JP7244420B2 - ラクトースを含まず褐色化しない乳粉末及びその作成方法 - Google Patents
ラクトースを含まず褐色化しない乳粉末及びその作成方法 Download PDFInfo
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- JP7244420B2 JP7244420B2 JP2019529579A JP2019529579A JP7244420B2 JP 7244420 B2 JP7244420 B2 JP 7244420B2 JP 2019529579 A JP2019529579 A JP 2019529579A JP 2019529579 A JP2019529579 A JP 2019529579A JP 7244420 B2 JP7244420 B2 JP 7244420B2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C1/00—Concentration, evaporation or drying
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Description
本出願は、2017年12月1日にPCT国際特許出願として出願され、2016年12月2に出願された米国仮出願番号62/429,090に優先権主張するものであり、前記出願の開示は、本明細書内にその全体を参照して援用される。
本発明は一般に低ラクトース含有量を有し、ポリフェノール化合物を含む乾燥又は粉末乳製品組成物を調製する方法及び結果として得られる乾燥又は粉末乳製品組成物に関する。
本まとめは簡素化した形で本明細書内で更に記載される概念の選択を紹介して提供される。本まとめは特許請求の範囲の対象となる事柄の必要とされる又は本質的な特性を特定する意図はない。また、本まとめは特許請求の範囲の対象となる事柄の範囲の制限に使用される意図もない。
本明細書内に使用される用語をより明らかに定義するため、下記定義が提供される。特に明記しない限り、下記定義は本明細書に適用できる。用語が本明細書内で使用されるが、本明細書内で特別定義されない場合、その定義が本明細書内で適用される開示若しくは定義と矛盾しない、又は定義を適用しうる特許請求の範囲を曖昧にしない若しくは実施不可能にしない限りは、IUPAC Compendium of Chemical Terminology, 2nd Ed (1997)からの定義が適用され得る。本明細書内に参照して援用されるあらゆる書類により提供されるあらゆる定義又は使用が本明細書内で提供される定義又は使用と矛盾する範囲内で、本明細書内で提供される定義又は使用が制御する。
一般に、乳粉末は乳の栄養を長い期間保存するために製造される。家畜化された哺乳類の搾乳から得られる流動性乳はほとんどが水であり、例えば牛乳は約87質量%の水を含む。更に、流動性乳は優れた栄養源と高い水分活性によりバクテリアの成長の理想的な媒体であり、すぐに腐る。しかしながら、流動性乳から粉末へと変換することは水分活性を減少させ、バクテリアの成長を抑制する。それ故、低固形分の流動性乳を乾燥粉末へと変換することは乳の保存可能期間を著しく伸ばすことに役立ち得る。
本発明の態様は乾燥乳製品組成物を対象とする。乾燥乳製品組成物は本明細書内では粉末乳製品組成物又は粉末化された乳製品組成物として表されてもよい。本発明の乾燥乳製品組成物の実例は低ラクトース又はラクトースを含まない乳粉末である。そのような乾燥(又は粉末)乳製品組成物は約35から約90質量%のタンパク質、約10から約35質量%の炭水化物、約1.5質量%以下のラクトース、及び約100から約10,000ppmのポリフェノールを含み得る。ppmは質量基準であり、タンパク質、炭水化物、ラクトース、及びポリフェノール(ポリフェノール化合物)の相対量は乾燥乳製品組成物の総質量に基づく。
本発明の他の態様は流動性乳製品組成物を対象とする。流動性乳製品組成物は、これらの組成物が濃縮、非濃縮、又は再構成されるかで、本明細書内では液体乳製品組成物としても表されてもよい。当業者に認識されるように、流動性乳製品組成物のあらゆる成分の総量は100質量%を超えない。いずれのppm量も質量基準であり、本明細書内で開示される流動性乳製品組成物の成分のそれぞれの量は、特に明記しない限り、流動性乳製品組成物の総重量に基づいている。
本発明の一態様において、乾燥(又は粉末)乳製品組成物の調製ための方法が提供され、この態様において、方法は(i)乳製品生産物にポリフェノールを加え流動性(又は液体)乳製品組成物を形成する工程、(ii)流動性乳製品組成物から水の少なくとも一部を除去し、濃縮乳製品組成物を形成する工程、及び(iii)濃縮乳製品組成物を乾燥させ、乾燥(又は粉末)乳製品組成物を形成する工程を含み得る(又は、から本質的になる、又は、からなる)。本発明のこの態様に一致して、乾燥乳製品組成物は本明細書内に開示されるあらゆる乾燥(又は粉末)乳製品組成物とすることができ、流動性乳製品組成物は本明細書内で開示されるあらゆる非濃縮(又は再構成された)流動性乳製品組成物とすることができ、濃縮乳製品組成物は本明細書内で開示されるあらゆる濃縮流動性乳製品組成物とすることができる。乳製品生産物はあらゆる適切な乳製品生産物とすることができ、その非制限的な例としては、ラクトースを含まない脱脂乳、ラクトースを含まない低脂肪乳等を含み得る。
一般に、牛乳はおよそ87質量%の水、3から4質量%のタンパク質、4から5質量%の炭水化物、3から4質量%の脂肪、及び0.3から0.7質量%の無機物を含む。「成分豊富な画分」は牛乳中に見られる量より少なくとも15%超の乳成分(タンパク質、炭水化物、脂肪、無機物)を含んでいるあらゆる画分を包含することを意味する。例えば、タンパク質豊富な画分は大抵約5から約24質量%のタンパク質、約5から約20質量%のタンパク質、又は約6から約18質量%のタンパク質を含み得る。炭水化物豊富な画分は大抵約6から約20質量%の炭水化物(すなわち、あらゆる形態おいて、ラクトース、グルコース、ガラクトースなど)、約6から約18質量%の炭水化物、又は約7から約16質量%の炭水化物を含み得る。脂肪豊富な画分は大抵約8から約45質量%の脂肪、約15から約43質量%の脂肪、又は約22から約40質量%の脂肪を含み得る。無機物豊富な画分は約1から約20質量%の無機物、約1から約10質量%の無機物、又は約1.5から約8質量%の無機物を含み得る。
実施例1に関して、生乳を一連の膜ろ過による画分及び濃縮し、再混合してタンパク質豊富乳画分及びラクトース豊富乳画分を生産した。表1は実施例1の流動性及び乾燥乳組成物を作成するために使用される乳画分の組成物をまとめた。その後、乳画分を表2の乳調合で混合し、高タンパク質、高ラクトース乳製品調合を生産し、それからラクターゼ酵素によりラクトースをグルコース/ガラクトースに変換する(測定可能なラクトースは残らない)処理を行った。濃縮流動性乳製品組成物を表3で示し、17.96質量%の固形分、10.58質量%のタンパク質、5.08質量%の加水分解ラクトース、及び0.3質量%の脂肪を含んでいた。緑茶抽出物(ポリフェノールを含んでいる)を濃縮乳製品組成物に加えた。非濃縮流動性組成物も表3に記載され、乳生産物が濃縮されなかった場合の組成物の相対量を推定した。その後、濃縮流動性乳製品組成物を72℃の高温でおよそ15秒間殺菌した。
実施例3に関して、生乳をクリーム及び脱脂乳に分離し、脱脂乳を、次に、膜ろ過方法(限外ろ過、ナノろ過、逆浸透)によりタンパク質豊富画分、炭水化物豊富画分、無機物/風味豊富画分(逆浸透保持液)、及び水へと異なる流れで分画した。異なる画分を次に混ぜ合わせ、標準乳生産物を生産し、その後、真空下で超高温殺菌し実施例3の流動性乳製品組成物を形成した。
実施例5に関して、低脂肪でラクトースを含まない乳粉末がおよそ47,000lbの殺菌した低脂肪でラクトースを含まない高タンパク質乳濃縮物から生産された。表6は、膜ろ過方法を使用して生産された濃縮流動性乳製品組成物の成分をまとめる。商業的に利用可能な緑茶抽出物(ポリフェノールを含む)が濃縮乳製品組成物に加えられ、濃縮乳製品組成物は75℃の温度でおよそ15秒殺菌された。
Claims (23)
- (i)乳製品生産物に緑茶抽出物を組み合わせることにより、10から5,000ppmのポリフェノールを加えて、流動性乳製品組成物を形成する工程;
(ii)前記流動性乳製品組成物から水の少なくとも一部分を除去して、濃縮乳製品組成物を形成する工程;及び
(iii)前記濃縮乳製品組成物を噴霧乾燥して、乾燥乳製品組成物を形成する工程
を含み、
前記乾燥乳製品組成物が、
40から65質量%のタンパク質;
15から30質量%の炭水化物;
0.5質量%以下のラクトース;及び
500から3,500ppmの緑茶抽出ポリフェノール
を含む、乾燥乳製品組成物を調製するための方法。 - 水の少なくとも一部分を除去する工程が蒸発段階、逆浸透段階、正浸透段階若しくは大気圧未満の条件での操作又はそれらの組み合わせを含む、請求項1に記載の方法。
- 前記ポリフェノールがカテキン類、フラボノイド類、又はそれらの組み合わせを含む、請求項1又は2に記載の方法。
- 前記乾燥乳製品組成物が前記ポリフェノールなしで調製される以外は同一の粉末乳製品組成物より調理風味が少なく;
前記乾燥乳製品組成物が前記ポリフェノールなしで調製される以外は同一の粉末乳製品組成物より硫黄の臭気が少なく;
前記乾燥乳製品組成物が前記ポリフェノールなしで調製される以外は同一の粉末乳製品組成物より褐色が少なく;又は
それらの組み合わせである、請求項1から3のいずれか一項に記載の方法。 - 工程(i)の前に前記乳製品生産物を低温殺菌する工程;
工程(ii)の前に前記流動性乳製品組成物を低温殺菌する工程;又は
工程(iii)の前に前記濃縮乳製品組成物を低温殺菌する工程
を更に含む、請求項1から4のいずれか一項に記載の方法。 - 工程(i)の前に前記乳製品生産物にラクターゼ酵素を加える工程;又は
工程(i)において前記乳製品生産物にラクターゼ酵素及び前記ポリフェノールを加える工程
を更に含む、請求項1から5のいずれか一項に記載の方法。 - 前記乳製品生産物が精密ろ過、限外ろ過、ナノろ過、及び逆浸透のうちの2以上を含む膜ろ過工程により調製される、請求項1から6のいずれか一項に記載の方法。
- 前記流動性乳製品組成物が、
2から8質量%のタンパク質;
1から4質量%の炭水化物;
0.5質量%以下のラクトース;及び
10から1,000ppmの緑茶抽出ポリフェノール;
を含み、かつ、
前記濃縮乳製品組成物が、
4から30質量%のタンパク質;
2から30質量%の炭水化物;
1.5質量%以下のラクトース;及び
20から2,000ppmの緑茶抽出ポリフェノール
を含む、請求項1から7のいずれか一項に記載の方法。 - 40から65質量%のタンパク質;
15から30質量%の炭水化物;
0.5質量%以下のラクトース;及び
250から7,500ppmの緑茶抽出ポリフェノール
を含む、乾燥乳製品組成物。 - 500から3,500ppmの緑茶抽出ポリフェノールを含む、請求項9に記載の組成物。
- 0.1質量%から27質量%の脂肪を更に含む、請求項9又は10に記載の組成物。
- 3質量%から12質量%の無機物を更に含む、請求項9から11のいずれか一項に記載の組成物。
- 93質量%以上の総固形物含有量を有する、請求項9から12のいずれか一項に記載の組成物。
- 前記乾燥乳製品組成物が前記ポリフェノールを含まない以外は同一の粉末乳製品組成物より調理風味、硫黄の臭気、及び/又は褐色が少ない、請求項9から13のいずれか一項に記載の組成物。
- 請求項9から14のいずれか一項に記載の乾燥乳製品組成物と水とを混合して、再構成された乳生産物を形成する工程を含む、乳生産物を再構成する方法。
- 水;
2から8質量%のタンパク質;
1から4質量%の炭水化物;
0.5質量%以下のラクトース;及び
10から1,000ppmの緑茶抽出ポリフェノール;
を含み、かつ
5から15質量%の範囲内の総固形含有量を有する、再構成された乳生産物。 - 前記ポリフェノールを含まない以外は同一の再構成された乳製品組成物より調理風味、硫黄の臭気、及び/又は褐色が少ない、請求項16に記載の再構成された乳生産物。
- 0.1質量%以下のラクトース;及び
50から500ppmの緑茶抽出ポリフェノールを含む、請求項16又は17に記載の再構成された乳生産物。 - (i)乳製品生産物にラクターゼ酵素を加えて、流動性乳製品生産物を形成する工程;
(ii)前記流動性乳製品生産物から水の少なくとも一部分を除去して、濃縮乳製品生産物を形成する工程;
(iii)緑茶抽出物と前記濃縮乳製品生産物とを組み合わせることにより、前記濃縮乳製品生産物に20から2,000ppmのポリフェノールを添加して、濃縮乳製品組成物を形成する工程;及び
(iv)前記濃縮乳製品組成物を噴霧乾燥して、乾燥乳製品組成物を形成する工程
を含み、
前記乾燥乳製品組成物が、
40から65質量%のタンパク質;
15から30質量%の炭水化物;
0.5質量%以下のラクトース;及び
500から3,500ppmの緑茶抽出ポリフェノール
を含む、乾燥乳製品組成物を調製するための方法。 - 水の少なくとも一部分を除去する工程が蒸発段階、逆浸透段階、正浸透段階若しくは大気圧未満の条件での操作又はそれらの組み合わせを含む、請求項19に記載の方法。
- 前記乾燥乳製品組成物が前記ポリフェノールなしで調製された以外は同一の粉末乳製品組成物より調理風味、硫黄の臭気、及び/又は褐色が少ない、請求項19又は20に記載の方法。
- 工程(i)の前に前記乳製品生産物を低温殺菌する工程;
工程(ii)の前に前記流動性乳製品生産物を低温殺菌する工程;又は
工程(iv)の前に前記濃縮乳製品組成物を低温殺菌する工程
を更に含む、請求項19から21のいずれか一項に記載の方法。 - 前記濃縮乳製品組成物が、50から1,500ppmの緑茶抽出ポリフェノールを含む、請求項19から22のいずれか一項に記載の方法。
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WO2021126859A1 (en) * | 2019-12-19 | 2021-06-24 | Fairlife, Llc | Preparation of high solids and high protein lactose-free aseptic milk concentrates and milk powders with forward osmosis |
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BR112019010024A2 (pt) | 2019-09-03 |
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US11266158B2 (en) | 2022-03-08 |
CA3043392A1 (en) | 2018-06-07 |
PT3547841T (pt) | 2020-12-15 |
DK3788881T3 (da) | 2022-10-03 |
EP3788881A1 (en) | 2021-03-10 |
EP3788881B1 (en) | 2022-07-06 |
AU2017366923A1 (en) | 2019-05-30 |
CN110198635A (zh) | 2019-09-03 |
US10542763B2 (en) | 2020-01-28 |
US20200107556A1 (en) | 2020-04-09 |
EP3547841B1 (en) | 2020-11-11 |
PL3547841T3 (pl) | 2021-05-17 |
CN110198635B (zh) | 2023-05-26 |
AU2017366923B2 (en) | 2021-09-02 |
JP2020500533A (ja) | 2020-01-16 |
BR112019010024B1 (pt) | 2023-01-31 |
ZA201902857B (en) | 2020-10-28 |
CN116762866A (zh) | 2023-09-19 |
MX2019006450A (es) | 2019-09-10 |
WO2018102658A1 (en) | 2018-06-07 |
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