JP7139312B2 - Micronized whey protein and method for producing same - Google Patents

Description

The present invention relates to micronized whey proteins and methods for their production.
The present invention also relates to foods containing micronized whey protein, in particular foods with nutrient function claims, milk-containing foods, dairy products, jellies, and the like.
Furthermore, the present invention relates to a method for suppressing the occurrence of phase separation in processed foods, including using micronized whey protein as a raw material.

Whey protein is a good source of protein and is widely used. However, whey protein has low heat stability and tends to be burnt or the like when heat sterilized. Therefore, a modification method capable of improving heat stability is desired.

As a method for modifying whey protein, for example, Patent Document 1 (Japanese Patent National Publication No. 2008-514667) discloses that the pH or ionic strength of an aqueous whey protein solution is adjusted and heat-treated at 80 to 95 ° C. to obtain 1 μm. A method is described for obtaining spherical nanoparticulated whey protein with a particle size of less than
In addition, Patent Document 2 (Japanese National Publication of International Patent Application No. 2008-525019) describes a method of heat-treating a whey protein concentrate in which the upper limit of the total concentration of calcium and magnesium is defined at a temperature higher than 70°C for a maximum of 60 minutes. there is

Furthermore, in Patent Document 3 (International Publication No. 2013/187519), a whey liquid having a pH of 6.8 to 8.0 and a protein concentration of 1.3% by mass or less is heat-treated at 80 to 150 ° C. It describes how to do it.
In addition, Patent Document 4 (Japanese Patent Application Laid-Open No. 2015-171373) describes a method of heat-treating an aqueous solution of whey protein concentrate under turbulent flow conditions to above 50°C.
Furthermore, in Patent Document 5 (Japanese National Publication of International Patent Application No. 2016-533726), after heat-treating a denatured whey protein composition that defines the maximum concentration of fat at a temperature of 70 to 150 ° C., the pH is reduced to 5 at the maximum. is described.

Japanese Patent Publication No. 2008-514667 Japanese Patent Publication No. 2008-525019 WO2013/187519 JP 2015-171373 A Japanese Patent Publication No. 2016-533726

However, conventional whey protein modification methods have low productivity due to low protein concentration, and there are disadvantages such as limited application range due to restrictions on calcium, magnesium, or fat content. . Furthermore, pH control and the like are required, and a more convenient method is desired.

In order to solve the problems of these conventional techniques, the present inventors have made intensive studies and found that a specific particle size is obtained by heat-treating a high-concentration whey protein with a shear force at a specific temperature. The present invention has been completed by discovering that it is possible to produce a micronized whey protein having a micronized whey protein and that the use of such a micronized whey protein as a raw material can suppress the occurrence of phase separation in processed foods.

An object of the present invention is to provide a novel method for producing micronized whey protein that can suppress the occurrence of phase separation when used in processed foods.

According to the present invention, the following method for producing micronized whey protein and the like can be provided.
1. A method for producing micronized whey protein, comprising:
(a) a step of preparing an aqueous whey protein solution having a solid content concentration of 30 to 35% by mass;
(b) preheating said aqueous whey protein solution at a temperature of up to 60°C; The above manufacturing method, comprising the step of heat-treating using a cavitator apparatus.
2. 2. The micronized whey according to 1, further comprising, after the step (c), the step of (d) treating the heat-treated whey protein aqueous solution with a scraped surface heat exchanger at a temperature of 60 ° C. or less. A method for producing proteins.
3. 3. The method for producing micronized whey protein according to 1 or 2, wherein in the step (c), the shear stress of the scraped heat exchanger and/or the cavitator device is 4 to 200 Pa.
4. 4. Production of micronized whey protein according to any one of 1 to 3, wherein in the step (c), the shear rate of the scraped heat exchanger and/or the cavitator device is 400 to 20,000/s. Method.
5. A micronized whey protein having a cumulative 75% particle size of 1.5 μm or less when measured with a laser diffraction particle size distribution device (by volume).
6. 5. The micronized whey according to 5, wherein the proportion of particles having a particle size larger than 10 μm is 4.5% or less based on the total micronized whey protein when measured with a laser diffraction particle size distribution device (volume basis). protein.
7. 7. The micronized whey protein according to 5 or 6, which has a cumulative 50% particle diameter (median diameter) of 0.01 μm or more and 1.5 μm or less when measured with a laser diffraction particle size distribution device (volume basis).
8. 8. The micronized whey protein according to any one of 5 to 7, which has a mode diameter of 0.01 μm or more and 1.8 μm or less when measured with a laser diffraction particle size distribution device (volume basis).
9. A food product comprising the micronized whey protein according to any one of 5-8.
10. A food with nutrient function claims containing the micronized whey protein according to any one of 5 to 8.
11. A milk-containing food comprising the micronized whey protein according to any one of 5-8.
12. A dairy product comprising the micronized whey protein according to any one of 5-8.
13. Jelly comprising micronized whey protein according to any one of 5-8.
14. A pudding comprising the micronized whey protein according to any one of 5-8.
15. A method for suppressing phase separation in processed foods, comprising using the micronized whey protein according to any one of 5 to 8 as a raw material.
16. 16. The method according to 15, wherein the processed food is a functional food, milk-containing food, dairy product, jelly, or pudding.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a novel method for producing micronized whey protein that can suppress the occurrence of phase separation when used in processed foods.

FIG. 1 is a diagram showing the median diameter measured for the whey protein-modified particles obtained in Production Example 1 and Comparative Production Examples 1-3. FIG. 2 is a diagram showing the mode diameters measured for the whey protein-modified particles obtained in Production Example 1 and Comparative Production Examples 1-3. FIG. 3 is a diagram showing the average diameter measured for the whey protein-modified particles obtained in Production Example 1 and Comparative Production Examples 1-3. FIG. 4 shows a photograph of jelly prepared using the whey protein-denatured particles of Production Example 1 (30% solid content, treatment temperature 75° C.). FIG. 5 shows a photograph of jelly prepared using whey protein-denatured particles of Comparative Production Example 2 (30% solid content, treatment temperature 85° C.).

[Method for producing micronized whey protein]
The method for producing micronized whey protein of the present invention includes (a) the step of preparing an aqueous whey protein solution having a solid content concentration of 30 to 35% by mass, (b) preheating the aqueous whey protein solution at a temperature of up to 60 ° C. and (c) heat-treating the preheated whey protein aqueous solution at a temperature of 70 to 75° C. using a scraped surface heat exchanger and/or a cavitator device.

According to the production method of the present invention, a high-concentration solution of whey protein concentrate (WPC) (concentration 30-35%) is used as a raw material, and at least one of the scraped heat exchanger and the cavitator device has a specific temperature. By processing in the range, micronized whey protein can be produced efficiently.

In the production method of the present invention, first, as step (a), an aqueous whey protein solution having a solid content concentration of 30 to 35% by mass is prepared. The whey protein that can be used is not particularly limited, and commercially available products can be used. Can be used, preferably whey protein concentrate is used. Also, the protein concentration of the liquid soybean whey discharged in the production of tofu or the liquid whey discharged in the production of natural cheese can be appropriately adjusted before use. As water, known water used in food production can be used, for example, tap water, pure water (ion-exchanged water, RO water, etc.), ultrapure water, and the like can be used.

When whey protein concentrate is used as whey protein in the present invention, the protein concentration per solid content is preferably 30% or more, more preferably 40% or more, and most preferably 60% or more on a mass basis. is.

In the production method of the present invention, following the step (a), the whey protein aqueous solution is preheated at a temperature up to 60° C. as the step (b). Since the denaturation temperature of whey protein is around 70 to 90°C under normal pressure, whey protein is not denatured at temperatures up to 60°C.
Preheating can be performed using known means, for example, whey can be put in a container such as a tank and heated with constant stirring, or it can be performed in a batch system, or a plate heat exchanger or a tubular system. It can be carried out continuously using a heat exchanger. Preferably, it is carried out continuously using a plate heat exchanger.

In the production method of the present invention, following the (b) step, as the (c) step, the preheated whey protein aqueous solution is heated to a temperature of 70 to 75 ° C. and passed through a scraped surface heat exchanger and / or a cavitator device. heat treatment using As a result, the whey protein is denatured by heating, and shear force is applied by the scraped surface heat exchanger and/or the cavitator device to atomize the whey protein.

A scraping type heat exchanger is a cylindrical vessel through which the material to be treated flows, and is equipped with an outer cylinder jacket for heat exchange and a scraping blade that rotates around the central axis of the cylindrical vessel. is. The scraped surface heat exchanger is not particularly limited, and a commercially available one can be used. Company Izumi Food Machinery, etc. can be used.

A cavitator device is a device that circulates an object to be treated between a rotor and a stator that rotate at high speed to generate cavitation inside the device. The cavitator device is not particularly limited, and a commercially available one can be used. For example, a cavitator device manufactured by SPX, Cavitator Systems, etc. can be used.

The heat treatment in step (c) may be performed using either a scraped heat exchanger or a cavitator device, or may be performed using both a scraped heat exchanger and a cavitator device. good.

The temperature of the heat treatment in the step (c) is 70-75°C. This can denature the whey proteins and improve their thermal stability. Moreover, if the heat treatment is performed within this temperature range, the protein will not be decomposed or scorched.

The shear stress of the scraped surface heat exchanger and/or the cavitator device in the step (c) is, for example, 4 to 200 Pa, preferably 8 to 200 Pa, more preferably 10 to 200 Pa, still more preferably 15 to 190 Pa.
Further, the shear rate of the scraped surface heat exchanger and/or the cavitator device in the step (c) is, for example, 400 to 20,000/s, preferably 800 to 20,000/s, more preferably 1 ,000 to 20,000/s, and even more preferably 1,500 to 19,000/s.
By setting the shear stress and shear rate to specific ranges, a constant shear force is applied to the whey protein, the whey protein can be uniformly atomized, and particles having a particle size larger than 10 μm can be obtained. formation can be suppressed.

The operating speed (rotational speed) of the scraped surface heat exchanger and/or the cavitator device can be appropriately determined in consideration of the size of the device and the like so that the shear stress and shear rate are within the above ranges.

In one aspect of the production method of the present invention, after the step (c), (d) the heat-treated aqueous whey protein solution is treated at a temperature of 60° C. or less in a scraped heat exchanger and/or a cavitator. It is preferable to include the step of processing with an apparatus. As a result, reaggregation of the formed whey protein particles can be suppressed.
The operating speed (rotational speed) of the scraped surface heat exchanger and/or the cavitator device in step (d) can be determined as appropriate, and may be the same conditions as in step (c), for example.

[Micronized whey protein]
The micronized whey protein of the present invention is obtained by the above-described method for producing micronized whey protein of the present invention. Specifically, the micronized whey protein of the present invention has a cumulative 75% particle size of 1.5 μm or less when measured with a laser diffraction particle size distribution device (by volume).

The micronized whey protein of the present invention has excellent heat stability and dispersibility, and can be suitably used as a raw material for processed foods. When the micronized whey protein of the present invention is used as a raw material for processed food, it can improve the heat stability during sterilization of the manufactured processed food, and can be dispersed well with other raw materials in the processed food. Therefore, the occurrence of phase separation can be suppressed. The micronized whey protein of the present invention is, for example, nutritious functional foods, milk-containing foods, dairy products ("Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52) dairy products), jellies, puddings and the like.

The micronized whey protein of the present invention has a cumulative 75% particle size of 1.5 μm or less, preferably 1.4 μm or less, more preferably 1 .3 μm or less.

In one aspect of the micronized whey protein of the present invention, the proportion of particles having a particle size larger than 10 μm when measured with a laser diffraction particle size distribution device (by volume) is preferably It is 4.5% or less, more preferably 4.0% or less. By reducing the number of relatively large particles having a particle size larger than 10 μm, the thermal stability of the micronized whey protein can be uniformly improved, and the processed food containing the micronized whey protein has a rough feeling when eaten. You can have a smooth texture without it.

In one aspect of the micronized whey protein of the present invention, when measured with a laser diffraction particle size distribution device (volume basis), the cumulative 50% particle diameter (median diameter) is preferably 0.01 μm or more and 1.5 μm or less. , more preferably 0.01 μm or more and 1.4 μm or less, still more preferably 0.01 μm or more and 1.0 μm or less.

In one aspect of the micronized whey protein of the present invention, the mode diameter is preferably 0.01 μm or more and 1.8 μm or less, more preferably 0.01 μm when measured with a laser diffraction particle size distribution device (volume basis). It is 0.01 μm or more and 1.4 μm or less, more preferably 0.01 μm or more and 1.4 μm or less.

Further, in one aspect of the micronized whey protein of the present invention, when measured with a laser diffraction particle size distribution device (volume basis), the proportion of particles having a particle size of 0 μm or more and 2 μm or less is the total micronized whey protein. As a standard, it is preferably 86% or more, more preferably 87% or more, and even more preferably 88% or more. When there are many particles having a particle diameter of more than 0 μm and 2 μm or less, the particles have good dispersibility and do not separate even when blended in processed foods (for example, jelly).

Further, in one aspect of the micronized whey protein of the present invention, the proportion of particles having a particle diameter of 1 μm or more and 10 μm or less when measured with a laser diffraction particle size distribution device (based on volume) is based on the entire micronized whey protein. , preferably 53% or less, more preferably 52% or less, and even more preferably 51% or less.

A laser diffraction particle size distribution device for measuring the particle size of the micronized whey protein is not particularly limited, and a commercially available device can be used. A measurement sample is prepared by using ion-exchanged water as a dispersion medium (without using a dispersant), adding a sample (micronized whey protein) thereto, and performing ultrasonic treatment for 1 to 5 minutes.

[Method for Suppressing Occurrence of Phase Separation in Processed Food]
The method for suppressing the occurrence of phase separation in the processed food of the present invention includes using the above-described micronized whey protein of the present invention as a raw material.
The micronized whey protein of the present invention has excellent heat stability and dispersibility, and when used as a raw material for processed foods, it stably disperses in processed foods even by heat treatment such as sterilization. Separation can be suppressed.

In the present invention, the processed food is a food with nutrient function claims, a milk-containing food, and a dairy product ("Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" (December 27, 1951 Ministry of Health and Welfare Ordinance No. 52). dairy products), jelly or pudding.

Next, specific examples of the present invention will be described.
EXAMPLES The present invention will be described in more detail below with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

Production example 1
20 kg of powdery WPC (Whey Protein Concentrate) 80 (manufactured by Leprino Foods Company) (80% in whey protein mass concentration) was dissolved in 46.6 kg of warm water at 50 to 60 ° C. to obtain a solid content concentration of 35% and a concentration of 30%. A WPC 80 solution was prepared. This WPC 80 solution was preheated to 60°C at which the whey protein is not denatured using a plate heat exchanger (manufactured by SPX), and then heated to 750 rpm (manufactured by SPX) using a scraped heat exchanger (manufactured by SPX) It was heated to 75 °C with stirring at a shear stress of 12.3 Pa and a shear rate of 1230 / s). After that, it was cooled to 60 ° C. or less while stirring at 750 rpm (12.3 Pa as shear stress, 1230 / s as shear rate) using a scraped heat exchanger (manufactured by SPX) to obtain denatured whey protein particles. .

Comparative production example 1
20 kg of powdery WPC 80 (manufactured by Leprino Foods Company) (80% whey protein mass concentration) was dissolved in 46.6 kg of hot water at 50 to 60° C. to prepare a WPC 80 solution with a solid content concentration of 30%. Warm water of 50 to 60° C. was appropriately added to this WPC solution with a concentration of 30% to prepare a WPC solution with a solid content of 25% and a solid content of 20%. The prepared WPC solution with a solid content concentration of 25% and a solid content concentration of 20% was preheated to 60 ° C. at which the whey protein is not denatured using a plate heat exchanger (manufactured by SPX), and then scraped heat. It was heated to 75° C. while stirring at 750 rpm (12.3 Pa as shear stress, 1230 / s as shear rate) using an exchanger (manufactured by SPX). After that, it was cooled to 60 ° C. or less while stirring at 750 rpm (12.3 Pa as shear stress, 1230 / s as shear rate) using a scraped heat exchanger (manufactured by SPX) to obtain denatured whey protein particles. .

Comparative production example 2
20 kg of powdery WPC 80 (manufactured by Leprino Foods Company) (80% whey protein mass concentration) was dissolved in 46.6 kg of hot water at 50 to 60° C. to prepare a WPC 80 solution with a solid content concentration of 30%. Warm water of 50 to 60° C. is appropriately added to this WPC solution with a solid content concentration of 30%, and the solid content concentration is 30%, the solid content concentration is 25%, the solid content concentration is 23%, the solid content concentration is 20%, and the solid content concentration is 18. % WPC solution was prepared. These WPC 80 solutions with different solid content concentrations were preheated to 60 ° C. at which the whey protein is not denatured using a plate heat exchanger (manufactured by SPX), and then a scraped heat exchanger (manufactured by SPX). was heated to 85° C. with stirring at 750 rpm (12.3 Pa as shear stress and 1230 / s as shear rate). After that, it was cooled to 60 ° C. or less while stirring at 750 rpm (12.3 Pa as shear stress, 1230 / s as shear rate) using a scraped heat exchanger (manufactured by SPX) to obtain denatured whey protein particles. .

Comparative production example 3
20 kg of powdery WPC 80 (manufactured by Leprino Foods Company) (80% whey protein mass concentration) was dissolved in 46.6 kg of hot water at 50 to 60° C. to prepare a WPC 80 solution with a solid content concentration of 30%. Warm water of 50 to 60° C. is appropriately added to this WPC solution with a solid content concentration of 30%, and the solid content concentration is 30%, the solid content concentration is 25%, the solid content concentration is 23%, the solid content concentration is 20%, and the solid content concentration is 18. % WPC solution was prepared. These WPC 80 solutions with different solid content concentrations are preheated to 60 ° C. at which the whey protein is not denatured using a plate heat exchanger (manufactured by SPX), and then transferred to a scraped heat exchanger (manufactured by SPX). It was heated to 95° C. while stirring at 750 rpm (12.3 Pa as shear stress and 1230 / s as shear rate). After that, it was cooled to 60 ° C. or less while stirring at 750 rpm (12.3 Pa as shear stress, 1230 / s as shear rate) using a scraped heat exchanger (manufactured by SPX) to obtain denatured whey protein particles. .

Production example 2
20 kg of powdery WPC 80 (manufactured by Leprino Foods Company) (80% whey protein mass concentration) was dissolved in 46.6 kg of hot water at 50 to 60° C. to prepare a WPC 80 solution with a solid content concentration of 30%. While this WPC 80 solution was kept at 60° C. with a tank jacket, it was stirred at 3,600 rpm (187.9 Pa as shear stress, 18790 / s as shear rate) using a cavitator (manufactured by SPX). Warmed to 75°C. After that, it was cooled to 60 ° C. or less while stirring at 750 rpm (187.9 Pa as shear stress, 18790 / s as shear rate) using a scraped heat exchanger (manufactured by SPX) to obtain denatured whey protein particles. .

Measurement of particle size The particle size distribution of the whey protein-modified particles prepared in Production Example 1 and Comparative Production Examples 1 to 3 was measured on a volume basis using a laser diffraction particle size distribution analyzer "SALD-2200" (manufactured by Shimadzu Corporation). It was measured. The results are shown in FIGS. 1-3 and Table 2.

Referring to FIG. 1, the whey protein-modified particles (solid content concentration 30%, treatment temperature 75 ° C.) obtained in Production Example 1 have a median diameter (accumulated 50% particle diameter) of 1.0 μm and a mode diameter of 0.9 μm. , the average diameter was 1.0 μm.
The whey protein-modified particles obtained in Comparative Production Example 1 had a median diameter (accumulated 50% particle diameter), a mode diameter, and an average diameter of 2.0 μm or less, but larger than the particle diameters of Production Example 1. The whey protein-modified particles obtained in Comparative Production Example 2 and Comparative Production Example 3 have a median diameter (accumulated 50% particle diameter), a mode diameter, and an average diameter of approximately 2.0 μm or more, which is significantly more than that of Production Example 1. It was big.
The whey protein-modified particles obtained in Production Example 2 had a median diameter (accumulated 50% particle diameter) of 1.6 µm, a mode diameter of 1.7 µm, and an average diameter of 1.6 µm (not shown).
From the above, by treating a WPC80 solution with a solid content concentration of 30% or more at a temperature of 75 ° C. or less using a scraped heat exchanger or a cavitator device, whey protein denaturation with a particle size of 2.0 μm or less It was found that particles could be produced and that the particle size decreased with increasing solids concentration during processing.

Preparation of Jelly Using the modified whey protein particles prepared in Production Examples and Comparative Production Examples, jelly was prepared according to the composition shown in Table 1, the presence or absence of phase separation was confirmed, and texture was evaluated. Table 2 shows the results.

Specifically, 40 g of the whey protein-modified particles prepared in Production Examples and Comparative Production Examples and an agar solution (1.5 g of powdered agar were dispersed in 100 ml of distilled water, and the powdered agar was dissolved at 80 ° C. over 10 minutes. ) was dissolved in 800 ml of distilled water, and after stirring, distilled water was added to bring the total volume to 1 L. After heating this solution to 90° C., it was filled into a cup to obtain a jelly. FIG. 4 shows a photograph of jelly prepared using whey protein-modified particles of Production Example 1 (solid content concentration 30%, treatment temperature 75° C.), and FIG. 5 shows Comparative Production Example 2 (solid content concentration 30%). , treatment temperature 85° C.) shows a photograph of a jelly prepared using modified whey protein particles. In FIGS. 4 and 5, the upper surface of the jelly corresponds to the bottom surface of the cup used when solidifying the jelly.

Jelly prepared using the whey protein-modified particles obtained in Production Examples 1 and 2 did not separate into two phases (see, for example, FIG. 4), but Comparative Production Examples 1, 2, All jellies prepared using the whey protein particles obtained in 3 separated into two phases (see, for example, Figure 5). For example, in FIG. 5, it is believed that the whey protein had a large particle size and sedimented to the bottom of the cup in the jelly solution, apparently separating the hardened jelly into two phases.

As described above, the whey protein denatured particles obtained by treating the WPC80 solution with a solid content concentration of 30% or more at a temperature of 75 ° C. or less using a scraped heat exchanger or a cavitator device are suitable as raw materials for jelly. and a jelly with a uniform appearance was obtained without phase separation.

In Table 2, the evaluation of the texture of the jelly was evaluated by ⊚ when the texture was excellent, ∘ when the texture was good, and x when the texture was rough and unfavorable.

In addition, the numerical range of the particle size of the particle size cumulative ratio in the table means "more than the lower limit value and less than the upper limit value", and when the lower limit value is 0 µm, it means "greater than 0 µm and not more than the upper limit value". .

According to the method for producing micronized whey protein of the present invention, micronized whey protein with excellent heat stability and dispersibility can be suitably produced, and such micronized whey protein is suitable as a raw material for processed foods. be.

Although several embodiments and/or examples of the present invention have been described above in detail, those of ordinary skill in the art may modify these exemplary embodiments and/or examples without departing substantially from the novel teachings and advantages of the present invention. It is easy to make many modifications to the examples. Accordingly, many of these variations are included within the scope of the present invention.
The contents of the Japanese application specification on which the literature described in this specification and the Paris priority of this application are based are all incorporated herein.

Claims (8)

A method for producing micronized whey protein, comprising:
(a) a step of preparing an aqueous whey protein solution having a solid content concentration of 30 to 35% by mass;
(b) preheating said aqueous whey protein solution at a temperature of up to 60°C; A step of heat treatment using a cavitator device,
The above manufacturing method, wherein the scraped surface heat exchanger and/or the cavitator device in the step (c) has a shear stress of 4 to 200 Pa and a shear rate of 400 to 20,000/s. The granules according to claim 1, further comprising, after the step (c), the step of (d) treating the heat-treated whey protein aqueous solution with a scraped surface heat exchanger at a temperature of 60 ° C. or less. A method for producing modified whey protein. Jelly or pudding containing micronized whey protein having a cumulative 75% particle size of 1.5 μm or less when measured with a laser diffraction particle size distribution device (by volume), wherein the jelly or pudding does not undergo phase separation. . When the micronized whey protein is measured with a laser diffraction particle size distribution device (based on volume), the proportion of particles having a particle size larger than 10 μm is 4.5% or less based on the total micronized whey protein. , the jelly or pudding according to claim 3. 5. The micronized whey protein according to claim 3 or 4, wherein the cumulative 50% particle diameter (median diameter) is 0.01 μm or more and 1.5 μm or less when measured with a laser diffraction particle size distribution device (volume basis). jelly or pudding. The jelly or pudding according to any one of claims 3 to 5, wherein the micronized whey protein has a mode diameter of 0.01 μm or more and 1.8 μm or less when measured with a laser diffraction particle size distribution device (volume basis). . A method for suppressing the occurrence of phase separation in processed foods,
(a) a step of preparing an aqueous whey protein solution having a solid content concentration of 30 to 35% by mass;
(b) preheating the aqueous whey protein solution at a temperature up to 60°C;
(c) heat-treating the preheated whey protein aqueous solution at a temperature of 70 to 75° C. using a scraped surface heat exchanger and/or a cavitator apparatus to produce micronized whey protein; (e) using the micronized whey protein as an ingredient in processed foods;
The shear stress of the scraped surface heat exchanger and/or the cavitator device in the step (c) is 4 to 200 Pa, and the shear rate is 400 to 20,000/s,
The above method, wherein the processed food is jelly or pudding. 8. The method according to claim 7 , further comprising, after step (c), the step of (d) treating the heat-treated whey protein aqueous solution with a scraped surface heat exchanger at a temperature of 60° C. or less. .

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