６］にもある。
［１６］
調乳液に、銅酵母を含む銅原料を添加する工程、の前に、
調乳液を殺菌する工程、が設けられた、［１］〜［１１］の何れかに記載の方法。
Furthermore, the present invention is also the following [16].
[16]
Before the step of adding a copper raw material containing copper yeast to the milk preparation,
The method according to any one of [1] to [11], wherein a step of sterilizing the milk preparation is provided.
さらに、本発明は次の［１７］から［２０］にもある。
［１７］
調製粉乳の製造段階の調乳液の酸化、及び製造後の調製粉乳の酸化を抑制する、酸化抑制方法であって、
調乳液に、銅酵母を含む銅原料を添加する工程、
銅原料を添加した調乳液を乾燥する工程、
を含む、方法。
［１８］
油脂類と添加されたミネラルとを含有する飲食品の製造において、油脂類の酸化を抑制する方法であって、
ミネラルを酵母に封入して添加する工程、
を含むことを特徴とする、酸化抑制方法。
［１９］
ミネラルが銅であり、
ミネラルを酵母に封入して添加する工程、が、銅酵母を含む銅原料を添加する工程である、［１８］に記載の方法。
［２０］
油脂類に不飽和脂肪酸が含まれる［１７］〜［１９］に記載の方法。
Furthermore, the present invention also includes the following [17] to [20].
[17]
An oxidation suppression method for suppressing oxidation of a milk preparation at the production stage of a formula milk, and oxidation of a formula milk after the manufacture,
Adding a copper raw material containing copper yeast to the milk preparation,
A step of drying the milk preparation containing the copper raw material,
Including a method.
[18]
In the production of food and drink containing fats and oils and added minerals, a method for suppressing oxidation of fats and oils,
A process of encapsulating and adding minerals in yeast,
A method for inhibiting oxidation, comprising:
[19]
The mineral is copper,
The method according to [18], wherein the step of encapsulating and adding the mineral in the yeast is a step of adding a copper raw material containing copper yeast.
[20]
The method according to [17] to [19], wherein the fatty acid contains an unsaturated fatty acid.
本発明によれば、銅原料の形態のみを銅酵母の形態に変更して添加することによって、製造段階、特に調乳液に銅原料を添加する工程及び銅原料を添加した調乳液を乾燥する工程に生じ得る酸化と、製造後の調製粉乳の酸化との両方に対して、同時に優れた酸化抑制効果を発揮する。
銅元素に加えて、銅以外の金属元素を酵母に封入して、例えば、鉄酵母、亜鉛酵母等の形態として、これを添加することも本発明の範囲内である。
According to the present invention, by adding only the form of the copper raw material to the form of copper yeast, and adding it, the process of adding the copper raw material to the milk preparation and particularly the process of drying the milk preparation added with the copper raw material It exhibits an excellent oxidation-inhibiting effect at the same time for both the oxidation that can occur in the process and the oxidation of the prepared powdered milk after production.
In addition to the copper element, it is also within the scope of the present invention to enclose a metal element other than copper in the yeast and add it in the form of, for example, iron yeast or zinc yeast.
本発明によって奏せられる効果は、次の通りである。
１）ミネラル及び油脂類、特に不飽和脂肪酸を配合する調製粉乳の製造段階及び製造後の油脂の酸化を効果的に抑制することができる。
２）銅原料と不飽和脂肪酸を同時に混合した場合であっても酸化が抑制できるため、すべての原料の添加が完了した調乳液を一括して乾燥できる等の点で、調製粉乳の製造が簡易であり、工程が複雑化することがない。
３）油脂の酸化劣化を抑制できることから、調製粉乳の風味劣化の抑制、及び保存期間の延長を図ることができる。
４）ミネラル、特に金属元素を含有する飲食品、飼料、医薬品の製造等に広く使用することができる。
The effects achieved by the present invention are as follows.
1) It is possible to effectively suppress the oxidation of fats and oils after the production stage and after the production of prepared milk powder containing minerals and fats and oils, particularly unsaturated fatty acids.
2) Oxidation can be suppressed even when copper raw materials and unsaturated fatty acids are mixed at the same time, making it easy to prepare formula milk in terms of being able to dry the milk preparation after all raw materials have been added. And the process is not complicated.
3) Since the oxidative deterioration of fats and oils can be suppressed, the flavor deterioration of prepared milk powder can be suppressed and the storage period can be extended.
4) Can be widely used in the production of foods and drinks, feeds and pharmaceuticals containing minerals, particularly metal elements.
次に、好ましい実施形態を挙げて本発明を詳細に説明する。ただし、本発明は以下の好ましい実施形態に限定されず、本発明の範囲内で自由に変更することができるものである。なお、本明細書において、百分率は特に断りのない限り質量による表示である。
［調製粉乳］
調製粉乳は、乳等省令において、「生乳、牛乳、特別牛乳、またはこれらを原料として製造した食品を加工し、または主要原料とし、乳幼児に必要な栄養分を加え粉末状にしたもの」と定義されている。また、一般に、調製粉乳は、乳幼児の哺育のために各種のミネラル類、ビタミン類、蛋白質等の栄養成分を配合して人乳に近づけ、さらに粉末状に加工したものをいう。本発明の調製粉乳は、これらのいずれの定義も含んでいる。
本発明における調製粉乳は、乳児用調製粉乳、乳幼児用調製粉乳（フォローアップミルク）のほか、妊産婦・授乳婦用調製粉乳、成人用栄養粉末、高齢者用栄養粉末等を含んだものと定義する。
調製粉乳の原料としては、乳原料、糖類、油脂類の他、製品設計や栄養所要量の充足等を考慮して、種々のミネラル類、ビタミン類等の微量成分を添加することができる。
Next, the present invention will be described in detail with reference to preferred embodiments. However, the present invention is not limited to the following preferred embodiments, and can be freely changed within the scope of the present invention. In the present specification, percentages are expressed by mass unless otherwise specified.
[Formulated milk powder]
Prepared milk powder is defined in the Ministerial Ordinance of Milk, etc. as `` raw milk, milk, special milk, or food made from these raw materials or processed into main ingredients and powdered with the necessary nutrients for infants '' ing. In general, the formula milk is one that is mixed with nutritional components such as various minerals, vitamins, and proteins for breast feeding of infants, and is made close to human milk and further processed into a powder form. The formula of the present invention includes any of these definitions.
The formula in the present invention is defined as including infant formula, infant formula (follow-up milk), maternal and lactating formula, adult nutrition powder, elderly nutrition powder, etc. .
In addition to milk raw materials, sugars, fats and oils, various ingredients such as various minerals and vitamins can be added as raw materials for formula milk in consideration of product design, nutritional requirements, and the like.
［調製粉乳の溶解］
本発明における調製粉乳の溶解とは、粉末状の調製粉乳を、溶媒にて所定の濃度に溶解することを意味するものであって、溶解する際の温度は適宜設定することができる。
溶媒としては、通常、冷水や温水等の飲用水を用いるが、牛乳、乳飲料、清涼飲料水、ジュース等を用いることもできる。飲用水を用いる時は、煮沸済みの水や無菌状態に調製された水、乳幼児用に調製された水等を使用することが好ましい。
溶媒の温度は、調製粉乳の溶解度や調製粉乳に対する一定の殺菌効果を有することから３０℃以上が好ましく、４０℃以上がより好ましく、５０℃以上がより好ましく、６０℃以上がより好ましく、７０℃以上がより好ましく、８０℃以上がさらに好ましい。溶媒で溶解した後は、３０〜４０℃に冷ましてから飲用に供することが好ましい。
調製粉乳の濃度は、栄養成分の必要摂取量、風味、溶解性、粘度等を総合考慮して適宜調製することができるが、６〜３０％程度に調製されることが好ましい。
[Dissolution of prepared milk powder]
The dissolution of the prepared milk powder in the present invention means that the powdered milk powder is dissolved at a predetermined concentration with a solvent, and the temperature at the time of dissolution can be appropriately set.
As the solvent, drinking water such as cold water or warm water is usually used, but milk, milk drinks, soft drinks, juices and the like can also be used. When using drinking water, it is preferable to use boiled water, water prepared in a sterile state, water prepared for infants, and the like.
The temperature of the solvent is preferably 30 ° C. or higher, more preferably 40 ° C. or higher, more preferably 50 ° C. or higher, more preferably 60 ° C. or higher, and more preferably 70 ° C. The above is more preferable, and 80 ° C. or higher is more preferable. After dissolving with a solvent, it is preferably cooled to 30 to 40 ° C. and then used for drinking.
The concentration of the prepared milk powder can be appropriately adjusted in consideration of the necessary intake of nutrients, flavor, solubility, viscosity, and the like, but is preferably adjusted to about 6 to 30%.
［調製粉乳の製造方法］
本発明の好適な実施の一態様において、調製粉乳は、以下に例示する工程を含んで製造することができる。
[Method for producing formula milk powder]
In one embodiment of a preferred embodiment of the present invention, the prepared milk powder can be produced by including the steps exemplified below.
「調乳液を調製する工程」
乳原料、糖類、及び油脂類等を含む調乳液原料を混合して、調乳液を調製する。調乳液原料のうち、乳原料、糖類は溶解水に溶解する。油脂類には植物油脂やバターの他、ＤＨＡ等の不飽和脂肪酸が含まれていてもよい。不飽和脂肪酸を含有した油脂類を使用した場合、本発明の製造方法の効果をより発揮できることから、好ましい。調乳液は、水相と油相の分離を防止するために均質されることが好ましい。
“Process for preparing milk preparation”
A milk preparation is prepared by mixing milk preparations containing milk ingredients, sugars, fats and the like. Of the milk preparation ingredients, milk ingredients and sugars are dissolved in dissolved water. Fats and oils may contain unsaturated fatty acids such as DHA in addition to vegetable oils and butter. The use of fats and oils containing unsaturated fatty acids is preferable because the effects of the production method of the present invention can be further exhibited. The milk preparation is preferably homogenized in order to prevent separation of the aqueous phase and the oil phase.
「調製した調乳液を殺菌する工程」
調乳液は７５〜１５０℃で加熱殺菌されることが好ましい。殺菌後は、脂肪球をより好ましい状態に整えるために均質化してもよい。
"Process to sterilize prepared milk preparation"
The milk preparation is preferably sterilized by heating at 75 to 150 ° C. After sterilization, the fat globules may be homogenized in order to prepare them in a more preferable state.
「調乳液に銅酵母を含む銅原料を添加する工程」
殺菌された調乳液に銅原料を添加する。本発明の調製粉乳の製造方法は、少なくとも銅酵母を含む銅原料を使用することで製造段階に発生する調乳液の酸化反応を低減し、かつ製造後の調製粉乳の酸化を抑制することができる。ここでは、銅原料のほか、その他のミネラル、特に金属元素として、鉄や亜鉛の化合物を添加してもよい。また、銅原料の添加前に調乳液を濃縮して濃縮液としてもよい。
“Process of adding copper raw material containing copper yeast to milk preparation”
Add copper ingredients to the sterilized formula. The manufacturing method of the preparation powdered milk of this invention can reduce the oxidation reaction of the milk formula which generate | occur | produces in a manufacture stage by using the copper raw material containing a copper yeast at least, and can suppress the oxidation of the preparation milk powder after manufacture. . Here, in addition to the copper raw material, iron or zinc compounds may be added as other minerals, particularly as metal elements. Moreover, it is good also as a concentrated liquid by concentrating milk preparation liquid before addition of a copper raw material.
「銅酵母を含む銅原料を添加した調乳液を乾燥する工程」
乾燥工程では、熱風による噴霧乾燥や凍結乾燥を実施することができる。得られた粉末は、新たに成分を加えることなく、充填し、製品とすることができる。
“Drying milk preparation containing copper ingredients including copper yeast”
In the drying step, spray drying with hot air or freeze drying can be performed. The obtained powder can be filled into a product without newly adding components.
なお、上記した調製粉乳の製造方法の他、調製粉乳のすべての原料からミネラル及び一部の糖類を除いたものを粉末化し、これとは別に、ミネラル及び一部の糖類を粉末化し、これら二種類の粉末を混合して最終製品とする調製粉乳の製造方法を利用することもできる。これらの方法のうちでは、全ての原料を混合して乾燥する方法が本発明の酸化抑制効果をより発揮できることから好ましい。 In addition to the above-described method for producing formula milk, powders obtained by removing minerals and some saccharides from all the raw materials of formula milk are powdered. It is also possible to use a method for producing formula milk that is obtained by mixing various types of powders to obtain a final product. Among these methods, a method in which all raw materials are mixed and dried is preferable because the oxidation-suppressing effect of the present invention can be further exhibited.
本発明の製造方法により、調製粉乳の製造方法において従来問題となっていた、ミネラルを添加した場合の不飽和脂肪酸の酸化を顕著に低減することができる。
本発明の調製粉乳の製造方法は、銅酵母を添加するだけの簡便な方法であり、ミネラル、特に金属元素を含有する粉状の食品、医薬品、飼料等の製造方法にも応用することができる。
The production method of the present invention can significantly reduce the oxidation of unsaturated fatty acids when minerals have been added, which has been a problem in the method of producing formula milk.
The method for producing prepared milk powder of the present invention is a simple method in which copper yeast is simply added, and can also be applied to methods for producing powdered foods, pharmaceuticals, feeds and the like containing minerals, particularly metal elements. .
［調乳液］
調乳液は、調製粉乳の原料の全部又は一部を溶解、混合したものである。調乳液の原料（調乳液原料）としては、乳原料、糖類、油脂類、ビタミン類及びミネラル類を挙げることができる。具体的に例示すると、調乳液原料には、カゼイン、ホエイ等の乳蛋白質やこれらの分解物、乳糖やデキストリン等の糖類、塩化ナトリウム、塩化カリウム等の酸化触媒作用を有しないミネラル原料、ビタミンＢ群、ビタミンＣ等の水溶性ビタミン、ビタミンＡ、ビタミンＤ、ビタミンＥ等の脂溶性ビタミン、バター、植物油脂等の油脂等が含まれる。
[Milk preparation]
The milk preparation is prepared by dissolving and mixing all or part of the raw material of the formula powdered milk. Examples of the raw material of the milk preparation (milk preparation raw material) include milk raw materials, sugars, fats and oils, vitamins, and minerals. Specifically, the milk preparation raw materials include milk proteins such as casein and whey and their degradation products, saccharides such as lactose and dextrin, mineral raw materials having no oxidation catalytic action such as sodium chloride and potassium chloride, vitamin B Group, water-soluble vitamins such as vitamin C, fat-soluble vitamins such as vitamin A, vitamin D, and vitamin E, butter, fats and oils such as vegetable oils, and the like.
［乳原料］
乳原料とは生乳、牛乳、特別牛乳を原料として製造された原料のことであり、例えば、カゼイン、ホエイ等の乳蛋白質やこれらの分解物、乳糖、バター等が含まれる。
[Milk ingredients]
The milk raw material is a raw material manufactured using raw milk, milk or special milk as raw materials, and includes, for example, milk proteins such as casein and whey, and their decomposition products, lactose, butter and the like.
［油脂類］
本発明の油脂類とは食用の油脂であり、乳脂肪等の動物性油脂、植物油脂のいずれをも含む概念である。油脂類には飽和脂肪酸、不飽和脂肪酸が含まれる。不飽和脂肪酸は飽和脂肪酸よりも酸化されやすいという特徴がある。本発明の調製粉乳の製造方法においては、油脂にＤＨＡ等の不飽和脂肪酸が含まれることが、本発明の特徴をより発揮できることから、望ましい。
[Oils and fats]
The fats and oils of the present invention are edible fats and oils and are a concept including both animal fats and oils such as milk fat and vegetable fats and oils. Fats and oils include saturated fatty acids and unsaturated fatty acids. Unsaturated fatty acids are characterized by being more easily oxidized than saturated fatty acids. In the manufacturing method of the formula powdered milk of this invention, it is desirable for unsaturated fats, such as DHA, to be contained in fats and oils from the characteristics of this invention being exhibited more.
［不飽和脂肪酸］
本発明の不飽和脂肪酸は、不飽和の炭素‐炭素結合を有する脂肪酸のうち、食品、または食品として使用される可能性のあるものをいう。不飽和脂肪酸は、例えば、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、リノール酸、リノレン酸、アラキドン酸等を挙げることができる。本発明によれば、飲食品等に添加される不飽和脂肪酸について特に限定することなく、酸化を抑制することができる。
[Unsaturated fatty acids]
The unsaturated fatty acid of the present invention refers to a fatty acid having an unsaturated carbon-carbon bond, which may be used as a food or a food. Examples of the unsaturated fatty acid include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), linoleic acid, linolenic acid, and arachidonic acid. According to the present invention, oxidation can be suppressed without particularly limiting the unsaturated fatty acid added to food and drink.
不飽和脂肪酸の酸化は自動酸化であるが、これは一種の連鎖反応である。まず脂質が脱水素されてラジカルが発生し、ラジカルが酸素と反応してペルオキシラジカルになる。ペルオキシラジカルはさらにヒドロペルオキシドになり、新たにペルオキシラジカルを作る。この２つの反応を連鎖的に繰り返すことで脂質の酸化が進行してゆく。光、熱、酸素等は、ラジカルの発生と、ヒドロペルオキシドの分解とを促進する。ヒドロペルオキシドの分解によって、アルコール、アルデヒド、ケトン等の酸化物質が生成するが、これらの生成物は酸化臭等の臭気の原因となり、調製粉乳等の飲食品の風味を劣化させてしまう。 The oxidation of unsaturated fatty acids is an autoxidation, which is a kind of chain reaction. First, lipids are dehydrogenated to generate radicals, which react with oxygen to become peroxy radicals. Peroxy radicals further become hydroperoxides, creating new peroxy radicals. Lipid oxidation proceeds by repeating these two reactions in a chain. Light, heat, oxygen, etc. promote the generation of radicals and the decomposition of hydroperoxides. Decomposition of hydroperoxide generates oxidized substances such as alcohol, aldehyde, and ketone, but these products cause odors such as oxidized odor, and deteriorate the flavor of food and drink such as prepared milk powder.
［銅原料］
本発明では、各種のミネラルのなかから銅のみを、銅酵母を含む銅原料として添加することによって、優れた酸化抑制を達成している。好適な実施の態様において、銅酵母を含む銅原料が、銅原料に含まれる銅に対して、銅酵母に含まれる銅が、１０質量％以上、好ましくは２０質量％以上、さらに好ましくは３０質量％以上、さらに好ましくは４０質量％以上、さらに好ましくは５０質量％以上、さらに好ましくは６０質量％以上、さらに好ましくは７０質量％以上、さらに好ましくは８０質量％以上、さらに好ましくは９０質量％以上、さらに好ましくは９５質量％以上、さらに好ましくは９９質量％以上、特に好ましくは銅酵母のみ（１００％）の銅原料とすることができる。
あるいは、銅原料に含まれる銅に対して、銅酵母に含まれる銅を１０〜１００質量％、１０〜９０質量％、１０〜８０質量％、１０〜７０質量％、１０〜６０質量％、２０〜１００質量％、２０〜９０質量％、２０〜８０質量％、２０〜７０質量％、２０〜６０質量％、３０〜１００質量％、３０〜９０質量％、３０〜８０質量％、３０〜７０質量％、３０〜６０質量％、４０〜１００質量％、４０〜９０質量％、４０〜８０質量％、４０〜７０質量％、４０〜６０質量％、５０〜１００質量％、５０〜９０質量％、５０〜８０質量％、５０〜７０質量％、５０〜６０質量％、６０〜１００質量％、６０〜９０質量％、６０〜８０質量％、６０〜７０質量％を含む範囲とすることができる。また、銅原料の質量に対する銅酵母の質量の割合として好ましい範囲を設定することができる。銅酵母中の銅含有量は０．１〜５％であることから、銅原料に対して銅酵母を８０質量％以上とすることが好ましく、８８質量％以上とすることが好ましく、９９質量％以上とすることがさらに好ましい。
銅原料は、銅酵母に加えて、別の銅源を含ませることができる。このような銅源は、飲食品に使用できるものであれば特に制限はないが、例えば、硫酸銅、グルコン酸銅、などを挙げることができる。
[Copper raw material]
In the present invention, excellent oxidation inhibition is achieved by adding only copper from various minerals as a copper raw material containing copper yeast. In a preferred embodiment, the copper raw material containing copper yeast is 10% by mass or more, preferably 20% by mass or more, more preferably 30% by mass, relative to the copper contained in the copper raw material. % Or more, more preferably 40% by weight or more, more preferably 50% by weight or more, more preferably 60% by weight or more, further preferably 70% by weight or more, more preferably 80% by weight or more, and further preferably 90% by weight or more. More preferably, it is 95% by mass or more, more preferably 99% by mass or more, and particularly preferably only copper yeast (100%).
Or 10-100 mass%, 10-90 mass%, 10-80 mass%, 10-70 mass%, 10-60 mass%, and the copper contained in a copper yeast are contained with respect to the copper contained in a copper raw material, 20 -100 mass%, 20-90 mass%, 20-80 mass%, 20-70 mass%, 20-60 mass%, 30-100 mass%, 30-90 mass%, 30-80 mass%, 30-70 Mass%, 30-60 mass%, 40-100 mass%, 40-90 mass%, 40-80 mass%, 40-70 mass%, 40-60 mass%, 50-100 mass%, 50-90 mass% 50 to 80% by mass, 50 to 70% by mass, 50 to 60% by mass, 60 to 100% by mass, 60 to 90% by mass, 60 to 80% by mass, and 60 to 70% by mass. . Moreover, a preferable range can be set as a ratio of the mass of the copper yeast to the mass of the copper raw material. Since the copper content in the copper yeast is 0.1 to 5%, the copper yeast is preferably 80% by mass or more, preferably 88% by mass or more, and 99% by mass with respect to the copper raw material. More preferably, the above is used.
The copper material can contain another copper source in addition to the copper yeast. Although there will be no restriction | limiting in particular if such a copper source can be used for food-drinks, For example, copper sulfate, copper gluconate, etc. can be mentioned.
［銅酵母］
本発明の銅酵母は、酵母中に銅が取り込まれた状態の酵母を指す。銅酵母の原料に使用可能な酵母としては、食用酵母として使用されている酵母であれば特に制限はなく、例えば、食用酵母として使用されているSaccharomyces 属のパン酵母、ビ−ル酵母、ワイン酵母、清酒酵母、味噌醤油酵母等を挙げることができ、さらにその他種々の酵母が使用可能で、例えば、Torulopsis属、Mycotorula属、Torulaspora 属、Candida 属等に属する酵母も使用可能である。
[Copper yeast]
The copper yeast of the present invention refers to a yeast in a state where copper is incorporated into the yeast. The yeast that can be used as a raw material for copper yeast is not particularly limited as long as it is a yeast used as an edible yeast. For example, baker's yeast, beer yeast, wine yeast of the genus Saccharomyces used as edible yeast Sake yeast, miso soy yeast, etc., and various other yeasts can be used. For example, yeasts belonging to the genera Torulopsis, Mycotorula, Torulaspora, Candida, etc. can also be used.
銅を酵母に取り込ませて銅酵母とする方法については、特に制限はない。例えば、培地等に所望の銅を添加し、培養しながら酵母中に取り込ませて製造した酵母、あるいは銅の水溶液に酵母を懸濁させ、必要に応じて加温しながら、攪拌または振とうさせて銅を酵母に取り込ませて製造した酵母等が挙げられる。その他、特開2004-41044号公報に記載されるように、培養液に銅を添加して酵母を流加培養する方法を挙げることができる。 There is no restriction | limiting in particular about the method of taking copper into yeast and using it as a copper yeast. For example, yeast that is produced by adding desired copper to the medium, etc., and taking it into the yeast while culturing, or suspending the yeast in an aqueous copper solution and stirring or shaking while warming as necessary And yeast produced by incorporating copper into yeast. In addition, as described in Japanese Patent Application Laid-Open No. 2004-41044, there can be mentioned a method in which copper is added to a culture solution and yeast is fed-batch cultured.
本発明では、銅酵母以外のミネラル酵母を銅酵母と共に使用することができる。このように銅以外のミネラルの添加に際しても、ミネラル酵母を使用することにより、油脂類、特に不飽和脂肪酸の酸化の抑制を好適に行うことができる。さらに、銅酵母以外のミネラル酵母を、銅酵母と併用することなく使用して、油脂類、特に不飽和脂肪酸の酸化の抑制を好適に行うことも、本発明の範囲内である。
銅以外のミネラルとして、例えば、マンガン、鉄、クロム、亜鉛等を挙げることができる。従って、銅酵母の他、マンガン酵母、鉄酵母、クロム酵母、亜鉛酵母を用いることによって、一層の酸化抑制効果を達成することができる。ただし、これらの中で、銅酵母を単独で用いることによって、十分に効果的な酸化抑制を達成可能であることは、本発明が示している通りである。
In the present invention, mineral yeast other than copper yeast can be used together with copper yeast. As described above, when minerals other than copper are added, the use of mineral yeast can suitably suppress the oxidation of fats and oils, particularly unsaturated fatty acids. Furthermore, it is also within the scope of the present invention to suitably suppress the oxidation of fats and oils, particularly unsaturated fatty acids, using mineral yeasts other than copper yeasts in combination with copper yeasts.
Examples of minerals other than copper include manganese, iron, chromium, and zinc. Therefore, by using manganese yeast, iron yeast, chromium yeast, and zinc yeast in addition to copper yeast, a further oxidation inhibitory effect can be achieved. However, among these, as the present invention shows, sufficiently effective oxidation inhibition can be achieved by using copper yeast alone.
本発明の銅酵母の添加量は、添加後の調製粉乳中の銅含量として１〜１５００μｇ／１００ｇであることが好ましく、１０〜１０００μｇ／１００ｇであることがより好ましく、１５０〜８００μｇ／１００ｇであることがより好ましく、２００〜４００μｇ／１００ｇであることがより好ましく、２５０〜３５０μｇ／１００ｇであることがさらに好ましい。銅酵母の銅含有量は、高濃度であれば銅以外の原料があまり添加されないことから好ましいが、市販されている銅酵母の銅含有量であれば特に問題なく使用することができる。銅酵母の銅含有量は０．１％から５％が好ましく、０．２％から５％がより好ましく、０．２５％から５％がさらに好ましい。 The addition amount of the copper yeast of the present invention is preferably 1-1500 μg / 100 g, more preferably 10-1000 μg / 100 g, more preferably 150-800 μg / 100 g as the copper content in the prepared milk powder after the addition. More preferably, it is 200 to 400 μg / 100 g, more preferably 250 to 350 μg / 100 g. If the copper content of copper yeast is high, it is preferable because raw materials other than copper are not added so much. However, any copper content of commercially available copper yeast can be used without any problem. The copper content of the copper yeast is preferably 0.1% to 5%, more preferably 0.2% to 5%, and even more preferably 0.25% to 5%.
［調製粉乳の酸化抑制］
本発明の調製粉乳の酸化抑制は、調製粉乳の過酸化物価（ＰＯＶ。以下、ＰＯＶと略記することがある）の低減で表現することができる。ＰＯＶは、油脂の酸化の度合いを評価するための数値であり、数値が低いほど酸化の度合いが低いことを示す。酸化はいったん始まると、連鎖的に進行する。酸化を完全に抑制することは困難であるから、酸化の連鎖反応の開始を遅らせることは、酸化の進行を遅らせるために特に重要である。通常、ＰＯＶは製造直後では検出されないことが多く、保存期間が長くなるにつれ上昇する。好適な実施の一態様において、調製粉乳の保存期間中のＰＯＶ値は、好ましくは０〜３ｍｅｑ／ｋｇの範囲、さらに好ましくは０〜２ｍｅｑ／ｋｇの範囲、さらに好ましくは０〜１．５ｍｅｑ／ｋｇの範囲とすることができ、特にＰＯＶが０〜１ｍｅｑ／ｋｇの範囲であれば、製造直後と風味にほとんど差がないことから最も好ましい。
[Oxidation suppression of formula milk]
Inhibition of oxidation of the formula milk of the present invention can be expressed by a reduction in the peroxide value (POV; hereinafter abbreviated as POV) of the formula milk. POV is a numerical value for evaluating the degree of oxidation of fats and oils. The lower the numerical value, the lower the degree of oxidation. Once oxidation begins, it proceeds in a chain. Since it is difficult to completely suppress the oxidation, it is particularly important to delay the start of the oxidation chain reaction in order to delay the progress of the oxidation. Normally, POV is often not detected immediately after manufacture, and rises as the storage period increases. In a preferred embodiment, the POV value during the storage period of the formula is preferably in the range of 0-3 meq / kg, more preferably in the range of 0-2 meq / kg, more preferably 0-1.5 meq / kg. In particular, if the POV is in the range of 0 to 1 meq / kg, it is most preferable because there is almost no difference in flavor immediately after production.
好適な実施の一態様において、本発明の調製粉乳の過酸化物価（ＰＯＶ）は十分に低減される。好適な実施の一態様において、その低減の程度は、次の式Ｉを満たすものとすることができる。
Ｙ≦０．８０６Ｘ （式Ｉ）
Ｘ：３７℃での調製粉乳の保存期間（月）
Ｙ：過酸化物価（ｍｅｑ／ｋｇ）
好適な実施の一態様において、本発明の調製粉乳は、ＸとＹとの関係が、図１のグラフの直線から下の範囲を満たすものとすることができる。Ｙは、好ましくは次の式Ｉａ：
Ｙ≦０．８０６Ｘ （式Ｉａ）
さらに好ましくは次の式Ｉｂ：
Ｙ≦０．６２１Ｘ （式Ｉｂ）
さらに好ましくは次の式Ｉｃ：
Ｙ≦０．４３７Ｘ （式Ｉｃ）
を満たすものとすることができる。
なお、測定値の誤差を考え、個々の値に対する９５％信頼区間の上限値までが権利範囲に含まれるものとする。ＰＯＶは徐々に上昇し、やがて食用に適さないほどに酸化が進行するため、ＰＯＶは３ｍｅｑ／ｋｇを超えないことが望ましく、２ｍｅｑ／ｋｇを越えないことがより好ましく、１．５ｍｅｑ／ｋｇを越えないことがさらに望ましい。本発明の好適な実施の一態様において、Ｙは、０（ｍｅｑ／ｋｇ）以上、０．０５（ｍｅｑ／ｋｇ）以上、０．１（ｍｅｑ／ｋｇ）以上、０．２（ｍｅｑ／ｋｇ）以上とすることができる。また、Ｙは、好ましくは次の式Ｉｄ：
０．００１Ｘ≦Ｙ （式Ｉｄ）
さらに好ましくは次の式Ｉｅ：
０．０１０Ｘ≦Ｙ （式Ｉｅ）
さらに好ましくは次の式Ｉｆ：
０．１００Ｘ≦Ｙ （式Ｉｆ）
さらに好ましくは次の式Ｉｇ：
０．２００Ｘ≦Ｙ （式Ｉｇ）
さらに好ましくは次の式Ｉｈ：
０．４００Ｘ≦Ｙ （式Ｉｈ）
を満たすものとすることができる。
In one preferred embodiment, the peroxide value (POV) of the formula milk of the present invention is sufficiently reduced. In a preferred embodiment, the degree of reduction may satisfy the following formula I:
Y ≦ 0.806X (Formula I)
X: Storage period of formula milk powder at 37 ° C. (months)
Y: Peroxide value (meq / kg)
In a preferred embodiment, the formula of the present invention may have a relationship between X and Y that satisfies the range below the straight line in the graph of FIG. Y is preferably of the following formula Ia:
Y ≦ 0.806X (Formula Ia)
More preferably the following formula Ib:
Y ≦ 0.621X (Formula Ib)
More preferably the following formula Ic:
Y ≦ 0.437X (Formula Ic)
Can be satisfied.
It is assumed that the right range includes up to the upper limit value of the 95% confidence interval for each value in consideration of errors in the measured values. Since POV rises gradually and oxidation proceeds so that it is not edible, POV should preferably not exceed 3 meq / kg, more preferably not exceed 2 meq / kg, and exceed 1.5 meq / kg. More preferably not. In one embodiment of a preferred embodiment of the present invention, Y is 0 (meq / kg) or more, 0.05 (meq / kg) or more, 0.1 (meq / kg) or more, 0.2 (meq / kg). This can be done. Y is preferably the following formula Id:
0.001X ≦ Y (Formula Id)
More preferably the following formula Ie:
0.010X ≦ Y (Formula Ie)
More preferably the following formula If:
0.100X ≦ Y (Formula If)
More preferably the following formula Ig:
0.200X ≦ Y (Formula Ig)
More preferably the following formula Ih:
0.400 X ≦ Y (Formula Ih)
Can be satisfied.
本発明の調製粉乳の酸化抑制は、調製粉乳を溶解した際のヘキサナール及び／又はペンタナールの低減でも表現することができる。ヘキサナール及び／又はペンタナールは、調製粉乳の酸化の度合いを評価するための数値であり、数値が低いほど酸化の度合いが低いことを示す。通常、ヘキサナール及び／又はペンタナールは製造直後から一定量が存在し、保存期間が長くなるにつれ増加してゆく。 The oxidation inhibition of the prepared milk powder of the present invention can also be expressed by the reduction of hexanal and / or pentanal when the prepared milk powder is dissolved. Hexanal and / or pentanal is a numerical value for evaluating the degree of oxidation of formula milk, and the lower the value, the lower the degree of oxidation. Usually, a certain amount of hexanal and / or pentanal is present immediately after production, and increases as the storage period becomes longer.
好適な実施の一態様において、本発明の調製粉乳を溶解した際には、特にヘキサナールが十分に低減される。好適な実施の一態様において、その低減の程度は、次の式ＩＩを満たすものとすることができる。
Ｙ≦０．１９９ｅ0.802X（式ＩＩ）
Ｘ：３７℃での調製粉乳の保存期間（月）
Ｚ：調製粉乳を溶解した際のヘキサナール量（ｐｐｍ）
In a preferred embodiment, hexanal is particularly reduced when the formula powder of the present invention is dissolved. In a preferred embodiment, the degree of reduction can satisfy the following formula II.
Y ≦ 0.199e 0.802X (Formula II)
X: Storage period of formula milk powder at 37 ° C. (months)
Z: Amount of hexanal (ppm) when formula milk is dissolved
好適な実施の一態様において、本発明の調製粉乳は、Ｘ軸の変数とＹ軸の変数との関係が、図２のグラフの線から下の範囲を満たすものとすることができる。Ｙ軸の変数（Ｚ）は、好ましくは次の式ＩＩａ：
Ｚ≦０．１９９ｅ０．８０２Ｘ （式ＩＩａ）
さらに好ましくは次の式ＩＩｂ：
Ｚ≦０．１５８ｅ０．７４９Ｘ （式ＩＩｂ）
さらに好ましくは次の式ＩＩｃ：
Ｚ≦０．１６７ｅ０．５７７Ｘ （式ＩＩｃ）
を満たすものとすることができる。なお、測定値の誤差を考え、個々の値に対する９５％信頼区間の上限値までが権利範囲に含まれるものとする。
ヘキサナールは徐々に上昇し、やがて食用に適さないほどに生成するため、ヘキサナールは４ｐｐｍを超えないことが望ましく、３ｐｐｍを越えないことがより好ましく、２．５ｐｐｍを越えないことがさらに望ましい。本発明の好適な実施の一態様において、Ｚは、０（ｐｐｍ）以上、０．０１（ｐｐｍ）以上、０．０５（ｐｐｍ）以上、０．１（ｐｐｍ）以上とすることができる。また、Ｙ軸の変数（Ｚ）は、好ましくは次の式ＩＩｄ：
０．１００ｅ０．１００Ｘ≦Ｚ （式ＩＩｄ）
さらに好ましくは次の式ＩＩｅ：
０．１２０ｅ０．２００Ｘ≦Ｚ （式ＩＩｅ）
さらに好ましくは次の式ＩＩｆ：
０．１４０ｅ０．４００Ｘ≦Ｚ （式ＩＩｆ）
さらに好ましくは次の式ＩＩｇ：
０．１５０ｅ０．５００Ｘ≦Ｚ （式ＩＩｇ）
を満たすものとすることができる。
In one preferred embodiment, the formula of the present invention may be such that the relationship between the X-axis variable and the Y-axis variable satisfies the lower range from the line of the graph of FIG. The Y axis variable (Z) is preferably the following formula IIa:
Z ≦ 0.199e 0.802X (Formula IIa)
More preferably the following formula IIb:
Z ≦ 0.158e 0.749X (Formula IIb)
More preferably the following formula IIc:
Z ≦ 0.167e 0.577X (Formula IIc)
Can be satisfied. It is assumed that the right range includes up to the upper limit value of the 95% confidence interval for each value in consideration of errors in the measured values.
Hexanal rises gradually and eventually forms so that it is not edible, so hexanal should preferably not exceed 4 ppm, more preferably not exceed 3 ppm, and even more preferably not exceed 2.5 ppm. In one embodiment of a preferred embodiment of the present invention, Z can be 0 (ppm) or more, 0.01 (ppm) or more, 0.05 (ppm) or more, 0.1 (ppm) or more. Also, the Y-axis variable (Z) is preferably the following formula IId:
0.100e 0.100X ≦ Z (Formula IId)
More preferably the following formula IIe:
0.120e 0.200X ≦ Z (Formula IIe)
More preferably the following formula IIf:
0.140e 0.400X ≦ Z (Formula IIf)
More preferably the following formula IIg:
0.150e 0.500X ≦ Z (Formula IIg)
Can be satisfied.
［ミネラル］
本発明において酵母で封入するミネラルとしては、灰分の中でも金属元素が好適である。また、金属元素の中では、油脂、特に不飽和脂肪酸の酸化促進作用（油脂、特に不飽和脂肪酸の酸化反応速度を上昇させる作用）を有する金属元素が、ミネラル酵母の形態での添加によって、特に好適に使用できる。ミネラルのうちの金属元素としては、例えば、銅、マンガン、鉄、クロム、ニッケル、亜鉛、アルミニウム、セレンを例示することができる。
[mineral]
In the present invention, the metal encapsulated with yeast is preferably a metal element among ash. In addition, among metal elements, metal elements having an action of promoting the oxidation of fats and oils, particularly unsaturated fatty acids (an action that increases the oxidation reaction rate of fats and oils, particularly unsaturated fatty acids), are added particularly in the form of mineral yeast. It can be used suitably. Examples of the metal element in the mineral include copper, manganese, iron, chromium, nickel, zinc, aluminum, and selenium.
［酵母］
本発明の酵母とは、子嚢菌類の球形または楕円形の単細胞の菌である。通常、出芽によって増殖し、アルコール発酵を行うので、酒の醸造やパン製造に利用される。本発明の酵母としては、パン酵母、ビール酵母、ワイン酵母、清酒酵母、味噌酵母、醤油酵母等を使用することができるが、銅を封入することのできる酵母であればいずれの酵母も使用することができる。
本発明の酵母は、ミネラルを封入するために使用されることが好ましく、鉄、銅、亜鉛を封入するために使用されることがより好ましく、銅を封入するために使用されることがさらに好ましい。
[yeast]
The yeast of the present invention is a spherical or elliptical single cell fungus of Ascomycetes. Usually, it grows by budding and performs alcoholic fermentation, so it is used for sake brewing and bread production. As the yeast of the present invention, baker's yeast, beer yeast, wine yeast, sake yeast, miso yeast, soy sauce yeast and the like can be used, and any yeast can be used as long as it can encapsulate copper. be able to.
The yeast of the present invention is preferably used for encapsulating minerals, more preferably used for encapsulating iron, copper and zinc, and even more preferably used for encapsulating copper. .
［封入］
本発明の封入とは、銅等のミネラルを酵母の中に閉じ込めた状態に加工することを示す。例えば、銅について行う場合には、銅原料と酵母を使用し、両者を含む系でこれらを作用させ、銅を酵母で封入した状態に調製することができる。また、予め銅を封入した酵母、すなわち銅酵母を原料に使用してもよい。なかでも、銅酵母を使用することが好ましい。
[Encapsulation]
Encapsulation of the present invention means processing into a state where a mineral such as copper is confined in yeast. For example, when performing about copper, a copper raw material and yeast are used, these are made to act by the system containing both, and it can prepare in the state which enclosed copper with yeast. Moreover, you may use the yeast which enclosed copper beforehand, ie, a copper yeast, as a raw material. Among these, it is preferable to use copper yeast.
以下に実施例を挙げて本発明を詳細に説明する。本発明は以下に挙げられた実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. The present invention is not limited to the examples given below.
［試験例］
本発明の試験例では、調製粉乳の保存性を評価する指標として、過酸化物価（ＰＯＶ）の測定、香気成分の測定及び官能評価を実施した。
[Test example]
In the test example of the present invention, the peroxide value (POV) measurement, the aroma component measurement, and the sensory evaluation were carried out as an index for evaluating the storage stability of the formula milk powder.
［過酸化物価（ＰＯＶ）］
過酸化物価（ＰＯＶ。以下、ＰＯＶと記載することがある）の測定は、日本油化学協会の公定法であるヨウ素滴定法（日本食品工業学会食品分析法編集委員会編、「食品分析法」、第５５２ページ、光琳、昭和５７年）に準じて試験することができる。
[Peroxide value (POV)]
Peroxide value (POV; hereinafter referred to as POV) is measured by the iodine titration method, which is an official method of the Japan Oil Chemistry Association (edited by the Food Analytical Society of Japan, “Food Analysis Method”). , Page 552, Korin, 1982).
［香気成分］
香気成分は、粉末の試料を温度調整した水に溶解した際に発生した香気成分を、固相マイクロ抽出ガスクロマトグラフ質量分析計（ＧＣ−ＭＳ）で分析することができる。本発明では、油脂の酸化状態を測る指標として、測定した香気成分のうち、ペンタナール量とヘキサナール量を比較して、酸化の度合いを評価することができる。ここで、香気成分の数値は測定されたクロマトグラム上の面積を数値化したものである。この数値は誤差を最小限にするため、測定ごとに別の香気成分（コントロール）を添加して毎回の測定値にばらつきが生じないように測定を実施した。ヘキサナールは、数値化した面積を内部標準法によって定量した。
香気成分の分析条件は以下の通りである。
[Aroma component]
The aroma component can be analyzed with a solid-phase microextraction gas chromatograph mass spectrometer (GC-MS) as an aroma component generated when a powder sample is dissolved in temperature-adjusted water. In the present invention, as an index for measuring the oxidation state of fats and oils, the degree of oxidation can be evaluated by comparing the amount of pentanal and the amount of hexanal among the measured aroma components. Here, the numerical value of the aroma component is a numerical value of the area on the measured chromatogram. In order to minimize the error in this numerical value, another fragrance component (control) was added for each measurement, and the measurement was performed so as not to cause variations in the measured values every time. Hexanal was quantitatively quantified by an internal standard method.
Analytical conditions for aroma components are as follows.
１．測定機器
・ＧＣ：ＡＧＩＬＥＮＴ社製、６８９０型
・ＭＳ：ＡＧＩＬＥＮＴ社製、５９７３型
・カラム：ＩＮＮＯＷＡＸ（商品名、ＡＧＩＬＥＮＴ社製）
膜厚：０．５μｍ 長さ：３０ｍ 口径：０．２５ｍｍ
・ＳＰＭＥファイバー：ＳＵＰＥＬＣＯ社製
２．香気成分の分離濃縮方法
・固相マイクロ抽出法（ＳＰＭＥ）：５０℃、３０分 ヘッ ドスペース法
３．測定条件
・ＧＣ 注入口温度：２６５℃
・ ガス流量：１．２ｍｌ／分
・ヘリウムガスオーブン昇温条件：
４０℃、２分 ４℃／分（１２０分まで）６℃／分（２４０分まで）、
１０分保持
・ＭＳ 測定モード：ＳＣＡＮ ２．３２ ＳＣＡＮ／秒
1. measuring equipment
・ GC: AGILENT, 6890 type
・ MS: AGILENT, model 5973
Column: INNOWAX (trade name, manufactured by AGILENT)
Film thickness: 0.5 μm Length: 30 m Diameter: 0.25 mm
SPME fiber: manufactured by
・ Gas flow rate: 1.2ml / min
・ Helium gas oven temperature rise conditions:
40 ° C, 2 minutes, 4 ° C / minute (up to 120 minutes), 6 ° C / minute (up to 240 minutes),
Hold for 10 minutes ・ MS measurement mode: SCAN 2.32 SCAN / sec
〔官能評価〕
本発明における官能評価とは、５〜１０名のパネラーにより、保存後の試料を固形分として１３．０ｇ／１００ｍｌとなるようにお湯で溶解して試料溶液を調製し、風味及び外観について評価するものである。具体的には、食感（酸化臭）について、「非常に良好」、「良好」、「不良」の３段階評価とした。また、外観は褐変、オイルオフ等の有無を確認した。
〔sensory evaluation〕
In the sensory evaluation in the present invention, 5 to 10 panelists prepare a sample solution by dissolving the sample after storage in hot water so that the solid content becomes 13.0 g / 100 ml, and evaluate the flavor and appearance. Is. Specifically, the texture (oxidized odor) was evaluated as a three-level evaluation of “very good”, “good”, and “bad”. In addition, the appearance was confirmed to be browning, oil off, and the like.
本試験は、本発明方法を使用して製造した調製粉乳の保存性を試験するために行った。 This test was conducted in order to test the storage stability of the formula powder produced using the method of the present invention.
（試験例１）
１）試料の調製
脱脂乳（森永乳業製）１１６０ｇ、脱塩ホエー粉（ドモ社製）５００ｇ、乳糖（ミライ社製）５９ｇ、及びデキストリン（東洋精糖製）５２ｇを、水２３８０ｇに溶解し、予め所定のアルカリで溶解し、脱臭した１０％カゼイン溶液１４３ｇと混合し、更に魚油配合調整油脂（日本油脂製。魚油を油脂１００ｇ当たり１．５ｇ含有）２４０ｇ及び無塩バター（森永乳業製）３３ｇを混合し、１２５℃にて２秒間殺菌し、１５０ｋｇ／ｃｍ2 の圧力条件で均質化処理し、５０％の固形分含量に濃縮した。
次にピロリン酸第二鉄（富田製薬製）３０７ｍｇ、硫酸亜鉛（富田製薬製）１０４ｍｇ、及び銅酵母（オリエンタル酵母製。銅含有量０．３％）１．０１ｇを水５０ｇに溶解し、１０℃以下に冷却した溶液を、濃縮液に添加した。これを噴霧乾燥し、粉乳約９００ｇを得た。これを試験試料１とした。
(Test Example 1)
1) Preparation of sample 1160 g of skim milk (manufactured by Morinaga Milk Industry), 500 g of desalted whey powder (manufactured by Domo), 59 g of lactose (manufactured by Mirai), and 52 g of dextrin (manufactured by Toyo Seika) are dissolved in 2380 g of water in advance. It is mixed with 143 g of 10% casein solution dissolved in a predetermined alkali and deodorized. Further, 240 g of fish oil blended oil and fat (manufactured by Nippon Oil & Fats, containing 1.5 g of fish oil per 100 g of fat and oil) and 33 g of unsalted butter (manufactured by Morinaga Milk Industry) Mixed, sterilized at 125 ° C. for 2 seconds, homogenized under pressure conditions of 150 kg / cm 2 and concentrated to a solids content of 50%.
Next, 307 mg of ferric pyrophosphate (manufactured by Tomita Pharmaceutical), 104 mg of zinc sulfate (manufactured by Tomita Pharmaceutical), and 1.01 g of copper yeast (manufactured by oriental yeast. Copper content 0.3%) are dissolved in 50 g of water. The solution cooled to below ° C was added to the concentrate. This was spray-dried to obtain about 900 g of milk powder. This was designated as
一方、銅原料を銅酵母から硫酸銅（富田製薬製。銅含有量２５．３％）１２ｍｇに置換した以外はすべて同じ条件で製造した粉乳を対照試料１、銅原料を銅酵母からグルコン酸銅（富田製薬社製。銅含有量１３％）２３．４ｍｇに置換した以外はすべて同じ条件で製造した粉乳を対照試料２とした。
On the other hand, the milk powder produced under the same conditions except that the copper raw material was replaced with 12 mg of copper sulfate from copper yeast (Tonda Pharmaceutical Co., Ltd., 25.3% copper content) was
２）保存方法
試験試料１、対照試料１及び対照試料２をそれぞれ遮光性を有する複数のアルミ袋に入れて密封した。これらを、５℃、３７℃の各温度に保たれた恒温室に保存した。各試験試料の保存期間は３ヶ月とし、期間経過後に各試料のＰＯＶの測定、香気成分の測定及び官能評価を実施した。
2) Storage method The
３）結果
試験試料１では、５℃、３ヶ月の保存条件でＰＯＶが０ｍｅｑ／ｋｇであり、３７℃、３ヶ月の保存条件でＰＯＶが０．９４ｍｅｑ／ｋｇであった（表１）。このように、試験試料１では、本試験でのすべての保存条件においてＰＯＶが１ｍｅｑ／ｋｇ以下となった。また、銅酵母を用いた場合の官能評価の結果は、いずれの条件でも「非常に良好」であった。
一方、対照試料１では、３７℃、３ヶ月の保存条件でＰＯＶが４．９０ｍｅｑ／ｋｇとなり、かなり酸化が進行した。また、対照試料２では、３７℃で３ヶ月の条件においてＰＯＶが３．６３ｍｅｑ／ｋｇとなり、酸化が進行した。
対照試料１及び２の官能評価の結果は、いずれも３７℃、３ヶ月で「不良」であった。
3) Results In
On the other hand, in the
The sensory evaluation results of the
また、酸化臭の指標として、香気成分のヘキサナール、ペンタナールの量を数値化したものを表２に示す。
銅酵母を使用した試験試料１は３７℃、３ヶ月においてもヘキサナール、ペンタナールの増加が効果的に抑制されていた。一方、対照試料１では、ヘキサナール、ペンタナールの数値が大きく上昇した。これらの香気成分の数値の増加と官能評価の結果は相関性が認められ、香気成分の上昇に伴って酸化の進行がみられた。
この結果から、銅酵母を用いた場合は、他の銅原料と比較してＰＯＶや酸化指標とした香気成分の数値が顕著に低く、官能評価の結果からも風味劣化が大きく抑制されることが確認された。
Further, Table 2 shows numerical values of the amounts of the aromatic components hexanal and pentanal as indicators of the oxidized odor.
In
From this result, when using copper yeast, the numerical value of the aroma component as POV or oxidation index is remarkably low compared with other copper raw materials, and flavor deterioration is greatly suppressed from the result of sensory evaluation. confirmed.
（試験例２）
本試験は、銅酵母の使用による酸化抑制効果と、銅原料中に占める銅酵母の量との関係を検討することを目的とした。
(Test Example 2)
The purpose of this test was to examine the relationship between the oxidation inhibition effect of copper yeast and the amount of copper yeast in the copper raw material.
１）試料の調製
脱脂乳（森永乳業製）４６４０ｇ、脱塩ホエー粉（ドモ社製）２０００ｇ、乳糖（ミライ社製）２３６ｇ、及びデキストリン（東洋精糖製）２０８ｇを、水９５２０ｇに溶解し、予め所定のアルカリで溶解し、脱臭した１０％カゼイン溶液５７２ｇと混合し、更に魚油配合調整油脂（日本油脂製。魚油を油脂１００ｇ当たり１．５ｇ含有）９６０ｇ及び無塩バター（森永乳業製）１３２ｇを混合し、１２５℃にて２秒間殺菌し、１５０ｋｇ／ｃｍ2 の圧力条件で均質化処理し、５０％の固形分含量に濃縮した。
次にピロリン酸第二鉄（富田製薬製）１２２８ｍｇ及び硫酸亜鉛（富田製薬製）４１６ｍｇを水１００ｇに溶解又は懸濁し、１０℃以下に冷却した溶液を、濃縮液に添加した。
濃縮液は、十分に攪拌した後に４等分した。
1) Preparation of sample 4620 g of skim milk (manufactured by Morinaga Milk Industry), 2000 g of desalted whey powder (manufactured by Domo), 236 g of lactose (manufactured by Mirai) and 208 g of dextrin (manufactured by Toyo Seika) are dissolved in 9520 g of water in advance. Mix with 572g of 10% casein solution dissolved and deodorized with a predetermined alkali, and further add 960g of fish oil blended oil and fat (manufactured by Nippon Oil & Fats, containing 1.5g of fish oil per 100g of oil and fat) and 132g of unsalted butter (Morinaga Milk Industry). Mixed, sterilized at 125 ° C. for 2 seconds, homogenized under pressure conditions of 150 kg / cm 2 and concentrated to a solids content of 50%.
Next, 1228 mg of ferric pyrophosphate (manufactured by Tomita Pharmaceutical) and 416 mg of zinc sulfate (manufactured by Tomita Pharmaceutical) were dissolved or suspended in 100 g of water, and a solution cooled to 10 ° C. or lower was added to the concentrated solution.
The concentrated solution was divided into four equal parts after sufficiently stirring.
一方、銅原料として銅酵母及び硫酸銅を用意し、銅酵母に含まれる銅が、銅原料全体に含まれる銅の０〜１００％になるように銅原料を調製した。すなわち、（銅酵母由来の銅（％）：硫酸銅由来の銅（％））＝（１００：０）、（８０：２０）、（６０：４０）、（０：１００）となるように４通りの配合割合で銅原料を調製した。
このときの銅原料の添加量は、銅酵母のみの場合では１．０１ｇであり、硫酸銅のみの場合では１２ｍｇである。
これらの銅原料を水５０ｇに溶解又は懸濁し、１０℃以下に冷却してから濃縮液に添加した。
銅原料添加後の濃縮液はそれぞれ噴霧乾燥し、それぞれ約９００ｇの粉乳を得た。これらを銅原料中の銅酵母配合量の高い順に試験試料２、試験試料３、試験試料４、試験試料５とした。
On the other hand, copper yeast and copper sulfate were prepared as the copper raw material, and the copper raw material was prepared so that the copper contained in the copper yeast was 0 to 100% of the copper contained in the entire copper raw material. That is, (copper yeast-derived copper (%): copper sulfate-derived copper (%)) = (100: 0), (80:20), (60:40), (0: 100) 4 Copper raw materials were prepared at the same mixing ratio.
The addition amount of the copper raw material at this time is 1.01 g in the case of copper yeast alone and 12 mg in the case of copper sulfate alone.
These copper raw materials were dissolved or suspended in 50 g of water, cooled to 10 ° C. or lower, and then added to the concentrate.
Each concentrated solution after the addition of the copper raw material was spray-dried to obtain about 900 g of powdered milk. These were designated as
２）保存方法
試験試料２〜５を遮光性を有するアルミ袋に入れて密封し、３７℃に保たれた恒温室に保存した。保存を開始して１ヶ月経過毎に各試料について、ＰＯＶの測定、香気成分の測定及び官能評価を実施した。
2) Storage
４）結果
表３に３７℃、３ヶ月の保存条件での試験結果を示す。官能評価の評価方法は表１と同様である。
4) Results Table 3 shows the test results under the storage conditions of 37 ° C. and 3 months. The evaluation method for sensory evaluation is the same as in Table 1.
試験試料２のＰＯＶは１．４６ｍｅｑ／ｋｇで、官能評価の結果は「非常に良好」であった。
また、銅原料を混合使用した場合についてみると、試験試料３のＰＯＶが１．９４ｍｅｑ／ｋｇ、試験試料４のＰＯＶが２．６８ｍｅｑ／ｋｇとなり、銅酵母のみを使用した場合よりも油脂の酸化が進んでいることが確認された。官能評価の結果は、いずれも「良好」であった。
一方、硫酸銅を１００％使用した試験試料５では、ＰＯＶが４．９０ｍｅｑ／ｋｇ、官能評価が「不良」となり、油脂の酸化の度合いが最も高かった。
この結果から、銅原料中に含まれる銅のうち、銅酵母に含まれる銅が６０％または８０％であった場合であっても、硫酸銅を１００％使用した場合と比較して調製粉乳の酸化が大きく抑制されていることが明らかになった。
The POV of
In addition, when the copper raw materials are mixed and used, the POV of the
On the other hand, in the test sample 5 using 100% copper sulfate, the POV was 4.90 meq / kg, the sensory evaluation was “poor”, and the degree of oxidation of fats and oils was the highest.
From this result, among the copper contained in the copper raw material, even if the copper contained in the copper yeast was 60% or 80%, compared to the case of using 100% copper sulfate, It became clear that oxidation was largely suppressed.
また、香気成分のヘキサナール、ペンタナールの量を測定した。ヘキサナール、ペンタナールは共に、銅酵母を１００％使用したときに最も数値が低くなり、銅酵母の割合が減少するにつれ、数値が増加していった。
従って、銅原料の一部を銅酵母に置換することによって、一定の酸化抑制効果を得られることが確認された。
Moreover, the amount of hexanal and pentanal fragrance components was measured. Both hexanal and pentanal had the lowest values when copper yeast was used at 100%, and the numbers increased as the proportion of copper yeast decreased.
Therefore, it was confirmed that a certain oxidation inhibitory effect can be obtained by replacing a part of the copper raw material with copper yeast.
表３の結果の他、試験試料２〜４については保存開始時、１ヵ月後、２ヵ月後についてもＰＯＶ測定を実施した。試験試料２の各保存期間経過時のＰＯＶは、開始時（０ｍｅｑ／ｋｇ（検出せず））、１ヶ月経過時（０．３６ｍｅｑ／ｋｇ）、２ヶ月経過時（０．６９ｍｅｑ／ｋｇ）であった。試験試料３では、開始時（０ｍｅｑ/ｋｇ（検出せず））、１ヶ月経過時（０．６４ｍｅｑ／ｋｇ）、２ヶ月経過時（１．１２ｍｅｑ／ｋｇ）であった。試験試料４では、開始時（０ｍｅｑ/ｋｇ（検出せず））、１ヶ月経過時（０．６１ｍｅｑ／ｋｇ）、２ヶ月経過時（１．３２ｍｅｑ／ｋｇ）であった。これらの結果より、Ｘ軸は保存経過期間（月）、Ｙ軸はＰＯＶ値（ｍｅｑ／ｋｇ）としてグラフを作成し、図１に示した。
In addition to the results in Table 3, the
さらには、試験試料２〜４について、保存開始時、１ヶ月後、２ヶ月後についてもヘキサナール量を測定した。試験試料２の各保存期間経過時のヘキサナール量は、開始時（０．１６ｐｐｍ）、１ヶ月経過時（０．３４ｐｐｍ）、２ヶ月経過時（０．５０ｐｐｍ）であった。試験試料３では、開始時（０．１６ｐｐｍ）、１ヶ月経過時（０．３５ｐｐｍ）、２ヶ月経過時（０．６０ｐｐｍ）であった。試験試料４では、開始時（０．１９ｐｐｍ）、１ヶ月経過時（０．５０ｐｐｍ）、２ヶ月経過時（０．８４ｐｐｍ）であった。
これらの結果より、Ｘ軸は保存経過期間（月）、Ｙ軸はヘキサナール値（ｐｐｍ）としてグラフを作成し、図２に示した。
Furthermore, about the test samples 2-4, the amount of hexanal was measured also after one month and two months at the time of a storage start. The amount of hexanal at the end of each storage period of
From these results, a graph was prepared with the X-axis as the storage elapsed period (month) and the Y-axis as the hexanal value (ppm) and is shown in FIG.
（試験例３）
本試験は、本発明の調製粉乳の製造方法による効果と、ポリアミンを用いた調製粉乳の酸化の抑制方法による効果を比較検討することを目的とした。
(Test Example 3)
The purpose of this test was to compare the effect of the method for producing formula milk of the present invention and the effect of the method for inhibiting oxidation of formula milk using polyamine.
１）試験試料の調製
脱脂乳（森永乳業製）１１６０ｇ、脱塩ホエー粉（ドモ社製）５００ｇ、乳糖（ミライ社製）５９ｇ、及びデキストリン（東洋精糖製）５２ｇを、水２３８０ｇに溶解し、予め所定のアルカリで溶解し、脱臭した１０％カゼイン溶液１４３ｇと混合し、更に魚油配合調整油脂（日本油脂製。魚油を油脂１００ｇ当たり１．５ｇ含有）２４０ｇ及び無塩バター（森永乳業製）３３ｇを混合し、１２５℃、２秒間殺菌し、１５０ｋｇ／ｃｍ2 の圧力条件で均質化処理し、５０％の固形分含量に濃縮した。
次にピロリン酸第二鉄（冨田製薬製）３０７ｍｇ、硫酸亜鉛（富田製薬製）１０４ｍｇ、及び銅酵母（オリエンタル酵母製）１．０１ｇを水１００ｇに溶解し、１０℃以下に冷却した溶液を、濃縮液に添加した。これを噴霧乾燥し、粉乳約９００ｇを得た。これを試験試料６とした。
1) Preparation of test sample 1160 g of skimmed milk (manufactured by Morinaga Milk Industry), 500 g of desalted whey powder (manufactured by Domo), 59 g of lactose (manufactured by Mirai), and 52 g of dextrin (manufactured by Toyo Seika) were dissolved in 2380 g of water. It is mixed with 143 g of 10% casein solution that has been dissolved and deodorized in advance with a predetermined alkali. Furthermore, 240 g of fish oil blended oil and fat (manufactured by Nippon Oil and Fats, containing 1.5 g of fish oil per 100 g of oil and fat) and 33 g of unsalted butter (Morinaga Milk Industry) The mixture was sterilized at 125 ° C. for 2 seconds, homogenized at a pressure of 150 kg / cm 2 , and concentrated to a solid content of 50%.
Next, 307 mg of ferric pyrophosphate (manufactured by Iwata Pharmaceutical), 104 mg of zinc sulfate (manufactured by Tomita Pharmaceutical), and 1.01 g of copper yeast (manufactured by Oriental yeast) were dissolved in 100 g of water and cooled to 10 ° C. or lower. Added to the concentrate. This was spray-dried to obtain about 900 g of milk powder. This was designated as test sample 6.
２）対照試料の調製
一方、脱脂乳（森永乳業製）１１６０ｇ、脱塩ホエー粉（ドモ社製）５００ｇ、乳糖（ミライ社製）５９ｇ、及びデキストリン（東洋精糖製）５２ｇを、水２３８０ｇに溶解し、予め所定のアルカリで溶解し、脱臭した１０％カゼイン溶液１４３ｇと混合し、更に魚油配合調整油脂（日本油脂製。魚油を油脂１００ｇ当たり１．５ｇ含有）２４０ｇ及び無塩バター（森永乳業製）３３ｇ及びポリアミンとしてスペルミン（シグマ社製）１３０ｍｇを混合し、１２５℃、２秒間殺菌し、１５０ｋｇ／ｃｍ2 の圧力条件で均質化処理し、５０％の固形分含量に濃縮した。
次にピロリン酸第二鉄（富田製薬製）３０７ｍｇ、硫酸亜鉛（富田製薬製）１０４ｍｇ、及び硫酸銅（冨田製薬製）１２ｍｇを水１００ｇに溶解し、１０℃以下に冷却した溶液を、濃縮液に添加した。これを噴霧乾燥し、粉乳約９００ｇを得た。これを対照試料３とした。
2) Preparation of control sample Meanwhile, 1160 g of skim milk (Morinaga Milk Industry), 500 g of desalted whey powder (Domo), 59 g of lactose (Mirai) and 52 g of dextrin (Toyo Seika) were dissolved in 2380 g of water. Then, it is mixed with 143 g of 10% casein solution dissolved in advance with a predetermined alkali and deodorized, and further adjusted with fish oil and fat (manufactured by Nippon Oil & Fats, containing 1.5 g of fish oil per 100 g of oil and fat) and salt-free butter (manufactured by Morinaga Milk Industry) ) 33 g and 130 mg of spermine (manufactured by Sigma) as a polyamine were mixed, sterilized at 125 ° C. for 2 seconds, homogenized under a pressure of 150 kg / cm 2 , and concentrated to a solid content of 50%.
Next, 307 mg of ferric pyrophosphate (manufactured by Tomita Pharmaceutical), 104 mg of zinc sulfate (manufactured by Tomita Pharmaceutical) and 12 mg of copper sulfate (manufactured by Tomita Pharmaceutical) were dissolved in 100 g of water, and the solution cooled to 10 ° C. or lower was concentrated. Added to. This was spray-dried to obtain about 900 g of milk powder. This was designated as
３）保存方法
試験試料６、対照試料３をそれぞれ遮光性を有するアルミ袋に入れて密封し、３７℃に保たれた恒温室に保存した。保存を開始して３ヶ月経過後の各試料について、過酸化物価（ＰＯＶ）の測定、香気成分の測定及び官能評価を実施した。測定方法及び試験方法は、試験例１に準じた。
3) Storage method Each of the test sample 6 and the
４）結果
試験試料６において、３７℃、３ヶ月の保存条件でＰＯＶは１．０６ｍｅｑ／ｋｇであった（表４）。また、官能評価の結果は「非常に良好」であった。
一方、対照試料３において、３７℃、３ヶ月の保存条件でＰＯＶが４．９０ｍｅｑ／ｋｇとなり、酸化の進んでいることが確認された。官能評価の結果は「不良」であった。
このように、銅酵母を用いた場合は、スペルミン及び硫酸銅を用いた場合と比較してＰＯＶが顕著に低く、官能評価の結果からも、風味劣化が抑制されることが判明した。
4) Results In test sample 6, the POV was 1.06 meq / kg under storage conditions of 37 ° C. and 3 months (Table 4). The sensory evaluation result was “very good”.
On the other hand, in the
Thus, when copper yeast was used, POV was remarkably low compared with the case where spermine and copper sulfate were used, and it turned out that flavor deterioration is suppressed also from the result of sensory evaluation.
［実施例１］
脱塩ホエー粉（ドモ社製）５０．０ｋｇ、乳糖（ミライ社製）５．９ｋｇ、デキストリン（東洋精糖製）５．２ｋｇ、及び脱脂乳１１６．０ｋｇを、水２３８ｋｇに溶解し、あらかじめ所定のアルカリで溶解し、脱臭した１０％カゼイン溶液１４．３ｋｇと混合し、更に魚油配合調整油脂（日本油脂製。魚油を油脂１００ｇ当たり１．５ｇ含有）２４．０ｋｇ及び無塩バター（森永乳業製）３．３ｋｇを混合し、１２５℃にて２秒間殺菌し、１５０ｋｇ／ｃｍ2 の圧力条件で均質化処理し、５０％の固形分含量に濃縮し、貯蔵した。
[Example 1]
Desalted whey powder (manufactured by Domo) 50.0 kg, lactose (manufactured by Mirai) 5.9 kg, dextrin (manufactured by Toyo Seika Co., Ltd.) 5.2 kg, and skim milk 116.0 kg are dissolved in 238 kg of water. Mixed with 14.3 kg of 10% casein solution dissolved in alkali and deodorized, and further adjusted oil and fat with fish oil (manufactured by Nippon Oil & Fats, containing 1.5 g of fish oil per 100 g of oil and fat) and 24.0 kg of unsalted butter (manufactured by Morinaga Milk Industry) 3.3 kg was mixed, sterilized at 125 ° C. for 2 seconds, homogenized under a pressure condition of 150 kg / cm 2 , concentrated to a solid content of 50%, and stored.
次に、ピロリン酸第二鉄（富田製薬製）３０．７ｇ、硫酸亜鉛（富田製薬製）１０．４ｇ、及び銅酵母（オリエンタル酵母製）１０１．２ｇを水１．０ｋｇに溶解または懸濁し、濃縮液に添加した。この濃縮液を噴霧乾燥したところ、約１００ｋｇの調製粉乳が得られた。 Next, 30.7 g of ferric pyrophosphate (manufactured by Tomita Pharmaceutical), 10.4 g of zinc sulfate (manufactured by Tomita Pharmaceutical), and 101.2 g of copper yeast (manufactured by Oriental yeast) are dissolved or suspended in 1.0 kg of water, Added to the concentrate. When this concentrated solution was spray-dried, about 100 kg of prepared milk powder was obtained.
得られた粉乳の一部を試験例１と同じ方法でＰＯＶの測定、香気成分の測定、官能評価の各試験を実施した結果、銅原料を添加し、不飽和脂肪酸を含有しているにもかかわらず、酸化指標となるＰＯＶの上昇や香気成分であるヘキサナール、ペンタナールの増大もなく、官能試験の結果も「非常に良好」であり、長期間にわたり酸化劣化を抑制できることが明らかになった。 Part of the milk powder obtained was subjected to POV measurement, aroma component measurement, and sensory evaluation tests in the same manner as in Test Example 1. As a result, copper raw materials were added and unsaturated fatty acids were contained. Regardless, there was no increase in POV as an oxidation index, an increase in aromatic components such as hexanal and pentanal, and the result of the sensory test was “very good”, and it became clear that oxidative degradation could be suppressed over a long period of time.
［実施例２］
脱脂粉乳（森永乳業製）１０．０ｋｇ、脱塩ホエー粉（ドモ製）４３．２ｋｇ、デキストリン（東洋精糖製）１５．０ｋｇを水２３８ｋｇに溶解し、予め所定のアルカリで溶解して脱臭した１０％カゼイン溶液８０．０ｋｇと混合し、水溶性ビタミン類（アスコルビン酸ナトリウム１８１ｇ、葉酸を含む）０．２ｋｇを添加した溶液に、更にミネラル類（鉄、銅、亜鉛を除く）２．２ｋｇを水１０ｋｇに溶解し、添加した。この溶液に魚油配合調整油脂（日本油脂製。魚油を油脂１００ｇ当たり１．５ｇ含有）２０．０ｋｇ、及び脂溶性ビタミン類０．１ｋｇを混合し、１２５℃にて２秒間殺菌し、１５０ｋｇ／ｃｍ２の圧力条件で均質化し、５０％の固形分含量に濃縮し、貯蔵した。
[Example 2]
Non-fat dry milk (Morinaga Milk Industry) 10.0 kg, Desalted Whey Powder (Domo) 43.2 kg, Dextrin (Toyo Seika Co.) 15.0 kg was dissolved in 238 kg of water and deodorized by dissolving in advance with a predetermined alkali 10 Mix with 80.0 kg of% casein solution, add 0.2 kg of water-soluble vitamins (181 g of sodium ascorbate, including folic acid), and then add 2.2 kg of minerals (excluding iron, copper, and zinc) to the water. Dissolved in 10 kg and added. This solution was mixed with 20.0 kg of fish oil blended adjusted fat (made by Nippon Oil & Fats, containing 1.5 g of fish oil per 100 g of fat) and 0.1 kg of fat-soluble vitamins, sterilized at 125 ° C. for 2 seconds, 150 kg / cm Homogenized at 2 pressure conditions, concentrated to 50% solids content and stored.
次に、クエン酸第一鉄ナトリウム（エーザイ製）１２２．２ｇ、グルコン酸亜鉛（富田製薬製）２８．８ｇ、銅酵母（オリエンタル酵母製）１４３ｇを水１ｋｇに溶解または懸濁し、濃縮液に添加し、これを噴霧乾燥したところ、約１００ｋｇの調製粉乳が得られた。 Next, 122.2 g of ferrous sodium citrate (manufactured by Eisai), 28.8 g of zinc gluconate (manufactured by Tomita Pharmaceutical), and 143 g of copper yeast (manufactured by Oriental yeast) are dissolved or suspended in 1 kg of water and added to the concentrate. When this was spray-dried, about 100 kg of prepared milk powder was obtained.
得られた粉乳の一部を試験例１と同じ方法でＰＯＶの測定、香気成分の測定、官能評価の各試験を実施した結果、銅原料を添加し、不飽和脂肪酸を含有しているにもかかわらず、ＰＯＶの上昇や酸化指標となる香気成分であるペンタナール、ヘキサナールの増大もなく、官能試験の結果も「非常に良好」であり、長期間にわたり酸化劣化を抑制できることが明らかになった。 Part of the milk powder obtained was subjected to POV measurement, aroma component measurement, and sensory evaluation tests in the same manner as in Test Example 1. As a result, copper raw materials were added and unsaturated fatty acids were contained. Regardless, there was no increase in POV or increase in the odor components pentanal and hexanal which are oxidation indicators, and the results of the sensory test were “very good”, and it became clear that oxidative degradation could be suppressed over a long period of time.
本発明によれば、不飽和脂肪酸の酸化が少なく、保存性良好な調製粉乳の製造が可能である。本発明の方法は特別な製造工程を必要としないため、簡便な酸化抑制方法として広く利用することができる。また、本発明によれば、様々なミネラルが添加され、且つ酸化が抑制された飲食品等を提供することができる。 According to the present invention, it is possible to produce a formula milk powder that has little oxidation of unsaturated fatty acids and good storage stability. Since the method of the present invention does not require a special manufacturing process, it can be widely used as a simple oxidation suppression method. Moreover, according to this invention, the food / beverage products etc. to which various minerals were added and oxidation was suppressed can be provided.
Claims (6)
銅原料を添加した調乳液を乾燥する工程、
を含む、酸化抑制された調製粉乳の製造方法。 60% by mass of copper contained in copper yeast with respect to copper contained in at least a copper raw material in a milk preparation containing a milk raw material, a saccharide, and an oil containing fats and oils containing unsaturated fatty acids. The step of adding the above copper raw material, and the step of drying the milk preparation to which the copper raw material has been added,
The manufacturing method of the formula milk powder in which oxidation was suppressed including this.
Ｘ：３７℃での調製粉乳の保存期間（月）
Ｙ：調製粉乳の過酸化物価（ｍｅｑ／ｋｇ）
Ｙ≦０．８０６Ｘ
を満たす、請求項１又は２に記載の方法。 Oxidized infant formula must have the following conditions:
X: Storage period of formula milk powder at 37 ° C. (months)
Y: Peroxide value of prepared milk powder (meq / kg)
Y ≦ 0.806X
The method according to claim 1 or 2, wherein:
調乳液を殺菌する工程、が設けられた、請求項１〜４の何れかに記載の方法。The method in any one of Claims 1-4 with which the process of disinfecting formula is provided.
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